Cupcakes (Plain)

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Introduction

These simple cupcakes come together in a single bowl with just five ingredients and bake in 15 to 20 minutes, making them reliable for weeknight baking or last-minute gatherings. The high ratio of butter and eggs to flour creates a tender, moist crumb without any fussy techniques. A light dusting of icing sugar is optional but adds a finished touch if you have it on hand.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 18 minutes
• Total Time: 28 minutes
• Servings: 15 cupcakes

Ingredients

• 100 g self-raising flour
• 100 g caster sugar
• 100 g margarine
• 2 ea. (100 g) eggs
• Icing sugar (optional)

Instructions

1. Preheat an oven to .
2. Place 15 cupcake cases on a baking tray, or in a muffin/cupcake pan if you have one.
3. Place flour, sugar, margarine and eggs into a mixing bowl. Use a electric mixer to mix the ingredients together for 1 minute.
4. Use a spoon and knife to evenly dollop the batter into the cases.
5. Bake for 15 to 20 minutes or until the cakes are golden and a toothpick inserted in the center comes out clean.
6. When completed remove from oven and leave to cool.
7. Decorate with icing sugar if desired.

Variations

Skip the icing sugar and dust with cocoa powder instead. This adds chocolate flavor without sweetness overload, and works especially well if your margarine has a slight buttery tone.

Swap half the self-raising flour for almond flour. Keep the same weight but use 50 g self-raising and 50 g almond flour; the cakes will be slightly denser and richer, with a delicate nuttiness.

Add the zest of one lemon to the mixing bowl. The citrus brightens the vanilla-forward butter flavor and pairs naturally with icing sugar dusting.

Divide the batter between two colors by adding a drop of food coloring to half the mixture before spooning into cases. This creates a simple two-tone effect without changing texture or taste.

Bake in smaller cases for 12 to 14 minutes instead, creating mini cupcakes. Use the same total batter and reduce baking time proportionally; check doneness at 12 minutes.

Tips for Success

Mix only for the full 1 minute the recipe calls for. An electric mixer incorporating air into the batter is what keeps these cakes light; don’t skip this step or do it by hand.

Fill the cupcake cases to about two-thirds full. Use the spoon and knife to dollop evenly so they bake at the same rate; overfilled cases will overflow and underfilled ones will bake too quickly.

Check doneness at 15 minutes with a toothpick. Oven temperatures vary; if the pick comes out clean and the tops are golden, pull them out—overbaking dries them out fast.

Cool them completely on a wire rack before adding icing sugar. Powdered sugar melts and clumps on warm cakes, so wait at least 20 minutes or chill them in the fridge for 10 minutes if you’re in a hurry.

Weigh your margarine and eggs for consistent results. Kitchen scales are far more accurate than volume measures for butter and eggs, and they take the guesswork out of batch-to-batch variation.

Storage and Reheating

Reheat in a microwave for 15 to 20 seconds if you prefer them warm, or serve at room temperature. If refrigerated, let them come to room temperature for 15 minutes before eating for the best texture.

FAQ

Can I use butter instead of margarine?

Yes. Use the same weight of softened butter (100 g) and mix for the same 1 minute. The cakes may brown slightly faster, so check at 14 minutes instead of 15.

What temperature should the oven be?

Preheat to 190°C (375°F). If you only have Fahrenheit markings, 375°F is the closest standard setting; if your oven runs hot or cold, adjust by 10°C up or down on your next batch based on how the first one browns.

Can I make these without an electric mixer?

Yes, but you’ll need to beat the mixture by hand with a wooden spoon for 2 to 3 minutes to incorporate enough air. It’s more work and the cakes may be slightly denser, but it works.

Can I add fruit or chocolate chips?

Yes. Fold in up to 75 g of chopped fruit, berries, or chocolate chips after mixing, being careful not to overmix. They may add moisture, so check doneness at 17 minutes instead of 15.