If you've ever tried baking cupcakes and ended up with sad, sunken tops, cracked surfaces, or squishy middles, don't worry—we've been there too.
But today, we're going to walk you through a tried-and-true cupcake recipe that never collapses, never cracks, and definitely doesn't shrink at the waist (yes, cupcakes can do that too!).
It's been tested and loved for years, and it's simple, reliable, and perfect for school parties, afternoon treats, or just a fun baking day at home.
Ingredients You'll Need
Here's everything we need to make 24 large cupcakes. If your oven is small, feel free to halve the recipe:
• 6 eggs (each about 60g with shell)
• 90g milk
• 60g corn oil
• 8g cornstarch (optional, for the egg whites)
• 2g lemon juice
• 85g fine sugar
• 105g cake flour (low-gluten type)
Step 1: Prep Your Baking Space
Place your cupcake liners into a large baking tray. Preheat the oven to 125°C (about 260°F). This slow start is key to making sure our cupcakes rise evenly.
Step 2: Mix the Wet Ingredients
Separate the egg yolks and whites carefully. In a bowl, combine milk and corn oil, and whisk until well blended and emulsified. This creates a smooth, creamy base.
Step 3: Add the Dry Ingredients
Sift your cake flour into the milk-oil mix and stir gently until everything is smooth with no lumps.
Step 4: Add Egg Yolks
Mix in the egg yolks and stir using a Z-pattern with a spatula to avoid overmixing. You'll know it's ready when the batter looks silky smooth.
Step 5: Whip the Egg Whites
Now onto the fluff! Add lemon juice to the egg whites, and start whipping with a mixer. Add the sugar in three batches. On the last batch, sift in the cornstarch if you're using it. Beat until stiff peaks form—when you lift the whisk, the peaks should stand tall without flopping.
Step 6: Combine Both Mixtures
Scoop about a third of the whipped egg whites into the yolk batter. Gently fold to lighten the mixture, then add the rest and fold until just combined. Don't stir—gently fold to keep all that fluffiness intact.
Step 7: Fill the Cups
Spoon or pipe the batter into your cupcake liners. Fill each one about 80% full.
Step 8: Bake Low and Slow
Place the tray on the lower rack of the oven. Bake at 125°C (260°F) for 25 minutes. Then increase the temperature to 140°C (285°F) and bake for another 25 to 30 minutes, until they're golden on top. If your oven has a fan function, turn it on in the second half of baking to help with even browning.
Step 9: Watch Them Bloom
During baking, you'll see the cupcakes puff up to their highest point, then gently settle. That's normal and just means they're cooked through. When they're evenly golden, they're done!
Step 10: Cool Like a Pro
Once out of the oven, give the tray a light tap to release steam, and let them cool on a rack. These cupcakes are so stable, you don't even need to tilt them sideways—they won't shrink or collapse.
Step 11: Time to Decorate!
Top them with your favorite fruits, little chocolate pieces, or go all out with cute bear toppers. These cupcakes are not only tasty but also super photogenic—perfect for sharing with friends (or on social media!).
Tips from Our Kitchen
Every oven has its quirks, so keep an eye on your cupcakes toward the end. The temperature and time here are great starting points, but you may need to tweak things slightly for your own oven.
Thanks for Baking with Us, Lykkers!
We hope this recipe brings as much joy to your kitchen as it did to the kids who gobbled these up at school. Try it out, share it with a friend, or make it your weekend treat project. If you bake a batch, tag us—we'd love to see your fluffy, pretty, no-shrink cupcakes!
Want more no-fail baking recipes like this one? Let us know what you'd love to bake next!
