Milk Cupcakes

Soft and Moist Milk Cupcakes

love to bake, but since recently relocated, I’ve been unable to do so because still don’t own an oven. was searching for stovetop cupcake recipes that could prepare at home. I’m glad came upon Gabby’s life’s no-bake, fluffy,  wasn’t expecting it to be this amazing, but it was really simple and quick to prepare. My friends and family like it as well, after shared it with them. They insisted that create more over the weekend. The taste is creamy with faint hint of vanilla extract, and the texture is flawless. Serve this with juice, tea, or coffee and don’t forget to give it taste.

Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes
Kcal: 220 kcal per cupcake (without frosting) | Servings: 12 cupcakes


  1. 1 3/4 cups all-purpose flour
  2. 1/2 cup granulated sugar
  3. 1/2 cup unsalted butter, softened
  4. 2 large eggs
  5. 1/2 cup whole milk
  6. 2 teaspoons baking powder
    1 teaspoon vanilla extract
  7. Pinch of salt
  8. Frosting of your choice (e.g., buttercream, cream cheese)


  • Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.
    In a large bowl, cream together the butter and sugar until light and fluffy.
  • Beat in the eggs, one at a time, followed by the vanilla extract.
  • In a separate bowl, whisk together the flour, baking powder, and salt.
    Gradually add the dry ingredients to the wet ingredients, alternating with the milk, starting and ending with the flour mixture. Mix until just combined.
  • Fill the cupcake liners about 2/3 full with the batter.
  • Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
  • Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  • Once cooled, frost the cupcakes with your preferred frosting.

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