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Moist Vanilla Cupcakes Recipe

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4.4 from 12 reviews

These Moist Vanilla Cupcakes are soft, fluffy, and bursting with classic vanilla flavor. Perfectly balanced with a creamy vanilla buttercream frosting, they make an excellent treat for birthdays, celebrations, or anytime you crave a simple, delicious cupcake. The recipe yields 24 cupcakes and takes just 30 minutes from start to finish, making them a quick and satisfying dessert option.

Ingredients

Dry Ingredients

  • 2 1/2 cups (325g) all-purpose flour
  • 2 cups (414g) granulated sugar
  • 3 tsp baking powder (NOT baking soda)
  • 1 tsp salt

Wet Ingredients

  • 1 cup (240ml) milk
  • 1/2 cup (120ml) vegetable oil
  • 1 tbsp vanilla extract
  • 2 large eggs
  • 1 cup (240ml) water

Frosting Ingredients

  • 1 cup (224g) unsalted butter (room temperature)
  • 4 cups (460g) powdered sugar
  • 1 1/2 tsp vanilla extract
  • 2-3 tbsp (30-45ml) milk or heavy cream
  • 1 pinch salt

Instructions

  1. Preheat and prepare: Preheat your oven to 350°F (176°C) and line a cupcake pan with cupcake liners to prevent sticking and ensure even baking.
  2. Mix dry ingredients: In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Stir these together until evenly mixed. Set this bowl aside for now.
  3. Combine wet ingredients: In a medium bowl, whisk together the milk, vegetable oil, vanilla extract, and eggs until well blended and smooth.
  4. Combine wet and dry: Pour the wet ingredient mixture into the bowl with the dry ingredients. Using a mixer, beat on medium speed until everything is well incorporated.
  5. Add water: Slowly pour in the water while mixing on low speed. Continue mixing until the batter is fully combined and smooth, scraping down the sides of the bowl as needed. Note that the batter will be quite thin, which is normal for moist cupcakes.
  6. Fill cupcake liners and bake: Spoon the batter into the cupcake liners, filling each about halfway. Bake in the preheated oven for 15-17 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
  7. Cool cupcakes: Remove the cupcakes from the oven and allow them to cool in the pan for 2 minutes. Then transfer them to a cooling rack to cool completely before frosting.
  8. Prepare frosting – beat butter: In a large mixing bowl, beat the room temperature unsalted butter until smooth and creamy using an electric mixer.
  9. Add powdered sugar in stages: Add half of the powdered sugar (2 cups) to the butter and beat until smooth and well combined.
  10. Add vanilla and milk/cream: Mix in the vanilla extract along with 1 tablespoon of milk or heavy cream, blending until smooth.
  11. Incorporate remaining powdered sugar: Add the remaining powdered sugar and continue mixing until the frosting is smooth and creamy.
  12. Adjust consistency and season: Add the remaining 1-2 tablespoons of milk or cream as needed to reach desired frosting consistency. Add a pinch of salt and mix well to balance sweetness.
  13. Frost the cupcakes: Using a piping bag fitted with Ateco tip 844 or your preferred decorating tip, pipe the frosting onto the cooled cupcakes with swirls or desired patterns. Serve and enjoy!

Notes

  • The batter will be thin, which helps achieve moist cupcakes, so don’t be alarmed.
  • Room temperature butter is crucial for smooth frosting.
  • Feel free to substitute heavy cream for milk in the frosting for a richer texture.
  • Cooling the cupcakes completely before frosting will prevent the frosting from melting.
  • These cupcakes can be stored in an airtight container at room temperature for 2 days or refrigerated for up to 5 days.

Find it online: https://cookedbysarah.com/moist-vanilla-cupcakes-recipe/