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Moist Vanilla Cupcakes Recipe

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4.2 from 48 reviews

  • Author: Amina
  • Total Time: 30 minutes
  • Yield: 24 cupcakes

Description

These Moist Vanilla Cupcakes are perfectly tender, fluffy, and bursting with classic vanilla flavor. The recipe features a light, thin batter that bakes into soft, airy cupcakes topped with a smooth, creamy vanilla buttercream frosting. Ideal for any celebration or just a sweet treat, these cupcakes are easy to prepare and yield a large batch of 24 servings.

Ingredients

Cupcakes

  • 2 1/2 cups (325g) all purpose flour
  • 2 cups (414g) sugar
  • 3 tsp baking powder (NOT baking soda)
  • 1 tsp salt
  • 1 cup (240 ml) milk
  • 1/2 cup (120 ml) vegetable oil
  • 1 tbsp vanilla extract
  • 2 large eggs
  • 1 cup (240 ml) water

Vanilla Buttercream Frosting

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

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (176°C) and line a cupcake pan with cupcake liners to prevent sticking and ease removal.
  2. Mix Dry Ingredients: In a large mixing bowl, combine the all purpose flour, sugar, baking powder, and salt. Mix well to ensure even distribution of leavening.
  3. Mix Wet Ingredients: In a medium bowl, whisk together the milk, vegetable oil, vanilla extract, and eggs until smooth.
  4. Combine Wet and Dry: Pour the wet ingredient mixture into the dry ingredients and beat together until fully combined and smooth.
  5. Add Water and Final Mix: Slowly add the water to the batter while mixing on low speed. Scrape down the bowl sides as needed. The batter will be thin, which is expected.
  6. Fill Cupcake Liners and Bake: Fill each cupcake liner about halfway with batter. Bake in the preheated oven for 15-17 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  7. Cool Cupcakes: Remove cupcakes from oven and let them cool in the pan for 2 minutes before transferring them to a cooling rack to cool completely.
  8. Prepare Frosting – Beat Butter: In a large mixing bowl, beat the unsalted butter until smooth and creamy.
  9. Add Powdered Sugar (First Part): Add 2 cups of powdered sugar to the butter and mix until smooth.
  10. Add Vanilla and Milk: Stir in the vanilla extract and 1 tablespoon of milk or heavy cream, mixing until the frosting is smooth and creamy.
  11. Add Remaining Powdered Sugar: Add the remaining powdered sugar and continue mixing until fully incorporated and smooth.
  12. Adjust Consistency: Add the remaining milk or heavy cream as needed along with a pinch of salt, mixing until the desired consistency and taste are achieved.
  13. Frost Cupcakes: Pipe the frosting onto the cooled cupcakes using a piping bag fitted with Ateco tip 844 or your preferred tip.

Notes

  • The batter is thin; this is normal and results in moist cupcakes.
  • Use room temperature butter for frosting to get the best texture.
  • You can substitute heavy cream with milk for a lighter frosting.
  • Baking time may vary slightly depending on your oven; check cupcakes at 15 minutes.
  • Ensure cupcakes are completely cool before frosting to prevent melting.
  • Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer shelf life.
  • Prep Time: 10 minutes
  • Cook Time: 17 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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