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Moist Vanilla Cupcakes Recipe

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★★★★★

4.8 from 142 reviews

These Moist Vanilla Cupcakes are a classic treat featuring a light, tender crumb and a creamy vanilla buttercream frosting. Perfect for celebrations or a simple indulgence, they combine all-purpose flour, sugar, and a hint of vanilla to create a delightful dessert that’s easy to bake and irresistibly delicious.

Ingredients

Scale

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: Preheat your oven to 350°F (176°C) and line a cupcake pan with paper liners to prepare for baking.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined. Set aside.
  3. Combine Wet Ingredients: In a medium bowl, mix the milk, vegetable oil, vanilla extract, and eggs until smooth and fully incorporated.
  4. Mix Wet into Dry: Pour the wet ingredient mixture into the dry ingredients and beat on medium speed until the batter is well combined without lumps.
  5. Add Water: Slowly add the water to the batter while mixing on low speed. Scrape the sides of the bowl to ensure everything is evenly mixed. Note that the batter will be thin.
  6. Fill Cupcake Liners: Spoon the batter into the cupcake liners, filling them about halfway to allow room for rising.
  7. Bake Cupcakes: Bake in the preheated oven for 15-17 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
  8. Cool Cupcakes: Remove cupcakes from the oven and let them cool in the pan for 2 minutes. Then transfer them to a wire rack to cool completely.
  9. Prepare Frosting – Beat Butter: In a large mixing bowl, beat the room temperature unsalted butter until smooth and creamy using a mixer.
  10. Incorporate Powdered Sugar (Part 1): Add 2 cups of powdered sugar to the butter and beat until the mixture is smooth and fluffy.
  11. Add Flavor and Liquid: Mix in the vanilla extract and 1 tablespoon of milk or heavy cream until fully combined and smooth.
  12. Add Remaining Powdered Sugar: Gradually add the remaining powdered sugar and continue to beat until the frosting is smooth.
  13. Adjust Consistency and Season: Add the remaining milk or cream, as needed, along with a pinch of salt, mixing until the frosting reaches a smooth, pipeable texture.
  14. Frost Cupcakes: Using a piping bag fitted with Ateco tip 844 or your preferred tip, pipe the vanilla buttercream frosting onto the cooled cupcakes.

Notes

  • The batter will be thin after adding water; this is normal and results in moist cupcakes.
  • Frosting consistency can be adjusted by adding more milk/cream to thin or powdered sugar to thicken.
  • Ensure cupcakes are completely cool before frosting to prevent melting.
  • Baking time can vary slightly depending on your oven; start checking at 15 minutes.
  • Use room temperature butter for frosting to achieve a smooth, creamy texture.

Keywords: vanilla cupcakes, moist cupcakes, vanilla buttercream frosting, classic cupcakes, easy dessert, party cupcakes

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