Best 3 Moist Vanilla Cupcake Recipes
Vanilla cupcakes are a classic treat that can be enjoyed by people of all ages. They are perfect for any occasion, from birthdays to baby showers to simple afternoon snacks. However, not all vanilla cupcakes are created equal. Some can be dry, crumbly, or bland. If you're looking for a moist, flavorful vanilla cupcake that will impress your friends and family, then you've come to the right place. In this article, we will share the secrets to making the best vanilla cupcake recipe that is sure to become a favorite in your household.
Here are our top 3 tried and tested recipes!
MOIST VANILLA CUPCAKES
These moist, tasty vanilla cupcakes are amazing! The vanilla flavor isn't too strong and the cupcakes aren't too sweet. They can be made really quickly, too, and in just one bowl.
Provided by Cupcake lover
Categories Desserts Cakes Cupcake Recipes
Time 40m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a cupcake pan with 12 paper liners.
- Beat sugar and butter together in a bowl using an electric mixer until light and fluffy. Beat in egg and vanilla extract. Mix in baking powder, baking soda, and salt. Alternate adding flour and milk, stirring until just combined. Fill prepared pan with batter.
- Bake in the preheated oven until lightly browned on top, about 18 minutes. Cool in the pan for 10 minutes, then remove to wire racks to cool completely.
Nutrition Facts : Calories 166.7 calories, Carbohydrate 21.1 g, Cholesterol 36.6 mg, Fat 8.4 g, Fiber 0.3 g, Protein 2 g, SaturatedFat 5.1 g, Sodium 152.8 mg, Sugar 13.1 g
BEST EVER MOIST VANILLA CUPCAKES
Forget the box mix, these easy, from-scratch Moist Vanilla Cupcakes really are the best ever. The recipe turns out amazing every time, and the sweet white cupcakes are perfect for everything from birthdays to baby showers, and weekends to weddings!
Provided by Amy Nash
Categories Dessert
Time 40m
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Line muffin pans with cupcake liners. Whisk the flour, cornstarch, baking powder, baking soda, and salt together in a large bowl.
- Beat the butter and sugar on high speed in a stand mixer or using a handheld mixer for 3 minutes until creamy and light. Scrape sides and bottom of the bowl.
- Add egg whites and vanilla, beating on medium-high speed until combined. Beat in sour cream.
- Add the dry ingredients, mixing on low speed just until combined, then scrape the bottom and sides of the bowl.
- With the mixer running on low speed, add the milk, stirring just until combined. Do not overmix.
- Fill each cupcake liner about 2/3 full with batter, then bake for 19-22 minutes, until a toothpick inserted in the center of a cupcake comes out clean.
- Cool completely before frosting.
Nutrition Facts : Calories 198 kcal, Carbohydrate 28 g, Protein 3 g, Fat 9 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 23 mg, Sodium 171 mg, Fiber 1 g, Sugar 15 g, UnsaturatedFat 3 g, ServingSize 1 serving
MOIST VANILLA CUPCAKES
These Moist Vanilla Cupcakes are super easy to make and so moist - for days! They are my new favorite vanilla cupcake!
Provided by Life, Love and Sugar
Categories Dessert
Time 30m
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F (176°C) and prepare a cupcake pan with liners. 2
- . Add the flour, sugar, baking powder and salt to a large mixer bowl and combine. Set aside.
- . Add the milk, vegetable oil, vanilla extract and eggs to a medium sized bowl and combine.
- . Add the wet ingredients to the dry ingredients and beat until well combined.
- . Slowly add the water to the batter and mix on low speed until well combined. Scrape down the sides of the bowl as needed to make sure everything is well combined. Please note that the batter will be very thin.
- . Fill the cupcake liners about half way and bake for 15-17 minutes, or until a toothpick comes out with a few moist crumbs.
- . Remove the cupcakes from oven and allow to cool for 2 minutes, then remove to a cooling rack to finish cooling.
- . To make the frosting, beat the butter in a large mixer bowl until smooth.
- . Add 2 cups of powdered sugar and mix until smooth.
- 0. Add the vanilla extract and 1 tablespoon of water or milk and mix until smooth.
- 1. Add remaining powdered sugar and mix until smooth.
- 2. Add remaining water or milk, as needed, and salt and mix until smooth.
- 3. Pipe the frosting onto the cupcakes. I used Ateco tip 844.
Nutrition Facts : ServingSize 1 cupcake, Calories 285 calories, Sugar 31 g, Sodium 129.2 mg, Fat 12.7 g, SaturatedFat 7 g, TransFat 0.7 g, Carbohydrate 41 g, Fiber 0.3 g, Protein 2.7 g, Cholesterol 25.1 mg
Tips:
- Use quality ingredients: Fresh, high-quality ingredients will result in a better-tasting cupcake.
- Measure your ingredients accurately: Using the correct proportions of ingredients is essential for a successful cupcake.
- Cream the butter and sugar together until light and fluffy: This will help to incorporate air into the batter, resulting in a lighter, airier cupcake.
- Add the eggs one at a time, beating well after each addition: This will help to prevent the batter from curdling.
- Add the dry ingredients gradually, alternating with the milk: This will help to prevent the batter from becoming too thick.
- Do not overmix the batter: Overmixing can result in a tough, dense cupcake.
- Fill the cupcake liners only 2/3 full: This will allow the cupcakes to rise properly.
- Bake the cupcakes at the correct temperature and for the correct amount of time: Underbaking or overbaking will result in dry, crumbly cupcakes.
- Let the cupcakes cool completely before frosting: This will help to prevent the frosting from melting.
Conclusion:
With a little practice, you can easily make moist, delicious vanilla cupcakes at home. These tips will help you to achieve perfect results every time.
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