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Moist Vanilla Cupcakes Recipe

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4.3 from 15 reviews

These Moist Vanilla Cupcakes are light, fluffy, and incredibly tender with a delicate vanilla flavor. Perfectly sweetened and paired with a creamy vanilla buttercream frosting, they make an ideal treat for birthdays, celebrations, or anytime you want a classic cupcake. The batter is thin but results in moist, airy cupcakes that everyone will love.

Ingredients

Cupcake Batter

  • 2 1/2 cups (325g) all-purpose flour
  • 2 cups (414g) granulated sugar
  • 3 tsp baking powder (NOT baking soda)
  • 1 tsp salt
  • 1 cup (240ml) milk
  • 1/2 cup (120ml) vegetable oil
  • 1 tbsp vanilla extract
  • 2 large eggs
  • 1 cup (240ml) 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 (30-45ml) milk or heavy cream
  • 1 pinch salt

Instructions

  1. Preheat Oven and Prepare Pan: Preheat oven to 350°F (176°C) and line a cupcake pan with cupcake liners to prevent sticking.
  2. Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Set this mixture aside.
  3. Combine Wet Ingredients: In a medium bowl, whisk together the milk, vegetable oil, vanilla extract, and eggs until evenly mixed.
  4. Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients bowl and beat until they are well incorporated.
  5. Add Water to Batter: Slowly add the water to the batter while mixing on low speed. The batter will be very thin at this point. Scrape down the sides of the bowl to ensure everything is fully mixed.
  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 into the center comes out with a few moist crumbs.
  7. Cool Cupcakes: Remove cupcakes from the oven and allow them to cool in the pan for 2 minutes before transferring them to a wire rack to cool completely.
  8. Make Buttercream Frosting – Cream Butter: In a large mixing bowl, beat the room temperature unsalted butter until smooth and creamy.
  9. Add Powdered Sugar in Two Batches: Add half (2 cups) of the powdered sugar and mix until smooth. Then add the remaining powdered sugar and continue mixing until fully incorporated.
  10. Add Vanilla and Milk/Cream: Mix in the vanilla extract and 1 tablespoon of milk or heavy cream until the frosting is smooth and creamy.
  11. Adjust Consistency and Seasoning: If needed, add the remaining milk or cream, and a pinch of salt to balance the sweetness, mixing well to achieve the desired consistency.
  12. Decorate Cupcakes: Pipe the buttercream frosting onto the cooled cupcakes using a piping bag fitted with an Ateco tip 844 or your preferred decorating tip.

Notes

  • The batter is quite thin, but this is normal and results in moist cupcakes.
  • Make sure butter is at room temperature for smooth frosting.
  • If frosting is too thick, add a little more milk or cream to soften it.
  • Feel free to add food coloring to the frosting for a fun twist.
  • Store cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

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