Best Cupcake Recipe

Believe it or not, out of all of the many desserts I make these simple vanilla cupcakes are the most requested treat among my circle of friends. Being friends with me does mean I will be taking cake and cupcake requests for birthday parties.

I’ve made this recipe for years and was SHOCKED when I realized it wasn’t on the blog, so I’m fixing that now and sharing this Super-easy and really delicious recipe with you. I made them for a friend’s birthday recently and the next day she texted me “How are they so moist on day two?!?” -That’s how good they are.

Moist Vanilla Cupcakes

A simple vanilla cupcake for any occasion! So moist, fluffy, and delicious you’ll make them every week!

Prep: 15min

Total: 35min

Serving Size: 1 Cupcake

Nutrition Facts: servingSize 1 Cupcake, calories 270 kcal, Carbohydrate 29 g, Fat 7 g, Saturated Fat 6 g, Cholesterol 55 mg, Sodium 98 mg, Sugar 15 g, unSaturated Fat 1 g

Ingredients:

• 1 2/3 cup all-purpose flour (213g)
• 1 cup granulated sugar (200g)
• 1/4 tsp baking soda
• 1 1/2 tsp baking powder
• 1/4 tsp kosher salt
• 3/4 cup unsalted butter (170g, melted)
• 3 egg whites (room temperature)
• 1 tbsp vanilla extract (15mL)
• 1/2 cup sour cream (120mL, room temperature)
• 1/2 cup whole milk (120mL, warm)
• 2 lb confectioners sugar (900g, sifted)
• 1 lb unsalted butter (450g, room temperature)
• 1 tsp vanilla extract
• 1 tbsp heavy cream
• 1 pinch kosher salt
• 1 tsp whole milk

Instruction:

1. Bake for about 18 minutes or until centers are springy to the touch.
2. Pipe a large dollop of buttercream on each cupcake.

Vanilla Cupcakes – stays moist 4 days!!

Recipe video above. Your search for the perfect Vanilla Cupcakes is over! These have a professional bakery-style crumb that’s way more plush and velvety than typical recipes. And very importantly, these stay perfectly fresh for 4 days – unheard of!While for Vanilla Cake, I prefer using a standmixer, for these cupcakes, I find it’s easier to use a handheld beater – see notes for why.Metric – click button above ingredients. Sweetness – Note 11. Cake flour – no need, better with plain flour. See Notes for four key things to guarantee success.

Prep: 20min

Serving Size: 1 serving

Nutrition Facts: calories 143 kcal, Carbohydrate 21 g, Protein 2 g, Fat 5 g, Saturated Fat 3 g, Cholesterol 38 mg, Sodium 40 mg, Fiber 1 g, Sugar 13 g, servingSize 1 serving

Ingredients:

• 1 cup plain / all purpose flour ((cake flour OK too, Note 1))
• 1 1/4 tsp baking powder ((NOT baking soda, Note 2))
• 1/8 tsp salt
• 2 large eggs ((50 – 55g / 2 oz each), at room temp (Note 3))
• 3/4 cup caster / superfine sugar ((granulated/regular ok too, Note 4))
• 60g / 1/4 cup unsalted butter (, cut into 1.5cm / 1/2” cubes)
• 1/2 cup milk (, full fat (Note 5))
• 2 tsp vanilla extract (, the best you can afford (Note 6))
• 1 1/2 tsp vegetable or canola oil ((Note 7))

Instruction:

1. Place cupcake liners in a standard muffin tin. (Note 9)
2. Scrape and final mix: Scrape down sides and base of bowl. Beat on Speed 1 for 10 seconds – batter should now be smooth and pourable.
3. Bake 22 minutes or until golden and toothpick inserted into middle comes out clean.
4. Remove from oven. Cool just 2 minutes then use a fork to help remove and place on cooling rack. Cool completely before icing with frosting of choice (Note 11 for ideas), or cream and fresh berries or jam.

Perfect Vanilla Cupcake Recipe

This is the only vanilla cupcake recipe you need! They are perfectly soft, rise evenly and go well with just about any cupcake frosting. The best cupcakes!

Prep: 8min

Total: 30min

Yield: 12

Serving Size: 1 serving

Nutrition Facts: calories 183 kcal, Carbohydrate 23 g, Protein 3 g, Fat 9 g, Saturated Fat 5 g, Cholesterol 49 mg, Sodium 120 mg, Fiber 1 g, Sugar 13 g, servingSize 1 serving

Ingredients:

• 1 1/4 cups all-purpose flour
• 1 1/4 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter (softened)
• 3/4 cup sugar
• 2 large eggs (room temperature)
• 2 tsp pure vanilla extract
• 1/2 cup buttermilk (or plain kefir, room temperature)

Instruction:

1. Preheat the oven to 350°F and line a cupcake/muffin pan with cupcake liners.
2. In a medium bowl, whisk together 1 1/4 cups flour, 1 1/4 tsp baking powder, and 1/2 tsp salt. Set flour mix aside.
3. In the bowl of an electric mixer, beat butter and sugar on medium-high speed 5 minutes until thick and fluffy, scraping down the bowl as needed.
4. Add eggs one at a time, beating well with each addition then scrape down the bowl. Add 2 tsp vanilla and beat to combine.
5. Reduce mixer speed to medium and add the flour mixture in thirds alternating with the buttermilk, mixing to incorporate with each addition. Scrape down the bowl as needed and beat until just combined and smooth, and don’t overmix. Divide the batter evenly into a 12-count lined muffin or cupcake pan, filling 2/3 full.
6. Bake for 20-23 minutes at 350 °F, or until a toothpick inserted in the center comes out clean. Let them cool in the pan for 5 minutes, then transfer to a wire rack and cool to room temperature before frosting.

How to Get PERFECT VANILLA CUPCAKES Every Time

FAQ

What is the secret to good cupcakes?

• Ingredients should be at room temperature.
• Do not overmix the batter.
• Use a cupcake scoop for evenly baked cupcakes.
• Do not overfill cupcake liners.
• Bake cupcakes in the center rack of the oven.
• Use the touch test rather than a toothpick.
• Remove cupcakes from the pan to cool.

What is the secret to moist cupcakes?

How to make cupcakes that look professional?

1. Skip the Box Mix. PIN IT. Photo by Julia Raleigh. …
2. Make Your Own Frosting. PIN IT. …
3. Use a Piping Bag. PIN IT. …
4. Bake Properly. PIN IT. …
5. Uniformity is Key. PIN IT. …
6. Try Using a Filling. PIN IT. …
7. Don’t Be Afraid To Experiment. PIN IT. …
8. Give It a Decadent Description. PIN IT.

Are cupcakes better with oil or butter?