Recipe

Moist Vanilla Cupcakes

by Sips and Spoonfuls on November 1, 2010 in Cupcakes, Desserts

4.75 Mitt(s) 16 Rating(s)

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Recipe Description

Incredibly moist and tender vanilla cupcakes with an airy chocolate buttercream frosting.

Preparation Instructions

Preheat the oven to 350 degrees Fahrenheit. Line a cupcake tray with liners.

In a bowl, mix together flour, baking powder and salt. Using the paddle attachment on a stand mixer, beat the butter until creamy. Add the sugar and cream with the butter for 7 minutes, scraping the bowl when needed (batter should be nearly white and fluffy). Add eggs, one at a time, beating well after each addition. Turn the speed to low and alternately, add the flour mixture and milk, starting and ending with flour until just mixed. Add vanilla until just mixed.

Divide the batter into the cupcake liners until 2/3 full (I used an ice cream scoop which was the perfect amount to fill 1 cupcake). Bake until a toothpick inserted comes out just clean (mine took 20-23 minutes although the original recipe said 12-15 minutes). Cool for 5-10 minutes on a rack.

Remove each cupake from the tray and wrap in cling film individually to seal in moisture. Cool on wire racks and frost when cold.

Ingredients

3 cups All-purpose Flour
2-½ teaspoons Baking Powder
1 teaspoon Salt
1 cup Butter, Room Temperature
2 cups Sugar
4 whole Eggs, Room Temperature
1 cup Milk, Room Temperature
1 teaspoon Vanilla Extract

Comments

jro42 on 10.29.2010

I think I’ll file this one (for a week that I haven’t already indulged majorly in cake!) Love anything vanilla. Cute screen name! thanks, Jamie

jsiar on 11.3.2010

I just made these yesterday. Whoo-hoo! Finally, I’ve found the perfect cupcake recipe. Thanks for sharing this.

Sips and Spoonfuls on 11.6.2010

I know….isn’t it great when you find THE ONE!!

lindasue on 11.21.2010

just made these and they are WONDERFUL! Although I either fluffed the butter/sugar combo too long or your cupcakes were huge! I got 30 regular sized cupcakes (which baked up well above the top)…no complaints, more for us to eat, YUM!

redkurlzz on 12.8.2010

I made these the other day and LOVED them. I read that the servings size was 14 so I doubled it…Bad idea. The “as is” version is MORE than enough to make 24 HUGE cupcakes! It was the never ending cupcake factory in my kitchen. LOL

Sips and Spoonfuls on 12.9.2010

I’m ever so sorry but I’ve just realised I’ve written 14 instaed of 28. I actually halved the recipe and got 14. So the above recipe would indeed yield 28. Apologies once again. But they do freeze very well!!

Ann Hedvig on 1.16.2011

I’m making these now, and it says to add sugar and cream, but there is no cream in the recipe, so I’ll go for following the recipe, and hope it turns out ok )

rejoines931 on 1.26.2011

I didn’t try the frosting, but I am sure it tastes divine!

n1ckyg1rl on 2.15.2011

So I used this recipe to make some Valentines day cupcakes, which I filled with strawberry jam and topped with strawberry frosting. The cupcake itself was a lot more wet than fluffy and also very eggy tasting. I think 4 eggs is a lot. Finally, there was no cream was mentioned in the ingredients, but we were to add it in along with the sugar. I happened to have some half and half in the fridge and splashed it in the bowl just for the sake of doing it. So overall, it was a good recipe, but it will remain my fall back plan, if I can’t find any other vanilla cupcakes recipes.

fitzford on 2.15.2011

The “cream” in the directions isn’t an ingredient, but an action. You’re “creaming” the sugar – as in, blending it with the butter.

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Reviews

jsiar on 11.3.2010

Sorry I was so excited I forgot to rate this.

hailey@nakedcupcakes on 11.4.2010

I made these this week and they were fantastic! Easily the best vanilla cupcake recipe that I have come across to date (and I make a lot of cupcakes!)

redkurlzz on 12.8.2010

Easy to make; moist; great big cupcakes. LOVE IT

rejoines931 on 1.26.2011

Thank you so much for submitting this recipe….I overstirred so mine came out “tall”, but they were SOOOOOO moist. I cannot brag enough. I made them for my dad tonight, and I am still prancing around because the family curse of “DRY” cupcakes is O_VER!! Thanks again….

pennymarie on 1.29.2011

Very yummy! I made them with whole wheat flour which added a wonderful nutty flavour. I might be tempted to add another teaspoon of vanilla … you can never have enough, right?

ilovetocook! on 2.3.2011

these were amazing and couldn’t stop eating them even before we frosted them! don’t attempt to make without cupcake liners…they were very hard to get out of cups and quite a few crumbled apart.

Cathy Bray on 2.17.2011

Very tasty!!!

rebeccah5 on 2.27.2011

These were definitely nice and moist, and the taste of them was great! It reminded me of the flavor of a good sugar cookie. The only issue I had was that I am a scrape-the-bowl type person and I know the recipe said it made 28 cupcakes, but I thought it was a typo or something, so I ended up cramming it all into 24 cupcake papers. Not my brightest idea. Long story short, they turned out looking not so nice and neat and my oven now smells like burning cupcakes! Next time I WILL follow the instructions! I made these up the night before the party and wrapped them individually like the recipe says, and they did keep their moisture very well. I only used the cupcake part of the recipe, along with a vanilla buttercream icing on top from another recipe because I wanted something non-chocolate to go along with the chocolate cheesecake my daughter requested for her birthday. I will have to try the icing next time because it sounds really yummy!

briny melugin on 3.11.2011

i love these cupcakes i finally got around to making them when i was stuck in the house on a snow day and i had all the ingredients so i said “i want some moist vanilla cupcakes” so of course i looked on tasty kitchen and found these finally a cupcake i have dreamed of thank you for posting this recipe i cant get over the fact that i found THE CUPCAKE! thank you again!

analyn on 4.3.2011

Made these in a mini muffin tin, well greased with shortening, no problems sticking. I cut the sugar in half and they were still sweet enough for me, had a shortbread cookie type taste. I think I will keep trying other recipes though, as these were more dense and dry than I would have liked.

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