The Pioneer Woman Tasty Kitchen
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Moist Vanilla Cupcakes

4.75 Mitt(s) 16 Rating(s)16 votes, average: 4.75 out of 516 votes, average: 4.75 out of 516 votes, average: 4.75 out of 516 votes, average: 4.75 out of 516 votes, average: 4.75 out of 5

Prep:

Cook:

Level: Easy

System:

28

Description

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

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

Preparation

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.

20 Comments

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Avatar of Karla Martinez Pellot

Karla Martinez Pellot on 1.2.2013

Great recipe. I wonder how I can transform the recipe into chocolate or other flavor. Hope someone can give me some advice.

Avatar of Candace

Candace on 7.29.2012

Do you use salted or unsalted butter?

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CaitlinSayre on 5.6.2012

This is the absolute best cupcake I have ever made. Ever. The batter is so light and fluffy which makes the cooked cakes perfect. This is my favorite recipe for cupcakes. I turned them into chocolate cupcakes, strawberry cupcakes, brown sugar and cinnamon among others. Thumbs up!

Avatar of sugarlovar333

sugarlovar333 on 5.15.2011

I’ve used this recipe 2 times now and it is a delicious moist cupcake! Im going to use it today and i cant wait. They are so good! I defently recomand this!

Avatar of maegochan

maegochan on 4.18.2011

I’m so happy these worked well for everyone else! Unfortunately mine came out super dry. It may have been because I did my customary adjustment for altitude (I’m up around 5,000 feet above sea level here), but it just did not go well. It might be good for other high altitude bakers to test bake them before serving them at a party. I served them to a bunch of people who were super polite (they said the frosting I used was great!), but they came out just plain bad for me. I didn’t want to leave a review because it may very well have been my error, but I thought I’d throw it out there for other high and dry bakers like myself.

16 Reviews

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Avatar of Karla Martinez Pellot

Karla Martinez Pellot on 1.2.2013

I’m not very fond of cake in general but this recipe was just awesome!!! Very moist and soft cupcakes with a great buttery taste. The recipe is very easy and very adjustable if you wanna to reduce the quantity of cupcakes. Very very very recommended!!!! you will not be disappointed.

Avatar of Donna

Donna on 12.31.2012

Yummy vanilla cupcakes!
The batter yielded 22 pieces of 3 oz. cupcakes and baked at 15 minutes in my convection oven.
Thanks for sharing the recipe!

Avatar of the country cook

the country cook on 12.24.2012

These were great! I added a vanilla bean and some additional vanilla for that extra touch. Delicious with cream cheese frosting.

Avatar of CaitlinSayre

CaitlinSayre on 5.6.2012

Easily the best recipe I have ever used for cupcakes. They are so light and airy, everyone agreed they were a hit!

Avatar of mrsq

mrsq on 5.18.2011

Yummy! I often just grab a box, but I wanted to make cupcakes from scratch for my daughter’s nut-free preschool. These are perfect– delicate, spongy and with a slight crisp on the top– the only change I made was adding red food coloring gel, as my daughter wanted Pinkalicious cupcakes.

For me this recipe yielded 24 regular cupcakes and another 12 mini cupcakes (18 min. in my convection oven, 12 for the minis). I’m glad I used these cute ruffle edge cupcake liners, as they kept the butter from leaking through (my mini liners seemed a bit greasy on the bottom), and be careful not to overfill because these rise up and do stick if the batter hits the pan.

Thanks for sharing!!

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