The Pioneer Woman Tasty Kitchen
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Moist Vanilla Cupcakes

4.61 Mitt(s) 18 Rating(s)18 votes, average: 4.61 out of 518 votes, average: 4.61 out of 518 votes, average: 4.61 out of 518 votes, average: 4.61 out of 518 votes, average: 4.61 out of 5

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Level: Easy

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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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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.

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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!

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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!

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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.

18 Reviews

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Jessica Thurston on 6.10.2019

My 3 year old and I just made these! We loved the recipe. I found out too late that I didn’t have any milk so I substituted a cup of water and 1 1/2 tbsp of butter for it and they came out perfectly!

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S. on 10.25.2017

I was super excited to try these out but unfortunately mine came out dry and flavorless. It tasted like a plain muffin. It could have been my own fault but they just didn’t work for me.

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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.

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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!

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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.

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