Moist Vanilla Cupcakes Recipe

Name: Moist Vanilla Cupcakes Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 13 servings
Cuisine: American
Ingredients: 213 g All-Purpose Flour; 200 g Granulated Sugar; ¼ tsp Baking Soda; 1½ tsp Baking Powder; ¼ tsp Kosher Salt; 170 g Unsalted Butter; 3 pieces Egg Whites; 1 tbsp Vanilla Extract; 120 ml Sour Cream; 120 ml Whole Milk; 900 g Confectioners Sugar; 450 g Unsalted Butter; 1 tsp Vanilla Extract; 1 tbsp Heavy Cream; 1 pinch Kosher Salt; 1 tsp Whole Milk

AMERICANSource

A simple, moist, and fluffy vanilla cupcake recipe that stays fresh for days.

35m13Servings

Nutrition

763kcal

4gProtein

99gCarbs

41gFat

Ingredients

CUPCAKES

All-Purpose Flour

213 g

Granulated Sugar

200 g

Baking Soda

¼ tsp

Baking Powder

1½ tsp

Kosher Salt

¼ tsp

Unsalted Butter

170 g

Egg Whites

room temperature

3 pieces

Vanilla Extract

1 tbsp

Sour Cream

room temperature

120 ml

Whole Milk

warm

120 ml

BUTTERCREAM

Confectioners Sugar

sifted

900 g

Unsalted Butter

room temperature

450 g

Vanilla Extract

1 tsp

Heavy Cream

1 tbsp

Kosher Salt

1 pinch

Whole Milk

1 tsp

Equipment

Stand Mixer

Muffin Tin

Piping Bag

Instructions

1Prepare the Cupcakes

15m

Preheat Oven

Preheat oven to 350°F (175°C). Line a muffin tin with 16 cupcake liners.

Combine Dry Ingredients

In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, baking powder, and kosher salt.

Combine Wet Ingredients

In a separate bowl, whisk together the melted unsalted butter, egg whites, vanilla extract, sour cream, and warm whole milk until well combined. The mixture may appear slightly clumpy due to the butter.

Combine Wet and Dry

Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix; a few small lumps are acceptable.

Fill Liners

Distribute the batter evenly into the prepared cupcake liners, filling each about 2/3 full.

2Bake the Cupcakes

18m

Bake

Bake for approximately 18 minutes, or until the centers are springy to the touch and a toothpick inserted comes out clean.

Cool

Allow the cupcakes to cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.

3Make the Buttercream Frosting

10m

Cream Butter

In a stand mixer fitted with a paddle attachment, cream the room temperature unsalted butter until smooth.

Add Sugar

Gradually add the sifted confectioners sugar in two batches, mixing until incorporated.

Add Flavorings

Add the vanilla extract, heavy cream, kosher salt, and whole milk. Mix on medium speed until the frosting is light and fluffy.

4Decorate the Cupcakes

Transfer to Piping Bag

Transfer the buttercream frosting to a piping bag fitted with a star tip (such as an 849 tip).

Pipe Frosting

Pipe a generous dollop of buttercream onto each cooled cupcake.

Tips

Measure your flour correctly by using a kitchen scale or by spooning it into the cup and leveling with a knife to prevent dense cupcakes.

Ensure all wet ingredients for the cupcake batter are at room temperature for a smooth, emulsified batter.

Don't overmix the cupcake batter after combining wet and dry ingredients; a few lumps are okay.

Keep a close eye on the cupcakes towards the end of baking to prevent over-browning.

For best results, use good quality pure vanilla extract as it is the primary flavor.

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