Perfectly Moist Vanilla Cupcakes

Who can resist a cupcake? These vanilla cupcakes are light, fluffy, and moist, making them perfect for any gathering. Be sure to bake a double batch as they disappear quickly! These cupcakes are made with buttermilk and topped with a simple vanilla frosting, Don’t miss out on the chance to sweeten up your Easter celebration with these irresistible cupcakes! Whether you’re planning an egg hunt or a cozy family gathering, these treats will add the perfect festive touch to your dessert table. Make sure to try them and impress your guests with your baking skills!

Vanilla-Cupcakes-perfect-for-Easter

Vanilla Cupcakes

It’s always great to have a foolproof cupcake recipe on hand that you can rely on. Cupcakes are a classic dessert that can be enjoyed by people of all ages, and it’s always a good idea to have a recipe that you know will be a hit with your family and friends. Today, I want to share with you my go-to cupcake recipe that is sure to impress.

Cupcakes-Recipe

Watch a one-minute video on how I make it!

TIPS FOR MOIST, AMAZING VANILLA CUPCAKES

These-vanilla-cupcakes-are-light,-fluffy,-and-moist,-making-them-perfect-for-any-gathering.

  • Begin with all ingredients at room temperature.
  • Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don’t have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
  • Alternately, add flour and buttermilk when combining dry and wet ingredients: To ensure that the ingredients in your mixture are well blended and evenly distributed, it is important to use a specific mixing method. Instead of adding all the flour or buttermilk at once, which can cause the creamed butter to become oversaturated and result in the separation of the mixture, it is recommended to add the ingredients gradually. This means adding a small amount of flour or buttermilk and mixing well, then repeating the process until all the ingredients are fully incorporated. By doing this, you can avoid any potential issues with separation and ensure a consistent texture throughout your mixture. So, make sure to mix well between each addition and take your time to achieve the best results.
  • Do not overbeat the batter. Don’t overmix the cupcake batter, this can make the cupcakes heavy and dense.
  • Don’t Overfill: When filling cupcake liners, make sure to only fill them 2/3 full to prevent overflow. If you divide the batter evenly between 12 cupcakes, you should have just enough.
  • Bake in the middle of the oven.
  • Try not to open the oven during baking time. For even baking and a nice rise.
  • Once the centers are springy and a toothpick comes out clean, the cupcakes are ready.
  • Cool cupcakes completely before frosting.

How to make Vanilla Cupcakes

To start, gather all the ingredients you’ll need, preheat your oven to 350°F (175°C), and line a muffin tin with cupcake liners.

Next, add flour, baking powder, and salt together in a medium bowl. 

 In a separate large bowl, cream the butter and sugar together until light and fluffy.

 Add the eggs, one at a time, and mix until well combined. Then, add the vanilla extract and mix again.

Gradually add the dry ingredients to the wet mixture alternating with the buttermilk until everything is well combined. Be careful not to overmix the batter.

Fill the cupcake liners about two-thirds full with the batter. Bake for 18-20 minutes, or until the cupcakes are golden brown and a toothpick inserted into the center comes out clean.

Remove the cupcakes from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Moist-Vanilla-Cupcakes

Once the cupcakes have cooled, you can frost them with your favorite frosting and decorate them as desired. I hope you enjoy this recipe as much as I do!

For a fun and easy Easter treat, look no further than these vanilla cupcakes.

Get the kids involved in decorating and add them to your sweet selection for a touch of joy. I always have so much fun making these with my grandkids! Look at the video to meet my older grandson.

Vanilla-Cupcakes

Sprinkles: Decorate your cupcakes with colorful sprinkles or nonpareils for a festive touch. Choose colors that match your Easter theme. Add colorful candy eggs, and have fun!

More Baking Ideas

Vanilla-Cupcakes

Perfectly Moist Vanilla Cupcakes

Who can resist a cupcake? These vanilla cupcakes are light, fluffy, and moist, making them perfect for any gathering. Be sure to bake a double batch as they disappear quickly! These cupcakes are made with buttermilk and topped with a simple vanilla frosting, Don’t miss out on the chance to sweeten up your Easter celebration with these irresistible cupcakes!
5 from 1 vote
Print Pin Rate
Course: baking and desserts
Cuisine: American
Keyword: cupcakes
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 cupcakes
Calories: 184kcal

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter softened
  • 3/4 cup sugar
  • 2 large eggs room temperature
  • 2 teaspoon pure vanilla extract
  • 1/2 cup buttermilk

Instructions

How to make Vanilla Cupcakes

  • To start, gather all the ingredients you'll need, preheat your oven to 350°F (175°C), and line a muffin tin with cupcake liners.
  • Next, add flour, baking powder, and salt together in a medium bowl.
  • In a separate large bowl, cream the butter and sugar together until light and fluffy.
  • Add the eggs, one at a time, and mix until well combined. Then, add the vanilla extract and mix again.
  • Gradually add the dry ingredients to the wet mixture alternating with the buttermilk until everything is well combined. Be careful not to overmix the batter.
  • Fill the cupcake liners about two-thirds full with the batter. Bake for 18-20 minutes, or until the cupcakes are golden brown and a toothpick inserted into the center comes out clean.
  • Remove the cupcakes from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

TIPS FOR MOIST, AMAZING VANILLA CUPCAKES

  • Begin with all ingredients at room temperature.
  • Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don’t have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
  • Alternately, add flour and buttermilk when combining dry and wet ingredients: To ensure that the ingredients in your mixture are well blended and evenly distributed, it is important to use a specific mixing method. Instead of adding all the flour or buttermilk at once, which can cause the creamed butter to become oversaturated and result in the separation of the mixture, it is recommended to add the ingredients gradually. This means adding a small amount of flour or buttermilk and mixing well, then repeating the process until all the ingredients are fully incorporated. By doing this, you can avoid any potential issues with separation and ensure a consistent texture throughout your mixture. So, make sure to mix well between each addition and take your time to achieve the best results.
  • Do not overbeat the batter. Don’t overmix the cupcake batter, this can make the cupcakes heavy and dense.
  • Don’t Overfill: When filling cupcake liners, make sure to only fill them 2/3 full to prevent overflow. If you divide the batter evenly between 12 cupcakes, you should have just enough.
  • Bake in the middle of the oven.
  • Try not to open the oven during baking time. For even baking and a nice rise.
  • Once the centers are springy and a toothpick comes out clean, the cupcakes are ready.
  • Cool cupcakes completely before frosting.
Moist-Vanilla-Cupcakes

Nutrition

Calories: 184kcal | Carbohydrates: 23g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 52mg | Sodium: 121mg | Potassium: 85mg | Fiber: 0.4g | Sugar: 13g | Vitamin A: 298IU | Calcium: 39mg | Iron: 1mg

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PERFECTLY MOIST VANILLA CUPCAKES

 

Tell me what you think of this recipe, and if you have any questions, don’t forget to get in touch with me. I’m always happy to hear from YOU.

Until the next one…

Love E.S. asimpletweak
 

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