These Moist Vanilla Cupcakes Recipe are super easy to make and so moist – for days! They are my new favorite vanilla cupcake! This is the only vanilla cupcakes recipe you will need. The texture is light, fluffy, and melt-in-your-mouth good.
Moist Vanilla Cupcakes Recipe These cupcakes are super easy to make. We love these with our Cupcake Frosting. Using the batter from my much loved Vanilla Cake.
these are the Vanilla Cupcakes you make when you want professional bakery-style cupcakes that stay perfectly moist for 4 whole days which is unheard of for cupcakes!
These vanilla cupcakes will blow your mind! I know this is a strong statement but they are so moist and bursting with vanilla flavor, you just won’t believe it!
Full Recipe For Moist Vanilla Cupcakes
They’re nothing like those dry ultra fluffy bakery cupcakes they make you sad and full of regret, these are worth it! A bit of advice on the ingredients.
You can get the cheapest flour, sour cream, milk, and even butter but you have to get good vanilla for this recipe.
It’s the main flavor and you want it to shine so go find a good real vanilla extract and if you want to get points for being fancy use some vanilla bean paste too while you’re at it. People love seeing the little specks of vanilla in the cupcakes.
Ingredients For VANILLA CUPCAKES
- 7 1/2 cup (975 g) all-purpose flour
- 6 cup (1242 g) sugar
- 9 tsp baking powder
- 3 tsp salt
- 3 cup (240ml) milk
- 1 1/2 cup (120ml) vegetable oil
- 3 tbsp vanilla extract
- 6 large eggs
- 3 cup (240ml) water
VANILLA FROSTING
- 1 1/2 cup (336 g) salted butter, room temperature
- 1 1/2 cup (285 g) shortening
- 12 cup (1380 g) powdered sugar
- 4 1/2 tsp vanilla extract
- 6–9 tbsp (30-45ml) water or milk
Instructions For Moist Vanilla Cupcakes Recipe
Step 1. Preheat oven to 350°F (176°C) and prepare a cupcake pan with liners.
Step 2. Add the flour, sugar, baking powder, and salt to a large mixer bowl and combine. Set aside.
Step 3. Add the milk, vegetable oil, vanilla extract, and eggs to a medium-sized bowl and combine.
Step 4. Add the wet ingredients to the dry ingredients and beat until well combined.
Step 5. Slowly add the water to the batter and mix at low speed until well combined. Scrap down the sides of the bowl as needed to make sure everything is well combined. Please note that the batter will be very thin.
Step 6. Fill the cupcake liners about halfway and bake for 15-17 minutes, or until a toothpick comes out with a few moist crumbs.
Step 7. Remove the cupcakes from the oven and allow them to cool for 2 minutes, then remove to a cooling rack to finish cooling.
Step 8. To make the frosting, combine the butter and shortening in a large mixer bowl and mix until smooth.
Step 9. Add 2 cups of powdered sugar and mix until smooth.
Step 10. Add the vanilla extract and 1 tablespoon of water or milk and mix until smooth.
Step 11. Add remaining powdered sugar and mix until smooth.
Step 12. Add remaining water or milk as needed and mix until smooth.
Step 13. Pipe the frosting onto the cupcakes. I used Ateco tip 844.
Nutrition Facts
- Serving Size 1 cupcake
- Serves 26
- Total Fat 12.7g 16%
- Cholesterol 25.1mg 8%
- Sodium 129.2mg 6%
- Total Carbohydrate 41g 15%
- Protein 2.7g 5%
- Vitamin A 4%
- Vitamin C 0%
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