Moist Vanilla Cupcakes

Introduction

Moist vanilla cupcakes are a delightful, crowd-pleasing treat with a light and fluffy texture, a rich vanilla flavor, and a soft, tender crumb. They’re perfect for parties, birthdays, or everyday baking. Easy to customize and quick to whip up, these cupcakes are a staple in any baker’s recipe book.

Ingredients

Makes about 12 standard cupcakes:

• 1 1/4 cups (160g) all-purpose flour
• 1 1/4 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 cup (115g) unsalted butter, room temperature
• 3/4 cup (150g) granulated sugar
• 2 large eggs, room temperature
• 2 tsp pure vanilla extract
• 1/2 cup (120ml) whole milk, room temperature
• 1/4 cup (60g) sour cream or plain yogurt (for added moisture)

Instructions

1. Preheat the Oven
   Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2. Combine Dry Ingredients
   In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream Butter and Sugar
   In a large bowl, use a hand or stand mixer to beat the butter and sugar together until light and fluffy (about 2–3 minutes).
4. Add Eggs and Vanilla
   Beat in the eggs one at a time, mixing well after each. Stir in the vanilla extract.
5. Mix Wet and Dry
   Add the dry ingredients in two additions, alternating with the milk and sour cream. Start and end with the dry ingredients. Mix until just combined — do not overmix.
6. Fill and Bake
   Divide the batter evenly among the cupcake liners (about 2/3 full). Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean.
7. Cool
   Let cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before frosting.

Description

These cupcakes are incredibly moist and fluffy, with a soft crumb and a rich, aromatic vanilla flavor. The perfect balance of sweetness and texture, they’re a dream base for all types of frosting and decorations.

Tips

• Use room temperature ingredients to help everything blend smoothly.
• Don’t overfill the liners — 2/3 full is ideal for a domed top.
• Let them cool completely before frosting to avoid melted messes.
• Want a bakery-style look? Pipe frosting with a large star tip.

Variations

• Funfetti Cupcakes: Fold in 1/3 cup of rainbow sprinkles before baking.
• Lemon Vanilla Cupcakes: Add 1 tsp lemon zest and 1 tbsp lemon juice.
• Filled Cupcakes: Scoop out a small center and fill with jam, caramel, or chocolate ganache.
• Vegan Option: Use dairy-free butter, plant milk, and egg replacer like flax eggs.

Correction

Avoid these common mistakes:

• Dry cupcakes? Could be overbaking — always check with a toothpick.
• Flat tops? Batter may have been overmixed or baking powder was old.
• Sunken centers? Oven might be too hot, or cupcakes weren’t baked long enough.

Enjoy!

Top your cupcakes with buttercream, whipped cream, cream cheese frosting, or chocolate ganache. Decorate with sprinkles, fruit, or a drizzle of caramel — then bite into soft, fluffy vanilla goodness. Perfect for any celebration or sweet craving!