Super Moist Vanilla Cupcakes Recipe
A classic summer dessert, these super moist vanilla cupcakes are soft, fluffy, and topped with a creamy swirl of vanilla buttercream. Perfect for birthdays, picnics, or any sweet celebration.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
For the cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- ½ cup sour cream
- ¼ cup milk
For the vanilla buttercream:
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tablespoons heavy cream or milk
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a bowl, whisk flour, baking powder, and salt.
- In a separate bowl, cream butter and sugar until fluffy. Beat in eggs and vanilla.
- Mix in sour cream and milk until smooth. Gradually add dry ingredients.
- Fill cupcake liners ¾ full. Bake for 18–20 minutes, or until a toothpick comes out clean.
- Let cupcakes cool completely.
- For the buttercream, beat butter until creamy. Add powdered sugar, cream, and vanilla. Beat until fluffy.
- Pipe or spread frosting over cooled cupcakes.
Nutrition
- Serving Size: 1 cupcake
- Calories: 310 kcal
- Sugar: 24g
- Sodium: 170mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 70mg
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Find it online: https://mbeams.com/super-moist-vanilla-cupcakes-recipe/