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Title: Vanilla Cupcakes (That Actually Stay Moist): The Perfect Recipe for Soft, Fluffy, and Flavorful Cupcakes
When it comes to baking, few things are as universally loved as a delicious, moist vanilla cupcake. Whether you’re celebrating a birthday, having a tea party, or simply indulging in a sweet treat, a perfectly moist vanilla cupcake can make all the difference. However, many home bakers struggle with the challenge of keeping cupcakes moist. Too often, they end up dry or dense, which can be disappointing after all the effort put into baking.
But don’t worry! We’ve got the secret to making vanilla cupcakes that actually stay moist. With the right ingredients, technique, and a few baking tricks, you can bake cupcakes that are soft, fluffy, and stay fresh for days. Let’s dive into the recipe and learn how to create cupcakes that will leave everyone coming back for seconds!
Ingredients for Moist Vanilla Cupcakes
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1/2 cup whole milk (or buttermilk for extra moisture)
- 1/4 cup sour cream (or Greek yogurt for a lighter option)
For the Frosting:
- 1/2 cup unsalted butter, softened
- 3-4 cups powdered sugar (adjust based on desired sweetness)
- 2 teaspoons vanilla extract
- 2-3 tablespoons whole milk (or heavy cream for a richer frosting)
- Pinch of salt
Instructions for Making Moist Vanilla Cupcakes
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Line a standard muffin tin with paper cupcake liners. This recipe makes about 12 cupcakes, so make sure you have enough liners ready!
Step 2: Combine the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set the bowl aside. This will help ensure that the dry ingredients are well-distributed and that your cupcakes have an even rise when baked.
Step 3: Cream the Butter and Sugar
In a large bowl, using an electric mixer or stand mixer, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This should take about 3-4 minutes on medium speed. Creaming the butter and sugar properly is key to creating a light texture in your cupcakes.
Step 4: Add the Eggs and Vanilla
Add the eggs one at a time, mixing well after each addition. This ensures that the eggs are fully incorporated and helps create a smooth batter. After the eggs are fully mixed in, add the vanilla extract and mix until combined.
Step 5: Alternate Dry Ingredients and Wet Ingredients
Now it’s time to add the dry ingredients and wet ingredients to the butter mixture. Start by adding about 1/3 of the dry ingredients to the butter mixture, followed by 1/2 of the milk. Mix until just combined. Repeat the process, adding another 1/3 of the dry ingredients, followed by the remaining milk, and finish by adding the last of the dry ingredients. Make sure to mix just until incorporated – overmixing can lead to dense cupcakes.
Step 6: Add the Secret Ingredient for Moisture – Sour Cream
Finally, fold in the sour cream (or Greek yogurt). This ingredient is the key to ensuring your cupcakes stay moist, even after a few days. Sour cream adds richness and moisture to the batter, keeping the cupcakes soft and tender.
Step 7: Fill the Cupcake Liners
Using a spoon or an ice cream scoop, divide the batter evenly among the cupcake liners, filling each about 2/3 of the way full. This allows room for the cupcakes to rise without overflowing.
Step 8: Bake to Perfection
Bake the cupcakes in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. Keep an eye on them toward the end of baking, as oven temperatures can vary. Once done, remove the cupcakes from the o
