Moist Vanilla Cupcakes

Moist Vanilla Cupcakes

from preppykitchen.com
Dessert
35 min
270 kcal / serving

A simple vanilla cupcake for any occasion! So moist, fluffy, and delicious you'll make them every week!   

Ingredients

  • 1 ⅝ cupall-purpose flour (213g)
  • 1 cupgranulated sugar (200g)
  • ¼ tspbaking soda
  • 1 ½ tspbaking powder
  • ¼ tspkosher salt
  • ¾ cupunsalted butter (170g, melted)
  • 3egg whites (room temperature)
  • 1 tbspvanilla extract (15ml)
  • ½ cupsour cream (120ml, room temperature)
  • ½ cupwhole milk (120ml, warm)
  • 2 lbconfectioners sugar (900g, sifted)
  • 1 lbunsalted butter (450g, room temperature)
  • 1 tspvanilla extract
  • 1 tbspheavy cream
  • 1 pinchkosher salt
  • 1 tspwhole milk

Directions

For the cupcakes:

  1. 1

    Preheat oven to 350 degrees F. Place cupcake papers in a cupcake pan.

  2. 2

    Sift the flour, sugar salt, baking soda and powder into a large bowl, and whisk together.

  3. 3

    Separate the eggs. You can use the yolks for a custard or a batch French buttercream.

  4. 4

    In another bowl, whisk together the wet ingredients until combined. (The batter may be clumpy, do not worry!)

  5. 5

    Add the wet ingredients to the dry ingredients. Mix until combined.

  6. 6

    Distribute the batter evenly into cupcake papers, filling each paper with about 2/3 the way up.

  7. 7

    Bake for about 18 minutes or until centers are springy to the touch.

For the buttercream:

  1. 1

    In a stand mixer fitted with a paddle attachment, cream the room temperature butter. Add in the confectioners sugar in two batches. Add salt, milk, cream and vanilla. Mix until fluffy.

  2. 2

    Transfer to a piping bag.

  3. 3

    Pipe a large dollop of buttercream on each cupcake.