Moist Vanilla Cupcake Recipe - CAKE COOKING RECIPES IDEAS

Moist Vanilla Cupcake Recipe

Believe it or not, out of all of the many desserts I make these simple vanilla cupcakes are the most requested treat among my circle of friends. Being friends with me does mean I will be taking birthday cake and cupcake requests. ?

I’ve made this recipe for years and was SHOCKED when I realized it wasn’t on the blog, so I’m fixing that now and sharing this Super-easy and really delicious recipe with you.


I made them for a friend’s birthday recently and the next day she texted me “How are they so moist on day two?!?”  -That’s how good they are.

Ingredients
For the Cupcakes:
1 2/3 cup all-purpose flour 213g1 2/3 cup all-purpose flour 213g
1 cup granulated sugar 200g1 cup granulated sugar 200g
1/4 tsp baking soda1/4 tsp baking soda
1 1/2 tsp baking powder1 1/2 tsp baking powder
1/4 tsp kosher salt1/4 tsp kosher salt
3/4 cup unsalted butter 170g, melted3/4 cup unsalted butter 170g, melted
3 egg whites room temperature3 egg whites room temperature
1 tbsp vanilla extract 15mL1 tbsp vanilla extract 15mL
1/2 cup sour cream 120mL, room temperature1/2 cup sour cream 120mL, room temperature
1/2 cup whole milk 120mL, warm1/2 cup whole milk 120mL, warm
For the Vanilla Buttercream:
2 lb confectioners sugar 900g, sifted2 lb confectioners sugar 900g, sifted
1 lb unsalted butter 450g, room temperature1 lb unsalted butter 450g, room temperature
1 tsp vanilla extract1 tsp vanilla extract
1 tbsp heavy cream1 tbsp heavy cream
1 pinch kosher salt1 pinch kosher salt
1 tsp whole milk1 tsp whole milk

Instructions
For the Cupcakes:
Preheat oven to 350 degrees F. Place cupcake papers in a cupcake pan.
Sift the flour, sugar salt, baking soda and powder into a large bowl, and whisk together.
Separate the eggs. You can use the yolks for a custard or a batch French buttercream.
In another bowl, whisk together the wet ingredients until combined. (The batter may be clumpy, do not worry!)
Add the wet ingredients to the dry ingredients. Mix until combined.
Distribute the batter evenly into cupcake papers, filling each paper with about 2/3 the way up.
Bake for about 18 minutes or until centers are springy to the touch.
For the Buttercream:
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.
Transfer to a piping bag.
Pipe a large dollop of buttercream on each cupcake.

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