Moist Vanilla Cupcakes. These Moist Vanilla Cupcakes are super easy to make and so moist - for days! They are my new favorite vanilla cupcake! This Easy Vanilla Cupcake recipe makes moist vanilla cupcakes topped my my favorite vanilla buttercream frosting.

The vanilla flavor isn't too strong and the cupcakes aren't too sweet. They can be made really quickly, too, and in just one bowl. Classic vanilla cupcakes don't get the hype they deserve and that's because homemade ones are usually subpar. You can cook Moist Vanilla Cupcakes using 8 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Moist Vanilla Cupcakes

1. It's 150 g of cake flour.
2. It's 1 g of baking soda.
3. You need 3 g of baking poder.
4. It's 140 g of butter.
5. Prepare 130 g of sugar.
6. You need 3 of medium eggs at room temp.
7. It's 6 g of vanilla essence.
8. You need 1 tbspn of milk (optional).

We wanted a cupcake that was better than any bakery or box, strong vanilla flavor. Sharing with you the best and quick moist Vanilla cupcakes recipe with oil. These vanilla cupcakes are really moist and fluffy made without butter. Classic easy recipe for the best moist vanilla cupcakes.

Moist Vanilla Cupcakes step by step

1. Normally i measure my ingredients before i start..
2. Pre heat your oven at 180°C. And line a 12 hole muffin baking tin with 12 medium cupcake cases..
3. In a large bowl, sieve cake flour, baking powder and baking soda together then set aside..
4. Using a paddle attachment for electric stand mixer or beaters for hand mixer, beat the sugar and butter together in another large bowl until the mixture becomes pale and fluffy. (that might take about 3mins or so). Stop and scrap down the bowl ocassionally so that everything is well combined..
5. Add the three eggs one at a time until the mixture is well incorporated. It is at this point that you add vanilla extract..
6. Using a spatula or a whisk, gently fold in the flour mixture in 3 batches into the egg, sugar and butter mixture..
7. Use a spoon, icecream scoop or piping bag to fill the cupcake cases lined in a muffin/cupcake baking tin. Ensure that they are filled 3/4 way and not upto the brim..
8. Bake at 170°C for 18mins. Then 200 at 2mins to brown on top..
9. Important to note: Do not overbake because the batter does not have liquid and if you do.. You cupcakes might end up very hard and dry. If you fear that you might overbake, please add two tablespoons of whole fat milk. ☺.
10. Once you have removed your cupcakes from the oven allow to cool for 10mins. Remove from the muffin tins and set on cake stand..
11. You can then enjoy your moist, spongy and fluffy cucakes..

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