Best Vanilla Cupcake Recipe Moist

1. Preheat oven to 350°F (176°C) and prepare a cupcake pan with liners. 2. Add the flour, sugar, baking powder and salt to a large mixer bowl and combine. Set aside. 3. Add the milk, vegetable oil, vanilla extract and eggs to a medium sized bowl and combine. 4.

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For the cupcakes: Position two racks in upper and lower thirds of the oven and preheat to 350 degrees F. Line two 12-cup muffin tins with 18 cupcake liners. Whisk the flour, cornstarch, baking

Author: Food Network Kitchen
Steps: 6
Difficulty: Easy

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I came across your website and this recipe looking for a perfect vanilla cake recipe for Easter. I just made the cupcakes, and they are amazing! The texture is perfect, the cupcakes are moist but not too dense, and they taste like heaven. I added a splash of almond extract to the recipe and used buttermilk and 3 medium-smallish eggs.

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For the Vanilla Cupcakes: Preheat the oven to 350 degrees F (177C), and line a standard cupcake pan with paper liners. In a large mixing bowl, add flour, Sugar, Baking powder, Baking soda and salt. Whisk to combine. In a measuring cup, whisk together the eggs, vanilla, vegetable oil, buttermilk and sour cream.

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At the end of the day, we all picked the same recipe as our favorite — and a cupcake winner was crowned. Credit: Photo: Joe Lingeman; Food Styling: Jesse Szewczyk. 1. The Best Blank Canvas: Preppy Kitchen’s Moist Vanilla Cupcakes. Overall Rating: 8/10. Get the recipe: Preppy Kitchen’s Moist Vanilla Cupcakes.

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The buttermilk in this vanilla cupcake recipe also makes the cupcakes very moist. Buttermilk is acidic and actually breaks down the gluten in the flour, for a more tender cupcake. Protip – A little bit of oil in this recipe helps keep the cupcakes moist but too much oil in a recipe will cause the wrappers to peel away from the cupcake.

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Directions. Preheat oven to 350° and line two muffin tins with liners. In a large bowl using hand mixer (or in the bowl of a stand mixer), …

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Instructions. Preheat oven to 325 degrees. Place cupcake liners in cupcake pans. In a large bowl, or bowl of a stand mixer, whisk together cake mix, flour, sugar and salt. Add. all remaining ingredients and beat with mixer for 2 minutes, or until well blended.

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Preheat oven to 350 degrees F. Place cupcake papers in a cupcake tin. In a large bowl add the flour, leavening agents, salt and sugar. 2. Whisk the dry ingredients together until well combined then set aside. 3. Separate the room temperature eggs.

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Preheat oven to 350F and line a muffin pan with 12 paper liners. In a large bowl, toss together the flour, baking powder, and salt. Set aside. In a medium bowl, whisk together the melted butter and sugar. Then mix in the egg, yogurt, cold milk, and vanilla. Add the wet ingredient to the dry ingredients.

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Using an electric mixer and medium sized bowl, beat eggs and sugar on medium speed until well blended. Add vanilla, oil and buttermilk. Mix in dry ingredients. Beat until combined. Fill cupcake liners until 2/3 filled. Bake for 12-15 minutes. Let cool in pan for a few minutes before moving cupcakes over to cooling rack.

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Vanilla Cupcakes. Preheat oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners. Combine the flour, baking powder and salt in a medium sized bowl and set aside. Add the butter, sugar, oil and vanilla extract to a large mixer bowl and beat together until light in color and fluffy, about 2-3 minutes.

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Vanilla Cupcakes. Preheat oven to 350° F. Line a cupcake pan with baking cups. In a medium bowl, whisk together cake flour, baking powder, baking soda and salt. Set aside. In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.

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Along with my chocolate cupcakes, this recipe is one that I am most proud of on the site. I spent a year developing and testing it with the help of 50 test bakers. UPDATE: This recipe was highlighted by Kitchn as the best vanilla cupcake in a head-to-head competition with three of its amazing peers. Read their article to learn all about why this recipe took the crown …

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This is my best vanilla cake recipe. A classic butter cake but with Japanese techniques applied for the most plush, soft and moist yellow cake like you’ve never had before. This professional bakery style cake stays fresh and moist for 4 days — that’s unheard of!. Fluffier, more tender and less greasy than the typical vanilla cakes, much more moist than …

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These vanilla cupcakes are super moist and fluffy. How to make the best vanilla cupcakes is as easy as these vanilla cupcakes recipe! I frosted the vanilla c

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How do you make a homemade vanilla cupcake?

  • Cupcakes:
  • Preheat oven to 350 degrees and fill pan with cupcake liners
  • Whisk together flour, baking powder, soda and salt. ...
  • In a large bowl, beat the eggs, add sugar and continue beating for about 30 seconds
  • Add oil and vanilla extract, beat until well combined
  • Gradually add dry ingredients alternating with buttermilk

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How to make perfect vanilla cupcakes?

VANILLA CUPCAKES

  • Preheat the oven to 170ºC/325ºF/gas 3. ...
  • In a mixing bowl, beat the butter and sugar until light and fluffy.
  • One by one, crack in the eggs, making sure you beat each one in before adding the next. ...
  • Sift in the flour and baking powder, then pulse until just combined, or gently fold together by hand.

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How to make a perfect vanilla cake?

Highlights

  • Christmas is almost here and the excitement is already in the air
  • This Christmas, make a delightful fruit cake with this recipe
  • Check the full recipe inside

What makes a cupcake moist?

So just to recap the key points:

  • This recipe yields cupcakes with a professional bakery-style crumb that are more tender, fluffy and moist than your usual recipes;
  • This is done by applying Japanese baking techniques to typical Western cupcake ingredients;
  • The cupcakes stay fresh and moist for 4 days which is an exceptional shelf life for cupcakes;

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