These Moist Vanilla Cupcakes are super easy to make and so moist – for days! They are my new favorite vanilla cupcake!
These vanilla cupcakes will blow your mind! I know this is a strong statement but they are so moist and bursting with vanilla flavor, you just won’t believe it!
They’re nothing like those dry ultra fluffy bakery cupcakes they make you sad and full of regret, these are worth it!
I mentioned a couple weeks ago that I’d be bringing you some new basic favorites and I started with a chocolate cake. Today, we are talking about these moist vanilla cupcakes and I’m pumped! One of the things that I’m always messing with is vanilla cake/cupcakes. It’s the never ending quest for all the best versions. I’m a believer that if you don’t have a good vanilla cake, you have NOTHING! 🙂 Ok, dramatic, but it’s like the “tell”. If you don’t have a good vanilla, can anything else really be that good? There are so many ways to vary a vanilla cake and I want the best of all of them! I’m greedy like that. Plus, I know not every has the same idea of the perfect cupcake, so I like to have options.
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 most on day two?!?” -That’s how good they are.
You may or may not have tried my original vanilla cupcakes. They are loved by many and were my favorite for some time. I still remember the batches upon batches of cupcakes I made while testing those and the fabulous friends that lined them up and tasted tested them all to help me find the best one. If you haven’t tried them, they are worth checking out. But while I still love them, these are my new fave. Sorry “OG cupcake”, there’s a new star in town. 😉
- 2 cups (380g) granulated sugar
- ½ cup (118 ml) vegetable oil
- 3 large eggs
- 1 tablespoon (14.8 ml) vanilla extract
- ½ cup(118 ml) light sour cream
- 2 ½ cups (350 g) all-purpose flour
- 3 teaspoons (11.2 g) baking powder
- 1 teaspoon (5 g) salt
- 1 ¼ cups (296 ml) milk (I use nonfat)
- 1 recipe Perfect Vanilla Frosting
- Preheat the oven to 350°F. Line a cupcake pan with cupcake liners.
- In a large mixing bowl, combine the sugar, vegetable oil, eggs and vanilla extract. Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color, about 2 minutes. Scrape down the bowl as needed.
- Next mix in the sour cream and beat until well combined.
- Add half the flour followed by the baking powder and salt, and beat on low speed while pouring in half of the milk and mix just until the flour starts to incorporate.
- Finally add the remaining flour, mixing on low speed while pouring in the remaining milk and beating until all of the ingredients are well combined.
- Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.
- Using a large cookie scoop, divide the batter evenly, filling each liner 2/3 full. Careful not to overfill.
- Bake at 350°F for 14-16 minutes. Test the cupcakes for doneness by inserting a toothpick into the center of the cupcake. If the toothpick comes out clean, the cupcakes are done. Cool Completely.
- The batter will be quite thin. It’s important that you stir the batter after mixing, to ensure everything on the bottom of the bowl is well mixed.
- You can substitute the light sour cream for Greek yogurt
- Top this with a batch of Perfect Vanilla Frosting
- To make 12-14 cupcakes, halve all the dry and wet ingredients, but use 2 whole eggs, 2/3 cups milk