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Super Moist Vanilla Cupcakes

Super Moist Vanilla Cupcakes for Your Sweetest Moments

Delight in these Super Moist Vanilla Cupcakes that bring warmth and joy to any occasion.
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Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 10 minutes
Total Time 45 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups All-Purpose Flour or cake flour for lighter touch
  • 2 tbsp Instant Clearjel or Vanilla Instant Pudding Mix ensure it’s labeled as INSTANT
  • 1 tbsp Baking Powder acts as a leavening agent
  • 1 tsp Baking Soda necessary for leavening
  • 1 tsp Salt balances sweetness
  • 1 cup Sugar brown sugar enhances flavor
  • 1 cup Buttermilk or regular milk with vinegar
  • 0.5 cups Water optional for added moisture
  • 1 tbsp Vanilla Extract use pure for the best taste
  • 1 tsp Almond Extract optional, use extra vanilla if desired
  • 0.5 cups Vegetable Oil melted coconut oil is a great alternative
  • 0.25 cups Light Corn Syrup equal parts sugar can substitute
  • 2 Eggs enhance richness
  • 2 Egg Whites for structure
  • 1 tsp Apple Cider Vinegar provides acidity for rise
  • 0.5 cups Salted Butter or unsalted if adjusting salt
  • 2 tbsp Simple Syrup mix 2 tsp sugar with 2 tsp water
For the Frosting
  • 2 cups Vanilla Bakery Buttercream Frosting or your favorite frosting

Equipment

  • muffin tins
  • Mixing Bowls
  • whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (160°C) and line muffin tins with greased cupcake liners.
  2. In a mixing bowl, sift and whisk together flour, baking powder, baking soda, salt, and sugar.
  3. In another bowl, whisk buttermilk, water, vanilla extract, almond extract, vegetable oil, eggs, and egg whites.
  4. Pour the wet mixture into the dry ingredients; add apple cider vinegar and fold gently to combine.
  5. Whisk in melted salted butter until batter is smooth; let it rest for 5-10 minutes.
  6. Scoop about 2 ounces of batter into lined cupcakes, filling each 2/3 full. Bake for 10 minutes at 325°F, then lower to 300°F for another 7-10 minutes.
  7. Brush each warm cupcake with simple syrup and cool for about 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1cupcakeCalories: 210kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 2gCholesterol: 40mgSodium: 180mgPotassium: 90mgSugar: 14gVitamin A: 100IUCalcium: 20mgIron: 0.5mg

Notes

These cupcakes can be stored at room temperature in an airtight container for up to 3 days. Frosted cupcakes should be refrigerated.

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