Moist Vanilla Cupcakes (Stays Moist for Days!)

5 from 7 votes

Moist Vanilla Cupcakes (Stays Moist for Days!)

Moist Vanilla cupcake recipe that is quick and easy to make. Using the hot liquid method makes the cupcakes stay moist for days. Frosted with delicious and creamy Vanilla cream cheese buttercream frosting is a satisfying combination.

Prep Time15

Cook Time15

Total Time30

Course: Dessert

Cuisine: American

Keyword: Moist Vanilla Cupcakes, vanilla cupcakes

Servings:

Calories: 281kcal

Author: Maricel

Equipment

1 12-muffin pan

Ingredients

¾ cup granulated sugar
2 pods vanilla beans Optional or substitute with 1 tsp vanilla bean paste or pure vanilla extract
2 tsp pure vanilla extract 1 tbsp if not using vanilla beans, infused the vanilla extract into the sugar
2 eggs
1 tbsp vegetable oil
¼ cup sour cream
1¼ cups cake flour
1½ tsp baking powder
¼ tsp salt
½ cup milk whole milk or evaporated milk
3 tbsp butter

Vanilla Cream Cheese Buttercream Frosting Ingredients for 12 cupcakes

125 g cream cheese softened but still cold
60 g salted butter softened but still cold
2 tsp pure vanilla extract
1-½ to 2 cups Powdered Sugar Sifted

US Customary - metric

Instructions

Preheat the oven to 325°F and line the muffin pan with cupcake/muffin liners.
Infuse the sugar with vanilla. In a medium-sized bowl add sugar and vanilla beans or paste (if using) and pure vanilla extract. (see note 1)
Beat the eggs until pale in colour. Add the room temperature eggs into the vanilla sugar and beat until pale in colour and sugar is almost dissolved.
Ingredients to make the cupcakes moist. Add the oil and sour cream and mix until well blended.
Measure, mix and sift the flour, baking powder and salt. Add to the egg mixture in four additions. Mix in just until incorporated.
Heat the milk and melt the butter over the stove or microwave for a few seconds until it reaches 120°F to 125°F. (see note 2)
Mixing in the hot liquid. Add the hot milk-butter mixture slowly while mixing into the cake batter. Mix until blended. (see note 2)
Use a liquid measuring cup to fill the muffin pan/cups with the liner about a quarter cup or 2/3 full.
Bake the vanilla cupcakes. Bake the cupcakes in preheated oven at 325°F for about 15 to18 minutes until springy to the touch or when the inserted toothpick comes out clean.
Cooling the cupcakes. Remove the vanilla cupcakes from the oven and let them cool in the muffin pan for about 5 minutes. Then remove from the muffin pan and transfer to a cooling rack to cool completely.

Make the Vanilla Creamcheese Buttercream Frosting

Making the cupcake frosting. In a medium-sized bowl, cream the softened cream cheese and butter until smooth and creamy. Add pure vanilla extract and gradually add sifted powdered sugar. Mix until light and fluffy.
Frosting the cupcakes. Transfer in a piping bag with the piping tip of your choice. Frost the cupcakes that have been completely cool. Add sprinkles if desired.

Video

Notes

Note 1. It depends on what kind of vanilla flavouring you are using, you may need to adjust the measurement to taste.

Note 2. If no thermometer is available, do the tempering method to prevent the cake batter from curdling. Add about a quarter cup of the cake batter into the hot milk-butter mixture and mix until well blended. Then add this mixture to the rest of the cake batter.

Nutrition