Knowing a basic moist vanilla cupcake recipe will give you the base to create all kinds of cupcakes.
But to create a masterpiece, you need to know the basics.
Vanilla cupcakes on their own are quite delicious, with or without icing. Being able to add extras such as sprinkles, choc chips, or even some cookie dough to create something different will get the taste buds going.
Finding the right Moist Vanilla Cupcake Recipe.
For years I have been making cupcakes. They are great for the kids for after school snacks, or to have when you need something sweet to eat.
But sometimes cooking them was a hit and miss. Sometimes they turned out perfectly and other times, dry and dense.
It was frustrating, and I could never work out what I was doing wrong.
Over time I learned some of the techniques and tips to make my cupcakes successfully. Getting the correct measurements needed for the recipe also played a significant part.
My recipe below is now the go-to recipe that gives me moist and fluffy vanilla cupcakes every time.
To help you out a little more to make it successful, have a read of my blog post “What You Need To Know To Bake A Cake Successfully.” It may be titled for cakes, but it is for cupcakes also.
And if you are a beginner in baking this post will help you learn some essential tips, so you do not end up with dry and dense cupcakes like when I first started.
The correct measurements in the recipe are also necessary. And the country you live in will also play a part.
I guess you are thinking, why does what country I live in matter. To sum it up, different parts of the world use different types of measuring systems.
For example, if you have a cupcake recipe that was written by someone in America, and it calls for a stick of butter. It would be best if you worked out what a stick of butter would be for you if you live in the UK or Australia.
Knowing the Correct Measurements.
I am currently working on an in-depth article to help you all with this, but use google to help you work out the correct measurement if you need to.
As I mentioned before different countries have different measuring systems.
My recipe is adapted for those living within Australia. For those in the UK, Canada, etc. will be able to follow it without having to make changes.
However, if you are in America, your cup sizes are different. An Australian cup equals 250 ml, where the American cup equals 240 ml. And with baking that 10ml difference is a lot.
When adjusting a cupcake or cake recipe to accommodate your county’s measurements, there are only two things you need to look at changing—the amount of butter and milk.
You need to either add more or less to get the correct consistency to the cupcake mixture.
For those in America using my moist vanilla cupcake recipe, you need to use less butter and milk.
- For the butter use one stick, ½ cup, or 113g
- For the milk use a ½ cup
Icing and Decorating.
There is nothing better than having vanilla buttercream on top of a cupcake. And I have a delicious buttercream recipe that you can use to create all types of decorating ideas on the top of your vanilla cupcakes.
However, if you are one to use a simple icing method, using just icing sugar and milk. This works just as well if you are wanting to do something simple with food color and or sprinkles or lollies on top.
How To Make Moist Vanilla Cupcakes.
To make these cupcakes you will need plain flour or all-purpose flour, salt, unsalted or salt-reduced butter (softened and at room temp), baking powder, eggs at room temperature, vanilla extract, caster sugar, and full cream milk.
Used cupcake liners to make it easier for you to remove the cupcakes from the tray and it also makes the washing up a bit easier.
- 125 g Unsalted Butter softened
- 1 cup Caster Sugar
- 2 Large eggs at room temp
- ¾ cup Milk use full cream milk
- 2 cups Plain Flour all-purpose flour
- 2 tsp Baking Powder
- ½ tsp Salt
- 2 tsp Vanilla Extract
- Preheat oven to 160° Celsius or 320° Fahrenheit for fan-forced or 180° Celsius or 350° Fahrenheit for a conventional oven.
- In a medium mixing bowl cream butter and caster sugar until it is pale in colour and light and fluffy. This will take approx 3 to 4 minutes.
- Add eggs one at a time, and mix each one until it is well incorporated using a low to medium speed.
- Slowly add the milk and mix on a low speed until combined
- On low speed, slowly add the flour and mix until it is just combined. Be careful not to over mix.
- Add baking powder, salt and vanilla extract and mix till combined, approx 15 to 30 seconds
- Add cupcake liners to your cupcake tray and fill each one approx ¾ of the way. And bake for 15 to 20 minutes depending on your oven
- Remove cupcake tray from the oven. Test with a toothpick, they are ready if the toothpick comes out clean. Set aside to cool before decorating.