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Moist Vanilla Cupcakes Recipe

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3.9 from 11 reviews

These moist vanilla cupcakes are a perfect homemade treat featuring a rich vanilla-infused cream in the batter and a smooth, creamy vanilla buttercream frosting. With a tender crumb and balanced sweetness, they’re great for celebrations or everyday indulgence.

  • Total Time: 31 minutes
  • Yield: 14 servings

Ingredients

Cupcakes

  • ¾ cup (180mL) whole milk or cream
  • 1 whole vanilla bean or 1 teaspoon vanilla paste
  • 1⅔ cups (200g) all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (113g) unsalted butter (melted and cooled)
  • 1 cup (200g) granulated sugar
  • 1 large egg (room temperature)
  • ¼ cup (61g) full fat yogurt or sour cream
  • 1 teaspoon vanilla extract

Frosting

  • 1 cup (226g) unsalted butter (softened to room temperature)
  • 4 to 5 cups (480-600g) powdered sugar
  • ¼ to ⅓ cup (60-80mL) milk or cream
  • 1 whole vanilla bean or 1 teaspoon vanilla paste or 1 teaspoon vanilla extract
  • ⅛ to ¼ teaspoon salt

Instructions

  1. Prepare Vanilla-Infused Cream: Pour the cream into a small saucepan. If using a vanilla bean, split it and scrape out the seeds, then add both seeds and pod to the cream. If using vanilla paste, stir it into the cream. Heat over low heat until steaming, then remove from heat and let steep for 30 minutes. Remove vanilla pod after steeping. This cream will be used in the batter.
  2. Preheat and Prepare Pan: Preheat oven to 350ºF (177ºC). Line a 12-cup cupcake pan with liners and set aside.
  3. Mix Dry Ingredients: In a large bowl, whisk the flour, baking powder, baking soda, and salt together. Set aside.
  4. Mix Wet Ingredients: In a large bowl or stand mixer with paddle attachment, beat melted butter, sugar, egg, yogurt, vanilla-infused cream, and vanilla extract on medium-high speed until smooth.
  5. Combine Batter: Lower mixer speed and gradually add dry ingredients to wet ingredients. Mix until just combined, then gently fold by hand to remove large lumps. Small lumps are okay.
  6. Fill Cupcake Liners and Bake: Fill liners ⅔ to ¾ full. Bake for 15-17 minutes or until a toothpick comes out clean. Cool completely before frosting.
  7. Make Frosting: Beat softened butter on medium speed until creamy, about 2 minutes. With mixer on low, add powdered sugar, vanilla (seeds, paste, or extract), and milk or cream. Beat on medium until smooth, about 3 minutes. Adjust consistency by adding more milk or powdered sugar as needed. Add salt to taste.
  8. Frost Cupcakes: Use a piping bag or a zip-top bag with a corner snipped off to frost the cooled cupcakes. Store cupcakes covered at room temperature up to 3 days, refrigerate up to 5 days, or freeze frosted/unfrosted up to 3 months. Thaw in refrigerator.

Notes

  • Room temperature ingredients give better mixing and texture.
  • Vanilla bean adds more intense flavor, but vanilla paste or extract works well too.
  • Don’t overmix batter to keep cupcakes tender.
  • Adjust frosting thickness by adding milk (thinner) or powdered sugar (thicker).
  • Store cupcakes properly to maintain freshness and texture.
  • Frozen cupcakes should be thawed in the refrigerator for best results.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 17 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://dishiary.com/moist-vanilla-cupcakes-recipe/