Cake Central › Cake Forums › Cake Talk › Cupcakes! › What is your BEST MOIST VANILLA cupcake recipe?
New Posts  All Forums:Forum Nav:

What is your BEST MOIST VANILLA cupcake recipe?

post #1 of 52
Thread Starter 
I have tried a few but always seem to go dry after a day? icon_sad.gif
Would love to read a few 'tried & Tested' ones
post #2 of 52
This is what I use and, always get rave reviews:

1 cup sugar
1/2 cup butter
2 eggs
1 teaspoon vanilla
1 1/2 cups flour
1 teaspoon baking powder
1/2 cup milk

Preheat oven to 350.
Cream butter, sugar, and eggs together until fluffy. Add vanilla.
Combine dry ingredients (and I sift) into a bowl. Add half of the dry ingredients, mixing until just combined. Add the milk. Once mixed, add remaining dry ingredients.

Scoop into cupcake tins (best is about 3/4 full) and bake for 20-25 mins at 350. Let cool.
post #3 of 52
hi

for the flour, do you use all purpose or Self Raising flour
post #4 of 52
I simply use AP flour.
post #5 of 52
Thread Starter 
Do you use room temperature eggs?

I made some vanilla cupcakes the other day and they were soooo DRY and it asked for 1 egg and 2 egg whites....
I wonder if the egg whites made it dry?

I hate making these (edited) vanilla cupcakes only to get horrible dry ones..

So the more answers to this the better. Pleeeeease icon_smile.gif
post #6 of 52
I usually do room temp eggs. I generally take my eggs out when I take my butter out. I sift my flour and, I don't over beat my batter.
post #7 of 52
Oh, and the other tip is until you know your oven...check the cupcakes more often. My oven is 22 minutes max to perfect but, better to pull them out slightly under than over. I just use a toothpick the first time and checked every minute around the 20 mark and, as soon as I got it to come out semi clean, I pulled them out,.
post #8 of 52
I was dead set against using a box mix base until I tried this WASC recipe:

http://www.food.com/recipe/white-almond-sour-cream-wedding-cake-69630

It made wonderfully moist cupcakes that stayed moist for a couple days. The box mix smell/taste is gone the following day, so I always make them the day before I need them. I also half and even quarter the recipe.

(For plain white cake, just leave out the almond flavor.)
post #9 of 52
Quote:
Originally Posted by Takeelah

I was dead set against using a box mix base until I tried this WASC recipe:

http://www.food.com/recipe/white-almond-sour-cream-wedding-cake-69630

It made wonderfully moist cupcakes that stayed moist for a couple days. The box mix smell/taste is gone the following day, so I always make them the day before I need them. I also half and even quarter the recipe.

(For plain white cake, just leave out the almond flavor.)



I have used the WASC box mix before using a white cake mix but it has always come out chemically tasting which I do not like and can not stand.
post #10 of 52
Quote:
Originally Posted by Takeelah

I was dead set against using a box mix base until I tried this WASC recipe:

http://www.food.com/recipe/white-almond-sour-cream-wedding-cake-69630

It made wonderfully moist cupcakes that stayed moist for a couple days. The box mix smell/taste is gone the following day, so I always make them the day before I need them. I also half and even quarter the recipe.

(For plain white cake, just leave out the almond flavor.)



I MUST try this recipe!!!
post #11 of 52
Quote:
Originally Posted by SweetSuzieQ

This is what I use and, always get rave reviews:

1 cup sugar
1/2 cup butter
2 eggs
1 teaspoon vanilla
1 1/2 cups flour
1 teaspoon baking powder
1/2 cup milk

Preheat oven to 350.
Cream butter, sugar, and eggs together until fluffy. Add vanilla.
Combine dry ingredients (and I sift) into a bowl. Add half of the dry ingredients, mixing until just combined. Add the milk. Once mixed, add remaining dry ingredients.

Scoop into cupcake tins (best is about 3/4 full) and bake for 20-25 mins at 350. Let cool.




Trying yours too!!! thumbs_up.gif
post #12 of 52
I was in the same boat as the OP, and thought I'd found the answer with the Magnolia Bakery vanilla cuppies. Unfortunately, those were not reliable, for some reason. Two days ago I tried Martha Stewart's Yellow Buttermilk cuppies, and they are delish. Still good two days later. Today I'm trying Pioneer Woman's basic vanilla cupcake cuz she makes it with shortening, and I find that interesting. They're cooling now, so I'm eager to compare it with Martha's.
post #13 of 52
I'll be interested to hear your comparison.

=]
post #14 of 52
Thread Starter 
I also tried this recipe ... and they were VERY VERY GOOD!!

1 cup white sugar
½ cup butter ( 250 gms)
2 eggs
1 ½ tsp Vanilla extract (i used almost 2)
1 ½ cups Plain flour
1 tsp baking powder
½ cup milk ( I used butter milk)
160 degrees fan forced oven (350 i think in US)
Cream butter, sugar and egg until fluffy, add vanilla
Sift all dry ingredients, add ½ dry ingredients to mixture, mix until just combined, add milk
Then add rest of ingredients.
Cook until just dry 15 mins then watch

It was almost like a doughy biscuit mix, i was worried, but they were fabulous! I even kept in fridge for a day and once 'room temp' they were still very very moist and delicious
post #15 of 52
Quote:
Originally Posted by SUNSHINEMOLLY

I also tried this recipe ... and they were VERY VERY GOOD!!

1 cup white sugar
½ cup butter ( 250 gms)
2 eggs
1 ½ tsp Vanilla extract (i used almost 2)
1 ½ cups Plain flour
1 tsp baking powder
½ cup milk ( I used butter milk)
160 degrees fan forced oven (350 i think in US)
Cream butter, sugar and egg until fluffy, add vanilla
Sift all dry ingredients, add ½ dry ingredients to mixture, mix until just combined, add milk
Then add rest of ingredients.
Cook until just dry 15 mins then watch

It was almost like a doughy biscuit mix, i was worried, but they were fabulous! I even kept in fridge for a day and once 'room temp' they were still very very moist and delicious

What about the acid with the buttermilk? I do not think that there is enough acid in baking powder to support the buttermilk...did you not use any baking soda?
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cupcakes!
Cake Central › Cake Forums › Cake Talk › Cupcakes! › What is your BEST MOIST VANILLA cupcake recipe?