Super Moist Vanilla Cupcakes
Buttermilk and butter make super moist vanilla cupcakes with a tender crumb. Easy recipe from scratch for 19 servings.
Ingredients
Vanilla Cupcakes
- 1 1/2 cups + 2 tablespoons cups + tablespoons all-purpose flour 216 g
- 2 tablespoons tablespoons instant Clearjel or 1/4 cup vanilla instant pudding mix
- 1 1/2 teaspoons teaspoons baking powder
- 1 teaspoon teaspoon baking soda
- 3/4 teaspoon teaspoon salt
- 1 cup cup sugar 200 g
- 3/4 cup cup buttermilk
- 1/4 cup cup water
- 1 1/2 teaspoons teaspoons vanilla extract
- EITHER 1 tablespoon tablespoon almond extract (for vanilla almond cupcakes) OR an additional 1 tablespoon vanilla extract
- 1/2 cup cup vegetable oil
- 1/4 cup cup light corn syrup
- 1 large egg
- 2 egg whites
- 2 teaspoons teaspoons apple cider vinegar
- 1 stick stick salted butter 4 oz, melted
- 2 teaspoons teaspoons sugar
- 2 teaspoons teaspoons water
Frosting and Assembly
- 1 batch batch prepared vanilla bakery buttercream frosting (or your favorite frosting)
Instructions
Vanilla Cupcakes
Preheat Oven and Line Pans:
Set the oven to 325°F (165°C). Place 19 grease-proof liners into cupcake pans.Sift and Whisk Dry Ingredients:
Combine the flour, Clearjel or pudding mix, baking powder, baking soda, salt, and sugar in a bowl. Sift these dry items, then whisk thoroughly to blend.Whisk Wet Ingredients Together:
In another bowl, whisk together buttermilk, water, vanilla extract, almond extract if using, vegetable oil, corn syrup, egg, and egg whites until fully combined and smooth.Combine Wet and Dry Mixtures:
Add the wet mixture to the dry blend, then immediately pour in the apple cider vinegar and stir until evenly mixed.Add Melted Butter and Whisk:
Add the melted salted butter to the batter and whisk briefly until the batter is smooth, glossy, and well combined.Portion Batter into Liners:
Using a 2-ounce scoop or 1/4 cup measure, portion batter into the lined cups. Allow the filled liners to rest for 5-10 minutes prior to baking to improve the rise.Bake and Lower Temperature:
Position the pans on the middle or top oven rack (not the bottom). Bake at 325°F (165°C) for 10 minutes, then lower the temperature to 300°F (150°C). Continue baking for another 7-10 minutes, until a toothpick or paring knife inserted comes out mostly clean (a few moist crumbs are acceptable, but not wet batter). Monitor closely near the end.Brush Cupcakes with Simple Syrup:
Prepare a simple syrup by mixing 2 teaspoons sugar and 2 teaspoons water in a microwave-safe bowl. Microwave for 20-30 seconds until the sugar dissolves when stirred. Brush this syrup over the warm cupcakes, then allow them to cool completely. Unfrosted cupcakes can be kept at room temperature or frozen in their tins if well wrapped.
Frosting and Assembly
Frost and Store Cupcakes:
Apply the vanilla bakery buttercream frosting (or your chosen frosting) to the cooled cupcakes. Store frosted cupcakes in a sealed container in the refrigerator; take them out 2-3 hours before serving to let them reach room temperature. The buttercream may soften in warmth, but the cupcakes taste best at room temperature. Enjoy!