Moist Vanilla Cupcake Recipe

So believe it or not, out of all of the many desserts I make these simple vanilla cupcakes are the most requested treat among my circle of friends. Being friends with me does mean I will be taking birthday cake and cupcake requests. 😀I’ve made this recipe for years and was SHOCKED when I realized it wasn’t on the blog, so I’m fixing that now and sharing this Super-easy and really delicious recipe with you. I hope you get to try it out ASAP and feel free to modify it! I especially love these cupcakes with a dollop of Italian meringue buttercream on top as it’s less sweet and lighter (Tasting not calories) than American buttercream. Also you can definitely add sprinkles to this, 1/3 of a cup should do, to make this an amazing funfetti cupcake! Baking papers come in different sizes and everyone’s oven is slightly different. I like to turn my pan halfway through baking and toward the end of the baking time I keep a close eye on the oven.

In a large mixing bowl, cream butter and sugar until light and fluffy. 2. Add eggs, one at a time, beating well after each addition. 3. Beat in extracts. Combine the flour, baking soda and salt; add to the batter alternately with sour cream. 4. Fold in the peaches. 5. Pour into a greased and floured 10-in. fluted tube pan. 6. Bake at 350° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack to cool completely. 7. Dust with confectioners' sugar if desired. Makes 1 cake, 12-16 servings. I found the amount of almond extract to be a bit overwhelming, if I make this cake again, I would cut the amount in half. This recipe calls for sour cream, but I ended up using Trader Joe's organic lowfat yogurt instead. If you don't have a Trader Joe's near you, try Wallaby Vanilla yogurt. They have a similar liquid-y texture. Use firm but ripe peaches. Mine were overripe, and should have been pureed in order to evenly distribute the peach flavor.

Now our Moist Lemon Cake tastes decadent and looks elegant! This pin totally ROCKS! 1. Preheat your oven to 350 degrees F. Coat a 9x13-inch pan, or 5 small round cake pans with non-stick cooking spray. 2. Do not follow the instructions on the cake or pudding boxes. Instead combine your cake mix, pudding, eggs, milk and oil. Beat 30 seconds on low speed, scrape edges of bowl well and beat an additional 2 minutes on medium-high speed. 3. Pour cake batter into desired cake pans and bake according to cake mix box instructions, increase baking time if needed, until a skewer inserted in cake comes out clean. 4. Just before the cake is finished baking make the glaze by combining the melted butter, fresh lemon juice and powdered sugar. 5. Remove cake from oven, use skewer or fork to poke holes all over each layer of cake. Pour glaze over the cake and allow to soak into the holes. Reserve a small amount of glaze to drizzle over the top of the cake and or individual pieces. 6. You can allow the cake to cool to room temperature or chill if desired. Serve with whip cream.

Once the centers are springy and a toothpick comes out clean the cupcakes are ready. Being watchful at the end lessens the chances of having caramelized dark edges on your cupcake, ensuring it’s light, soft, and moist! 1. Preheat oven to 350 degrees F. Place cupcake papers in a cupcake pan. In a large bowl, sift the dry ingredients together until incorporated. 2. In a large bowl, mix the wet ingredients. 3. Add the wet ingredients to the dry ingredients. 4. Distribute the batter evenly into cupcake papers. 5. Bake for 15-20 minutes or until golden and springy to the touch. 6. In a stand mixer fitted with a paddle attachment, cream the room temperature butter. 7. Add in the confectioners sugar in two batches. 8. Add salt, milk and vanilla. 9. Transfer the buttercream to a piping bag. Pipe a large dollop of buttercream on each cupcake. A simple vanilla cupcake for any occasion! So delicious you'll make them every week! Preheat oven to 350 degrees F. Place cupcake papers in a cupcake pan. In a large bowl, sift the dry ingredients together until incorporated. In another bowl, whisk together the wet ingredients until combined. The batter may be clumpy! Add the wet ingredients to the dry ingredients. Distribute the batter evenly into cupcake papers. Bake for 15-20 minutes or until golden and springy to the touch. In a stand mixer fitted with a paddle attachment, cream the room temperature butter. Add in the confectioners sugar in two batches. Add salt, milk and vanilla.

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