What is the secret to moist cupcakes?

There's a few secrets that help you achieve moist cupcakes! 1. Butter/oil combo: butter add flavor while oil keeps them moist, which is why I use both. 2. Don't over mix: only fold the dry ingredients into the wet until they are just combined. Overmixing will leave you with dense, tough cupcakes. 3. Don't overbake: bake these just until a toothpick inserted into the center comes out clean, no more or they will be dry!

Can I use the cupcake batter to make a cake?

Yes! If you want, you can divide the vanilla cake batter between 3, 6 inch cake pans and make a delicious layer cake instead.

Can I make these gluten free?

I strongly suggest keeping all ingredients as listed and not making any substitutions. HOWEVER, if you'd like to try, you can try and substitute the all purpose flour with a 1:1 gluten free all purpose flour that contains xanthan gum.

Best Vanilla Cupcakes

Name: Best Vanilla Cupcakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 113g butter- room temperature; 60g neutral flavored oil- avocado, canola, vegetable; 200g granulated sugar; 2 large eggs- room temperature; 1 tablespoon vanilla extract; 216g all purpose flour; 36g cornstarch; 1 3/4 teaspoons baking powder; 1/4 teaspoon kosher salt; 130g whole milk- room temperature

Best Vanilla Cupcakes

3 moist vanilla bean cupcakes on 3 white plates topped with sprinkles.

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These are the absolute BEST Vanilla Cupcakes out there! They're easy, made in just one bowl, and don't even need a mixer. Best of all, you can get 12 deliciously light, fluffy cupcakes that are bursting with sweet vanilla flavor in just 30 minutes!

Author: Nicole Radcliffe
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Total Time: 30 minutes
Yield: 12 Cupcakes 1x
Category: Cupcakes
Method: Baking
Cuisine: American

Ingredients

Units Scale

113g butter- room temperature
60g neutral flavored oil- avocado, canola, vegetable
200g granulated sugar
2 large eggs- room temperature
1 tablespoon vanilla extract
216g all purpose flour
36g cornstarch
1 3/4 teaspoons baking powder
1/4 teaspoon kosher salt
130g whole milk- room temperature

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Instructions

Preheat the oven to 350°F and line a muffin tin with 12 paper liners.
In a large mixing bowl, stir together the softened butter, oil, and sugar until well combined, smooth, and creamy.
Next, to the butter mixture, add in the eggs and vanilla extract. Again, mix well.
Now, add the flour, cornstarch, baking powder, and salt into the bowl of wet ingredients and gently mix until JUST combined and no traces of flour remain.
Finally, pour the milk into the mixing bowl and gently mix until you have a smooth, silky cake batter, taking care NOT to over mix.
Divide the vanilla cupcake batter evenly between the 12 prepared, paper liners filling them about 3/4 of the way full.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Carefully remove the best vanilla cupcakes from the oven and allow to cool completely before adding any frosting or fillings.

Notes

Use room temperature ingredients: Yes, the temperature of ingredients actually can make a huge difference when it comes to the quality of your baked goods! For best results, use ingredients at room temperature so they are all the same temp and mix together more smoothly.
Measure flour properly: I've listed the ingredients in grams so that you can have the most accurate measurements. Cup measurements leave a lot of room for error (especially flour!) so be sure to use a kitchen scale.
Don't over mix: Be careful when making that batter that you don't over mix it. Stir gently until all ingredients are just combined, otherwise your cupcakes will be dense and tough.
Don't over fill the cupcake liners: When preparing to bake, only fill the cupcake liners 2/3-3/4 of the way full. If they're over filled you run the risk of them over flowing and even possibly sinking. Additionally, 1/2 full is too little and you'll have short cupcakes that are easier to over bake.
Use an oven thermometer: Oven temperatures can range drastically, so I recommend using an oven thermometer for an accurate baking time!
No substitutions: The ingredients listed are there for a reason and so is the amounts. I do not suggest making any substitutions in order to achieve the best vanilla cupcakes ever.
Cool completely: Before adding any frosting or fillings make sure to cool them completely!
Storing: Keep leftover cupcakes in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days.

Find it online: https://www.coleinthekitchen.com/best-vanilla-cupcakes/