Why are my cupcakes dry?

If your cupcakes are dry, they're likely over-baked or you made an error in the recipe. A few moist crumbs on the toothpick is fine, and don't make any changes to the ingredients or methods (like cutting down on the sugar).

What is the best cupcake liner to use?

I prefer to use parchment paper cupcake liners because they don't get greasy and the cupcakes won't stick. However, any liner you have will work.

What is the best vanilla to use?

I always use vanilla extract, but you can also use an equal amount of vanilla bean paste or even a vanilla bean. However, you won't really notice much of a difference because lots of the flavor goes away while the cupcakes bake. Many bakers preach that using the highest quality vanilla is best, but any vanilla you have is fine.

The BEST Moist & Fluffy Vanilla Cupcakes

Print Recipe

After DOZENS of attempts, I've finally developed the BEST moist & fluffy vanilla cupcakes EVERRR! They're super soft, flavorful, and easy.

Author: Talija
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 90 minutes
Yield: 12 cupcakes 1x
Category: cakes & cupcakes
Method: baking
Cuisine: American

Ingredients

Scale

175 grams granulated sugar
140 grams bleached cake flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
57 grams (1/2 stick) unsalted butter, softened and cut into pieces
160 grams buttermilk, at room temperature
60 grams vegetable or canola oil
1 large egg and 1 large egg white, at room temperature
2 teaspoons vanilla extract

Instructions

Preheat oven to 350˚F (177˚C). Line a muffin pan with 12 paper liners. Set aside.
In the bowl of a stand mixer, combine the sugar, cake flour, baking powder, baking soda, and salt. Mix with a paddle attachment on low speed for 30 seconds
Add the butter to the dry ingredients and beat until the mixture looks very fine. It will almost resemble sand.
In a liquid measuring cup, whisk the buttermilk, oil, egg, egg white, and vanilla until combined.
With the mixer running on low speed, very slowly drizzle the wet mixture into the dry mixture. Scrape down the sides and bottom of the bowl periodically. Every 30 seconds or so, stop and let the liquid incorporate into the dry ingredients for 10-15 seconds before pouring in more.
The finished batter will be slightly thin. Divide between the cupcake liners, filling 2/3 to 3/4 of the way to the top, and bake for 17-21 minutes. The cupcakes are done when a toothpick inserted in the center comes out clean or with a few moist crumbs.
Set the pan 0ver a wire rack to allow the cupcakes to cool completely to room temperature, then decorate with your desired frosting and serve.

Notes

Quickly bring ingredients to room temp: Cut butter into thin slices and allow to sit out while you measure the ingredients. Microwave the buttermilk for 5-10 seconds. Place eggs in a bowl with warm water for 10 minutes.
Bleached cake flour, such as Swans Down cake flour, is best as opposed to unbleached. Do not use all-purpose flour or cake flour substitutes (like adding cornstarch to AP flour).

Nutrition

Serving Size: 1 cupcake (without frosting)
Calories: 210
Sugar: 16.8 g
Sodium: 105.4 mg
Fat: 10.7 g
Carbohydrates: 26.5 g
Protein: 2.1 g
Cholesterol: 29.7 mg

Keywords: best vanilla cupcakes, moist vanilla cupcakes, fluffy vanilla cupcakes, quick, easy

Find it online: https://treatsbytalija.com/best-moist-vanilla-cupcakes/