Easy Moist Cupcakes
A simple and delicious cupcake recipe that's light, moist, and perfect for any occasion. These adaptable cupcakes will become your go-to treat for kids and adults alike.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour Spoon and level for best results.
- 2 tsp baking powder Ensure it’s fresh for best rise.
- 1 pinch salt Balances sweetness.
Wet Ingredients
- 1 cup butter, softened Can substitute with non-dairy options.
- 1 cup granulated sugar Can reduce for less sweetness.
- 3 large eggs, room temperature Helps to blend better.
- 2 tsp vanilla extract Use real vanilla for best flavor.
- 1 cup buttermilk Or substitute with milk and yogurt mixture.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
- In a mixing bowl, combine the dry ingredients: flour, baking powder, and salt.
Mixing
- In another bowl, cream the softened butter and sugar until fluffy, about 2-3 minutes.
- Add eggs one at a time, followed by the vanilla.
- Gradually add the buttermilk, alternating with the dry mix, until well combined.
Baking
- Pour the batter into the cupcake liners, filling them about 2/3 full.
- Bake for 16-20 minutes, until a toothpick inserted comes out clean.
Cooling
- Let the cupcakes cool in the pan for 10 minutes, then transfer to a wire rack for 20 minutes before frosting.
Notes
Store cupcakes in an airtight container for up to 2 days at room temperature or refrigerate for longer freshness. For best results, frost just before serving.