Vanilla cupcakes. These Moist Vanilla Cupcakes are super easy to make and so moist - for days! They are my new favorite vanilla cupcake! Vanilla cupcakes may seem a little boring, but I think it's good to have one in your recipe collection that you can use over and over again.
These homemade cupcakes are pure classic.
They're easy to make, and made from scratch.
This is an easy and no fail recipe for the best moist vanilla cupcakes.
You can cook Vanilla cupcakes using 6 ingredients and 9 steps. Here is how you achieve that.
Ingredients of Vanilla cupcakes
- Prepare 1 cup of sugar.
- You need 3/4 cup of vegetable oil.
- It's 4 of eggs.
- Prepare 2 tsp of vanilla essence.
- It's 2 cups of self raising flour.
- It's 1/2 cup of milk.
This cupcake recipe is straightforward and is in fact less risky to make than the typical recipe that starts with "cream butter and sugar….". That single step is open to wide. To make vanilla cupcakes, start by whisking flour, baking powder, salt, and lemon zest in a bowl. These Vanilla Cupcakes are so so so easy and so flavorful.
Vanilla cupcakes instructions
- Preheat oven to 175°C and spray or line your muffin tin with muffin cases..
- In a bowl of your mixer mix sugar and oil till well blended..
- Add one egg at a time and mix well.
- Add vanilla essence.
- Sift and mix in the flour.
- Add milk and mix in till well mixed, don't overmix.
- Pour into muffin tin, 3/4 full. I did mine almost full because my cases are lower than the muffin holes.
- Bake for 18-20minutes or till a toothpick inserted in the centre comes out clean..
- Enjoy!.
I actually took my favorite chocolate You can also freeze Vanilla Cupcakes by placing them on a baking sheet and freezing for about an hour. Classic vanilla cupcakes don't get the hype they deserve and that's because homemade ones are We wanted a cupcake that was better than any bakery or box, strong vanilla flavor, and perfectly soft. This Vanilla Cupcake recipe is unique. The order of ingredients is different than traditional baked goods. Instead of creaming the butter and sugar, we are cutting the butter into the flour.
