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Moist Vanilla Cupcake and Vanilla Buttercream

Moist Vanilla Cupcake and Vanilla Buttercream

Hello, On request, we are excited to share with you the Icing Recipes, Tools and Tips used. While giving the recipes, make sure that we first try it as Popular Cakes Team and we will share with you easy, the most delicious and guaranteed recipes. We write to you Cupcake, Frosting in our recipes. I will also share the tools I use. Now Let’s have fun making the recipe.?


Moist Vanilla Cupcake Recipe

These Moist Vanilla Cupcakes are super easy to make and so moist – for days! They are my new favorite vanilla cupcake!

You can find the Moist Vanilla Cupcake Recipe template below.

Please click for the Vanilla Buttercream Recipe I use.

After sharing the recipes with you, now it’s time for the tools we use:

Oven 176°C

Cupcake Pan

Cupcake Liners


For Frosting;

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Moist Vanilla Cupcake

These Moist Vanilla Cupcakes are super easy to make and so moist – for days! They are my new favorite vanilla cupcake!

Servings24 Cupcakes
Preparation Time15 Minutes
Cook Time15 Minutes
Cupcake Recipes, How to make Frosting, Frosting Tools, Cupkcake Swirl, Frosting Recipes, How to Make Icing, Icing Recipes, Icing ToolsAmerican

Nutrition Information

Calories285 Kcal
Carbohydrates41 G
Fat12.7 G
Cholesterol25.1 Mg
Sodium129.2 Mg
Sugar31 G


  • 2 1/2 cups (325g) all purpose flour

  • 2 cups (414g) sugar

  • 3 tsp baking powder

  • 1 cup (240ml) milk

  • 1 tsp salt

  • 1/2 cup (120ml) vegetable oil

  • 1 tbsp vanilla extract

  • 2 large eggs

  • 1 cup (240ml) water



Preheat oven to 350°F (176°C) and prepare a cupcake pan with liners.


Add the flour, sugar, baking powder and salt to a large mixer bowl and combine. Set aside.


Add the milk, vegetable oil, vanilla extract and eggs to a medium sized bowl and combine.


Add the wet ingredients to the dry ingredients and beat until well combined.


Slowly add the water to the batter and mix on low speed until well combined. Scrape down the sides of the bowl as needed to make sure everything is well combined. Please note that the batter will be very thin. 6. Fill the cupcake liners about half way and bake for 15-17 minutes, or until a toothpick comes out with a few moist crumbs.


Remove the cupcakes from oven and allow to cool for 2 minutes, then remove to a cooling rack to finish cooling.

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