Vanilla Cupcakes w/ Chocolate Frosting

In my hunt for the best vanilla cupcake, I came across this recipe on tastykitchen.com a couple days ago.  The name right away caught my eye - Moist Vanilla Cupcakes.  They seemed perfect since my biggest issue is that so many cupcake recipes seem to be on the dry side.  I have tried so many vanilla recipes, including vanilla buttermilk cupcakes and even a boxed vanilla cake mix, and all have just seemed so...dry. 


I can honestly say that these are the best vanilla cupcakes that I have made so far!

They were really simple to make, and the suggestion of wrapping them in cling/saran wrap after they came out of the muffin pan was pure genius! These retained the moisture and have a fantastic cakey texture.


The original blog post is here on Lick My Spoon, and I made 27 cupcakes with it.  Since they turned out so well, I am itching to try her red velvet cupcake recipe, I have also been searching for a great red velvet recipe for the last few months!

For the frosting, I used the chocolate frosting from my vegan cupcake book, but these cupcakes would be amazing with absolutely any frosting you choose! I will be posting the chocolate frosting tomorrow :)


Vanilla Cupcakes

• 3 cups flour
• 2 1/2 tsp baking powder
• 1 tsp salt
• 2 sticks butter or margarine (1 cup)
• 2 cups sugar
• 4 eggs
• 1 cup milk (I used 1%)
• 1 1/2 tsp vanilla

1. Preheat your oven to 350 F and line your muffin pans with cupcake liners
2. In a large bowl, whisk the flour, baking powder and salt
3. In a separate bowl, cream the butter
4. Beat the sugar into the creamed butter until very light and fluffy (this took me about 5 minutes with my stand mixer)
5. Add the eggs slowly, making sure that each is completely mixed into the sugar mixture before adding the next egg
6. Add 1/3 of the flour mixture, and mix well
7. Pour in 1/2 cup of milk, and again mix well
8. Repeat until all of the flour and milk has been added
9. When all wet and dry ingredients are mixed together, add the vanilla and only mix until it is just incorporated into the batter
10. Fill the cupcake liners, and bake for 18 - 23 minutes, or until a toothpick comes out clean when inserted into the center of a cupcake
11. Let cool for 10 minutes, then remove cupcakes and place on a rack
12. Cover the cupcakes with cling/saran wrap until cool
13. When cooled to room temperature, remove the wrap and ice with your favourite icing
14. Enjoy!

All ready to go to work with my fiance!