About Me:

Hi y'all! My name is Elizabeth Knicely, but I go by Liz. I am a 35 year old wife and mother of 3 wonderful children. I am also a pet owner of a cat, dog and turtle. I am an avid home chef, ambitious artist and amateur comedian. I'm just a small town girl trying to leave a mark on this world. Welcome to my blog!

Knicely Made

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Super Moist Vanilla Cupcakes


Vanilla cupcakes are universally popular at parties. Cupcakes bring a party table to life when appropriately decorated and coordinated to your party theme. This cupcake recipe holds well and remains moist. Perfect party choice!


PREP TIME: 15 minutes

COOK TIME: 20 minutes

COOL TIME: 1 hour

TOTAL TIME: 1 hour 35 minutes

YIELD: 12 cupcakes


INGREDIENTS:

CUPCAKES:

1 1/3 cup All-Purpose Flour

1 1/4 teaspoon Baking Powder

1/2 teaspoon Salt

1/2 cp Unsalted Butter, softened

1 cup Granulated Sugar

2 large Eggs

2 teaspoons Vanilla Extract

1/2 cup Full Fat Sour Cream


BUTTERCREAM FROSTING:

1 cup Unsalted Butter, softened

4 cups Confectioners' Sugar

1 tablespoon Vanilla Extract

4-5 tablespoons Milk


INSTRUCTIONS:

TO MAKE THE VANILLA CUPCAKES:

1. Preheat the oven to 350 degrees Fahrenheit.

2. Sift together flour, baking powder, and salt.

3. Beat the butter and sugar until thoroughly creamed together, add in eggs one at a time. Add in the vanilla and sour cream. (Do not over-mix the butter.)

4. Start adding in the dry ingredients slowly, beating between additions. (I like to add them in thirds.)

5. Use an ice cream scoop or a small spoon to fill a cupcake lined tin. These liners will need to be filled a little over halfway. If you fill them all the way to the top, your cupcakes will rise wat over.

6. Bake for 18-22 minutes, watch for them to start turning a light golden brown, use a toothpick to check for doneness.

7. Cool completely on a wire rack before frosting and decorating. (Approximately 1 hour.)


TO MAKE THE FROSTING:

1. Beat the butter (softened to room temperature) until it is pale in color (at least 3-5 minutes).

2. Add in confectioners' sugar a cup at a time, until mixed completely with the butter.

3. Next, add the vanilla extract and the milk (the milk you will need to add accordingly, start with 4 tablespoons and if its still too thick, add another tablespoon.)


NOTES:

**Store prepared cupcakes in an airtight container at room temperature for up to 2-3 days or in the refrigerator for up to 5 days.

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