top of page

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

Delicious Recipes &

Fabulous DIY Projects

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



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


1 cup Unsalted Butter, softened

4 cups Confectioners' Sugar

1 tablespoon Vanilla Extract

4-5 tablespoons Milk



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.)


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.)


**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.

4 views0 comments


Meet The Team

Jane Doe

  • Grey LinkedIn Icon

I’m a paragraph. Double click me or click Edit Text, it's easy.

bottom of page