Moist Vanilla Cupcake Recipe (with Chocolate Buttercream)
Super moist cupcake recipe AND you don't have to wait for the butter to soften!
1 2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1 stick butter, melted
1/4 cup sour cream
3/4 cup milk
1 1/2 teaspoons pure vanilla extract
Makes 12 cupcakes.
Preheat oven to 350 degrees fahrenheit. Prepare a standard muffin tin with cupcake liners.
Melt butter and set aside (it took about 1 minute in the microwave). Set aside to cool.
Combine all dry ingredients in a large mixing bowl and mix on low speed until combined.
Add milk, egg and sour cream and mix until well combined.
Add butter and mix until well combined.
Add vanilla and mix until well combined.
Fill cupcake liners 3/4 full.
Bake for 18 minutes, or until toothpick inserted in the center of the cupcake comes out clean. Transfer to a wire rack and let cool completely. Frost with chocolate buttercream.
2/3 cup semi-sweet chocolate chips
1 stick butter, at room temperature
1/2 teaspoon pure vanilla extract
2 cups powdered sugar
1 tablespoon milk
Melt chocolate chips using a double broiler or in the microwave. (it takes about a minute and a half in the microwave) Set aside.
Using a mixer, cream butter until nice and fluffy. Add melted chocolate and mix until combined. Add the sugar and mix slowly until well combined. Add the milk slowly until you reach the consistency you are looking for. The frosting should be soft and creamy but able to hold it's shape.
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