Baking Wet Vanilla Cupcake Recipe Tips

moist vanilla cupcake recipe

If you are looking for a simple and tasty dessert, then you need to try this moist vanilla cupcake recipe. This moist vanilla cupcake recipe creates super simple, no-fuss frosted, or molded vanilla cupcakes. Use a step by step tutorial to assist you create perfect, moist cupcakes any time of the week! Make these moist, delicious cupcakes and watch them collapse under your beautiful eyes!


A person cooking food on a table

Begin by preparing and cooking the ingredients. Whichever way you prefer to prepare it (traditional runny sugar syrup and buttermilk or non-fat buttermilk), begin by preparing all the ingredients except for the water. In a large saucepan, combine the sugar, butter, and vanilla and bring to a gentle boil. Then, add in the buttermilk and stir well.

You should now have a perfectly formed, smooth, creamy, and fluffy cake that you can pour into a lined cupcake pan. Line the pan and fill with the crumb mixture; this will help prevent the cake from sticking to the pan. Using a pastry brush, give the top of the cake a smooth finish by blending the wet ingredients over the dry ingredients. You should now have a perfectly formed moist vanilla cupcake recipe that you can spoon into your own professional pastry bag!

The Process

Let the batter cool slightly before beginning the second part of this moist vanilla cupcake recipe. In a large bowl, beat the egg whites to reach your desired volume. Once the egg whites are at their peak volume, add in the rest of the ingredients and beat to combine. Then, add the sugar and beat again. The end result should be a fluffy batter with a stiff texture. Once the ingredients are blended well, fold the batter over onto a lined cupcake liner and pop into the oven for about 18 minutes. If you are having trouble getting this moist vanilla cupcake recipe to hold its shape, try adding a little extra water to the mix. This will help to make the batter more pliable and easier to work with. Do not beat the yolks and whites too hard. Once the cake comes out it should be piping ready and be quite light in weight.


Now it’s time to decorate your cupcakes! The very first tip when decorating cupcakes is to use buttermilk instead of regular milk. Regular milk tends to have an overly strong aftertaste. However, using buttermilk will help to make this moist vanilla cupcake recipe more moist and tender. Icing is also going to give these perfect cupcakes a perfect look.

When you are baking your cakes, always keep in mind that you should bake at the correct temperature. Although you may find that your oven timer is not going off fast enough, you should still bake your cupcakes at roughly the same pace that you would for regular cakes. If you end up baking too fast, you will end up with unpleasing dry cakes. On the other hand, if you bake at a slower pace, you will get a moist vanilla cupcake recipe that is absolutely delicious. It will be moist enough to suit your individual taste buds, yet will not be over-baked.

Wrapping Up

One last tip when baking your cupcakes according to the moist vanilla cupcake recipe, is to always use a highly rated and reputable frosting. Many cheaper frostings will begin to disintegrate within a few minutes of being added to a hot pan, while some of the best frostings will not disintegrate for minutes at all. Use a highly rated and reputable frosting, such as fondant or butter cream if you desire to have beautifully baked cupcakes each time you bake the cake.

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