This THE BEST MOIST VANILLA CUPCAKES is perfect for CAKE LOVER . It's fresh, easy, easy to make, healthy. the perfect recipe to make for your party...!
- 2 1/2 cups 325g all purpose flour
- 2 cups 414g sugar
- 3 tsp baking powder
- 1 tsp salt
- 1 cup 240ml milk
- 1/2 cup 120ml vegetable oil
- 1 tbsp vanilla extract
- 2 large eggs
- 1 cup 240ml water
- 1/2 cup 112g salted butter, room temperature
- 1/2 cup 95g shortening
- 4 cups 460g powdered sugar
- 1 1/2 tsp vanilla extract
- 2-3 tbsp 30-45ml water or milk
Preheat oven to 350°F (176°C) and prepare a cupcake pan with liners.
Add the flour, sugar, baking powder and salt to a large mixer bowl and combine. Set aside.
Add the milk, vegetable oil, vanilla extract and eggs to a medium sized bowl and combine.
Add the wet ingredients to the dry ingredients and beat until well combined.
Slowly add the water to the batter and mix on low speed until well combined. Scrape down the sides of the bowl as needed to make sure everything is well combined. Please note that the batter will be very thin.
Fill the cupcake liners about half way and bake for 15-17 minutes, or until a toothpick comes out with a few moist crumbs.
Remove the cupcakes from oven and allow to cool for 2 minutes, then remove to a cooling rack to finish cooling.
To make the frosting, combine the butter and shortening in a large mixer bowl and mix until smooth.
Add 2 cups of powdered sugar and mix until smooth.
Add the vanilla extract and 1 tablespoon of water or milk and mix until smooth.
Add remaining powdered sugar and mix until smooth.
Add remaining water or milk as needed and mix until smooth.
Pipe the frosting onto the cupcakes. I used Ateco tip 844.
NOTE: If you’d prefer a more traditional vanilla cupcake that uses butter instead of oil, and the creaming method, try out these Favorite Vanilla Cupcakes.