Super Moist Vanilla Cupcakes

Last week we celebrated my three oldest kids birthdays last week and after making 4 different cupcake recipes from scratch and perfecting each one along the way – I found the winner! This Vanilla Cupcake recipe is absolutely the best! It’s so much easier than you would think (being a recipe from scratch) and seriously the most moist cupcake I have EVER had!

There are only two easy steps involved in making these OMG amazingly moist vanilla cupcakes. First, mixing the dry ingredients and setting them aside. Secondly, blend your wet ingredients together and then adding them slowly to your dry ingredients. Viola! You’ve got the best cupcakes EVER!

As for the super cool rainbow tie-dye frosting. It does look really cool and is crazy easy to do. But the best part is the recipe! It is soooooo yummy! I am not a huge fan of frostings, but this one is the best! Check out this delicious Vanilla Frosting recipe and how to turn it into a really cool unicorn, rainbow, tie dye topping! Get this amazing Rainbow Tie Dye Vanilla Frosting Recipe HERE.

Yield: 24

Super Moist Vanilla Cupcake

Prep Time: 10 minutes

Cook Time: 20 minutes 15 seconds

Total Time: 30 minutes 15 seconds

Get ready for the absolutely most amazing and insanely moist vanilla cupcakes in the world! Not only are these cupcakes super moist and delicious but they are incredibly easy to make.

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Ingredients

• 2 1/2 cups all purpose flour 
• 2 cups granulated sugar
• 1 tsp salt
• 3 tsp baking powder
• 1 1/2 TBSP pure vanilla extract 
• 2 large eggs
• 1/2 cups vegetable oil
• 1 cup milk (preferrably whole fat)
• 1 cup water 

Instructions

1. Preheat oven to 350 degrees Fahrenheit.
2. In a large bowl, add all dry ingredients; flour, sugar, baking powder, salt. Mix and set aside.
3. In a separate bowl, add wet ingredients; eggs, milk, vanilla extract, water, and vegetable oil. Using a whisk, mix well.
4. On low-medium speed, slowly add wet ingredients to dry ingredients. Mix until you have a smooth and thin batter.
5. Place liners in the cupcake pan. Fill each about 1/2 way. Bake for 12-15 minutes or until a toothpick comes out clean. Be careful not to over bake as this will dry your cupcakes out.
6. Once you remove the cupcakes from the oven allow then to cool in the pan for 2 minutes and then set aside on a cooling rack to cool completely before frosting.