MOIST VANILLA CUPCAKES WITH VANILLA BEAN FROSTING

This cupcake is perfect for any party. It only takes about 10 minutes to make a cupcake and top it with vanilla bean frosting.

A good vanilla cupcake is just one of those things that are suitable for all and every occasion. This is like a little black dress. You can dress or dress. You can access it with colored liner paper and/or sprinkles to suit any event.

WHY THIS VANILLA CAKE IS THE BEST:
Very moist and flavorful - This recipe has a higher ratio of moist ingredients than most other vanilla cupcakes which makes it moister. I use butter instead of oil because it is more flavorful and gives a beautiful buttery flavor that works well with vanilla. I also added Greek yogurt and buttermilk for soft moist crusts. So with a high liquid ratio, Greek yogurt, and buttermilk, it's like a trifecta method to make sure this cupcake is very moist.
Easy to make - There is no buttercream, and there is no distinction between wet and dry ingredients. You just mix everything by whisking, stir the wet and dry ingredients together, and you're done!

FAQ:

• Can you freeze these cupcakes? Yes, this cupcake freezes very well. I like to put it in a freezer-safe plastic container and freeze for 2-3 hours until the frosting is completely frozen. Then wrap each one in a suggestion wrapper, put it back in a plastic container and keep it in the freezer for up to 3 months. When ready to serve, remove the suggestion wrap and thaw at room temperature for about 2-3 hours.
• How to store cupcakes - Cupcake is best stored in an airtight container at room temperature. However, if you do not plan to eat it in 2-3 days, then it is best to store it in the refrigerator to maintain freshness.
• How long does the cupcake last? Cupcake will stay fresh 2-3 days stored in an airtight container at room temperature or up to 5 days in the refrigerator.

INGREDIENTS
CUPCAKE INGREDIENTS

• 1 & ⅓ (165g) cup of all-purpose flour
• 1 & ½ teaspoon (6g) baking powder
• ¼ tsp (1g) salt
• ½ cup (114g) unsalted butter, melted and cooled
• 1 cup (200g) of sugar
• 1 large egg
• ¼ cup (60g) Greek Yogurt (plain or vanilla)
• ¾ cup (188ml) cold milk (buttermilk is the best, but any type works)
• 2 tsp (10ml) vanilla extract

BUTTERCREAM INGREDIENTS

• ¾ cup (170g) unsalted butter, room temperature
• 1/4 tsp (1g) of salt
• 1 vanilla bean seed (or 1 teaspoon vanilla extract)
• 3 cups of powdered sugar (375g)
• 2-3 tbsp (30-45ml) cream or milk

INSTRUCTIONS

1. Preheat the oven to 350F and coat the muffin pan with 12 paper liners.
2. In a large bowl, stir in the flour, baking powder, and salt. Put aside.
3. In a medium bowl, mix the butter and melted sugar. Then mix in eggs, yogurt, cold milk, and vanilla.
4. Add the wet ingredients to the dry ingredients. Beat until blended and combine.
5. Divide the dough into 12 cupcake liners.
6. Bake for about 20-22 minutes or until the toothpick inserted into the center comes out clean. Allow cooling completely before freezing.

TO MAKE BUTTERCREAM:

1. Use a stand mixer with a paddle attachment or hand-held mixer, then shake the butter, salt, and vanilla seeds until light and smooth.
2. Add powdered sugar, 1 glass at a time, stir well. Add cream or milk, 1 tablespoon as needed.
3. Beat at high speed for about 1 minute after adding the last powdered sugar to a soft and airy texture. Frost the cupcakes as desired.

This recipe is inspired by littlesweetbaker

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