Moist Vanilla CC Recipe

Have you tried a WASC (white almond sour cream) recipe before? It’s pretty good! I don’t use different recipes for cakes verses cupcakes. Hope you find one that works for you!

Hey! I have tried that one, but they seem to shrink too much when they cool off. Have you had that problem?

Hmm not that I can think of. I fill my cupcakes 3/4 the way full and bake at 325. I also tend to stick mine i nthe freezer in the cupcake pan about 10 minutes after I pull them out of the oven. I freeze everything even if it’s for a short time.

Janiepie – this is the recipe I’ve been using for my vanilla cupcakes and have had lots of success with them coming out nice and moist! The only thing I’ll caution on is this – if you’re only baking one dozen at a time, leave the rest of your batter in your bowl and re-whip with a spatula just before filling the next batch of cupcake liners to be baked (immediately placing them in the oven.) For some reason, the batter tends to “break down” if you don’t do this and won’t give you the same lovely results.

Vanilla Bean Cupcakes

Ingredients

• 3 cups cake flour
• 1 Tbsp baking powder
• 1/2 tsp salt
• 1 vanilla bean, split and scraped
• 1 cup unsalted butter softened to room temperature
• 2 cups sugar
• 5 large eggs, at room temp
• 1 1/4 cups buttermilk, at room temp
• 1 1/2 Tsp vanilla

Instructions

1. Preheat oven to 350. Line your cupcake pans with paper cups.
2. In a medium bowl, sift together the flour, baking powder, and salt. Place butter in the bowl of a stand mixer, fitted with a paddle attachment. Split and scrape the vanilla pod into the butter, discard pod. Beat for 3 minutes on medium-high speed until the butter is light and creamy in color. Stop and scrape the bowl. Cream the butter for an additional 60 seconds.
3. Add the sugar, 1/4 cup at a time, beating 1 minute after each addition. Scrape the sides of the bowl before each addition. Add the eggs one at a time. Reduce the mixer speed. Stir vanilla into the buttermilk. Add the dry ingredients alternately with the buttermilk. Mix just until incorporated. Scrape the sides of the bowl and mix for 15 seconds longer. (Be careful not to over-mix!)
4. Spoon the batter into the prepared cupcake pan. Bake 18 to 20 minutes or until the cake is lightly brown on top or a toothpick inserted in the center comes out with moist crumbs attached.

Thanks so much Jessica and Becky! I’ll try these!

Just awesome recipe Becky! Thanks so much!

Can sourcream be substituted for buttermilk? I ALWAYS have sourcream on hand for my chocolate cakes but not buttermilk.

Elena – not sure! I’ve never tried substitutions with this recipe, but it’s worth a shot! I think I remember seeing somewhere if you didn’t have buttermilk on hand you could use vinegar and whole milk – but I apologize, I don’t remember the amounts!!

I don’t keep whole milk in the fridge either. I’m going to give it a shot with the sour cream and report back! :) Thank you!