Moist Vanilla Cupcakes

*Disclaimer: This recipe is a member recipe. It has not been tested by the taste.com.au team.

The ingredient of Moist Vanilla Cupcakes

• 125g unsalted butter or margarine cubed
• 1 cup caster sugar
• 2 teaspoons vanilla extract
• 2 eggs
• 1 cup self raising flour sifted
• 1 2 cup milk
• 125g unsalted butter or margarine softened
• 2 3 teaspoons vanilla extract
• 2 cups icing sugar sifted
• 3 tablespoons milk

The Instruction of moist vanilla cupcakes

• pre heat oven to 180c 350f line 6 muffin pouches with cupcake moulds
• in a medium bowl using an electric mixer cream together the caster sugar and softened butter or margarine
• once you have creamed together the butter and sugar add the vanilla extract and one egg beat together until combined then add the second egg and mix until combined
• using a wooden spoon sift 1 3 of the flour over the wet ingredients and add 1 3 of the milk gently fold in the flour milk once combined continue with the rest of the milk and flour only adding 1 3 at a time mix until just combined do not over mix the batter
• spoon the mixture evenly into each cupcake mould to around 3 4 full place into preheated oven and bake for 20 25 minutes or until a toothpick comes out clean when inserted into the cupcake
• allow to cool in muffin tray for 5 10 minutes before converting to a wire rack then leave to completely cool
• make vanilla butter cream frosting using an electric mixer beat the butter until a creamy texture is reached
• add vanilla extract and 1 4 of icing sugar and mix on a low speed until combined continue to add the icing sugar 1 4 at a time on a low speed until all sugar is mixed in add milk and mix until just combined once all ingredients are combined beat on a high speed until the mixture is really smooth and easy to spread

Nutritions of Moist Vanilla Cupcakes

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