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Super Moist Vanilla Cupcakes Recipe

Super Moist Vanilla Cupcake
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Fluffy, tender, and irresistibly moist, these vanilla cupcakes are the perfect treat for any occasion. Using a reverse creaming method and whipped egg whites, this recipe ensures a soft crumb and light texture. Whether for a birthday party or a casual dessert, these cupcakes are bound to impress!

Ingredients

Scale

For the Cupcakes:

  • 3 large eggs, separated (room temperature)
  • 198 g bleached cake flour (1⅔ cups, sifted and leveled)
  • 1¼ cups granulated sugar (248 g), divided
  • 1½ tsp baking powder
  • ¾ tsp fine sea salt
  • ¾ cup unsalted butter (170 g), softened
  • ¾ cup whole milk (177 ml), room temperature
  • 1 tbsp pure vanilla extract

Instructions

Step 1: Prepare the Meringue

  1. Preheat your oven to 350ºF (175ºC) and line a muffin tin with 15 cupcake liners.
  2. Whisk egg whites in a stand mixer with the whisk attachment on medium speed until foamy. Gradually add ¼ cup (50 g) of sugar while mixing and beat until medium-stiff peaks form. Set aside.

Step 2: Reverse Creaming

  1. In the stand mixer bowl, combine flour, remaining sugar, baking powder, and salt. Mix on medium speed for 1 minute to aerate.
  2. Add softened butter in chunks and mix until the mixture resembles coarse crumbs, then continue beating until it forms a cohesive dough (~4 minutes). If the dough remains crumbly, warm the bowl slightly with a hot towel to soften the butter.

Step 3: Build the Batter

  1. Add egg yolks to the dough and mix until combined. Scrape down the bowl as needed.
  2. Reduce speed to low and slowly drizzle in milk and vanilla extract. Beat on medium-low until smooth but slightly curdled (~40–60 seconds).

Step 4: Fold in Meringue

  1. Gently fold one-third of the meringue into the batter to lighten it, then fold in the remaining meringue until no white streaks remain.

Step 5: Bake

  1. Divide batter evenly among cupcake liners (about ⅓ cup per liner). Bake for 18–22 minutes, rotating pans at the 14-minute mark for even baking. The cupcakes are done when they spring back when touched or reach an internal temperature of ~190ºF (88ºC).

Step 6: Cool

  1. Let cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

erving Suggestions:

  • Top with your favorite frosting—Swiss meringue buttercream or whipped cream pairs beautifully! Add sprinkles or fresh fruit for extra flair.

Tips & Tricks:

  • Ensure all ingredients are at room temperature for better emulsification and texture.
  • Avoid overmixing after adding meringue to maintain airiness in the batter.

Storage & Reheating:

  • Store unfrosted cupcakes in an airtight container at room temperature for up to 1 day or refrigerated for up to 3 days (bring to room temp before serving).
  • Freeze unfrosted cupcakes for up to 3 months; thaw overnight in the fridge before frosting. To refresh day-old cupcakes, microwave for ~8 seconds with a damp paper towel.

Find it online: https://cakeshungry.com/super-moist-vanilla-cupcake/