I love vanilla cupcakes almost as much as I love Penn State football. I can't wait to return to Happy Valley next weekend to see the Nittany Lions take down Temple. While these vanilla cupcakes were delicious, they were a tad dry. This is the same problem I've been having lately with vanilla cupcakes from scratch: They come out dry. I've tried a bunch of different recipes, such as this one, this one, this one, and this one. I use the best of ingredients and follow the directions perfectly. I even checked my oven with a thermometer to make sure it's at the correct temperature. What am I doing wrong? If anyone could help me, I'd really appreciate it. Or, if you have that go-to perfect vanilla cupcake, I beg of you to send it my way.
Ingredients: 1 stick butter (room temperature) 2/3 cup sugar 3 eggs 1 teaspoon pure vanilla extract zest of 1 lemon (I omitted.) 1 and 1/2 cups flour 1 and 1/2 teaspoons baking powder 1/4 teaspoon salt (I omitted because I used salted butter.) 1/4 cup milk
Directions: Preheat oven to 350 degrees and line a cupcake tin with 12 cupcake liners and set aside.
Whisk together flour, baking powder, and salt and set aside.
With an electric mixer, cream butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract and lemon zest (if using).
Turn the mixer down to low speed and alternately add the flour mixture and milk in three additions, beginning and ending with the flour mixture.
Fill the cupcake liners 2/3 full and bake 18 - 20 minutes.
Cool cupcakes in pan for 5 minutes and then transfer to a wire rack to cool completely.