Can anyone share a yummy vanilla cupcake recipe with me? I'm looking for a light and moist recipe!?

Ingredients


2 cups (500 mL) sugar


4 eggs


2-1/2 cups (625 mL) all-purpose flour


1 cup (250 mL) milk


3/4 cup (175 mL) vegetable oil


2-1/4 teaspoons (11 mL) baking powder


1 teaspoon (5 mL) vanilla








Cooking Instructions:


Preheat oven to 350 degrees F (180 degrees C). Line two 9-inch (23-cm) round cake pans or one 9x13-inch (23 x 33 cm) rectangular baking pan with parchment paper. Grease the paper and the sides of the pan well.





In a large mixing bowl, with an electric mixer, beat sugar and eggs together until slightly thickened, about 1 minute. Add flour, milk, oil, baking powder, and vanilla and beat for another minute, just until the batter is smooth and creamy. Don't overbeat. Pour batter into the prepared baking pan(s).





Bake in preheated oven for 30 to 40 minutes or until the tops are golden and a toothpick poked into the center of the layer comes out clean. (A single rectangular pan will take longer to bake than two round ones.) Loosen the sides of the cake from the pan with a thin knife, then turn out onto a rack and peel off the paper. Let cool completely before covering with frosting, if desired.Can anyone share a yummy vanilla cupcake recipe with me? I'm looking for a light and moist recipe!?
Magnolia鈥檚 Vanilla Cupcakes





Makes about 2 dozen cupcakes (depending on the size of your cupcake papers and muffin tins)


CUPCAKES:


1 1/2 cups self-rising flour


1 1/4 cups all-purpose flour


1 cup (2 sticks) unsalted butter, softened


2 cups sugar


4 large eggs, at room temperature


1 cup milk


1 teaspoon vanilla extract





Preheat oven to 350 degrees.


Line two 12-cup muffin tins with cupcake papers.


In a small bowl, combine the flours. Set aside.


In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the dry ingredients in three parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not overbeat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about three-quarters full. Bake for 20鈥?5 minutes, or until a cake tester inserted in the center of the cupcake comes out clean.


Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing. At the bakery we ice the cupcakes with either Vanilla Buttercream or Chocolate Buttercream.


Note: If you would like to make a layer cake instead of cupcakes, divide the batter between two 9-inch round cake pans and bake the layers for 30-40 minutes.





Vanilla Buttercream


1 cup (2 sticks) unsalted butter, softened


6 to 8 cups confectioners鈥?sugar


1/2 cup milk


2 teaspoons vanilla extract


Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.


*Note:


If you are icing a 3-layer cake, use the following recipe proportions:


1 1/2 cups (3 sticks) unsalted butter


8 to 10 cups confectioners鈥?sugar


3/4 cup milk


1 tablespoon vanilla extractCan anyone share a yummy vanilla cupcake recipe with me? I'm looking for a light and moist recipe!?
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This website has many good cupcake recipes, including vanilla. It's definitely worth checking out!





http://www.cupcakerecipes.com/