What is a good basic very sweet, light and moist cupcake recipe?

one that is adaptable, perhaps.What is a good basic very sweet, light and moist cupcake recipe?
sweet corn muffins on the side of the Albers cornmeal boxWhat is a good basic very sweet, light and moist cupcake recipe?
Use whatever frosting recipe you like on these.








Yellow Cupcakes





For the cupcakes:


18 tablespoons (2录 sticks) unsalted butter, at room temperature


3 cups sugar


6 extra-large eggs, at room temperature


1 cup sour cream, at room temperature


1陆 teaspoons pure vanilla extract


3 cups all-purpose flour


1/3 cup cornstarch


1 teaspoon kosher salt


1 teaspoon baking soda





Heat the oven to 350潞F. Line muffin pans with paper liners.


Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed, until light and fluffy. On medium speed, add the eggs, 2 at a time, then add the sour cream and vanilla. Scrape down the sides and stir until smooth.





Sift together the flour, cornstarch, salt, and baking soda in a bowl. With the mixer on low speed, add the flour mixture to the butter mixture until just combined. Fill the cupcake liners to the top with batter. Bake in the center of the oven for 20 to 30 minutes, until a toothpick comes out clean. Cool to room temperature before topping with icing.





--Ina Garten


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Chocolate Cupcakes





Yield: 12 cupcakes





12 Tbsp. (1陆 sticks) unsalted butter, room temp


2/3 cup granulated sugar


2/3 cup light brown sugar, packed


2 extra-large eggs, room temp


2 tsp pure vanilla extract


1 cup buttermilk, shaken, room temp


陆 cup sour cream, room temp


2 Tbsp. brewed coffee


1 3/4 cups all-purpose flour


1 cup d cocoa powder


1陆 teaspoons baking soda


陆 tsp kosher salt





Preheat the oven to 350潞F. Line cupcake pans with paper liners.


In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee. In another bowl, sift together the flour, cocoa, baking soda, and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it's completely blended.





Divide the batter among the cupcake pans (1 rounded standard ice cream scoop per cup is the right amount). Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.





--Ina Garten






2 eggs


1 teaspoon vanilla


2/3 cup sugar


1/2 cup butter


1 cup flour


1 teaspoon baking powder


1/2 teaspoon salt


prepared frosting


Directions


1Preheat oven to 350掳F.


2Place all ingredients in a bowl and beat together until mixture is smooth.


3Line muffin pan.


4Half fill each paper with batter.


5Bake 18-20 mins or until toothpick comes out clean.


6Frost as desired.