潮湿的香草蛋糕食谱与石油

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虽然我平时做的蛋糕，每个人都需要去到香草蛋糕食谱。或者更具体的，湿润的香草蛋糕食谱有油！

蛋糕拿这么多的时间来化妆，装饰，但蛋糕走到一起在一瞬间！或者至少这是我对他们的感觉。因为这个配方使用的油代替黄油脂肪，可制成手，你不必有打扰stand mixer。

蛋糕也因此更容易吃。蛋糕甲型肝炎e to be sliced, you need plates and forks….but cupcakes? You just peel back the liner, and dive right in!

可爱的香草蛋糕，饰以金箔！，我和一个碗香草蛋糕食谱，这是很潮湿，蓬松！

Vanilla Cupcakes Don’t Have To Be Boring

另一个好处到having an moist vanilla cupcake recipe up your sleeve? It’s the perfect starting point for so many different flavors of cupcakes!

您可以add in different extracts, fillings, or frostings, and transform this base recipe into a million different cupcake flavors.

Want a lemon cupcake? Throw in some lemon zest, and swap the vanilla extract with lemon extract!

Need to make a strawberry cupcake? Fill the center with your favorite strawberry jam, and top with a strawberry buttercream!!

明白了吗？一旦你有一个你爱的基础配方，它是那么容易改变它来创建的蛋糕任何你想要的味道。或者，如果你是无麸质，你可以试试我的食谱面筋免费香草蛋糕！！

虽然我们对口味的话题，如果你更巧克力的人，我强烈建议我潮湿的巧克力蛋糕食谱。它还集中在一个碗里，挤满了巧克力的味道。

是什么让这个潮湿的香草蛋糕食谱那么好

在这种潮湿的香草蛋糕食谱一个显着的成分？它用酪！我不知道是什么，但我绝对是疯了约牛奶。

I love baking with it, and use it in most of my recipes! It makes such a tender crumb, and adds so much moisture! It also gives my cupcakes a delicious tang.

湿香草蛋糕的图像，结霜之前与油制成并且在烤盘冷却

While buttermilk can be found in most grocery stores, some parts of the country or foreign countries don’t sell it! If you’re having a hard time getting your hands on buttermilk, don’t worry.

您可以使自己的酪！对于牛奶的每一杯的配方要求，用1汤匙白醋或柠檬汁加奶不够的，以填补1杯。

You also can use plain, low-fat yogurt as an equal substitute, cup for cup.

不用担心菜：此食谱一起进来一碗

My absolute favorite part of this recipe? It can be made in one bowl! That’s right, you add all your ingredients into one bowl, give it a good stir, and pop these into the oven.

I hate making extra dishes, and always try to keep things as simple as possible when it comes to baking.

这个配方也可以通过手工制作，所以不需要手或立式搅拌器需要！只是一个大醇”碗和木勺（或至少这是我使用）！

Don’t Forget The Frosting!!

虽然蛋糕的质地和味道是非常重要的，我认为，在蛋糕的顶部结霜/装饰也同样重要。如果你有结霜食谱你的爱，通过各种手段，顶部这些蛋糕吧！

我通常霜冻我蛋糕用了半批我香草奶油。这绝对是一个甜蜜的结霜，但它是我最喜欢的绝对！

它只使用5种成份，也是超级容易。我通常让时间提前，让生活更轻松！

image of unwrapped vanilla cupcake decorated with a pretty sprinkle blend

My buttercream frosting keeps in the fridge for up to a month in an airtight container. Just be sure to give it a good stir before using it, to get rid of any air bubble that may have formed while it came to room temperature.

While I do enjoy mixing up my cupcake decorations, the frosting tip I use the most is myWilton 1m tip（开星）。这结霜尖管那些美丽而经典的漩涡，我们熟悉和喜爱！

How To Make This Moist Vanilla Cupcake Recipe with Oil

通过预热炉350°F（175℃）开始，并且在烤盘地方蛋糕衬垫。

面粉，糖，泡打粉和盐添加到一个大碗里，轻轻地用大勺子结合起来。倒入牛奶，并轻轻搅拌，直到刚刚结合。面糊会很厚，但没关系！

Next, add in the water, vanilla, eggs and vegetable oil, and mix until the batter comes together. Fill the cupcake liners about 2/3 way full.

Scooping my vanilla cupcake batter into my cupcake liners

I like to use ancookie scoopto do this, to make sure I add the same amount of batter into each cupcake liner.

I find I can make 12-14 cupcakes using this recipe, depending on slight variations between cupcake pans and liners.

Bake for 18 minutes, or until a toothpick comes out with a few moist crumbs.

Allow the cupcakes to cool for 5 minutes before moving them to a cooling rack to finish cooling.

If you want to accelerate the cooling process, pop the pans into your freezer for about 30 minutes.

最美味的香草蛋糕食谱！他们是如此蓬松，滋润！

虽然蛋糕烘烤和冷却，准备香草结霜的指示在下面的食谱。

Once the cupcakes are fully cooled, add a large swirl of buttercream. I used a Wilton 1M tip, but you can use whatever you prefer!

If you don’t have any frosting tips, you can always use a ziplock bag and just trim the tip to have a 2 cm opening.

我也平添了几分金箔的这些纸杯蛋糕爵士乐起来！要做到这一点，用无菌的油漆刷轻轻添加的金箔片23K可食用金箔。

我简单的香草蛋糕食谱是很潮湿，蓬松！

为做出最好的香草蛋糕提示：

  • 正确衡量你的通用面粉（舀进杯子度量然后电平）或使用厨房秤来衡量你的干料
  • 用一个cookie scoopto easily fill your cupcake liners
  • 在室温成份一起更好的组合，所以一定要设定提前出局任何冷的成分。
  • Bang your cupcake pan on the counter before putting it in the oven，以使该被捕获在面糊到表面的任何气泡
  • 确保你霜降之前你的蛋糕是完全冷却！If they’re even a little bit warm, the frosting can melt right off.

制作这些蛋糕在进步与存储技巧：

  • 让你的蛋糕提前！如果存储无结霜在密闭的容器，它们可以在冷冻在冰箱里持续在室温2天后，长达一周，或长达3个月
  • Make your frosting ahead of time too, or save any leftover frosting! It can be stored in an airtight container in the冰箱里长达一个月, or in the freezer for up to 3 months. Be sure to give it a good stir once it thaws to get the consistency nice and smooth again.
  • 磨砂蛋糕可以在室温下过夜在密闭容器坐在，但我觉得正确的食用前结霜他们是最好的。

Let Me Know What You Think!

如果你尝试用这种油滋润香草蛋糕食谱，我很想听听，想想吧！请留下评价，让我知道你的想法通过共享评论

还请我的标签@chelsweets，并使lpl外围赌注用#chelsweets，这样我可以看到社交媒体的惊人的创作！

其他食谱你可能会喜欢：

产量: 12-14

潮湿的香草蛋糕食谱

香草蛋糕的图像装饰着可食用的金箔

油这潮湿的香草蛋糕食谱是出奇的简单制作和同样美味！它走到一起在一个碗里，使得超级滋润和柔软的蛋糕！

准备时间 10 minutes
Cook Time 18分钟
Additional Time 5分钟
总时间 33 minutes

配料

Vanilla Cupcakes

  • 1 1/4杯通用面粉（162克）
  • 1 cup sugar (200 grams)
  • 1个1/2茶匙发酵粉（6克），
  • 3/4 tsp salt (4 grams)
  • 1/2杯牛奶（120克），
  • 1/4 cup vegetable oil (56 grams)
  • 1 Tbsp vanilla extract or vanilla bean paste (12 grams)
  • 1个大鸡蛋，室温（57克），
  • 1/2 cup water (118 grams)

香草奶油Frosting

  • 1 cup unsalted butter, room temperature (217 grams)
  • 1/2茶匙盐（3克），
  • 1 1/2茶匙香草提取物或香草豆瓣酱（6克），
  • 3 1/2 cups powdered sugar (454 grams) - or a 1 lb bag
  • 1汤匙奶油（或搅打奶油）（15克），

说明

Vanilla Cupcakes

  1. 通过预热炉350°F（175℃），和地点开始蛋糕衬垫in烤盘。
  2. Add the flour, sugar, baking powder and salt to a large bowl, and gently combine with a large spoon or whisk.
  3. 倒入牛奶，并轻轻搅拌，直到刚刚结合。面糊会很厚，但是这是应该的！
  4. 接下来，添加水，香草，鸡蛋，植物油，并搅拌直至面糊走到一起。
  5. 填写约2/3的方式蛋糕衬垫。烤18分钟，或直到牙签出来干净。
  6. Allow the cupcakes to cool for 5 minutes before moving them to a cooling rack to finish cooling. If you want to accelerate the cooling process, pop the pans into your freezer for about 30 minutes.

香草奶油

  1. 击败黄油上的中速用30秒的paddle attachment, until smooth.
  2. 混合在香草精或香草豆瓣酱和盐在低速。
  3. 慢慢地在同一时间加入糖粉，1杯。替代奶油的小水花。
  4. 混合低几分钟直至成分完全混入并且达到所希望的稠度。
  5. 如果结霜太厚，在添加额外的奶油（1汤匙在时间）。如果结霜太薄，加入更多的糖粉（杯四分之一在同一时间）。
  6. Place the buttercream in a裱花袋符合您favorite frosting tip和管道大漩涡到完全冷却蛋糕。
  7. 配菜根据需要，再享受！

笔记

让你的蛋糕提前！如果存储无结霜在密闭的容器，它们可以在冷冻在冰箱里持续在室温2天后，长达一周，或长达3个月

Make your frosting ahead of time too, or save any leftover frosting! It can be stored in an airtight container in the冰箱里长达一个月, or in the freezer for up to 3 months. Be sure to give it a good stir once it thaws to get the consistency nice and smooth again.

磨砂蛋糕可以在室温下过夜在密闭容器坐在，但我觉得正确的食用前结霜他们是最好的。

营养信息

产量

14

份量

1
Amount Per Serving 卡路里389 总脂肪18克 饱和脂肪9克 反式脂肪0克 Unsaturated Fat8克 胆固醇50mg 钠285mg 碳水化合物56克 Fiber0克 糖47克 蛋白2克
©Chelsey白
Cuisine:American / 类别：Cupcakes

Published bylpl外围赌注

我是一个自学成才的面包，谁离开美国企业追求我的蛋糕装饰物和内容创作的爱！我喜欢试验新配方和装饰技术，并分享一切，我一路学习。

216个想法上“潮湿的香草蛋糕食谱与石油”

    1. Hi Sandy,

      So sorry to hear that! Sadly I don’t think there’s a way to fix that once the cupcakes have already been baked. What type of oil did you use?

      回复

  2. 最近，我开始看你在YouTube上的视频，绝对爱他们！我一直在烘烤多年，但最近已开始做蛋糕/蛋糕他人，一直在测试一些食谱。我喜欢你的食谱。他们都是潮湿的，完善的，但我不是疯狂的蛋糕牛奶。将使用全脂牛奶，而不是脱脂乳做出比其他口味的差异？

    回复

    1. 喜林赛，

      I’m so happy to hear that! Buttermilk can be a polarizing topic, and I totally get that it’s not everyone’s cup of tea. You can definitely use whole milk in place of the buttermilk, but it will change the taste and texture a bit. I find my cakes are a bit less moist when I make them with whole milk, but I’m also so used to baking with buttermilk I think it’s hard for my taste buds to adjust. Hope that helps, happy baking!

      回复

    1. 嗨Heydi，

      它的确定，如果面糊薄！一致性可能基于您使用牛奶的类型。他们应该还是烤起来就好了。希望帮助，快乐烘焙！

      回复

    1. Hi Beth,

      它的确定，如果面糊薄！一致性可能基于您使用牛奶的类型。他们应该还是烤起来就好了。希望帮助，快乐烘焙！

      回复

  6. These did not work for me! Neither did the dairy free version! I used everything exactly as you said and they slumped down like sad dense deflated non-cupcakes. And I’m not a beginner baker, I have skills, but unfortunately these failed for me

    回复

    1. 嗨菲比，

      So sorry to hear that! Where do you live? what type of buttermilk did you use? Is there a chance your baking powder is old / has lost its potency? Those would be my first few guesses as to what went wrong. Hopefully we’ll be able to figure it out together!

      回复

  8. 嗨！I live in Toronto. I used 1% Buttermilk (Neilson brand is the most common here). I tested my baking powder, and it bubbles, so it’s still good. I also tried it with making buttermilk with Lemon and Milk, but that didn’t fix it. And I tried it with paper liners and silicon cupcake liners, but neither way altered it. (with the quarantine, I’ve had lots of free time to experiment! haha) The only other thing I can think would be my type of oven? But my other recipes work no matter where I bake them, so I’m confused! I just really want to find a “fail-proof go-to” cupcake recipe

    回复

    1. 嗨菲比，

      Definitely sounds like you’re doing your research! What type of oven do you have? What type of oil are you using? This usually is my foolproof vanilla cupcake recipe :/ I use it all the time and it works great for me!!

      我可以建议的唯一的事情是有可能用酸奶来代替牛奶的尝试呢？它使得蛋糕有点轻/蓬松。我希望，也许，这将有助于他们更好地变成你！

      回复

    1. Hi Kris,

      你可以，但它会改变这些纸杯蛋糕的质感！他们不会像蓬松。希望帮助，快乐烘焙！

      回复

    1. 嗨海蒂

      您可以use full fat yogurt or sour cream in place of the buttermilk this recipe calls for. Or if you want to make your own buttermilk, you can use whole milk plus a bit of vinegar or lemon juice! Add 1 1/2 tsp vinegar or lemon juice into a 1/2 cup measure then fill the rest up with whole milk. Hope that helps, happy baking!

      回复

  11. Hi there!

    Can this recipe be used to make a single layer cake? Asking about this recipe in particular because I don’t have a stand mixer right now and this recipe doesn’t seem to require one.

    回复

    1. 嗨亚历山德拉

      您可以use this recipe to make a single layer cake! I’d recommend using an 8 inch cake pan, and baking it at 350 degrees F for about 25-30 minutes, or until a toothpick comes out with moist crumbs. You can also use a hand mixer in place of a stand mixer to make almost any of my recipes if you have one of those. Hope that helps, happy baking!

      回复

    1. 你好丽莎，

      我要么删除中心，并添加一个菠萝果盘，或做一个简单的菠萝汁和用叉子戳他们，然后用简单的糖浆，用刷子！爱这个想法，听起来很好吃！

      回复

  14. 我是新来的烘烤和太激动了尝试这个蛋糕和结冰的食谱！这可能是一个愚蠢的问题，但几乎所有的配料注意不要过度搅拌面糊。当你意识到，你应该尽快将所有成分组合停止搅拌，？我怎么会知道，如果我过混合面糊？

    回复

    1. 喜金，

      所以，抱歉未能及时回复！没错，你想混用只是直到你添加的成分组合！所以，如果你加入面粉，它会是混合只是直到你无法看到面粉的条纹了。你会知道你overmixed面糊你烤后，因为质地会密集且难咬比它应该是。希望帮助，快乐烘焙！

      回复

  15. 嗨！今天我尝试这个配方和技高一筹紧缩而内里则是柔软，透气。难道我做错了什么，而混合？

    回复

    1. 嗨Oluwatosin，

      That does sound strange, the tops of my cupcakes are usually quite soft! Did you use granulated sugar? I’d say maybe try a different brand of granulated sugar!

      或者，也许下一次你可以尝试将它们放置在一个较低的架在你的烤箱，以防止上装焦糖？这些都是我的最佳猜测为可能是哪些地方错了！

      回复

  17. 你好切尔西！我是一名面包师在训练，我已经看到了你的笛托克视频！我想这可能是有趣的尝试配方，所以我做到了！该蛋糕是美味，所以是奶油！我的奶油有点矮胖的，也许我做的事，和我的奶油呈水样，所以也许我加入过多的奶油，或者我没有足够的混吧，但总体而言，大秘方！Definetely做一个又一个！感谢：D

    回复

    1. Hi Dacey,

      很高兴听到这个消息！下一次，我会确保你的黄油在室温下，和你混它低速几分钟一次，它是由。这两点应该让你的奶油如丝般柔滑下一次希望帮助，快乐烘焙！

      回复

  18. Hi Chelsea,
    今天我做你的蛋糕，但如果是的话我无法让我的手对任何植物油我可以使用不同的油或黄油代替了多少油？谢谢！

    回复

    1. 喜香，

      I’m so sorry for the delayed response! For the future, you can use melted butter in place of the oil in the same quantity!! Hope that helps, happy baking!

      回复

  19. Hello! If I wanted to use lemon juice to flavor the cupcakes, how could I do that? Would I do it in place of the vanilla or in place of the water?

    回复

    1. 嗨Briana，

      I’d suggest adding the zest of a large lemon, and 2 Tbsp of fresh lemon juice in place of some of the water. I like to still use the vanilla extract, but you omit it if you want. Hope that helps, happy baking!

      回复

  20. HI Chelsea! Can I use this recipe for a 6in cake? How long should I bake it for and how many 6in cake pans should I use?

    回复

让我知道你的想法！