How to Make Cupcakes Moist

👩‍🍳 Instructions

1. 1

   Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
2. 2

   In a large bowl with an electric mixer, beat the softened butter and granulated sugar on medium-high speed until light, fluffy, and pale in color, about 3-5 minutes, scraping down the bowl as needed.
3. 3

   Beat in the eggs one at a time, mixing well after each addition until just combined. Stir in the vanilla extract.
4. 4

   In a separate small bowl, whisk together the milk and sour cream (or yogurt).
5. 5

   With the mixer on low speed, add about one-third of the dry ingredients to the butter mixture, mixing just until barely combined. Then add half of the milk mixture, mixing until just incorporated. Repeat with another third of the dry ingredients, then the remaining milk mixture, and finally the last of the dry ingredients.
6. 6

   Mix just until no streaks of flour remain. Be careful not to overmix; a few small lumps are better than a tough cupcake.
7. 7

   Divide the batter evenly among the 12 prepared cupcake liners, filling each about two-thirds full.
8. 8

   Bake for 18-22 minutes, or until a wooden skewer or toothpick inserted into the center of a cupcake comes out with moist crumbs, not wet batter. The tops should be lightly golden and spring back when gently pressed.
9. 9

   Let the cupcakes cool in the muffin tin for 5-10 minutes before carefully transferring them to a wire rack to cool completely before frosting.