Servings
18
servingsPrep time
15
minutesCooking time
20
minutesCalorieskcal
Ingredients
215 g (1 3/4 cups) flour
1.5 tablespoons instant clear jel or 3 tablespoons instant vanilla pudding mix
1 1/2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
150 g (3/4 cup) sugar
180 ml (3/4 cup) buttermilk
60 ml (1/4 cup) water
1 1/2 tablespoons vanilla extract
90 ml (3/8 cup) vegetable oil
60 ml (1/4 cup) corn syrup
2 large eggs
2 teaspoons apple cider vinegar
85 g (3 oz./3/4 stick) unsalted butter, melted
Directions
- Prepare 18 muffin tins with liners or by spraying. Heat oven to 325 degrees F.
- Sift flour, clear jel/instant vanilla pudding mix, baking powder, baking soda, salt, and sugar together in a large bowl and whisk until well-combined.
- Whisk buttermilk, water, vanilla extract, vegetable oil, corn syrup, and eggs together until smooth.
- Add wet ingredients to dry ingredients, along with apple cider vinegar. Whisk until smooth.
- Add melted butter and whisk until just smooth.
- Scoop batter into prepared muffin tins. Rest batter for 5 minutes.
- Bake for 10 minutes, then reduce heat to 300 degrees F. Cook for another 6-8 minutes, until the internal temperature reads between 200-205 degrees F with an instant read probe thermometer.
- Allow to cool for at least 10 minutes before removing from the tins. Cool completely on a wire rack.
Notes
- This recipe is adapted from https://amycakesbakes.com/moist-vanilla-cupcakes/