Betty Crocker and Martha Stewart both offer simple and easy to follow recipes for moist cupcakes. Martha Stewart's recipe has a more sophisticated take on the delicious treat.
To make Betty Crocker's recipe, preheat the oven to 350 degrees for light pans and 325 degrees for dark or nonstick pans. Mix 1 box of Betty Crocker's SuperMoist cake mix with water, vegetable oil and eggs as called for on the box. Separate batter into 24 regular size muffin cups and bake according to box directions. Allow to cool in cupcake pans for 10 minutes before removing to cooling rack to cool completely for 30 minutes.
To make Martha Stewart's recipe, preheat oven to 350 degrees. In a large bowl, whisk 3 cups sugar, 3 cups all-purpose flour, 1 tablespoon baking soda, 1 1/2 teaspoons baking powder and 1 1/2 teaspoons salt. Add and whisk 1 1/2 cups room temperature buttermilk, 3/4 cup vegetable oil and 1 1/2 cups warm water.
Add 3 large eggs and 1 1/2 teaspoons of pure vanilla extract and whisk until smooth. Separate batter into regular size muffin cups and bake for 20 to 25 minutes, or until a toothpick inserted into the center of the cupcake comes out with a few moist crumbs. Let cool in pans for five minutes, before removing to cooling rack to cool completely.