Description
Indulge in these moist and fluffy vanilla cupcakes that are sure to delight at any gathering. With a soft, airy texture and rich vanilla flavor, these treats are perfect for birthdays, weddings, or simply satisfying your sweet cravings. Crafted with cake flour and buttermilk, they boast a tender crumb, while the reverse creaming method ensures beautifully domed tops. Whether you choose to frost them or enjoy them plain, these versatile cupcakes are easy to make and yield a generous batch of 24.
Ingredients
Scale
- 2 cups cake flour
- 1¾ cups granulated sugar
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon baking powder
- ¾ cup salted butter (softened)
- 4 large eggs (room temperature)
- 1 egg yolk (room temperature)
- 1½ tablespoons vanilla bean paste
- ⅔ cup buttermilk (room temperature)
- 6 tablespoons vegetable oil
Instructions
- Preheat the oven to 375°F (190°C) and line two cupcake pans with liners.
- In a bowl, whisk together cake flour, sugar, baking soda, baking powder, and salt.
- Add softened butter and mix until crumbly.
- In another bowl, whisk buttermilk, oil, eggs, yolk, and vanilla until smooth.
- Gradually mix wet ingredients into dry ingredients until well combined.
- Fill each liner two-thirds full with batter.
- Bake for 5 minutes at 375°F then reduce to 350°F (175°C) for an additional 10–12 minutes or until a toothpick comes out clean.
- Allow cooling in the pan briefly before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (60g)
- Calories: 210
- Sugar: 15g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 55mg