Description
Indulge in the delightful experience of making moist and fluffy vanilla cupcakes, a perfect treat for any occasion. With their soft, tender crumb and rich vanilla flavor, these cupcakes are ideal for birthdays, celebrations, or simply as a sweet indulgence. Crafted with cake flour, buttermilk, and vanilla bean paste, they feature beautiful domed tops and an airy texture that reminds you of bakery-style delights. Whether you choose to top them with classic buttercream or fresh berries, these cupcakes are sure to impress all your guests.
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 (or extract)
- ⅔ cup buttermilk, room temperature
- 6 tablespoons vegetable oil
Instructions
- Preheat your oven to 375°F (190°C). Line two cupcake pans with liners.
- In a mixing bowl, whisk together the dry ingredients: cake flour, sugar, baking soda, baking powder, and salt.
- Add softened butter to dry ingredients and mix until crumbly.
- In another bowl, whisk together the wet ingredients: buttermilk, vegetable oil, eggs, egg yolk, and vanilla until smooth.
- Gradually mix half of the wet mixture into the dry ingredients until light and smooth; then add the remaining wet mixture and combine thoroughly.
- Divide batter into prepared liners until two-thirds full.
- Bake at 375°F for 5 minutes; lower the temperature to 350°F (175°C) and bake for an additional 10–12 minutes or until a toothpick comes out clean.
- Cool in pans for a few minutes before transferring to a wire rack.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (60g)
- Calories: 205
- Sugar: 18g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 55mg