Vanilla Cupcakes
Deliciously moist and fluffy vanilla cupcakes, perfect for any occasion with easy-to-follow instructions and tips for baking success.
Ingredients
Dry Ingredients
- 1.5 cups cake flour For the most tender texture.
- 1.25 teaspoons baking powder Ensure freshness for best results.
- 0.25 teaspoon baking soda To balance acidity.
- 0.25 teaspoon salt Enhances flavor.
Wet Ingredients
- 0.5 cups unsalted butter, room temperature For optimal creaming.
- 1 cups granulated sugar Provides sweetness and texture.
- 2 large eggs, room temperature Incorporated one at a time.
- 2 teaspoons vanilla extract Use pure for best flavor.
- 0.5 cups buttermilk, room temperature For moisture and tang.
- 2 tablespoons vegetable oil For added moisture.
Instructions
Preparation
- Preheat oven to 350°F (175°C). Line muffin tin with cupcake liners.
- Whisk together the flour, baking powder, baking soda, and salt in a bowl.
Mixing
- Cream the butter and sugar in a mixing bowl until light and fluffy, about 2-3 minutes.
- Add eggs one at a time, mixing until just incorporated after each addition.
- Mix in the vanilla extract.
- Alternately add the dry ingredients and buttermilk in three additions, starting and ending with the flour mixture.
- Stir in the vegetable oil until just combined.
Baking
- Fill the cupcake liners about ⅔ full with the batter.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
- Cool in the pan for 5 minutes, then transfer cupcakes to a wire rack to cool completely.
Notes
Make sure to measure flour correctly to avoid dense cupcakes. Use room temperature ingredients for the best emulsion and texture. Store in an airtight container.
Nutrition
Serving: 1gCalories: 190kcalCarbohydrates: 28gProtein: 2gFat: 8gSaturated Fat: 5gSodium: 120mgSugar: 15g
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