Description
Indulge in the delight of these moist and fluffy vanilla cupcakes, perfect for any celebration or casual treat. With their tender crumb and rich vanilla flavor, these cupcakes offer a bakery-style experience right in your kitchen. The combination of cake flour and buttermilk ensures a light texture, while the reverse creaming method enhances moisture. Whether topped with creamy frosting or enjoyed plain, these cupcakes will impress everyone at your gathering.
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 prepare 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 crumbs form.
- In another bowl, combine buttermilk, oil, eggs, egg yolk, and vanilla paste.
- Gradually mix half of the wet ingredients into the dry mixture until smooth; then add the remaining wet ingredients and combine.
- Fill cupcake liners two-thirds full with batter.
- Bake for 5 minutes at 375°F; reduce heat to 350°F (175°C) for an additional 10–12 minutes until a toothpick comes out clean.
- Cool in the pan briefly 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 (58g)
- Calories: 210
- Sugar: 18g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 60mg