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Moist & Fluffy Vanilla Cupcake Recipe
These amazing vanilla cupcakes get their flavor and velvety texture from buttermilk. A soft and fluffy cupcake that is great for any special occasion. This recipe makes about 24 cupcakes with vanilla buttercream.
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Serves: 24 cupcakes
Calories: 209kcal
Ingredients
- 10 oz (284 g) cake flour
- 9 oz (255 g) granulated sugar
- 1/2 tsp (1/2 tsp) salt
- 2 tsp (2 tsp) baking powder
- 1/4 tsp (1/4 tsp) baking soda
- 2 large (2 large) eggs room temperature
- 4 oz (114 g) vegetable oil
- 5 oz (142 g) buttermilk room temperature or slightly warm
- 4 oz (114 g) butter unsalted and softened
- 2 tsp (2 tsp) vanilla
Vanilla Frosting Recipe
- 24 ounces (680 g) unsalted butter softened
- 24 ounces (680 g) powdered sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 6 ounces (170 g) pasteurized egg whites
- 1 tiny drop purple food coloring (optional for whiter frosting)
Equipment
- Stand Mixer
- Paddle Attachment
- Whisk Attachment
Instructions
Vanilla Cupcake Recipe
- NOTE: It is SUPER IMPORTANT that all the room temperature ingredients listed above are room temperature and measured by weight so that the ingredients mix and incorporate correctly. Preheat the oven to 350º F
- Prepare your cupcake pan with cupcake liners
- Combine the buttermilk and vanilla and set aside
- Combine the oil and eggs. Whisk to break up the eggs. Set aside.
- Combine flour, sugar, baking powder, baking soda and salt and butter in the bowl of a stand mixer with the paddle attachment. Mix on low to combine until the mixture resembles coarse sand. You can use a large bowl and an electric mixer if you don't have a stand mixer, just have to mix for longer. Use these photos above as a guide for mixing instead of mixing by time.
- Add in your milk mixture and let mix until dry ingredients are moistened and then bump up to med (setting 4 on my KitchenAid) and let mix for 1 1/2 minutes to develop the cupcake's structure. If you don't let your cake mix on this step your cake could collapse.
- Scrape your bowl and then reduce speed to low. Add in your egg mixture in three batches, letting the batter mix for 15 seconds between additions.
- Scrape down the sides again to make sure everything is incorporated the pour into prepared cupcake liners 2/3 full or 1.5oz batter per cupcake. Bake 16-20 minutes until the edges just begin to brown and the center bounces back when you touch it. Rotate the pan halfway through baking.
- Let your cupcakes cool for five minutes then move them to a cooling rack to cool completely before you frost them! I love using my easy vanilla buttercream frosting but you can use any kind of frosting that you like! I used a piping bag and 15mm star piping tip.
Vanilla Buttercream Frosting Recipe
- In the bowl of your stand mixer with the whisk attachment, whisk egg whites and powdered sugar on high for 1 minute.
- Reduce speed to low and add in your vanilla, salt and softened butter.
- Increase speed to high and let the frosting whip until it's light, white and fluffy. Give it a taste, if it still tastes buttery, keep mixing. This can take 10-15 minutes. It might look curdled, keep mixing.
- Add in optional purple food coloring. Switch to the paddle attachment and mix on low for 15 minutes (optional) to remove air bubbles and make your buttercream super smooth.
Notes
- For the best rise, fill your liners 2/3 with cupcake batter or 1 1/2 ounces per cupcake
- Make sure all your ingredients are at room temperature before mixing your batter (milk, butter, eggs).
- Preheat your oven to 350ºF for 30 minutes before baking to give your cupcakes a good rise and set the dome.
- Baked cupcakes can be frozen for up to 6 months.
Nutrition
Serving: 1cupcake | Calories: 209kcal (10%) | Carbohydrates: 25g (8%) | Protein: 2g (4%) | Fat: 11g (17%) | Saturated Fat: 7g (35%) | Cholesterol: 16mg (5%) | Sodium: 198mg (8%) | Potassium: 93mg (3%) | Sugar: 14g (16%) | Vitamin A: 195IU (4%) | Calcium: 40mg (4%) | Iron: 0.2mg (1%)