Vanilla Cupcake Recipe

vanilla cupcakes decorated with buttercream

Who doesn't love cupcakes? I had been looking for a vanilla cupcake recipe for a while now. I don't know if it's just me but for some reason whenever I was making vanilla cupcakes they tended to be on the less fluffy side compated to chocolate ones. That was until I stumbled on this recipe. I had to adjust a couple of things to my liking as I always do. These cupcakes are super easy to make and the texture is light, fluffy, and melt-in-your-mouth good.

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Course: Cupcakes, Dessert, party, vanilla

Cuisine: American

Keyword: easy, quick, vanilla

Servings: cupcakes

Calories: 178kcal

Equipment

2 mixing bowls you wil only need 1 if you use the bowl of your stand mixer
1 Whisk
1 Hand Mixer or Stand Mixer
1 Cupcake Pan

Ingredients

150 g all-purpose flour
1.25 tsp baking powder
0.5 tsp salt
110 g unsalted butter softened
150 g sugar
2 eggs large, room temperature
2 tsp vanilla extract
120 g buttermilk or plain kefir, room temperature

Metric - US

Instructions

Preheat the oven to 170°C and line a cupcake/muffin pan with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, and salt. Set flour mix aside.
In the bowl of an electric mixer, beat butter and sugar on medium-high speed 5 minutes until thick and fluffy, scraping down the bowl as needed.
Add the eggs one at a time, beating well with each addition then scrape down the bowl. Add the vanilla and beat to combine.
Reduce mixer speed to medium and add the flour mixture in thirds alternating with the buttermilk, mixing to incorporate with each addition. Scrape down the bowl as needed and beat until just combined and smooth, and don't overmix. Divide the batter evenly into a 12-count lined muffin or cupcake pan, filling 2/3 full.
Bake for 20-23 minutes at 170°C, or until a toothpick inserted in the center comes out clean. Let them cool in the pan for 5 minutes, then transfer to a wire rack and cool to room temperature before frosting.

Nutrition