Description

Indulge in the delightful experience of making moist and fluffy vanilla cupcakes, perfect for any celebration or just a sweet treat at home. These cupcakes boast a tender crumb and rich vanilla flavor, thanks to the combination of cake flour, buttermilk, and high-quality vanilla bean paste. Using the unique reverse creaming method, they rise beautifully, resulting in light and airy textures everyone will adore. Easy to make and versatile enough to pair with various frostings or enjoyed plain, this recipe yields 24 scrumptious cupcakes, ideal for sharing with family and friends.

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

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Instructions

Preheat your oven to 375°F (190°C) and line two cupcake pans with liners.
In a mixing bowl, whisk together cake flour, sugar, baking soda, baking powder, and salt.
Add softened butter to the dry ingredients; mix on medium speed until crumbly.
In another bowl, whisk buttermilk, vegetable oil, eggs, egg yolk, and vanilla until smooth.
Gradually add half of the wet mixture to the dry ingredients; mix for 1–2 minutes until light and smooth.
Add remaining wet ingredients; mix until fully combined.
Fill cupcake liners about two-thirds full with batter.
Bake at 375°F for 5 minutes; reduce temperature to 350°F (175°C) and bake for an additional 10–12 minutes until a toothpick comes out clean.
Cool in the pan 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: 12g
Sodium: 150mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: <1g
Protein: 3g
Cholesterol: 60mg