Description
This perfect vanilla cupcake recipe delivers light, fluffy, and moist cupcakes with a rich vanilla flavor. Ideal for any occasion, these easy-to-make cupcakes combine classic ingredients with simple techniques to create a delightful treat that pairs beautifully with your favorite frosting.
Ingredients
Scale
Dry Ingredients
- 1 1/4 cups all-purpose flour
- 1 1/4 tsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup sugar
- 2 large eggs, room temperature
- 2 tsp pure vanilla extract
- 1/2 cup buttermilk (or plain kefir), room temperature
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (177°C). Line a 12-count muffin or cupcake pan with cupcake liners to prevent sticking and ensure easy removal after baking.
- Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. Set this flour mixture aside for later use.
- Cream Butter and Sugar: Using an electric mixer, beat the softened unsalted butter and sugar on medium-high speed for about 5 minutes until the mixture is thick, pale, and fluffy. Scrape down the sides of the bowl as needed for even mixing.
- Add Eggs and Vanilla: Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. After incorporating both eggs, scrape down the bowl and then beat in the pure vanilla extract until fully combined.
- Combine Ingredients: Reduce the mixer speed to medium. Add the flour mixture in three parts, alternating with the buttermilk in two parts, starting and ending with the flour mixture. Mix each addition just until incorporated. Be careful not to overmix to keep the batter light and smooth. Scrape down the bowl as needed.
- Fill and Bake: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 20 to 23 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Cool: Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting or serving.
Notes
- Ensure eggs and buttermilk are at room temperature for better mixing and texture.
- Do not overmix the batter once dry and wet ingredients are combined to avoid dense cupcakes.
- Use fresh baking powder for optimal rise.
- Line cupcake pans properly to prevent sticking and ease cleanup.
- Allow cupcakes to cool completely before frosting to prevent melting or sliding.
