Description
Recipe for small batch vanilla cupcakes, moist and perfect with all frostings (for 6 cupcakes)
Ingredients
- 50 g (1/4 cup)Butter - unsalted, softened
- 75 g (1/3 cup) Sugar - granulatd extra fine
- 1 Egg - room temperature
- 1 tsp Vanilla extract
- 68 g (1/4 cup) Buttermilk
- 75 g (1/2 cup) Flour - cake flour
- 1 tsp baking powder - about 5 g
- 1/4 tsp salt
Instructions
- Preheat the oven to 347°F/175°C and prepare a cupcake pan with paper liners.
- In a bowl, mix and sift together the dry ingredients: flour, salt, and baking powder, then set aside.
- In a large bowl, use an electric mixer to blend the softened butter with the granulated sugar for about 1 minute until creamy.
- Add the egg and vanilla, then beat for at least 2 more minutes until you have a smooth mixture.
- Gradually and alternately incorporate the dry ingredients mixture and buttermilk, gently folding with a spatula until you achieve a homogeneous and smooth batter.
- Pour the cupcake batter into the prepared cupcake pan using an ice cream scoop, filling the paper liners about 3/4 full.
- Bake the vanilla cupcakes in the preheated oven for approximately 14-17 minutes until they are golden and a toothpick inserted comes out with a few crumbs.
- Allow the cupcakes to cool briefly before removing them from the pan and letting them cool completely on a cake rack.
Notes
Storage: 1 week at room temperature, 4-5 days with glaze in the fridge and up to 3 months in the freezer.
Buttermilk substitute: You can replace the buttermilk with whole or half-skimmed milk, or with a mixture of yogurt and milk or sour cream and milk.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: cupcakes, cakes
- Cuisine: American