Description
Soft and moist vanilla cupcakes with real vanilla flavor and a tender crumb. An easy, versatile base recipe for any occasion. Makes 12 standard cupcakes.
Ingredients
Vanilla cupcakes
- 100 g (½ cup) unsalted butter, softened
- 150 g (¾ cup) granulated sugar
- 2 eggs, room temperature (about 100 g)
- ½ vanilla bean or 1 ½ tsp vanilla extract
- 135 ml (½ cup) buttermilk or plain yogurt
- 150 g (1 ¼ cups) cake flour
- 1 ½ tsp baking powder (6 g)
- ¼ tsp salt
Instructions
Vanilla cupcakes
- Preheat the oven to 350°F / 180°C and line a cupcake tin with paper liners.
- Mix and sift the dry ingredients (flour, baking powder, salt) twice.
- Beat the softened butter and sugar for 2–3 minutes until smooth and creamy.
- Add the eggs and vanilla and mix for one minute until fully combined.
- Incorporate the dry ingredients and buttermilk alternately, mixing with a spatula between each addition until smooth.
- Fill the cupcake liners ¾ full and bake for 18–20 minutes until puffed and lightly golden.
- Check doneness with a toothpick; it should come out clean.
- Cool the cupcakes in the pan for a few minutes, then transfer to a rack to cool completely.
Notes
Storage: Store frosted cupcakes in the fridge for 3–4 days or freeze (without frosting) for up to 3 months.
Tips:
- Use a scale for accurate measurements.
- Room-temperature eggs help create a smooth batter.
- Don’t overmix once the flour is added to keep the cupcakes soft.
- Fill liners evenly for consistent baking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: cupcakes,
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 174
- Sugar: 13.2 g
- Sodium: 74.3 mg
- Fat: 8.1 g
- Carbohydrates: 23 g
- Protein: 2.8 g
- Cholesterol: 50.2 mg