Description
This Perfect Vanilla Cupcake Recipe delivers light, fluffy, and moist cupcakes with a classic vanilla flavor. Ideal for any occasion, these cupcakes are easy to make with simple ingredients and a straightforward baking method, resulting in a tender crumb and a soft, buttery vanilla taste.
Ingredients
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 Pan: Preheat your oven to 350°F (175°C) and line a 12-count cupcake or muffin pan with cupcake liners to ensure easy removal of cupcakes after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, and salt. Set this dry mixture aside as it will be incorporated later.
- Cream Butter and Sugar: Using an electric mixer, beat the softened unsalted butter and sugar on medium-high speed for 5 minutes until the mixture is thick and fluffy. Scrape down the sides of the bowl as needed to ensure even mixing.
- Add Eggs and Vanilla: Add the eggs one at a time to the creamed butter and sugar, beating well after each addition. Then, mix in the pure vanilla extract until combined, scraping down the bowl again if necessary.
- Combine Dry and Wet Ingredients: Reduce the mixer speed to medium. Add the flour mixture in three parts, alternating with the buttermilk in two parts. Begin and end with the flour mixture. Mix just until combined and smooth, being careful not to overmix to maintain a tender crumb.
- 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 in the center comes out clean.
- Cool: Remove the cupcakes from the oven and let them cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely before frosting or serving.
Notes
- Ensure all wet ingredients, especially eggs and buttermilk, are at room temperature to achieve a smooth batter and even texture.
- Do not overmix the batter once the flour is added to avoid dense cupcakes.
- Use good quality pure vanilla extract for the best flavor.
- Frost with your favorite icing once cupcakes have completely cooled to prevent melting.
- Store cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
- You can substitute buttermilk with plain kefir for a similar tang and moistness.
