Perfect Vanilla Cupcake Recipe
User Reviews
4.9
Perfect Vanilla Cupcake Recipe
Description
This recipe yields a dozen vanilla cupcakes by combining 1 1/4 cups of all-purpose flour with baking powder and salt, set aside. Butter and sugar are creamed together until fluffy, then eggs are added one by one with vanilla extract for flavor. The flour mixture is incorporated alternately with buttermilk, mixing gently to achieve a smooth but not overworked batter.
Divided evenly into lined muffin tins filled about two-thirds full, the cupcakes bake at 350°F for 20-23 minutes until a toothpick emerges clean. After cooling in the pan briefly, transferring to a rack allows the cupcakes to reach room temperature without sweating, ensuring an even crumb texture.
The cupcakes present a tender, moist crumb with a mild vanilla aroma suitable for a variety of frostings or toppings. This reliable method ensures consistent texture and flavor, ideal for celebrations or casual enjoyment.
Ingredients
- 1 1/4 cups all-purpose flour
- 1 1/4 tsp baking powder
- 1/2 tsp salt
- 1/2 cup butter softened, unsalted
- 3/4 cup sugar
- 2 egg room temperature, large
- 2 tsp vanilla extract pure
- 1/2 cup buttermilk or plain kefir, room temperature
Instructions
- Preheat the oven to 350°F and line a cupcake/muffin pan with cupcake liners.
- In a medium bowl, whisk together 1 1/4 cups flour, 1 1/4 tsp baking powder, and 1/2 tsp salt. Set flour mix aside.
- In the bowl of an electric mixer, beat butter and sugar on medium-high speed 5 minutes until thick and fluffy, scraping down the bowl as needed.
- Add eggs one at a time, beating well with each addition then scrape down the bowl. Add 2 tsp vanilla and beat to combine.
- Reduce mixer speed to medium and add the flour mixture in thirds alternating with the buttermilk, mixing to incorporate with each addition. Scrape down the bowl as needed and beat until just combined and smooth, and don't overmix. Divide the batter evenly into a 12-count lined muffin or cupcake pan, filling 2/3 full.
- Bake for 20-23 minutes at 350 °F, or until a toothpick inserted in the center comes out clean. Let them cool in the pan for 5 minutes, then transfer to a wire rack and cool to room temperature before frosting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cupcakes
Amount Per Serving
Calories 183 kcal
% Daily Value*
| Calories | 183kcal | 9% |
| Carbs | 23g | |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 49mg | 16% |
| Sodium | 120mg | 5% |
| Potassium | 80mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 292IU | 6% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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