Description
Light, moist vanilla cupcakes with a tender crumb and pure vanilla flavor, made with buttermilk and room-temperature eggs for optimal lift. Perfectly decorated with frosting for a fresh, flavorful treat.
Ingredients
1 3/4 cups all-purpose flour
1 tbsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, room temperature
3/4 cup caster sugar
2 large eggs, room temperature
3/4 cup buttermilk
1 tbsp vanilla extract (non-alcoholic, pure)
Instructions
Preheat oven to 350°F with rack in middle position
Line 12-cup muffin tin with paper liners
Gather hand mixer and 1-cup measuring cup
Whisk flour, baking powder, and salt in a bowl for 30 seconds
Sieve mixture through fine-mesh sieve onto parchment paper to remove lumps
Set dry ingredients aside
Beat butter and sugar together until light-colored and fluffy (4-5 minutes)
One at a time, add eggs, mixing until fully incorporated after each addition
Beat in vanilla extract
Gradually add dry ingredients to the wet mixture, alternating with buttermilk, in 3 additions, mixing until just combined
Fill cupcake liners two-thirds full with batter
Bake for 25 minutes
Cool completely in the tin on wire rack
Frost and serve
Notes
High-altitude adjustment: Add 2 tablespoons more flour to account for leavening.
For buttermilk, substitute with 3/4 cup milk plus 1/2 tsp acid (lemon juice or vinegar).
Ensure eggs are warm to avoid curdling during mixing.
Do not overmix the batter to maintain a light, fluffy texture.
Use non-alcoholic vanillin or vanilla sugar if avoiding alcohol.
- Prep Time: 15
- Cook Time: 25
- Category: Desserts
- Method: Baking
- Cuisine: American