Description
Indulge in the delightful experience of homemade moist and fluffy vanilla cupcakes that are perfect for any celebration. These treats boast a tender crumb and rich vanilla flavor, making them irresistible to all. Thanks to the unique reverse creaming method combined with a two-step baking technique, these cupcakes rise beautifully with domed tops and an airy texture. Whether you’re baking for a birthday party or just treating yourself on a cozy afternoon, this simple recipe will guide you to cupcake perfection. Dress them up with frosting, fruits, or sprinkles for a festive touch!
Ingredients
Scale
- 2 cups cake flour
- 1¾ cups granulated sugar
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon baking powder
- ¾ cup salted butter, softened
- 4 large eggs, room temperature
- 1 egg yolk, room temperature
- 1½ tablespoons vanilla bean paste
- ⅔ cup buttermilk, room temperature
- 6 tablespoons vegetable oil
Instructions
- Preheat your oven to 375°F (190°C) and line two cupcake pans with liners.
- In a mixing bowl, whisk together the dry ingredients: cake flour, sugar, baking soda, salt, and baking powder.
- Add softened butter and mix on medium speed until crumbly.
- In another bowl, combine buttermilk, vegetable oil, eggs, yolk, and vanilla; whisk until smooth.
- Gradually add half of the wet mixture to the dry ingredients; mix until smooth.
- Mix in the remaining wet ingredients until fully combined.
- Fill cupcake liners two-thirds full with batter.
- Bake at 375°F for 5 minutes; then reduce to 350°F (175°C) and bake for an additional 10–12 minutes or until a toothpick comes out clean.
- Cool in the pan for a few minutes before transferring to wire racks.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (50g)
- Calories: 210
- Sugar: 19g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 60mg