Perfectly Moist Vanilla Cupcakes
Who can resist a cupcake? These vanilla cupcakes are light, fluffy, and moist, making them perfect for any gathering. Be sure to bake a double batch as they disappear quickly! These cupcakes are made with buttermilk and topped with a simple vanilla frosting, Don’t miss out on the chance to sweeten up your Easter celebration with these irresistible cupcakes!
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Servings: cupcakes
Calories: 184kcal
Ingredients
- 1 1/4 cups all-purpose flour
- 1 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter softened
- 3/4 cup sugar
- 2 large eggs room temperature
- 2 teaspoon pure vanilla extract
- 1/2 cup buttermilk
Instructions
How to make Vanilla Cupcakes
- To start, gather all the ingredients you'll need, preheat your oven to 350°F (175°C), and line a muffin tin with cupcake liners.
- Next, add flour, baking powder, and salt together in a medium bowl.
- In a separate large bowl, cream the butter and sugar together until light and fluffy.
- Add the eggs, one at a time, and mix until well combined. Then, add the vanilla extract and mix again.
- Gradually add the dry ingredients to the wet mixture alternating with the buttermilk until everything is well combined. Be careful not to overmix the batter.
- Fill the cupcake liners about two-thirds full with the batter. Bake for 18-20 minutes, or until the cupcakes are golden brown and a toothpick inserted into the center comes out clean.
- Remove the cupcakes from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
TIPS FOR MOIST, AMAZING VANILLA CUPCAKES
- Begin with all ingredients at room temperature.
- Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don’t have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
- Alternately, add flour and buttermilk when combining dry and wet ingredients: To ensure that the ingredients in your mixture are well blended and evenly distributed, it is important to use a specific mixing method. Instead of adding all the flour or buttermilk at once, which can cause the creamed butter to become oversaturated and result in the separation of the mixture, it is recommended to add the ingredients gradually. This means adding a small amount of flour or buttermilk and mixing well, then repeating the process until all the ingredients are fully incorporated. By doing this, you can avoid any potential issues with separation and ensure a consistent texture throughout your mixture. So, make sure to mix well between each addition and take your time to achieve the best results.
- Do not overbeat the batter. Don’t overmix the cupcake batter, this can make the cupcakes heavy and dense.
- Don’t Overfill: When filling cupcake liners, make sure to only fill them 2/3 full to prevent overflow. If you divide the batter evenly between 12 cupcakes, you should have just enough.
- Bake in the middle of the oven.
- Try not to open the oven during baking time. For even baking and a nice rise.
- Once the centers are springy and a toothpick comes out clean, the cupcakes are ready.
- Cool cupcakes completely before frosting.
Nutrition
Calories: 184kcal | Carbohydrates: 23g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 52mg | Sodium: 121mg | Potassium: 85mg | Fiber: 0.4g | Sugar: 13g | Vitamin A: 298IU | Calcium: 39mg | Iron: 1mg