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Vanilla Cupcakes

Discover the secret to perfect, moist vanilla cupcakes with a fluffy crumb and silky vanilla buttercream. This easy, fail-proof recipe is the only one you'll ever need for birthdays, parties, or any day!
Prep Time20 minutes
Bake Time20 minutes
Total Time40 minutes
Course: Appetizer
Cuisine: American
Keyword: Vanilla Cupcakes
Yield: 4

Materials

For the Cupcakes:

  • · 1 ¾ cups 210g cake flour, sifted (see note for substitute)
  • · 1 ½ teaspoons baking powder
  • · ¼ teaspoon baking soda
  • · ½ teaspoon salt
  • · ½ cup 113g unsalted butter, room temperature, cubed
  • · ¼ cup 60ml vegetable oil
  • · 1 cup 200g granulated sugar
  • · 3 large egg whites room temperature
  • · 1 large whole egg room temperature
  • · ½ cup 120ml full-fat buttermilk, room temperature
  • · 2 teaspoons vanilla bean paste or pure vanilla extract

For the Vanilla Buttercream:

  • · 1 cup 226g unsalted butter, room temperature
  • · 4 cups 480g powdered sugar, sifted
  • · 2-3 tablespoons heavy cream or milk
  • · 1 tablespoon vanilla bean paste or pure vanilla extract
  • · Pinch of salt

Instructions

For the Cupcakes:

  • Preheat oven to 350°F (175°C). Line a muffin pan with cupcake liners.
  • In the bowl of a stand mixer, sift together cake flour, baking powder, baking soda, and salt. Whisk in the sugar.
  • With the mixer on low, add the cubed butter a few pieces at a time, then drizzle in the oil. Mix until mixture resembles damp sand.
  • In a separate jug, whisk egg whites, whole egg, buttermilk, and vanilla.
  • With mixer on low, add half the wet ingredients to the dry. Mix to combine, then beat on medium for 90 seconds.
  • Scrape bowl. With mixer on low, add remaining wet ingredients, mixing until just combined and smooth.
  • Fill liners 2/3 full. Bake for 17-20 minutes, until a toothpick comes out clean. Cool in pan 5 mins, then transfer to wire rack to cool completely.

For the Buttercream:

  • Beat butter on medium-high speed for 5 minutes until pale and fluffy.
  • Reduce speed to low. Gradually add powdered sugar until incorporated.
  • Add vanilla, salt, and 2 tbsp cream. Beat on medium-high for 2-3 minutes until light and fluffy. Add more cream if needed for consistency.
  • Pipe or spread onto cooled cupcakes.
  • Cake Flour Substitute: For 1 cup cake flour, measure 1 cup all-purpose flour, remove 2 tablespoons, and replace with 2 tablespoons cornstarch. Sift together 3 times.