Description
Indulge in the delightful experience of moist and fluffy vanilla cupcakes that are perfect for any celebration. These cupcakes boast a rich vanilla flavor enhanced by the use of premium vanilla bean paste, creating a treat that is both simple to make and impressive to present. Their tender crumb, achieved through the unique reverse creaming method combined with cake flour and buttermilk, ensures each bite is light and airy. Whether you’re celebrating a birthday, hosting a wedding, or simply treating yourself, these cupcakes will elevate your dessert table. Decorate them with your favorite frosting or toppings for a personalized 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 bowl, whisk together cake flour, sugar, baking soda, baking powder, and salt.
- Mix in softened butter until the mixture resembles fine crumbs.
- In another bowl, whisk together buttermilk, vegetable oil, eggs, egg yolk, and vanilla until smooth.
- Gradually add half of the wet mixture to the dry ingredients; beat until light and smooth. Add remaining wet ingredients and mix well.
- Fill cupcake liners about two-thirds full with batter.
- Bake at 375°F for 5 minutes; reduce heat to 350°F (175°C) and bake for an additional 10–12 minutes or until a toothpick comes out clean.
- Let cool in the pan briefly before transferring to a wire rack.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 19g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 70mg