Description
These tender, moist vanilla cupcakes feature a perfectly balanced crumb with layered vanilla flavor. Achieve bakery-quality results with straightforward pantry ingredients and beginner-friendly technique.
Ingredients
2 1/4 cups all-purpose flour
1 1/2 cups granulated sugar
1 1/2 cups buttermilk
3 large eggs at room temperature
3/4 cup whole milk
3/4 cup unsalted butter, softened
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 tablespoons pure vanilla extract
1 tablespoon vanilla bean paste
1/4 teaspoon kosher salt
Instructions
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners
In a bowl, whisk together flour, baking powder, baking soda, and salt
In a separate bowl, cream softened butter and sugar until pale and fluffy
Add eggs one at a time, beating well after each addition
Mix in vanilla extract and vanilla bean paste
Alternately add dry ingredients and wet ingredients (buttermilk and milk) to the batter, beginning and ending with dry ingredients
Divide batter evenly among prepared cupcake liners
Bake 18-22 minutes until a toothpick inserted in the center comes out clean
Cool in the pan for 5 minutes, then transfer to wire rack to cool completely
Notes
Use room temperature ingredients for best emulsification
Do not overmix the batter to maintain tender crumb
For vegan version, substitute plant-based milk and butter
Store in airtight container at room temperature for 2 days or freeze for 2 months
- Prep Time: 15
- Cook Time: 20
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 220
- Sugar: 18g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 7g
- Carbohydrates: 28g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 35mg