The Most Amazing Vanilla Cupcakes Recipe
Introduction
These vanilla cupcakes are light, fluffy, and irresistibly delicious. Perfect for any occasion, they offer a classic vanilla flavor that pairs beautifully with your favorite frosting.
Ingredients
- 1/4 cup salted butter (softened)
- 1/4 cup vegetable oil
- 3/4 cup granulated sugar
- 3/4 cup buttermilk (room temperature)
- 2 large eggs (room temperature)
- 2 teaspoons vanilla extract
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
Instructions
- Step 1: Preheat your oven to 350℉ (175℃) and line a 12-cup muffin tin with paper cupcake liners.
- Step 2: In a large mixing bowl, use a hand mixer to beat the softened butter, vegetable oil, and granulated sugar on medium speed until the mixture is light and fluffy, about 2 to 3 minutes.
- Step 3: Add the buttermilk, eggs, and vanilla extract to the bowl. Beat on low speed until fully combined, around 1 minute, scraping the sides and bottom of the bowl as needed.
- Step 4: Add the all-purpose flour, baking powder, and salt directly to the wet ingredients. Mix on low speed just until combined. Avoid overmixing, and scrape the bowl to ensure everything is incorporated.
- Step 5: Divide the batter evenly among the cupcake liners, filling each about halfway full.
- Step 6: Bake for 14 to 18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Step 7: Remove the cupcakes from the pan and place on a wire rack to cool completely before frosting.
Tips & Variations
- For extra moist cupcakes, substitute half the vegetable oil with melted coconut oil or applesauce.
- If you don’t have buttermilk, mix 3/4 cup milk with 1 tablespoon lemon juice or vinegar and let sit for 5 minutes before using.
- Try adding a teaspoon of almond extract along with vanilla for a subtle twist.
- For a quicker option, use a stand mixer if available to make beating easier and more consistent.
Storage
Store cooled cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 2 months. When ready to enjoy, bring frozen cupcakes to room temperature and re-frost as desired.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these cupcakes dairy-free?
Yes, substitute salted butter with dairy-free margarine and buttermilk with a dairy-free milk mixed with lemon juice or vinegar to mimic buttermilk.
How do I know when the cupcakes are done?
Insert a toothpick into the center of a cupcake; if it comes out clean or with a few moist crumbs, the cupcakes are ready. Avoid opening the oven too early to prevent sinking.
Print
The Most Amazing Vanilla Cupcakes Recipe
- Total Time: 24 to 28 minutes
- Yield: 12 cupcakes 1x
Description
These Most Amazing Vanilla Cupcakes are soft, moist, and bursting with classic vanilla flavor. Made with a perfect blend of butter, oil, and buttermilk, these cupcakes promise a light and fluffy texture that melts in your mouth. Ideal for any celebration or just a sweet treat, they are simple to prepare and bake to golden perfection.
Ingredients
Wet Ingredients
- 1/4 cup salted butter (softened)
- 1/4 cup vegetable oil
- 3/4 cup buttermilk (room temperature)
- 2 large eggs (room temperature)
- 2 teaspoons vanilla extract
Dry Ingredients
- 3/4 cup granulated sugar
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
Instructions
- Prepare muffin tin and preheat oven: Preheat your oven to 350℉ (175℃). Line a 12-cup muffin tin with paper cupcake liners to prevent sticking and for easy cleanup.
- Combine sugar and wet ingredients: In a large mixing bowl, use a hand mixer to beat 1/4 cup softened salted butter, 1/4 cup vegetable oil, and 3/4 cup granulated sugar on medium speed until the mixture is light and fluffy, approximately 2 to 3 minutes.
- Mix in remaining wet ingredients: Add 3/4 cup room temperature buttermilk, 2 large eggs, and 2 teaspoons vanilla extract to the bowl. Beat on low speed until everything is fully combined, around 1 minute. Make sure to scrape down the sides and bottom of the bowl for even mixing.
- Add dry ingredients: Sift or directly add 1 3/4 cups all-purpose flour, 2 teaspoons baking powder, and 1/4 teaspoon salt to the wet mixture. Mix on low speed just until the ingredients are incorporated. Avoid overmixing to maintain a tender crumb. Scrape the bowl as needed to ensure even mixing.
- Bake the cupcakes: Divide the batter evenly into the cupcake liners, filling each about halfway. Place the muffin tin in the oven and bake for 14 to 18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Cool and frost: Remove the cupcakes from the oven, transfer them to a wire rack, and allow them to cool completely before applying your favorite frosting or serving.
Notes
- For best results, ensure all wet ingredients are at room temperature.
- Do not overmix the batter once the dry ingredients are added to keep cupcakes light and fluffy.
- Use fresh baking powder for optimal rise.
- You can substitute vegetable oil with an equal amount of melted coconut oil for a subtle flavor variation.
- Feel free to customize the frosting to suit your taste, such as classic buttercream or cream cheese frosting.
- Prep Time: 10 minutes
- Cook Time: 14 to 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: vanilla cupcakes, easy cupcakes, moist cupcakes, homemade cupcakes, vanilla cake, dessert recipe
