Ultimate Vanilla Cupcake Recipe
These vanilla cupcakes are the perfect blend of fluffy, soft, and moist!
Prep Time20 minutes mins
Cook Time19 minutes mins
Total Time39 minutes mins
Course: Dessert
Cuisine: American
Keyword: homemade cupcake recipe
Servings: 24 servings
Calories: 189kcal
- 2 1/2 cups all purpose flour
- 2 1/2 tsp baking powder
- 1 tsp kosher salt
- 1 cup unsalted butter softened to room temperature
- 1 2/3 cups granulated sugar
- 4 large eggs
- 1 Tbsp vanilla extract the real stuff, not imitation
- 1 cup buttermilk
Prepare
Preheat oven to 350°F, then line two 12 count muffin pans with cupcake liners. Set aside.
In a mixing bowl, add the flour, baking powder and salt. Whisk to combine, then set aside.
Make batter
Add eggs one at a time, beating after each addition, scraping down the sides as needed. Add vanilla, beating until combined.
Add about 1/3 of the flour mixture, beating on LOW until combined. Add half the buttermilk and beat to combine. Add another 1/3 of the flour mixture, beating until combined.
Add remaining buttermilk and beat to combine. Add the last 1/3 of the flour mixture, beating until JUST combined and no flour streaks remain.
Bake cupcakes
Scoop the batter into the cupcake liners (using a cookie scoop is super helpful), filling them about 2/3 of the way full. Bake in separate batches for best results, with the muffin pan in the center of the middle rack.
Bake for 19-22 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.
Cool and frost
Remove from the oven and let sit for about 3-5 minutes, then transfer cupcakes to a wire cooling rack to cool completely.
Frost with desired frosting, decorate, and serve.
Calories: 189kcal | Carbohydrates: 25g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 52mg | Sodium: 121mg | Potassium: 84mg | Fiber: 0.4g | Sugar: 14g | Vitamin A: 298IU | Calcium: 39mg | Iron: 1mg