Vanilla Cupcakes

Ingredients needed:

This is a quick overview of the ingredients you’ll need for this Vanilla Cupcake Recipe. Specific measurements and full recipe instructions are in the printable recipe card below.

• all purpose flour
• baking powder
• salt
• unsalted butter
• granulated sugar
• eggs
• vanilla extract
• buttermilk

How to make Vanilla Cupcakes?

1. Pre heat oven, and line a muffin tin with 12 paper cupcake liners. Add the flour, baking powder, and salt to a medium bowl and stir them together. Add the butter, and granulated sugar to a large bowl (the bowl of a stand mixer with a whisk attachment works great) and beat them together until they are light and fluffy, at least 2 minutes.
2. Then add in the eggs, one at a time, mixing one until just combined after each egg addition, then add in the vanilla extract. Make sure to scrape the sides and bottom of the bowl as you’re mixing them.
3. Add half the dry ingredients the the batter until mostly combined.
4. Then add in the buttermilk and mix until it is combined. Then add in the remaining dry ingredients and mix until the batter is smooth, but do not overmix the batter.
5. Fill each of the cupcake liners 2/3 to 3/4 full, filling one muffin pan with twelve spots evenly with the cupcake batter.
6. Then bake in the preheated oven until the cupcake tops are lightly golden, and a toothpick can be inserted into the center of the cupcakes and comes out clean. Remove the cupcakes from the oven and let them cool for 5 to 10 minutes in the pan, then transfer them to a cooling rack to cool completely. Top cupcakes with your choice of frosting, cream cheese frosting, chocolate buttercream, vanilla buttercream, etc.

Tips and Tricks:

• Let your ingredients sit at room temperature to warm up before using, eggs, butter, and buttermilk for the best results. This will help your ingredients mix together smoothly
• Properly measure the flour using the spoon and sweep method to prevent over measuring, which could lead to dry cupcakes.
• Only mix the dry ingredients and wet ingredients until just combined. Over mixing could lead to dense cupcakes.
• Fill the cupcake liners 2/3 full to prevent them from overflowing, and to prevent the look of a muffin top. The cupcake batter should be divided evenly between 12 cupcake liners.

Substitutions:

• You can add fresh vanilla bean, or vanilla bean paste for an extra sweet vanilla flavor.
• If you don’t have buttermilk you can substitute whole milk, or make your own buttermilk substitute by adding a teaspoon of vinegar to 1/2 cup of milk.

Are vanilla cupcakes the same as white cupcakes?

White cupcakes are typically made with egg whites only, and an imitation vanilla extract to keep the cupcakes as white as possible.

These vanilla cupcakes have a slight yellow tint to them, because they are made with whole eggs (the egg whites, and the egg yolks) and contain pure vanilla extract. The flavor of the two types of cupcakes are very similar, however.

If you want these cupcakes to have an even lighter color you can substitute 3 egg whites for the 2 whole eggs, and a clear imitation vanilla extract for the vanilla extract in this recipe.

Can this recipe be doubled?

This recipe makes only 12 cupcakes, which is perfect for a small family gathering, or get together with a few friends. But this recipe can easily be doubled.

If you double the recipe, I recommend only baking one pan of the cupcakes at a time in the middle of the oven (unless you have a double oven). If you absolutely need to bake them at the same time make sure to rotate the cupcake pans from the top rack to the bottom rack a couple times during the baking to attempt even baking, and prevent browning on the cupcake tops.

How to store leftover cupcakes?

Leftover cupcakes can be stored in an airtight container at room temperature or in the refrigerator for up to 3 days. If you store them in the fridge, I like to let them sit at room temperature for a few minutes before serving.