Description
Delightful homemade vanilla cupcakes with a soft, fluffy texture and rich vanilla flavor, perfect for any occasion.
Ingredients
Scale
- 1 1/4 cups (163g) all-purpose flour
- 1 1/4 tsp baking powder
- 1/4 tsp salt
- 6 tbsp (84g) unsalted butter, room temperature
- 3/4 cup (155g) sugar
- 2 tbsp (30ml) vegetable oil
- 1 1/2 tsp vanilla extract
- 2 large eggs
- 1/2 cup plus 2 tbsp (150ml) milk
- 1 cup (224g) unsalted butter, room temperature (for frosting)
- 4 cups (460g) powdered sugar
- 1 1/2 tsp vanilla extract (for frosting)
- 2–3 tbsp (30-45ml) water or milk (for frosting)
- Pinch or two of salt (for frosting)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, cream the unsalted butter and sugar together until fluffy.
- Mix in the vegetable oil and vanilla extract.
- Add the eggs one at a time, beating well after each addition.
- Gradually mix in the dry ingredients, alternating with milk, until just combined.
- Fill each cupcake liner about 2/3 full with batter.
- Bake in the preheated oven for about 20 minutes or until a toothpick comes out clean.
- Allow them to cool completely before frosting.
- For the vanilla buttercream, beat the unsalted butter until creamy. Gradually add powdered sugar and mix until smooth.
- Add vanilla extract, salt, and water or milk to reach your desired consistency.
Notes
Make sure your butter is properly softened for the best texture. Don’t overmix the batter; mix until just combined for fluffy cupcakes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg