Servings: 12 cupcakes
1 1/4 cups all-purpose flour
1 1/4 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, softened
3/4 cup sugar
2 large eggs, room temperature
2 tsp pure vanilla extract
1/2 cup buttermilk, or plain kefir, room temperature
Preheat the oven to 350°F and line a cupcake/muffin pan with cupcake liners.
In a medium bowl, whisk together 1 1/4 cups flour, 1 1/4 tsp baking powder, and 1/2 tsp salt. Set flour mix aside.
In a second bowl (or bowl of your stand mixer), beat together softened butter and sugar on medium-high speed 5 minutes until thick and fluffy.
Beat in eggs 1 at a time, mixing to incorporate with each egg then blend in vanilla and scrape down the bowl.
Reduce mixer to medium speed and add the flour in thirds, alternating with adding the 1/2 cup buttermilk and beating well between additions.
Pour batter into 12 lined muffin tins, filling 2/3 full.
Bake in the center of the oven at 350˚F for 20-23 minutes, or until a toothpick inserted into the center comes out clean. Let cool 5 minutes in the pan then remove cupcakes to a wire rack to cool completely.
Tips for the BEST Cupcakes:
Room Temperature Ingredients – eggs, buttermilk and butter must be at room temperature to keep your batter an even consistency.
Alternate Adding Flour and Buttermilk – this keeps the mixture uniform and well blended. If you add in all of the flour or buttermilk at once, it can saturate the creamed butter and cause the mixture to separate. Mix well between each addition.
Measure Correctly – be sure to use the proper measuring cups for wet and dry ingredients. Watch our video on measuring ingredients to ensure great results every time.
Don’t Overfill – Fill cupcake liners 2/3 full or they will overflow and cause a muffin top. If you divide evenly between 12 cupcakes, you should have exactly enough batter. A trigger release Ice Cream Scoop makes portioning easier.
How to divide batter into cupcake tin for even rising cupcakes
How to Decorate Cupcakes:
Once your cupcakes are cooled to room temperature, it’s time to decorate. This is a great vanilla cupcake base for just about any kind of frosting and toppings. Pipe frosting on with a pastry bag and our favorite Wilton 1M Tip.
Bake for 20 minutes until the tops are springy and a toothpick inserted int the center comes out clean. These were perfectly baked at 350˚F for 22 minutes in a conventional oven.
Fluffy center of a perfect vanilla cupcake
More Cupcake Recipes:
Who can resist a cupcake? They’re just so cute and easy to love. We enjoy getting creative with cupcakes and they are one of the easiest desserts to make.
Credit: Yummy Recipes