Vanilla Buttermilk Cupcakes
Heavenly vanilla buttermilk cupcakes are light as a feather and so easy to make.
cupcakes
Ingredients
- 6 oz cake flour (1 ¼ cups, see note)
- ½ teaspoon baking powder
- ¼ teaspoon table salt
- ¼ teaspoon baking soda
- 8 oz granulated sugar (1 cups)
- 4 oz vegetable oil (½ cup)
- 2 large eggs
- 4 oz buttermilk (½ cup)
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 350 °F. Line a 12-cup muffin pan with cupcake liners.
- Sift 6 oz cake flour, ½ teaspoon baking powder, ¼ teaspoon table salt, and ¼ teaspoon baking soda into a small bowl and set aside.
- Combine 8 oz granulated sugar, 4 oz vegetable oil, 2 large eggs, 4 oz buttermilk and 2 teaspoons vanilla extract in a mixer bowl. Mix on medium speed to combine the ingredients. Continue mixing for 2-3 minutes to emulsify the ingredients. With the mixer running on low, add the dry ingredients.
- Use a scoop to divide the batter evenly between the cups. Bake until the top springs back when lightly pressed, 12-15 minutes. Cool completely before icing.
- Pipe or spread a generous dollop of your favorite frosting onto each cupcake.
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Notes
If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
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