Vanilla Cupcakes with Buttercream Frosting
This is a straightforward recipe for moist, oil-based vanilla cupcakes. The batter comes together quickly and uses buttermilk for a tender crumb.
Ingredients (~18 cupcakes)
For the Vanilla Cupcakes
- 1 3/4 cups + 2 tablespoons all-purpose flour
- 1 cup + 2 tablespoons granulated sugar
- 1 3/4 teaspoons baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon Kosher salt
- 3 large eggs
- 3/4 cup vegetable oil
- 3/4 cup buttermilk
- 2 1/4 teaspoons pure vanilla extract
For the Vanilla Buttercream
- 5 1/4 cups powdered sugar
- 1 1/2 sticks (12 tablespoons) unsalted butter, softened
- 2 1/4 teaspoons pure vanilla extract
- 3 tablespoons milk (or heavy cream)
Make the Cupcake Batter
Set your oven to 350F. Line a standard muffin pan with ~18 cupcake liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, and Kosher salt.
In a separate large bowl, beat the eggs and granulated sugar with an electric mixer on medium speed until well blended.
Add the vanilla, oil, and buttermilk to the egg mixture and mix until just combined.
Add the dry ingredients to the wet mixture in two or three parts, mixing on low speed until just combined. Scrape down the sides of the bowl to ensure there are no streaks of flour.
Bake the CupCakes
Fill the cupcake liners until they are 2/3 full.
Bake for ~12-15 minutes. The cupcakes are done when a toothpick inserted into the center comes out clean.
Let the cupcakes cool in the pan for a few minutes before moving them to a wire rack to cool completely. The cupcakes must be at room temperature before you frost them.
Make the Buttercream Frosting
In the bowl of a stand mixer with the paddle attachment, or with a hand mixer, whip the softened butter on medium-high speed until it’s light and airy, ~3-5 minutes.
Add the vanilla and milk (or cream) and mix on low.
Gradually add the powdered sugar, mixing on low until it’s all incorporated. Then, increase the speed to medium and beat for another ~3-5 minutes, or until the frosting is well blended and fluffy.
Frost the cooled cupcakes as desired.
Vanilla Cupcakes with Buttercream Frosting
Ingredients
For the Vanilla Cupcakes
- 1 3/4 cups + 2 tablespoons all-purpose flour
- 1 cup + 2 tablespoons granulated sugar
- 1 3/4 teaspoons baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon Kosher salt
- 3 large eggs
- 3/4 cup vegetable oil
- 3/4 cup buttermilk
- 2 1/4 teaspoons pure vanilla extract
For the Vanilla Buttercream
- 5 1/4 cups powdered sugar
- 1 1/2 sticks unsalted butter 12 tablespoons, softened
- 2 1/4 teaspoons pure vanilla extract
- 3 tablespoons milk or heavy cream
Method
- Preheat oven to 350F and line muffin pan with cupcake liners.
- Whisk dry ingredients in a medium bowl.
- Beat eggs and sugar until blended.
- Add vanilla, oil, and buttermilk to egg mixture and mix.
- Gradually add dry ingredients to wet mixture, mixing on low until just combined.
- Fill cupcake liners 2/3 full.
- Bake 12-15 minutes until toothpick comes out clean.
- Cool cupcakes in pan briefly, then transfer to wire rack.
- Whip softened butter 3-5 minutes until light and airy.
- Add vanilla and milk, mix on low.
- Gradually add powdered sugar, mixing on low, then beat 3-5 minutes until fluffy.
- Frost cooled cupcakes.
