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
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.
Notes
Ensure cupcakes are completely cool before frosting.