Fluffy and Light Vanilla Cupcakes
These homemade vanilla cupcakes are fluffy, moist, and light. Yes, they really do exist! If you’re looking for a cupcake that’s tall, bakery-worthy, never dense or flat, and actually easy to make this is the only vanilla cupcake recipe you’ll ever need.
Ingredients
- 1 ¾ cup cake flour, (207g)
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp kosher salt
- ½ cup unsalted butter, (113g) softened to room temperature
- 1 cup granulated sugar, (200g)
- 1 egg, (50g)
- 2 egg white, (70g)
- 2 tsp vanilla extract
- ½ cup (118.29 ml) buttermilk, at room temperature (118mL)
Instructions
- Preheat the oven to 350F and line a muffin tin with 12 cupcake liners.
- In a medium size bowl combine the 1 ¾ cup cake flour, 1 tsp baking powder, ¼ tsp baking soda, and ¼ tsp kosher salt. Whisk until combined.
- In the bowl of a hand mixer or stand mixer fitted with the paddle attachment cream the ½ cup butter for 1 minute on medium speed. Scrape down the bowl and add 1 cup sugar.
- Mix on medium speed for 2 minutes until light and fluffy.
- Scrape down the bowl and add the egg, 2 egg whites and 2 tsp vanilla extract. Mix for 1 minute on medium speed.
- Add in 1/3rd of the dry ingredients, then half of the buttermilk and alternate, starting and ending with the dry ingredients.
- Mix only until combined. Do not overmix.
- Using a 3 tbsp cookie scoop, scoop the batter into the muffin liners ¾ of the way full. Bake for 21-22 minutes or until the cake is set.
- Cool and frost with your favorite buttercream.
Notes
- These cupcakes are frosted with Classic American Vanilla Buttercream
- Make sure to properly measure your flour. The best way to properly measure is with a kitchen scale. If you are using measuring cups- spoon flour into the measuring cup can level it off with a knife.
STORAGE AND FREEZING
Storing: Store cooled cupcakes in an airtight container at room temperature for up to one week. You can also store them in the refrigerator for up to two weeks. Freezing: Cupcakes can be frozen unfrosted or frosted in an airtight freezer-safe container for up to three months. Thaw overnight in the refrigerator and bring to room temperature before serving.Serving: 1cupcake, Calories: 214kcal, Carbohydrates: 31g, Protein: 4g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 35mg, Sodium: 132mg, Potassium: 49mg, Fiber: 1g, Sugar: 17g, Vitamin A: 273IU, Calcium: 39mg, Iron: 1mg
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