Moist and Fluffy Vanilla Cupcakes
These moist and fluffy vanilla cupcakes have a soft, tender crumb and deep vanilla flavor, thanks to rich ingredients like buttermilk and vanilla bean paste. Using a reverse creaming method and a two-stage baking process, these cupcakes rise beautifully and are perfect for birthdays, celebrations, or just when you're craving something sweet.
Servings: 24 cupcakes
Calories: 194kcal
Ingredients
- 2 cups cake flour
- 1¾ cups granulated sugar
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon baking powder
- ¾ cup salted butter softened (or unsalted)
- 4 large eggs + 1 egg yolk room temperature
- 1½ tablespoons vanilla bean paste or vanilla extract
- ⅔ cup buttermilk room temperature
- 6 tablespoons vegetable oil
Instructions
- Preheat oven to 375°F (190°C). Line two 12-cup cupcake pans with paper liners or grease and flour them.
- In a large bowl or stand mixer, whisk together the cake flour, sugar, baking soda, baking powder, and salt.
- Add the softened butter to the dry ingredients and mix on medium speed until the mixture resembles fine crumbs.
- In a separate bowl, whisk together the buttermilk, oil, eggs, egg yolk, and vanilla bean paste until smooth.
- Gradually pour half of the wet mixture into the dry ingredients. Beat on medium speed for 1–2 minutes until the batter is light and smooth.
- Add the remaining wet ingredients and continue mixing until fully incorporated, scraping down the sides of the bowl as needed.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake at 375°F for 5 minutes, then reduce the oven temperature to 350°F (175°C) and bake for an additional 10–12 minutes, or until a toothpick inserted into the center comes out clean.
- Allow cupcakes to cool in the pan for 1–2 minutes before transferring them to a wire rack to cool completely. Frost as desired.
Notes
Use room temperature ingredients to help create a uniform batter and fluffy texture.
Vanilla bean paste adds rich flavor but can be substituted with high-quality vanilla extract.
The initial high baking temperature creates domed tops; lowering the heat ensures the cupcakes bake through evenly without drying out.