These moist and fluffy vanilla cupcakes are the perfect treat for any occasion! Made with cake flour, buttermilk, and vanilla bean paste, they deliver a rich, tender crumb and are bursting with vanilla flavor. With a simple reverse creaming method and two-step baking process, you'll get perfectly risen, bakery-quality cupcakes every time.Try my favorite cupcake frosting, Whipped Vanilla Frosting.
Ingredients
- 2 cups cake flour
- 1¾ cups granulated sugar
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp baking powder
- 3/4 cup salted butter softened (unsalted butter works too)
- 4 large eggs + 1 egg yolk at room temperature
- 1 ½ tbsp vanilla bean paste or vanilla extract
- ⅔ cup buttermilk at room temperature
- 6 tbsp vegetable oil
Instructions
- Preheat your oven to 375°F (190°C). Grease and flour two 12-cup cupcake pans or line them with cupcake liners.
- In a large mixing bowl or the bowl of a stand mixer, whisk together the cake flour, sugar, baking soda, baking powder, and salt until well combined.
- Add the softened butter to the dry ingredients. Mix on medium speed until the mixture resembles fine crumbs.
- In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, egg yolk, and vanilla bean paste until smooth.
- Gradually add half of the wet ingredients to the dry mixture. Beat on medium speed until the batter is lighter in color and smooth (about 1-2 minutes).
- Add the remaining wet ingredients and mix until fully incorporated, making sure to scrape down the sides of the bowl.
- Divide the batter evenly between the prepared cupcake liners, filling each about ⅔ full.
- Bake in the preheated oven at 375°F for 5 minutes.
- After 5 minutes, 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 of a cupcake comes out clean.
- Remove the cupcakes from the oven and let them cool in the pans for 1-2 minutes. Then transfer the cupcakes to a wire rack to cool completely before frosting.
Notes
- Room Temperature Ingredients: For best results, ensure that your eggs, butter, and buttermilk are at room temperature. This helps the ingredients mix more evenly and results in a lighter, fluffier cupcake.
- Vanilla Bean Paste: Using vanilla bean paste adds a deeper, more aromatic vanilla flavor, but you can also substitute it with high-quality vanilla extract if needed.
- Baking Tip: The initial high temperature (375°F) helps the cupcakes rise quickly and create a dome, while lowering the temperature (350°F) allows for even baking without drying out the cupcakes.
Nutrition
Nutrition Facts
Moist and Fluffy Vanilla Cupcakes
Serving Size
1 cupcake
Amount per Serving
Calories
194
% Daily Value*
Fat
10
g
15
%
Saturated Fat
5
g
31
%
Trans Fat
0.3
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
3
g
Cholesterol
43
mg
14
%
Sodium
152
mg
7
%
Potassium
32
mg
1
%
Carbohydrates
23
g
8
%
Fiber
0.3
g
1
%
Sugar
16
g
18
%
Protein
2
g
4
%
Vitamin A
228
IU
5
%
Calcium
25
mg
3
%
Iron
0.3
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!