Classic Vanilla Cupcakes
These Classic Vanilla Cupcakes are so delicious! Decorate them with any flavor of icing or turn them into mini strawberry shortcakes.
Ingredients
- 1 1/2 cups unbleached all-purpose flour
- 1 1/2 tsp. baking powder
- 1/4 tsp. ground Himalayan sea salt
- 6 tbsp. unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 tbsp. grapeseed oil (substitute other flavorless oil) tips & tricks
- 2 large free-range eggs, room temperature
- 2 tsp. pure vanilla extract
- 1/2 cup buttermilk, room temperature tips & tricks
Directions
- Preheat oven to 350ºF and line a 12-cup standard muffin pan with cupcake liners; set aside.
- In a mixing bowl, add flour, baking powder and salt; whisk until well blended.
- In the bowl of a stand mixer, add butter and sugar. With the paddle attachment, process on medium-high speed until the mixture is creamy, scraping the sides of the bowl if needed.
- Add grapeseed oil and process for 1 minute.
- Add one egg at a time, mixing well between each addition. Add vanilla extract and process to combine, about 30 seconds.
- Reduce the speed to medium-low and add 1/3 of the dry ingredients as well as 1/3 of buttermilk, mixing very well between each addition; scrape the bottom of the bowl and the sides as needed.
- Divide the batter evenly into the prepared muffin cups, filling them up to 2/3rds full.
- Transfer to the preheated oven and bake for 20 to 22 minutes or until a cake tester inserted in the center comes out clean with a few little crumbs.
- Remove from the heat and let them cool 5 minutes before transferring them to a wire rack to cool completely before frosting.