Vanilla Cupcake

Soft, buttery vanilla cupcakes made with cake flour for a tender crumb. Perfect for any frosting and occasion.

Info

• Prep Time: 20 minutes
• Baking Time: 18–22 minutes
• Cooling Time: 15 minutes
• Servings: 12 standard cupcakes

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Ingredients

• Cake flour – 2 cups (250g)
• Baking powder – 1½ teaspoons (7g)
• Salt – 1 teaspoon (6g)
• Unsalted butter – 150g (11 tablespoon) (cold to room temp)
• Cooking oil – 2 tablespoons (e.g., canola or vegetable oil)
• Sugar – 150g (1 cup) + 3 tablespoons (adjust to taste)
• Eggs – 3 large, room temperature
• Vanilla extract – 2 teaspoons (9g)
• Buttermilk milk – 2/3 Cups, 160ml, room temperature

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Procedure

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2. In a bowl, whisk together cake flour, baking powder, and salt. Set aside.
3. In a mixing bowl, add the oil first, then butter. Beat until smooth and slightly fluffy.
4. Gradually add the sugar. Beat on medium, then high speed until light and creamy.
5. Add eggs one at a time, beating well after each addition.
6. Mix in vanilla extract.
7. Alternate adding the dry ingredients and milk, beginning and ending with dry (1/3 at a time). Mix just until combined — do not overmix.
8. Scoop batter into cupcake liners, filling each about 2/3 full.
9. Bake for 15-20 mins at 180°C / 350°F, or until a toothpick inserted in the center comes out clean.
10. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.

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Tips

• This is classic cupcake with soft, fluffy crumb.
• Ensure all ingredients are at room temperature for best texture.
• You can replace cake flour with all-purpose flour + cornstarch if needed (see substitutions).
• These cupcakes pair well with buttercream, whipped cream, or cream cheese frosting.
• I followed claire safittz for this cupcake, it cake be made with coconut flavour or lemon flavored.