Vanilla Cupcakes

Introduction

These vanilla cupcakes are exceptionally light and moist, achieving the perfect tender crumb thanks to the combination of cake flour and buttermilk. You’ll love their rich, buttery flavor and pure vanilla taste, which makes them an ideal base for any frosting. They bake up consistently level and fluffy every time.

Prep & Cook Time

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 22 cupcakes

Ingredients

• 2 1/3 cups cake flour (276g)
• 1 1/4 cups granulated sugar (248g)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup unsalted butter (melted, 226g)
• 2 egg whites (at room temperature)
• 1 large egg (at room temperature)
• 2 teaspoons pure vanilla extract
• 3/4 cup buttermilk (at room temperature, 170g)

Instructions

1. Preheat your oven to 350°F (175°C). Line two standard 12-cup muffin pans with 22 cupcake liners.
2. In a large bowl, whisk together the cake flour, sugar, baking powder, baking soda, and salt until well combined.
3. In a separate medium bowl, whisk the melted butter, egg whites, whole egg, and vanilla extract until fully incorporated.
4. Divide the batter evenly among the 22 prepared cupcake liners, filling each about 2/3 full.
5. Bake for 14-16 minutes, or until a toothpick inserted into the center of a cupcake comes out clean or with a few moist crumbs.
6. Let the cupcakes cool in the pans for 5 minutes before transferring them to a wire rack to cool completely before frosting.

Variations

• Flavor Infusion: Brush the cooled cupcakes with a simple syrup infused with citrus zest or a touch of almond extract.
• Filled Cupcakes: Use a piping tip to core the centers and fill them with jam, lemon curd, or pastry cream.
• Toasted Coconut Topping: Frost the cupcakes and roll the edges in lightly toasted shredded coconut for added texture.
• Crumb Topping: Before baking, sprinkle a mixture of flour, brown sugar, and melted butter over the batter for a coffee-cake style finish.

Tips for Success

• Room Temperature is Key: Having the buttermilk, eggs, and egg whites at room temperature ensures they emulsify properly with the melted butter for a smooth, even batter.
• Don’t Overmix: Mix the batter only until you no longer see dry flour. Overmixing develops gluten, leading to dense, tough cupcakes.
• Even Portioning: Use a cookie scoop or a 1/4-cup measuring cup to portion the batter for uniformly sized cupcakes that bake at the same rate.

Storage & Reheating

FAQ

Can I use all-purpose flour instead of cake flour?

You can, but the texture will be slightly less tender. For a closer substitute, replace 2 tablespoons from each cup of all-purpose flour with cornstarch and whisk well before using.

What can I use if I don’t have buttermilk?

Make a quick substitute by adding 2 teaspoons of white vinegar or lemon juice to 3/4 cup of room-temperature whole milk. Let it sit for 5-10 minutes before using.

Why are my egg whites and whole egg separated?

Using two egg whites along with one whole egg provides structure and a lighter crumb while keeping the cake moist from the extra yolk.

My cupcakes sank in the middle. What happened?

This is often caused by overmixing the batter, underbaking, or opening the oven door too early during baking.

Can this batter be made into a layer cake?

Yes, this recipe can be baked in two 8-inch round pans. Increase the baking time to 25-30 minutes, or until a toothpick comes out clean.

Why is the butter melted instead of creamed?

This “reverse creaming” method, combined with melted butter, helps create a supremely tender, fine-grained crumb and a moist cupcake.