As some of you may already know, I am not a big fan of vanilla. So, vanilla or white cakes are not something I dabble with very often. Still, sometimes chocolate needs a break, or you’re making something for someone that is not a fan of chocolate (seriously, what’s wrong with those people!?). So, I had been searching for a while for a recipe for vanilla cupcakes that wasn’t totally bland or dry. Easier said than done!
Then, I came across a recipe from Natasha’s Kitchen that looked promising. No softened butter, which meant it may not be the dense cupcakes that I had tried before. I figured, why not? So, I gave it a shot.
Overall, I am happy with the way the cupcakes turned out. They were light and moist, albeit a little bland for me. The next time, I added a little more vanilla and a dash of cinnamon, and that really kicked them up a notch.
- 1 1/4 cups all purpose flour
- 1 1/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 eggs
- 3/4 cups sugar
- 2 tsp vanilla extract
- 1/2 cup vegetable oil
- 1/2 cup buttermilk
Preheat the oven to 350 degrees. Line a standard muffin pan with paper liners.
Sift your dry ingredients into a medium bowl and set aside.
In the bowl of an electric mixer, beat your eggs with the whisk attachment on medium speed. Add your sugar and continue mixing until the egg and sugar mixture starts to turn light in color. Add your vanilla and oil and beat for about 1 minute, until well combined.
Add your flour mixture alternately with the buttermilk, beginning and ending with the flour mixture. Pour into the prepared muffin pan, filling each cavity about 1/2 full.
Bake in the preheated oven for 12-14 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool for at least 10 minutes before removing from the pan.
Allow to cool completely, then frost with the icing of your choice.