Fluffy vanilla cupcakes. Find Out How To Make Vanilla Cupcake. Not only are these cupcakes absolutely gorgeous to look at, but they taste amazing! This recipe was modified from my go-to chocolate cupcake recipe.

Ingredients of Fluffy vanilla cupcakes

1. It’s 1 1/4 cups of Cupcake flour or Canadian Flour.
2. It’s 1 1/4 Teaspoon of baking powder.
3. Prepare 1/2 Teaspoon of Baking Soda.
4. Prepare 1/2 of Salt.
5. It’s 2 of Large eggs.
6. Prepare 3/4 Cups of Sugar.
7. It’s 1 1/2 Teaspoon of Vanilla Extract.
8. It’s 1/2 Cup of Canola Oil.
9. It’s 1/2 Cup of buttermilk.

In a separate bowl, sift the flour, baking powder and salt. In a medium-sized bowl, combine flour, baking powder & salt and set aside. Mix Wet Ingredients: In a large bowl, add your butter, sugar, oil and vanilla extract, beating together until the mixture is light and fluffy. This is my go to vanilla cupcake!

Fluffy vanilla cupcakes step by step

1. Preheat the oven to 350°F and line a cupcake/muffin pan with cupcake liners..
2. In a medium bowl, whisk together 1¼ flour , 1¼ tsp baking powder, ½ tsp baking soda and ½ tsp salt. Set flour mix aside..
3. In the bowl of an electric mixer, beat 2 eggs with the whisk attachment on medium speed (15-20 seconds)..
4. Add vanilla and oil and beat on medium speed (1 minute).
5. Reduce mixer speed to medium/low and slowly add about half of the flour mixture. Add half of the buttermilk, then the rest of the flour mix and the rest of the milk. Beat until just combined and smooth, scraping down the sides of the mixing bowl. The batter should be thin..
6. Pour batter into a lined muffin pan. Fill to about ½ full..
7. Bake for 12 -14 minutes at 350°F. Let them cool in the pan for a couple minutes, then remove.
8. Once the cupcakes are cooled to room temp, pipe on the frosting..

It is so light and fluffy, very easy to make, and repeatable. I love topping it with vanilla Italian meringue buttercream, and it just melts in your mouth! I did want to clarify the temperature of the butter (versus the video) for everyone. I have been making these cupcakes with room temperature butter. Vanilla cupcakes are usually denser than vanilla cakes so they would hold their shape well.