Vanilla Cupcakes Recipe
Prep time
Cook time
Total time
All ingredients must be at room temperature before mixing.

Chocolate Cupcakes omit ½ cup of the flour and replace with ½ cup of Cocoa Powder.

Preheat oven to 350° F.
Serves: 16
  • Unsalted Butter 10 Tablespoons (140g)
  • Granulated Sugar 1¼ cup (250g)
  • Eggs Large 3 (150g)
  • Vanilla Extract 2 teaspoons (or vanilla paste)
  • Buttermilk 1 cup (237ml) **SEE NOTES
  • Cake Flour 2 cup (240g)
  • Baking Powder 1½ teaspoons (7g)
  • Salt ¼ teaspoon (1.5g)
  1. In the bowl of your Kitchen Aid mixer with the paddle attachment (or with a hand blender) cream the butter with the granulated sugar on high speed until light and fluffy, about 5 minutes.
  2. Scrape the bottom and sides of the bowl, then add the eggs and vanilla one at a time.
  3. Sift the flour with the baking powder and salt.
  4. Next you will add ⅓ of the flour mixture and mix well. Then add ½ of the buttermilk and mix until combined.
  5. Repeat this alternating process with the remaining flour and buttermilk.
  6. Portion the batter into standard muffin tins with paper cupcake liners filling ⅔ full
  7. Bake in a preheated 350° F oven for approximately 20 - 30 minutes or Until Done
Cupcakes can be stored at room temperature in an airtight container for up to 4 days, or frozen for up to 2 months

Some people have complained that their batter is runny, this could be due to different ingredients (mainly milk products) so I am going to recommend a few tablespoons less that 1 cup buttermilk here
Recipe by Gretchen's Bakery at