The best vanila cupcake recipe

Everyone like cupcakes! This is vanilla cupcake recipe you will ever need. They are very easy to make and the texture is light, fluffy and melts in your mouth well.

Vanilla Cupcake Ingredients: This recipe makes exactly 5 cupcakes and requires simple ingredients: all-purpose flour, butter, sugar, eggs, buttermilk, baking powder, salt, and vanilla. The combination of softened butter and buttermilk creates an incredibly soft cupcake that melts in your mouth. Plus, if you haven't tried our homemade vanilla extract (2 ingredients), it will take your baking to the next level.

How to Make Vanilla Cupcakes:

• These cupcakes are easy to make and you'll be baking cupcake-quality cupcakes in no time.
• In a medium bowl, whisk together the dry ingredients: flour, baking powder, and salt.
• In the second bowl (or bowl of a stand mixer), beat the softened butter and sugar on medium-high speed for 5 minutes until thick and fluffy.
• Crack the eggs one at a time, mix well to combine, then add the vanilla and scoop into the bowl. Reduce mixer to medium speed and add flour in 3 portions, alternating with adding 1/2 cup buttermilk and whisking well between additions.
• Pour batter into 12 lined muffin cups, filling 2/3 full. Bake in center oven at 350°F for 20 to 23 minutes or until toothpick inserted in center comes out clean. Cool for 5 minutes in the pan, then place the cupcakes on a wire rack to cool completely.

Tip for the BEST cupcakes:

• Room temperature ingredients – eggs, buttermilk and butter need to be at room temperature for your dough to have an even consistency.   
• Alternately add the flour and buttermilk – this will help the mixture to come together and blend. If you add  all  the flour or buttermilk at once, it can saturate the creamy butter and cause the mixture to separate. Mix well between each addition.   
• Accurate measuring – make sure to use the correct measuring cup for dry and wet  ingredients.Watch our video on ingredient measurement to ensure great results every time.   
• Do not overfill – Fill the cupcake container 2/3 full, or they will overflow and form the top of the muffin. If you divide it evenly among 12 cupcakes, you'll have  enough dough. One scoop of activated ice cream makes portioning easy.