Moist Vanilla Buttermilk Cupcake Recipe

• Preheat the oven to 180C, and line a cupcake/muffin pan with cupcake liners.

• In a medium bowl, whisk together 1 1/4 cups flour, 1 1/4 tsp baking powder, and 1/2 tsp salt. Set flour mix aside.

• In the bowl, beat eggs and sugar on medium-high speed for 2-3 minutes until thick and fluffy, scraping down the bowl as needed. * YOU CAN USE HAND WHISK OR ELECTRIC MIXER*

• Add the oil, beating well then scrape down the bowl. Add 2 tsp vanilla and beat to combine.

• Add the flour mixture twice, alternating with the buttermilk, mixing to incorporate each addition.

• Scrape down the bowl as needed, beat until just combined and smooth, and don’t overmix.

• Divide the batter evenly into a 12-count lined muffin or cupcake pan, filling 2/3 full.

• Bake for 15-20 minutes at 180C, or until a toothpick inserted in the center comes out clean.

• Let them cool in the pan for 5 minutes, then transfer to a wire rack and cool to room temperature.

Frequently asked questions

• What is buttermilk?

Buttermilk is a slightly sour liquid leftover from churning butter. Today, it often refers to cultured buttermilk, which is made by adding bacteria to milk.

• Can I substitute regular milk for buttermilk in this buttermilk cupcake recipe?

Yes, you can substitute regular milk by adding a tablespoon of vinegar or lemon juice to a cup of milk and letting it sit for a few minutes to curdle.

• Can I freeze buttermilk cupcakes?

Yes, you can freeze them! Allow the cupcakes to cool completely, then wrap them tightly in plastic wrap and store them in an airtight container.

• What are some good frosting options for vanilla buttermilk cupcake?

Cream cheese frosting, vanilla buttercream, or chocolate ganache are popular choices that complement the flavor of buttermilk cupcakes.

• How long do vanilla buttermilk cupcake last?

They can be stored at room temperature in an airtight container for about 2-3 days or in the refrigerator for up to a week.

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