Moist Vanilla Buttermilk Cupcake Recipe
This Vanilla Buttermilk Cupcake Recipe is a delightful twist on traditional cupcakes. This recipe combines the richness of buttermilk with light and airy batter, perfect for any occasion. Whether topped with creamy frosting or enjoyed simply as it is.
These vanilla buttermilk cupcakes are impressed with their delicious taste and beautiful texture. Ideal for birthdays, celebrations, or just a sweet treat. You will never fail to prepare this easy buttermilk cupcake recipe. there are some good frosting options for vanilla buttermilk cupcakes, just as: Cream cheese frosting, vanilla buttercream, or chocolate ganache are popular choices.
What are the ingredients for this Vanilla buttermilk cupcake recipe?
- Flour
- Baking powder
- Salt
- Oil
- Sugar
- Eggs, room temperature
- Vanilla
- Buttermilk, room temperature
How to make this 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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vanilla buttermilk cupcake recipe
Course: CupcakesCuisine: AmericanDifficulty: Easy14
servings15
minutes15
minutes150
kcal15
minutes45
minutesIngredients
1 1/4 cups flour
1 1/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup oil
3/4 cup sugar
2 large eggs, room temperature
2 teaspoons vanilla
1/2 cup buttermilk, room temperature
Directions
- 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 and 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 .
Notes
- 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.