I’m about to start a cupcake series, and plan to use this recipe as the base recipe for all my cupcakes. After testing out several different recipes, it’s my favorite and now my go to! It’s a slightly modified version of Life Love and Sugar’s Vanilla Cupcake Recipe.
I swapped out the regular milk and used buttermilk (my personal preference!), and made it all in one bowl! I hate making extra dishes, and always try to simplify recipes when baking.
I always frost my cupcakes with a half batch of my American buttercream, and usually use a Wilton 1m tip (open star).
- 1 1/4 cup (162g) all purpose flour
- 1 cup (212g) sugar
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup (120ml) buttermilk
- 1/4 cup (60ml) vegetable oil
- 2 tsp vanilla extract
- 1 large egg
- 1/2 cup (120ml) water
Vanilla American Buttercream Frosting:
- 2 sticks (1 cup) unsalted butter, room temperature
- 4 cups powdered sugar
- 1/4 tsp salt
- 1 Tbsp. heavy cream
- 1 tsp vanilla
Yield: 12-14 regular cupcakes, about 40 mini cupcakes
Prep time: 10 minutes
Bake time: 17 minutes for regular cupcakes, 9-10 minutes for mini cupcakes
Preheat oven to 350°F (175°C) and place cupcake liners in baking pans.
Add the flour, sugar, baking powder and salt to a large mixer bowl and gently mix. Add the buttermilk, and gently stir until just combined. Next, add in the water, vanilla, and vegetable oil, and mix until the batter comes together. Next, mix in the egg until well combined.
Fill the cupcake liners about 2/3 way full, and bake for 17 minutes, or until a toothpick comes out clean. Allow the cupcakes to cool for 5 minutes before moving them to a cooling rack to finish cooling.
While the cupcakes bake and cool, prepare the vanilla frosting. Beat the butter on medium speed for 30 seconds with a paddle attachment, until smooth. Slowly add in the powdered sugar, 1 cup at a time. Add the heavy cream half way through. Once fully mixed, add in the vanilla and salt, and beat on medium low until the ingredients are fully incorporated, and the desired consistency is reached. If the frosting is too thick, add in cream (1 teaspoon at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).
Once the cupcakes are fully cooled, add a large swirl of buttercream. I used a Wilton 2D tip, but you can use whatever you prefer! If you don’t have any frosting tips, you can always use a zip lock bag and just trim the tip to have a 2 cm opening.
I also added a bit of gold leaf to these cupcakes to jazz them up! I gently added the gold leaf using a sterile paint brush and sheets of 23k edible gold leaf. I purchase mine on amazon!