Description
Tender vanilla cupcakes topped with a silky buttercream frosting, perfect for any celebration.
Ingredients
- ½ cup canola oil (120 ml)
- ¼ cup unsalted butter, softened (about 56 g)
- 1 ½ cups granulated sugar (≈300 g)
- 4 large eggs, room temperature
- 1 tablespoon vanilla extract (15 ml)
- 2 ¾ cups cake flour (about 330 g)
- 2 teaspoons baking powder (≈8 g)
- ¾ teaspoon baking soda (≈4 g)
- ½ teaspoon salt (≈3 g)
- 1 cup buttermilk, room temperature (240 ml)
- 1 ½ cups unsalted butter, softened (≈340 g)
- 4 cups confectioners’ (powdered) sugar, sifted (≈480 g)
- 1 tablespoon vanilla extract (15 ml)
- ⅛ teaspoon salt (pinch)
- 4 tablespoons heavy cream, room temperature (60 ml)
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- Whisk together the cake flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
- Beat the softened butter, canola oil, and granulated sugar on medium speed until pale and fluffy, about 2–3 minutes.
- Add the eggs one at a time, beating 20–30 seconds after each addition. Mix in the tablespoon of vanilla.
- Alternate adding the dry ingredients and buttermilk in three additions, starting and finishing with the dry mix. Mix just until combined.
- Divide the batter among the liners, filling each about two-thirds full.
- Bake on the middle rack for 18–22 minutes, until the tops are lightly golden and a toothpick comes out with a few moist crumbs.
- Cool the cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Beat the softened butter on medium-high until smooth for the frosting.
- Gradually add the sifted confectioners’ sugar, mixing on low. Add the vanilla, salt, and cream, then beat until fluffy.
- Frost the cooled cupcakes with buttercream.
Notes
For variations, consider adding lemon zest, chocolate swirl, or using gluten-free flour as needed.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American