Ingredients
Scale
- 2 cups cake flour
- 1¾ cups granulated sugar
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon baking powder
- ¾ cup salted butter (or unsalted), softened
- 4 large eggs
- 1 egg yolk
- 1½ tablespoons vanilla bean paste (or high-quality vanilla extract)
- ⅔ cup buttermilk
- 6 tablespoons vegetable oil
Instructions
- Preheat oven to 375°F (190°C) and prepare two cupcake pans with liners.
- In a mixing bowl, whisk together cake flour, sugar, baking soda, baking powder, and salt.
- Add softened butter and mix until crumbly.
- In another bowl, whisk together buttermilk, vegetable oil, eggs, egg yolk, and vanilla paste until smooth.
- Gradually mix half of the wet ingredients into the dry mixture until light and smooth; then add the remaining wet ingredients.
- Fill cupcake liners two-thirds full with batter.
- Bake for 5 minutes at 375°F; then reduce temperature to 350°F (175°C) and bake for an additional 10–12 minutes until a toothpick comes out clean.
- Cool in the pan for a few minutes before transferring to a wire rack.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake (60g)
- Calories: 220
- Sugar: 20g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 50mg