The BEST Fluffy Vanilla Cupcakes
The BEST and only vanilla cupcake recipe you will ever need! These Fluffy Vanilla Cupcakes are made with the perfect combination of butter and oil to create a delicious, light and airy cupcake texture that can be effortlessly paired with your favourite frosting and/or filling!
Ingredients
- 1 3/4 cup All-purpose Flour
- 1/4 cup Corn Starch
- 1/4 cup Unsalted Butter
- 1/3 cup Canola Oil or any flavourless vegetable oil
- 1 1/4 cup Granulated Sugar
- 1 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Kosher Salt or flaked sea salt
- 4 Egg Whites
- 1 tsp Vanilla Extract
- 1 cup Buttermilk
Instructions
- Preheat oven to 350F (convection bake 325F). Line 2x cupcake pans.
- In a small bowl, whisk flour and corn starch to aerate. Set aside.
- In a large bowl or in the bowl of an electric stand mixer, combine butter, oil, sugar, baking powder, baking soda, and salt. Mix on low speed to combine.
- Gradually increase speed to medium for approximately 5-7 minutes. Mixture will look light in colour and creamy. Scrape down sides of bowl.
- Add egg whites, one at a time, to mixture. Incorporating well after each addition. Add vanilla.
- Reduce speed to low, slowly add 1/3 of flour mixture. Then incorporate ½ of buttermilk. Repeat flour and buttermilk steps, finishing with addition of the flour mixture.
- Scrape down bowl and mix one final time.
- Scoop 1/4 cup of batter into each cupcake liner.
- Bake cupcakes for 22-25 mins or until toothpick inserted into the centre comes out clean.
Notes
Sofia’s Tips:
- The combination of butter and oil used in this cake make cupcakes that taste delicious and are able to stay moist at room temperature for up to 5 days!
- To make Buttermilk: Combine 2 tsp vinegar/lemon juice per 1 cup milk. Let rest for 5 minutes at room temperature before using.
- Cupcakes can be frozen, individually wrapped in plastic wrap and placed in ziplock back for up to 2 months!
Tried this recipe?Let us know how it was!