These vanilla cupcakes are light and fluffy and wonderfully moist. They are also SO easy to make and will soon be your new favorite cupcake!
Preheat the oven to 350°F (180°C). Line a cupcake tray with cupcake liners and set aside.
Sift the all purpose flour into a mixing bowl and add the sugar, baking soda and salt. Mix together.
Prepare the homemade buttermilk by adding 1 tablespoon of lemon juice to a measuring jug and then adding milk (room temperature) up to the ¾ cup (180ml) line. Let it sit for a minute or two to curdle.
Add the buttermilk, oil, egg and vanilla extract and mix into a batter.
Divide the batter evenly between the cupcake liners.
Bake for 20 minutes or until a toothpick inserted into one of the cupcakes comes out clean.
Transfer to a wire cooling rack to cool completely before frosting and when completely cool, frost with vanilla buttercream frosting.
- Measure the flour correctly using the spoon and level method (spoon the flour into a measuring cup and then level it off with a knife. Don't scoop it or pack it into the cup) or by weighing it on a food scale.
- You can use homemade buttermilk OR if you happen to have buttermilk on hand then you can use real buttermilk.
- You can use any vegetable oil that you like.
- Nutritional information is for the cupcakes only and does not include the frosting. Nutritional information for the vanilla buttercream frosting can be found on that separate recipe.
Serving: 1Cupcake | Calories: 203kcal | Carbohydrates: 31g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 17mg | Sodium: 210mg | Potassium: 46mg | Fiber: 1g | Sugar: 18g | Vitamin A: 47IU | Calcium: 22mg | Iron: 1mg