This is an amazing recipe for vanilla cupcakes:
Ingredients
- 1/4 cup salted butter softened
- 1/4 cup vegetable oil
- 3/4 cup sugar
- 3/4 cup buttermilk room temperature
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 1 3/4 cups all-purpose flour
- 2 teaspoons of baking powder
- 1/4 teaspoon salt
Instructions
- Line a muffin tin with cupcake liners. Preheat an oven to 350 degrees F.
- In a large mixing bowl, use a hand mixer to cream the butter, vegetable oil, and sugar together until light and fluffy. Add in buttermilk, eggs, and vanilla extract and beat until combined.
- Add in flour, baking powder, and salt, and mix until just combined. Be sure to scrape the sides and bottom of the bowl to make sure everything gets mixed in.
- Fill each cupcake liner half full. Bake at 350 for 14 to 18 minutes, until a toothpick inserted into the center comes out clean.
- Remove cupcakes from pan and transfer to a wire rack to cool completely before frosting with your favorite frosting.
Cupcake Baking Tips:
- Do not over mix your batter. You should only mix it until the ingredients are just combined. Over mixing will develop the gluten in the recipe which will make your cake rise beautifully in the oven, and then fall as soon as it is removed.
- Keep the oven door closed! If you want to check on your cupcakes, simply peak through the window. Opening the door lets heat escape and lets cold air rush in. This creates uneven baking, especially with cupcakes.
- Bake cupcakes in the center of the oven for the most even distribution of heat.
- Remove the cupcakes from the pan immediately after removing from the oven and transfer to a wire rack to cool. Letting them stay in the pan will continue baking the cupcakes and could dry out your cupcakes.
- Store cooled, frosted cupcakes in an airtight container to keep them from drying out.
Easy And Cool Baking 