Vanilla Buttermilk Cupcakes June 28
Everyone should have one good vanilla cupcake recipe and one good chocolate cupcake recipe. You’ll have to decide whether this will be your “one good vanilla recipe” or not, but it is an excellent recipe.
Vanilla cupcakes should have a good amount of vanilla flavor to distinguish them from a “plain” cupcake and there should be a buttery flavor to the cakes, but without any greasiness to detract from the vanilla flavoring. These cupcakes have a combination of butter and buttermilk, which lends a very rich and buttery flavor to the finished cake without making them greasy, and the vanilla flavor is brightened up with a touch of almond extract. Overall, the balance of flavors is just about right.
Texture-wise, these cupcakes are tender and fluffy but have just enough weight to them that they stand up to any kind (or amount, if you have kids who like to pile it on) of icing very well. This weight also makes them quite satisfying.
I frosted these with a simple buttercream icing, but as I made a batch of chocolate cupcakes to pair with them, you’ll have to stay in suspense for that recipe just a bit longer.
Vanilla Buttermilk Cupcakes
1 1/3 cups all purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
1 cup sugar
¼ cup butter, room temperature
1 large egg
1 teaspoon vanilla
¼ tsp almond extract
1 cup buttermilk
Preheat oven to 350F. Place liners in a 12 cup muffin tin.
In a medium bowl, stir together flour, baking soda, baking powder and salt.
In a large bowl, using an electric mixer, beat the butter and sugar together until it looks creamy. Beat in the egg and the vanilla and almond extracts until mixture is smooth.
Add half of the flour mixture to the butter mixture and stir until almost combined. Add buttermilk and stir, again, until almost combined. Add the rest of the flour and stir until all ingredients are mixed in.
Divide batter evenly into muffin cups.
Bake for 18-20 minutes at 350F, until a toothpick inserted into the center of a cupcake comes out clean.
Let cupcakes cool for 10 minutes and then remove from the muffin pan. Cool completely before frosting.
Makes 12 cupcakes
Star Jun 28
I noticed one of the comments recently listed powdered buttermilk as an essential in their kitchen. Have you used it? What do you think?
JEP Jun 28
Had never thought of adding almond extra–thanks for the hint. The recipe size is perfect for baking with grandkids.
LAmonkeygirl Jun 28
I have used powdered buttermilk, and, for cakes and muffins, it’s a fine substitute for regular buttermilk. Just add the powder with the dry ingredients, and add water with the wet, then combine as per the recipe’s instructions. I’ve not done a side-by-side comparison regarding taste, but I haven’t thus far detected a difference.
However, I really dislike artificial almond flavor. I find it overwhelming and unpleasant. What are other people’s experiences using it?
LinC Jul 2
I love almond extract. Used sparingly it can really enhance a cake or cookie. The amount in these cupcakes is perfect. The one thing you need to be careful of with almond extract is that people who have nut allergies may also be allergic to it.
Ouro Jul 4
I tend to avoid almond extract, replacing it with amaretto. Similarly, I find that Galliano is a fine replacement for vanilla extract. I’m not sure why we still use these spirit extracts when there are richer flavors available on the bar-shelf.
Melisa Salmons Sep 13
what makes these cupcakes so moist
Nawal May 5
what did you put on top of the icing?
im trying to figure that out lol
Anonymous Mar 10
Hi,
Do u think I could use just milk instead of buttermilk? And how should I double the recipe? I mean 2 cups of milk sounds so many..
Thanks
Crystal May 6
This is my go-to recipe for vanilla cupcakes. I love your website Nicole. You have the best recipes - always moist, delicious and easy! U rock:-)
Chato Aug 26
I tried so many vanilla cupcake recipe…..and I have to say that this is the best one ever….Thank you so much for sharing!!!!!
Christa Aug 29
I made these last night…. HUGE hit, so yummy and easy to make. Thanks for sharing this recipe… I’d made one earlier in the day off of FoodNetwork’s site and it was blucky tasting. So thanks for saving my “I’m going to make buttermilk cupcakes, now I need a recipe” endeavor