Mean Chef's Vanilla Buttermilk Cupcakes
Indulge in the classic elegance of Mean Chef's Vanilla Buttermilk Cupcakes, a crowd-pleasing recipe that combines light, fluffy texture with rich vanilla flavor. Made with creamy buttermilk and pure vanilla extract, these cupcakes strike the perfect balance between moistness and decadence. With just 15 minutes of prep time, this quick and easy recipe yields 12 beautifully golden cupcakes, ready to be dressed up with your favorite frosting or enjoyed plain for a timeless treat. Ideal for birthdays, celebrations, or casual dessert cravings, these homemade vanilla cupcakes come together effortlessly with simple pantry staples, making them a versatile addition to your baking repertoire. Perfectly soft yet structured, they're a must-try for cupcake lovers seeking a reliable sweet fix.
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Ingredients
- 240 grams All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 115 grams Unsalted butter, softened
- 200 grams Granulated sugar
- 2 Large eggs
- 2 teaspoons Pure vanilla extract
- 240 ml Buttermilk
Directions
Step 1
Preheat your oven to 350°F (175°C) and line a standard 12-cup muffin tin with cupcake liners.
Step 2
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 3
In a large mixing bowl, use a hand mixer or stand mixer to cream the softened butter and sugar together on medium-high speed until light and fluffy, about 2-3 minutes.
Step 4
Reduce the mixer speed to low and add the eggs one at a time, mixing until fully incorporated. Stir in the vanilla extract.
Step 5
With the mixer still on low speed, alternate adding the dry ingredient mixture and the buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
Step 6
Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
Step 7
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Step 8
Remove from the oven and allow the cupcakes to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Step 9
Frost as desired or enjoy the cupcakes plain!
Nutrition Facts
| Serving size | (923.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2788.9 |
| Total Fat 113.9g | 0% |
| Saturated Fat 67.1g | 0% |
| Polyunsaturated Fat 0.5g | |
| Cholesterol 650.3mg | 0% |
| Sodium 2499.2mg | 0% |
| Total Carbohydrate 402.6g | 0% |
| Dietary Fiber 6.5g | 0% |
| Total Sugars 212.7g | |
| Protein 45.7g | 0% |
| Vitamin D 208.7IU | 0% |
| Calcium 397.6mg | 0% |
| Iron 13.3mg | 0% |
| Potassium 757.7mg | 0% |
Source of Calories