Ingredients
Method
- Preheat oven to 350°F (175°C). Line a cupcake pan with liners. In a medium bowl, whisk together flour, baking powder, baking soda, and salt, then set aside. In a separate bowl, beat eggs and sugar until pale and thickened. Slowly mix in oil and vanilla extract. Alternately add dry ingredients and buttermilk, beginning and ending with dry ingredients, and mix until just combined. Fill liners two-thirds full. Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean. Cool the pan on a wire rack for 5–10 minutes, then transfer cupcakes directly to the rack to cool completely.
- Frost with preferred buttercream. Mix butter and shortening together. Add powdered sugar and enough cream to reach desired consistency, then add a dash of vanilla extract.
Nutrition
Notes
Ingredient Swap: If you do not have buttermilk on hand, I suggest mixing a half cup of whole milk with half a tablespoon of white vinegar or lemon juice and letting it sit for five minutes.