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Vanilla Cupcakes

Here’s our go-to recipe for a basic vanilla cupcake that fits any occasion or celebration. We’ve paired it with a classic vanilla frosting that whips up while your June Oven bakes the cupcakes. While this recipe makes classically delicious vanilla cupcakes it’s also endlessly adaptable--fill your cooled cupcakes with lemon curd or jam, use a different flavor or color of frosting, or simply dress them up with your favorite colorful sprinkles.

Prep Time — 1 hour
Cook Time — 20 min
Servings — 12
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Ingredients

1⅓ cups cake flour

1 teaspoon baking powder

½ teaspoon salt

⅓ cup buttermilk

3 tablespoons canola oil

1½ teaspoons vanilla extract

½ cup unsalted butter

⅓ cup sugar

2 tablespoons light brown sugar

2 large eggs

¾ cup unsalted butter

3 cups powdered sugar

2 teaspoons vanilla extract

⅛ teaspoon salt

Tools

whisk

medium bowl

measuring cups

measuring spoons

large bowl

spatula

liquid measuring cup

hand mixer

baking liners

muffin pan

June Oven

ice cream scoop

cooling rack

butter knife

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Preheat the June Oven

With the shelf in the middle position, preheat the June Oven to 325°F on the Bake cook mode using the button below.

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Whisk the dry ingredients

In a medium bowl, whisk together the cake flour, baking powder and salt.

medium bowl

whisk

measuring cups

measuring spoons

1⅓ cups cake flour

1 teaspoon baking powder

½ teaspoon salt

Combine the wet ingredients

In a liquid measuring cup or spouted bowl, whisk the buttermilk, oil and vanilla extract until combined.

liquid measuring cup

⅓ cup buttermilk

3 tablespoons canola oil

1½ teaspoons vanilla extract

Cream the butter and the sugar

Combine the butter, sugar and brown sugar in a large bowl. In the bowl of a stand mixer fitted with a paddle attachment or a large bowl if using a hand mixer, mix on medium speed until the mixture is very light in color and fluffy, about 3 minutes.

½ cup unsalted butter

⅓ cup sugar

2 tablespoons light brown sugar

hand mixer

large bowl

Add the eggs

Reduce the speed to low and add the eggs one at a time, incorporating each one before adding the next. Scrape down the bowl.

2 large eggs

spatula

Alternate adding the wet and dry ingredients

Add ⅓ of the flour mixture, and mix on low speed until only a little flour is still visible. Add half of the wet ingredients and continue mixing on low speed until incorporated. Repeat this process with the next ⅓ of the flour mixture and the rest of the liquid ingredients. Finish with the last ⅓ of the flour mixture, and mix until about 90% combined. Finish mixing the batter with a rubber spatula, scraping the sides of the bowl as you go. Stop mixing when all of the ingredients are fully incorporated.

Scoop the batter into the cupcake pan

Using an ice cream scoop or 2 spoons, scoop the batter into the prepared cupcake pan, evenly dividing the batter between the 12 wells, about 3 tablespoons per well.

ice cream scoop

muffin pan

baking liners

Bake the cupcakes

Place the muffin pan on the middle shelf of the June Oven. Bake the cupcakes 20 minutes, until a toothpick comes out clean when inserted in a center cupcake. June will notify you when the cupcakes are ready. If desired, follow on-screen directions to continue cooking.

Cool the cupcakes

Remove the cupcakes from the June Oven and let them cool in the pan 15 minutes. Remove the cupcakes from the pan and allow them to cool completely on a cooling rack. If using a stand mixer, clean the mixer bowl and attachments. If using a hand mixer, clean the large bowl or use another large bowl to make the frosting.

cooling rack

Make the frosting

When ready to frost, add the butter, powdered sugar, vanilla and salt to the clean stand mixer bowl or large bowl. Mix with the paddle attachment or a hand mixer on low speed until combined. Increase speed to medium-high and mix the frosting until light and fluffy, about 2 minutes.

¾ cup unsalted butter

3 cups powdered sugar

2 teaspoons vanilla extract

⅛ teaspoon salt

Serve

Spread or pipe the frosting on each cupcake as desired. Serve.

butter knife

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