Vanilla Cupcakes
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
Tools
-
ice cream scoop
-
whisk
-
medium bowl
-
measuring cups
-
measuring spoons
-
large bowl
-
spatula
-
liquid measuring cup
-
hand mixer
-
baking liners
-
muffin pan
-
cooling rack
-
butter knife
-
June Oven
Go Premium
Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Preferences
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.
June Oven
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