Directions 10 steps | 30 Minutes
Line a cupcake or muffin pan with cupcake liners. Preheat the oven to 325°F. Measure and prep all ingredients.
In a measuring cup, whisk together the ¼ cup of buttermilk, extra-large eggs, egg yolk and vanilla extract until well combined. Set aside.
In the bowl of a standing mixer fitted with the paddle attachment or in a large bowl, add the cake flour, granulated sugar, baking powder and salt. Mix to combine.
Add the unsalted butter to the bowl. Mix on low speed with the stand mixer or electric handheld mixer until combined. The resulting mixture should look like little crumbs.
Add the remaining ½ cup of buttermilk and mix on low speed until combined.
With the mixer on low speed, slowly drizzle in the buttermilk mixture, scraping down the sides of the bowl as needed.
Fill each cupcake liner to about ⅔ full.
Bake the cupcakes, rotating the pan halfway, for 12-15 minutes, or until a toothpick inserted in the center comes out clean.
Let the cupcakes cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.
Frost with your preferred frosting or buttercream. Enjoy! (See notes.)
- Because vanilla is the primary flavor in this cupcake, good quality vanilla extract is important in producing delicious cupcakes with this recipe.
- For vanilla frosting, check out our seven minute frosting recipe.
- For cream cheese frosting, check out our red velvet cupcake recipe.
- For cookies and cream frosting, check out our oreo cupcake recipe.