Fluffy Vanilla Cupcakes

• 份量: Makes 24 Standard Cupcak
• 總時間: 1 hour 12 minutes

食材

This easy recipe uses heavy cream, oil, and cake flour for a cupcake that is soft, airy, and moist. I use this recipe for family parties and large events and it’s always a hit!

1 ¾ cups (220 g) cake flour

⅔ cup (85 g) AP flour

1 ¾ cups (350 g) granulated sugar

2 teaspoons baking powder

1 1/8 teaspoons fine salt

1/8 teaspoon baking soda

1 cup (240 g) heavy cream, room temp

⅔ cup (150 g) neutral oil

¼ cup (60 g) buttermilk, room temp

3 large eggs, room temp

1 tablespoon vanilla extract

步驟

Preheat your oven to 350*F. Line two standard 12-cup cupcake pans with paper liners.

In the bowl of your stand mixer fitted with the paddle attachment, add the cake flour, ap flour, sugar, baking powder, salt, and baking soda and whisk to combine. Add the heavy cream, oil, buttermilk, eggs, and vanilla.

Mix on low until combined and then scrape the bowl and paddle. Mix on medium speed for 2 minutes. Scrape the bowl again and mix on low for another minute.

Divide the batter between the 24 paper liners and bake for 18-20 minutes or until a toothpick inserted in the center of the cupcakes comes out with a few moist crumbs attached.

Cool the cupcakes in the pan for 5 minutes before removing and placing on a cooling rack to cool completely before frosting, about 45 minutes.