Buttermilk Cupcakes

Buttermilk Cupcakes

Ingredients

• 2 cups (250g) all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ¾ cup (150g) granulated sugar
• 2 large eggs
• ½ cup (120ml) vegetable oil or melted butter
• 1 cup (240ml) buttermilk
• 1 tsp vanilla extract

Method

1. Preheat the oven to 180°C (350°F) and line a muffin tray with cupcake liners.

2. In a bowl, whisk together the flour, baking powder, baking soda, and salt.

3. In another bowl, whisk the sugar, eggs, vegetable oil, buttermilk, and vanilla extract until smooth.

4. Gradually fold the dry ingredients into the wet ingredients until just combined. Do not overmix.

5. Fill the cupcake liners about ⅔ full.

6. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.

7. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Optional Vanilla Buttercream

• 1 cup (225g) unsalted butter, softened
• 3 cups (360g) icing sugar
• 2–3 tbsp buttermilk
• 1 tsp vanilla extract

Beat the butter until creamy, gradually add the icing sugar, then mix in the buttermilk and vanilla until light and fluffy. Pipe onto the cooled cupcakes.