Years ago I posted this recipe while experimenting with various vanilla and buttermilk cupcake formulas. It yielded results similar to Martha Stewart’s Yellow Buttermilk Cupcakes, though I found Martha’s to be a touch more velvety.
Royal Caribbean Buttermilk Cupcakes
This version started from a simple vanilla base from my small Royal Caribbean Cupcake Cupboard collection. I swapped in White Lily (a slightly higher-volume cake-style flour by measure, same by weight) instead of all-purpose and increased the vanilla for a clearer vanilla profile.
To encourage rounded tops I added the eggs slowly and began baking in a very hot oven, then reduced the temperature. Those steps helped produce nicely domed cupcakes. The finished cupcakes are not strongly egg- or buttermilk-forward, which many people prefer when seeking a straightforward vanilla flavor—great for kids or anyone who likes a milder crumb. Of course, taste is personal, and there are many other yellow cupcake recipes worth exploring.
Update: I still make these regularly. I don’t always start at 400°F anymore; I often preheat to 350°F and bake until done, which typically takes about 25 minutes depending on the size of the liners and how full you fill them.
- (Easy) Caribbean Black Bean Soup
- Thick Cut-Out Sugar Cookies Made With Wondra Flour
- Pretzel Peanutty Pie Crust Clusters
- The Best Yellow Cupcakes
- Small Batch Vanilla Cupcakes
Recipe
Vanilla Buttermilk Cupcakes
Anna
10
20
30
Dessert
American
20
Ingredients
- 2 ½ cups all-purpose flour or 2 ¾ cups plus 1 tablespoon cake flour (about 315 grams)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 3 large eggs, room temperature
- 8 tablespoons unsalted butter or shortening (or a mix) (about 114 grams)
- 1 cup granulated sugar (about 200 grams)
- ½ cup whole milk or buttermilk, room temperature (about 120 grams/ml)
- 1 tablespoon vanilla extract
- ½ cup vegetable oil
Instructions
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Preheat the oven to 400°F (204°C). Although the cupcakes will bake at a lower temperature, starting with a hot oven helps the tops set and dome.
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Line 20 to 24 muffin cups with paper liners.
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Whisk together the flour, baking powder, baking soda and salt in a bowl; set aside.
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Crack the eggs into a small bowl and beat lightly with a fork.
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In the bowl of a stand mixer fitted with the paddle (or using a hand mixer), beat the butter until creamy. Add the sugar and beat about 4 minutes until light and fluffy.
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With the mixer on low or medium-low, add the beaten eggs gradually, about a tablespoon at a time, allowing each addition to incorporate before adding more.
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Combine the milk (or buttermilk), vanilla and oil in a measuring cup or bowl.
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On the lowest mixer speed (or by hand with a sturdy spatula), add the dry mixture and the milk mixture alternately to the butter mixture, beginning and ending with the flour. Mix only until smooth—do not overmix.
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Fill each liner about 3/4 full. Place the pans in the 400°F oven, then immediately reduce the temperature to 350°F (177°C). Bake about 20 minutes, or until the tops spring back when lightly touched. Allow cupcakes to cool completely before frosting.
Notes
Buttermilk Cupcakes
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