Fluffy vanilla cupcakes
- 1 1/4 cups Cupcake flour or Canadian Flour or all-purpose flour
- 1 1/4 Teaspoon baking powder
- 1/2 Teaspoon Baking Soda
- 1/2 Salt
- 2 Large eggs
- 3/4 Cups Sugar
- 1 1/2 Teaspoon Vanilla Extract
- 1/2 Cup Canola Oil
- 1/2 Cup buttermilk
Preheat the oven to 350°F and line a cupcake/muffin pan with cupcake liners.
In a medium bowl, whisk together 1¼ flour , 1¼ tsp baking powder, ½ tsp baking soda and ½ tsp salt. Set flour mix aside.
In the bowl of an electric mixer, beat 2 eggs with the whisk attachment on medium speed (15-20 seconds).
Add vanilla and oil and beat on medium speed (1 minute)
Reduce mixer speed to medium/low and slowly add about half of the flour mixture. Add half of the buttermilk, then the rest of the flour mix and the rest of the milk. Beat until just combined and smooth, scraping down the sides of the mixing bowl. The batter should be thin.
Pour batter into a lined muffin pan. Fill to about ½ full.
Bake for 12 -14 minutes at 350°F. Let them cool in the pan for a couple minutes, then remove
Once the cupcakes are cooled to room temp, pipe on the frosting.