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Cupcakes of every imaginable flavor are all the rage these days, but it's hard to beat the rich simplicity of vanilla.

Recipe by Oxmoor House October 2013


Credit: Oxmoor House

Recipe Summary test

2 hrs 30 mins
Serves 12 (serving size: 1 cupcake)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°.

  • To prepare cupcakes, weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, and salt. Beat oil, egg, and egg white with a mixer at medium speed until combined. Add granulated sugar; beat until thick and pale. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition. Stir in 2 teaspoons vanilla.

  • Place 12 paper or foil muffin cup liners in muffin cups; coat liners with cooking spray. Spoon batter into cups. Bake at 350° for 20 to 22 minutes or until tops of cupcakes spring back when pressed in center (they will not be brown.)

  • Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on a wire rack.

  • To prepare buttercream frosting, place butter in a bowl; beat with a mixer at medium speed until light and fluffy. Add powdered sugar; beat at low speed until blended. Add half-and-half, 1 1/2 teaspoons vanilla, and dash of salt; beat at high speed until smooth and creamy. Top cupcakes with frosting. Sprinkle with sugar pearls, if desired.


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Nutrition Facts

278 calories; fat 10g; saturated fat 4.5g; mono fat 4g; poly fat 1.5g; protein 2.8g; carbohydrates 43.3g; cholesterol 47mg; sodium 149mg; calcium 48mg.