I posted this recipe years ago while trying different recipes for vanilla and buttermilk cupcakes. This one was comparable to the Martha Stewart Yellow Buttermilk Cupcakes, but I concluded that Martha’s were velvetier.
Royal Caribbean Buttermilk Cupcakes
For this cupcake I started with a basic vanilla recipe from my little Royal Caribbean Cupcake Cupboard cookbook, but instead of using all-purpose flour I used a slightly higher volume (same weight) of White Lily and increased the amount of vanilla.
To get rounded tops, I added the eggs very slowly, and started the cupcakes in a hot 400 degree oven. I guess the little tricks worked because I did get nicely rounded tops. They’re not as velvety as Martha Stewart’s Yellow Buttermilk Cupcakes, but they have less buttermilk and egg flavor, which might be a plus for people who want more vanilla flavor and less egg (kids/Fuzz!). That’s all very subjective, of course. Cupcakes are subjective, in general. These last three recipes all contain buttermilk and are fairly simple and don’t contain extra egg yolks, but some of my other favorite yellow cupcake recipes are worth trying, too.
Anyway, I have to stop making cupcakes and move on to something else. There’s a potato cake you need to know about…
Vanilla Buttermilk Cupcakes
- 2 1/2 cups all-purpose flour or 2 ¾ cup plus a tablespoon (315 grams) cake flour (315 grams)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 large eggs at room temperature
- 8 tablespoons unsalted butter or shortening or a mix of both (114 grams)
- 1 cup granulated sugar (200 grams)
- 1/2 cup room temperature whole milk or buttermilk (120 grams/ml)
- 1 tablespoon vanilla extract
- 1/2 cup vegetable oil
- Preheat oven to 400 degrees F. You will bake the cupcakes at a lower temperature, but the oven needs to get off to a hot start.
- Line 20 to 24 cupcake cups with paper liners.
- Thoroughly mix the flour, baking powder, baking soda and salt in a bowl and set aside.
- Crack the eggs into a separate bowl and beat lightly with a fork.
- In the bowl of a stand mixer with the paddle attached, beat the butter until it is creamy. Add the sugar and beat for about 4 minutes.
- With the mixer on low or medium, gradually add the beaten eggs, about a tablespoon at a time.
- Mix together the milk, vanilla and oil.
- Using lowest speed of mixer OR by hand using a heavy duty scraper, add the flour mixture and milk mixture alternately, beginning and ending with flour and stirring until smooth.
- Divide batter among cupcake cups so that it cups are about ¾ full. Put the pans in the 400 degree oven and immediately reduce heat to 350. Bake for 20 minute or until tops spring back when lightly touched. Let cool completely.