Ingredients:

  • 1.5 cups (190g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.25 tsp salt
  • 0.75 cup (180ml) buttermilk, room temperature
  • 0.25 cup (60ml) vegetable oil
  • 2 tbsp (30g) unsalted butter, melted and cooled
  • 1 large egg, room temperature
  • 2 tsp vanilla extract
  • 1 cup (225g) unsalted butter, softened
  • 3.5 cups (420g) powdered sugar
  • 2.5 tbsp heavy cream
  • 1 tsp vanilla bean paste

Instructions:

  1. Preheat your oven to 350°F (175°C) and line a 12-count muffin tin with paper liners.
  2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined and lump-free.
  3. In a separate medium bowl, whisk the room-temperature buttermilk, vegetable oil, melted butter, egg, and vanilla extract until a pale, uniform emulsion forms.
  4. Gradually pour the wet ingredients into the dry ingredients. Use a whisk or silicone spatula to fold the mixture together until just combined, being careful not to overmix.
  5. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
  6. Bake for 18 minutes, or until a toothpick inserted into the center comes out clean. Transfer to a wire rack to cool completely before frosting.