Classic Vanilla Cupcakes

These quintessential yellow cupcakes come together quickly and reliably using Janie's Mill Frederick Cake flour for a light, tender crumb. This recipe uses the reverse creaming method, where softened butter is mixed into the dry ingredients before the eggs are added and the batter is whipped. This coats the flour in a layer of fat that inhibits gluten formation-resulting in an extra tender crumb. Swap out vanilla extract for almond or add citrus zest to make this recipe your own!

Yield: 12-15 cupcakes

Total Time: 1 hour

Ingredients

• 1 2/3 c. (200 g) Janie's Mill Frederick Cake Flour
• 1 cup (200 g) granulated sugar
• 1 ½ teaspoon baking powder
• ½ teaspoon salt
• 1/4 teaspoon baking soda
• ½ cup (1 stick or 113 g) unsalted butter, room temperature
• ½ cup (114 g) buttermilk, room temperature
• 1 Tablespoon vegetable oil
• 3 egg yolks (60 g)
• 1 large egg
• 1 ½ teaspoons vanilla extract

Instructions

1. Preheat the oven to 400F.
2. Whisk the flour, sugar, baking powder, salt, and baking soda in a large bowl or the bowl of a stand mixer. Add the butter, buttermilk, and oil and beat on medium speed until smooth. 
3. Whisk the egg yolks, egg, and vanilla in a small bowl and add the egg mixture to the flour mixture. Beat on medium speed until the mixture is very thick and fluffy-about 2 minutes. 
4. Divide the batter evenly among 12 lined cupcake cups- they should be about 2/3 full. Bake for 5 minutes at 400F, then reduce the oven temperature to 350F and continue baking for 20-25 minutes. The cupcakes are done when they are golden brown and spring back when pressed in the center. 
5. Transfer to a wire rack and let cool completely. Store airtight at room temperature for up to two days.