Instructions:
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Preheat the Oven: Set your oven to 175°C (350°F) and line a cupcake pan with paper liners.
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Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
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Combine Wet Ingredients: In another bowl, whisk the eggs, oil, buttermilk, water, and vanilla extract until smooth.
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Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and gently whisk until just combined. Be careful not to overmix.
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Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
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Bake: Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
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Cool: Allow the cupcakes to cool completely before frosting or serving.
Tips:
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Using oil instead of butter results in a moister cupcake with a tender crumb.
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Buttermilk adds a subtle tang and contributes to the cupcake’s moistness.
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Ensure not to overmix the batter to maintain a light texture.
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Let the cupcakes cool completely before applying frosting to prevent melting.
