There's nothing quite as exciting as fluffy and warm homemade vanilla cupcakes. Try this one of a kind, sweet recipe that is perfect for any occasion.

• 1/4cup unsalted butter, softened at room temperature
•  2½ teaspoons granulated sugar
• 1 large egg (about 50g)
• !/2 cup all-purpose flour
• ¾ teaspoon baking powder
• ⅛ teaspoon baking soda
• pinch of salt
• 2 teaspoons buttermilk

1. Preheat the oven to 170°C/340°F (standard oven setting) and line a 6-cup muffin pan with cupcake liners.
2. In a medium-sized bowl, beat butter until pale and fluffy, about two minutes. Add the sugar and mix until the mixture looks light and fluffy, another 2 minutes.
3. Crack the egg in a small bowl and whisk with a fork. Add half the egg to the butter and sugar mixture and mix until well combined.
4. Add the remaining half egg and mix until the mixture looks like thick buttercream. The mixture may separate, but if you just keep mixing it will come together again.
5. Add the flour, baking powder, baking soda and salt and stir with a spoon until somewhat incorporated.
6. Mix briefly with the mixer, about 30 seconds. Finally, add the buttermilk and vanilla and mix for 30 seconds, or until beautifully combined.
7. Divide the batter evenly over the lined cups, place in the middle of the oven and bake for 20 minutes, or until a tester inserted into the center of one of the cupcakes comes out clean. Allow to cool to room temperature on a wire rack before frosting.
8. Unfrosted cupcakes can be stored in an airtight container in the fridge for up to a week or in the freezer, tightly wrapped with a double layer of plastic wrap, for up to 2 months.