Begin by preheating the oven to 350°F / 175°C and line a muffin pan with 12 cupcake liners.

Whisk 1 1/4 cups all-purpose flour, 1 cup sugar, 1 1/2 tsp baking powder, and 1/2 tsp salt together in a large bowl.

Make a well in the middle of the dry ingredients and add 1/2 cup of buttermilk, 1/2 cup water, 1/4 cup vegetable oil, 1 large egg, and 1 Tbsp Plus One Vanilla Extract into the opening. Whisk the wet ingredients together, then whisk them into the ingredients. Mix until the batter is smooth.

Divide the batter evenly between the cupcake liners, filling them about 3/4 of the way full. Bake for 18-20 minutes or until a toothpick comes out clean.

Let the cupcakes cool for 10 minutes before moving them to a cooling rack to finish cooling. If you want to accelerate the cooling process, pop the pan into the freezer for about 30 minutes.

Frost with your favorite buttercream, or Plus One's Vanilla Whipped Cream