Description
Indulge in the irresistible sweetness of fluffy vanilla cupcakes topped with luscious buttercream frosting. Learn how to create these delectable treats on our cooking website today!
Ingredients
- 1 1/3 cups All-purpose flour (160 g)
- 1 1/2 teaspoon (8 ml) Baking powder
- 1/2 teaspoon (3 ml) Salt
- 1 cup Granulated sugar (200 g)
- 1/2 cup Vegetable oil, melted and slightly cooled (113 g)
- 1 Large egg
- 1/4 cup Plain yogurt (60 ml)
- 3/4 cup Milk (180 ml)
- 2 teaspoons (10 ml) Pure vanilla extract
- 3/4 cup Vegetable oil, room temperature (170 g)
- 3-4 cups Confectioners sugar (powdered sugar) (360-480 g)
- 2 teaspoons (10 ml) Pure vanilla extract
- 3 tablespoons Milk (45 ml)
- Pinch Sea salt
Instructions
- Set your oven to 350°F and prepare a cupcake tin with 12 paper liners.
- In a medium bowl, combine the flour, baking powder, and salt using a whisk.
- In a large mixing bowl, blend the sugar and melted vegetable oil until smooth, though slightly grainy. Mix in the egg, yogurt, milk, and vanilla extract until well combined.
- Gradually incorporate the dry mixture into the wet ingredients, stirring until the batter is completely smooth and thick.
- Spoon the batter into the cupcake liners until they are about two-thirds full, roughly 1/4 cup each. Place in the preheated oven and bake for approximately 20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool fully before applying frosting.
- In a stand mixer with a whisk attachment, or using a large bowl and handheld mixer, beat the vegetable oil (at room temperature) at medium speed until it is creamy and smooth, about 2-3 minutes.
- Add the confectioners sugar, vanilla, and milk, then increase the mixer speed to high and whip for about 3 minutes. Adjust the consistency by adding milk in small amounts if too thick, or more confectioners sugar if too thin.
- Once the cupcakes are cooled, frost them using a spreading tool or piping bag. Depending on the amount used per cupcake, there may be leftover frosting.
Notes
- Ensure the vegetable oil for the frosting is at room temperature for a creamy consistency.
- Adjust frosting thickness with milk for thin or confectioners sugar for thick.
- Allow cupcakes to completely cool before frosting to prevent melting.
