Moist Vanilla Cupcakes
Serves 1230 mins prep15 mins cook
If you're looking for the perfect Vanilla Cupcake look no further! These moist vanilla cupcakes are the perfect treat for every occasion, from birthdays to casual brunches. Made without eggs, this easy recipe ensures light, fluffy cupcakes bursting with rich vanilla flavor. Topped with a silky vanilla buttercream frosting, they’re irresistibly delicious and adaptable for dairy-free diets.
0 servings
What you need
Instructions
Vanilla Cupcake Instructions 1 Preheat the oven to 350f (175C) and line a cupcake pan with cupcake liners. 2 In a bowl combine and mix room temperature milk, vinegar & yogurt. Let it sit for 5 min until it is slightly curdled. 3 Add sugar, oil & vanilla extract. Mix with a hand whisk until sugar granules are dissolved and oil is combined. 4 Combine and sift all the dry ingredients (flour, corn starch, baking powder, baking soda and salt) into liquid ingredients. Mix very gently with a hand whisk or electric whisk until the batter is smooth. 5 Fill the cupcake liners with the cupcake batter 3/4 way and bake for 13-15 minutes or until firm to touch. Cool them completely at room temperature. Buttercream Frosting Instructions 7 Add all the butter to a mixing bowl and beat it with an electric whisk or a paddle attachment at medium speed until it is soft & fluffy. 8 Add sifted powdered sugar into the bowl in 2-3 parts and beat for 4-5 minutes or longer if needed to get a fluffy texture. 9 Pour whipping cream into the buttercream and mix on medium speed for 2-3 minutes. 10 Prepare a piping bag fitted with a star tip nozzle and fill it with frosting. 11 Arrange all the cupcakes on a plate. 12 Pipe frosting on the cupcakes with a nozzle or simply use an ice cream scoop. Enjoy!View original recipe