Moist Vanilla Cupcakes
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.
Yield: 12 cupcakes
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Equipment
- 6 or 12 cup Cupcake Pan
Ingredients
Vanilla Cupcake Ingredients
- 260 ml Milk*
- 1 tsp White Vinegar*
- 30 g Plain Unsweetened Yogurt*
- 185 g Cane Sugar*
- 80 ml Vegetable Oil
- 3 tsp Vanilla Extract
- 16 g Cornstarch
- 1½ tsp Baking Powder
- ¼ tsp Baking Soda
- 210 g All Purpose Flour
- ¼ tsp Salt
Buttercream Frosting Ingredients
- 220 g Butter* cut into cubes
- 180 g Powdered Sugar sifted
- 2-3 tsp Vanilla Extract
- 35 ml Whipping Cream* room temperature
Instructions
Vanilla Cupcake Instructions
- Preheat the oven to 350f (175C) and line a cupcake pan with cupcake liners.
- In a bowl combine and mix room temperature milk, vinegar & yogurt. Let it sit for 5 min until it is slightly curdled.
- Add sugar, oil & vanilla extract. Mix with a hand whisk until sugar granules are dissolved and oil is combined.
- 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.
- 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
- 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.
- 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.
- Pour whipping cream into the buttercream and mix on medium speed for 2-3 minutes.
- Prepare a piping bag fitted with a star tip nozzle and fill it with frosting.
- Arrange all the cupcakes on a plate.
- Pipe frosting on the cupcakes with a nozzle or simply use an ice cream scoop. Enjoy!
Notes
- Cup vs weighing scale: The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it's recommended to weigh your ingredients using a digital scale in grams.
- Before you start to make any recipe, measure and prepare your ingredients so the process will go smoothly and easily.
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with for accuracy.
- Milk: You can use any dairy-free unsweetened milk (like almond, soy, oat) or dairy based whole milk.
- Butter: Dairy-free butter sticks or any butter of your choice.
- Lemon Juice: You can substitute with Apple Cider Vinegar / White Vinegar and vice-versa.
- Sugar: Cane sugar can be substituted with granulated sugar or castor sugar. Ensure the sugar is vegan-friendly (some sugars are processed with bone char) or use organic cane sugar.
- Plain Yogurt: Use dairy-free unsweetened yogurt or any plain Greek yogurt of your choice.
Whipping Cream: For a vegan version use dairy-free unsweetened whipping cream or any full-fat whipping cream of choice.