Classic Vanilla Cupcakes
These moist, fluffy vanilla cupcakes are a timeless treat! Perfectly simple and endlessly customizable, they’re great for birthdays, holidays, or any day you crave something sweet.
Equipment
- Standard muffin tin
- Paper liners
- Sifter
- Toothpick
Ingredients
- Standard muffin tin
- Paper liners
- Large mixing bowl
- Sifter
- Toothpick
Ingredients:
- 2 cups 480 g vanilla soy or other nondairy yogurt
- 1 cup 235 ml canola oil
- 2 tablespoons 30 ml vanilla extract
- 3 cups 375 g all-purpose flour
- 2 cups 240 g powdered sugar
- 4 teaspoons baking powder
Instructions
- Preheat the oven to 350°F (180°C, or gas mark 4).
- Line 16–18 standard muffin cups with paper liners.
- In a large mixing bowl, combine the yogurt, canola oil, and vanilla extract.
- Sift the flour, powdered sugar, and baking powder on top of the wet mixture.
- Gently fold the dry ingredients into the wet, being careful not to overmix.
- Divide the batter equally among the prepared cupcake liners.
- Bake for 18–20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove the cupcakes from the muffin tin and let them cool completely on a wire rack before decorating.
Notes / Tips / Wine Advice:
Serving Tip:
Top with Chocolate Ganache or Chocolate Agave Frosting for a decadent finish, or keep it simple with a light dusting of powdered sugar.
Wine Advice:
Pair with a sparkling rosé or a sweet dessert wine like Moscato for a complementary flavor experience.
Nutritional Information
Calories: 230 kcal | Carbohydrates: 30 g | Protein: 2 g | Fat: 12 g | Fiber: 0 g | Sugar: 15 g | Salt: 0.2 mg
