The Best Vanilla Cupcakes - Bravabod
Recipes

The Best Vanilla Cupcakes

Valentina

  • Difficulty Intermediate Difficulty
  • Time 35"

The best vanilla cupcake recipe that's perfectly fluffy with a melt-in-your-mouth crumb. Available with an egg-free vegan option too!

How To MakeDiet Type: Classic

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Best by 2 days unfrosted


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Instructions
  1. Step 1: Preheat the oven to 350 degrees Fahrenheit and line a cupcake or muffin pan with cupcake liners.
  2. Step 2: Whisk together the flour, sugar, baking soda, baking powder, salt into a mixing bowl.
  3. Step 3: In another bowl, whisk together the oil, yogurt, milk, egg, vanilla, and optional palm oil. Add the wet ingredients to the dry ingredients and mix just until combined.
  4. Step 4: Divide the batter evenly into the cupcake liners, filling each about 2/3 of the way full. Bake for 20 to 22 minutes, or until a toothpick inserted in the center comes out clean.
  5. Serve: Cool in the pan for several minutes before transferring the cupcakes to a wire rack. Cool to room temperature before frosting.

Recipe Notes

Note 1: To make these into vegan cupcakes, substitute the egg with 1/4 cup of sparkling water or non-dairy yogurt.

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The Best Vanilla Cupcakes

PT35M 3/4 cup + 2 tablespoons flour (or gluten-free blend) 1/2 cup cane sugar 3/4 teaspoon baking powder 1/8 teaspoon baking soda 1/8 teaspoon salt 6 tablespoons avocado oil (or grapeseed oil) 1/4 cup plain Greek or non-dairy yogurt 1/4 cup non-dairy milk 1 egg (vegan option, see note 1) 1 1/2 teaspoon vanilla extract 1 teaspoon sustainable red palm oil (optional, for golden color) Vanilla Buttercream, Chocolate Avocado Frosting, or Sweet Potato Frosting Gluten Free Vegan 8 Servings Ingredients:

8 Cupcakes

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Takes 1 min