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Vanilla cupcakes
This tried and true Homemade Vanilla Cupcake recipe is light and moist making them the perfect base for any frosting! Easy to make and a classic flavor!
Course Dessert
Keyword buttercream, cake, cupcake, frosting, vanilla
Servings 18 cupcakes
Cupcakes: 1 cup sugar 1 teaspoon vanilla bean paste 1/4 cup butter softened 2 eggs 1/3 cup plain yogurt 1/4 cup canola or vegetable oil 1 tablespoon pure vanilla extract 1½ cups flour 3½ tablespoons cornstarch 1½ teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 2/3 cup milk Frosting: 1 cup butter 2½ to 3 cups powdered sugar 1 teaspoon pure vanilla extract 2 tablespoons milk
Cupcakes: Preheat your oven to 350 degrees. Line two muffin tins with paper liners and set aside.
Combine the sugar and vanilla paste in the bowl of an electric mixer. Stir until fragrant. Add the butter, eggs, yogurt, oil, and extract.
In a separate bowl whisk together the flour, cornstarch, baking powder, baking soda, and salt. Fold into your wet ingredients along with the milk.
Fill your paper liners half full. Bake for 14 minutes or until a toothpick comes out clean.