🌿 Ingredients
- 1½ cups (190 g) all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup (115 g) unsalted butter, softened
- ¾ cup (150 g) white sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ cup (120 ml) whole milk
- ¼ cup (60 ml) vegetable oil
👩🍳 Instructions
1. Cream the Butter & Sugar
In a mixing bowl, beat the butter and sugar until light and fluffy.
2. Add Eggs & Vanilla
Add eggs one at a time, mixing well after each addition.
Stir in the vanilla extract.
3. Prepare Dry Ingredients
In a separate bowl, whisk together flour, baking powder, and salt.
4. Combine
Gradually add the dry ingredients to the wet mixture, alternating with milk.
Stir in the vegetable oil and mix gently until smooth and lump-free.
Do not overmix.
5. Bake
- Line a muffin pan with cupcake liners.
- Fill each cup about ⅔ full.
- Bake at 175°C (350°F) for 18–22 minutes, or until a toothpick inserted comes out clean.
6. Cool
Let the cupcakes cool completely on a wire rack before frosting.
✨ Serving Ideas
- Frost with classic vanilla buttercream
- Top with whipped cream and fresh fruit
- Add sprinkles for a fun, festive touch
💡 Tips
- Use room-temperature ingredients for the best texture
- The oil keeps the cupcakes extra moist
- Avoid overbaking to keep them soft and tender
