Easy Vanilla Cupcakes

Topped with a buttercream rose and combined with blueberries, these vanilla cupcakes are even more delicious. 

When developing this recipe, I wanted to dramatically reduce the amount of sugar in the cupcakes, while maintaining a fluffy, light texture. This recipe hits the spot. Though only containing around 1/3 cup of sugar, these cupcakes have a beautiful vanilla flavor and an airy crumb. 

Before beginning, make sure to take the butter, eggs, and Greek yogurt out of the refrigerator so that they have time to come to room temperature. If the eggs and yogurt are cold, the butter in the batter will harden, producing a very uneven texture. 

To make the batter, first combine the dry ingredients: flour, baking powder, and salt. I definitely recommend using a kitchen scale to measure all the ingredients (I have gram measurements in the recipe). In another bowl, cream together the butter and sugar until light and fluffy. Then add in the eggs, followed by the vanilla, oil, and Greek yogurt. Finally, add the dry ingredients to the wet ingredients and stir until just combined. Distribute into a cupcake tin and bake before enjoying:)

Easy Vanilla Cupcakes
Makes 12 cupcakes

Ingredients: 
1 and 1/3 cup (165 grams) all-purpose flour
1 and 1/4 teaspoon baking powder
1/4 teaspoon salt
7 tablespoons (95 grams) unsalted butter, softened
1 tablespoon (15 grams) vegetable oil
1/2 cup (95 grams) granulated sugar
1/2 cup (110 grams) full-fat Greek yogurt
2 large eggs (room temperature)
2 teaspoons vanilla extract


Instructions: 
1. Take the eggs, butter, and Greek yogurt out of the fridge and place them onto the counter to come to room temperature. To speed up the process, place the eggs in a glass of warm water, and cut the butter into small cubes.

2. Line a cupcake tin with 12 cupcake liners, or grease it. Preheat the oven to 375F.

3. Combine the flour, baking powder, and salt in a small bowl, and whisk to combine.

4. In another bowl, cream together the room temperature butter and the granulated sugar until light and fluffy. This should take at least a couple minutes. Add in the eggs one by one, incorporating in between. Then add in the oil, vanilla extract, and Greek yogurt, and mix until just combined.

5. Gradually add the dry ingredients to the wet ingredients, and stir, taking care not to overmix. Distribute the batter into the cupcake tins.

6. Bake at 375F for 10 minutes. After 10 minutes, I like to flip the cupcake tin to ensure even cooking, and bake at 350F for another 10 minutes. Cool before frosting or enjoying.