High Fructose Corn Syrup Free Vanilla Cupcakes with Fluffy Buttercream
Total time1 hr 12 min
Prep time20 min
Cook time22 min
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Learn more →Ingredients
12 servings
For the cupcakes
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup whole milk
- ⅓ cup neutral oil (such as canola oil or vegetable oil)
- ¼ cup plain whole-milk yogurt
- 1 tbsp apple cider vinegar
- 2 tsp vanilla extract
For the buttercream
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups powdered sugar, sifted
- 3 tbsp heavy cream
- 1 tsp vanilla extract
- 1 pinch salt
Instructions
- 1
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- 2
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until evenly combined.
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