Ingredients:

  • 1.5 cups (190g) all-purpose flour
  • 0.75 cup (150g) granulated cane sugar
  • 1.5 tsp (7g) baking powder
  • 0.25 tsp (1.5g) fine sea salt
  • 0.5 cup (120ml) neutral oil
  • 0.5 cup (120g) plain Greek yogurt
  • 2 large eggs
  • 1 tbsp (15ml) pure vanilla extract
  • 2 tbsp (30ml) whole milk

Instructions:

  1. Preheat the oven to 350°F (175°C). In a large bowl, whisk together the flour, granulated cane sugar, baking powder, and fine sea salt until no clumps remain.
  2. Add the neutral oil, plain Greek yogurt, eggs, vanilla extract, and whole milk to the dry ingredients.
  3. Using a hand mixer on medium-low speed, beat the mixture for approximately 60 seconds until the batter is smooth and velvety.
  4. Divide the batter evenly among 12 cupcake liners, filling each about 2/3 full.
  5. Bake for 18–22 minutes. The cupcakes are done when the center springs back immediately upon being gently pressed and the edges are pale golden.