Ingredients:

  • 1.5 cups all-purpose flour (190g)
  • 0.75 cup granulated sugar (150g)
  • 1.5 tsp baking powder (7g)
  • 0.25 tsp salt (1.5g)
  • 0.5 cup neutral vegetable oil (120ml)
  • 1 large egg (50g)
  • 0.5 cup whole milk (120ml)
  • 2 tsp pure vanilla extract (10ml)
  • 0.5 cup unsalted butter, softened (115g)
  • 2 cups powdered sugar (240g)
  • 2 tbsp heavy cream or milk (30ml)
  • 1 tsp pure vanilla extract (5ml)
  • 1 pinch salt (0.5g)

Instructions:

  1. Preheat your oven to 350°F (176°C) and line your pan with paper liners.
  2. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt until no lumps remain.
  3. Create a well in the center of the dry ingredients and pour in the oil, egg, milk, and vanilla.
  4. Whisk gently from the center outward until the batter is smooth and pale, stopping immediately once flour streaks disappear to ensure a tender crumb.
  5. Divide the batter evenly among the 12 liners, filling each about 2/3 full.
  6. Bake for 18 minutes until the edges are pale golden and the center springs back when lightly touched. Let cupcakes cool completely on a wire rack.
  7. Beat the softened butter until creamy, then gradually add powdered sugar, cream, and vanilla.
  8. Whip on high for 2-3 minutes until the frosting is airy and white, then pipe onto cooled cupcakes in a high swirl.