Ingredients
- 1 cup all-purpose flour (sifted)
- 1 tsp baking powder
- 1/4 tsp salt
- 3 large eggs (room temperature)
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 1/4 cup whole milk (warm)
- 1/4 cup vegetable oil
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tray with cupcake liners.
- Sift together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the eggs and sugar using a hand mixer or stand mixer on high speed for about 5–6 minutes until thick, pale, and fluffy.
- Add vanilla extract and mix briefly.
- Gently fold in the dry ingredients using a spatula in two batches. Do not overmix.
- Combine warm milk and oil in a separate bowl. Slowly add the milk-oil mixture into the batter while folding gently to keep the air in the mixture.
- Spoon the batter into the cupcake liners, filling each about 2/3 full.
- Bake for 15–18 minutes or until a toothpick inserted in the center comes out clean.
- Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Would you like a whipped cream topping or frosting idea with it?