Sylvia's vanilla cupcakes

Sylvia's vanilla cupcakes


1 person made this

About this recipe: These cupcakes have oil in them so they are very light and fluffy. They are a little bit more work than standard cupcakes but they are so worth the effort! Check out my flour buttercream recipe for a great topping to go with these cupcakes.

Andromeda111 County Dublin, Ireland

Makes: 12 cupcakes

  • 190g caster sugar
  • 150ml vegetable oil
  • 2 medium eggs, whisked
  • 1/2 teaspoon vanilla extract
  • 170g plain flour
  • 35g cornflour
  • 1/2 tablespoon baking powder
  • 1/2 teaspoon salt
  • 180g full fat Greek yoghurt

Prep:10min  ›  Cook:15min  ›  Ready in:25min 

  1. Preheat the oven to 160 C / Gas 2-3. Line a tin with cupcake cases.
  2. Using a hand whisk or stand mixer whisk the oil and sugar together until combined, about 2 minutes. Slowly add the eggs and vanilla and whisk for another couple of minutes.
  3. In a separate bowl whisk together the dry ingredients: flour, cornflour, baking powder and salt.
  4. Add the dry ingredients to the wet ingredients and whisk until combined.
  5. Add the Greek yoghurt and whisk until just combined. The mixture will be quite runny. I like to put it in a piping bag and pipe into the cupcake cases.
  6. Bake for about 15 minutes or until the cakes bounce back in the centre when pressed.
  7. Transfer to a cooling rack as soon as possible and leave to cool completely before topping with your favourite buttercream.

Storage tip

Because of the oil these cupcakes will last for up to three days, if they're not eaten before then!

Freezer tip

These cupcakes freeze great. Just pop them in a plastic bag and freeze. When you want them, take them out and let them defrost at room temperature.

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