White Fluffy Cupcakes (from scratch)

This post should make it abundantly clear how much cupcake wars I’ve been watching. I can’t help myself.

Last night, I decided to have my own miniature cupcake wars. Except no competitors. And it was my first time making cupcakes from scratch. But let me tell you… they were amazing. I mean look at those…


I found an incredible recipe and followed exactly as is. Although I planned on making vanilla frosting, I did not have the correct ingredients, so I ended up making a chocolate buttercream… still amazing.

Nick came home and ate 2 right away. A+ from the hubby 🙂

Go ahead and give these a shot!

White Fluffy Cupcakes (from scratch)
Yields: 24 cupcakes


  • 1 1/4 cups vegetable oil
  • 1 3/4 cups white granulated sugar
  • 4 eggs
  • 1 Tablespoon pure vanilla extract
  • 1 1/2 tsp. pure almond extract (optional)
  • 2 1/4 cups all purpose flour
  • 1/2 cup cornstarch
  • 1 Tablespoon baking powder
  • 1 tsp. salt
  • 1 1/2 cups full fat yogurt or Greek yogurt


Preheat oven to 350 degrees F.

Line muffin tins with cupcake liners or lightly grease them.

In a large bowl add the oil and the sugar and beat for 2 minutes. Add the eggs and both extracts and beat again for another 2 or 3 minutes, until the mixture is smooth.

In another medium bowl, whisk together the flour, cornstarch, baking powder and salt. Add the dry ingredients to the egg mixture and beat on medium low speed just until it’s incorporated, don’t over beat. Add the yogurt and beat together.

With a spoon or a scoop, fill the cupcake liners slightly over half full. Bake in the preheated oven for 18-22 minutes, until a toothpick inserted into the center comes out clean. (Start checking after 17 minutes.)

Cool on a wire rack. When they have cooled enough to handle, remove from muffin tins and let cool on racks. Let cool completely before frosting cupcakes.

adapted from: http://alchemybaking.blogspot.com/2013/04/the-best-moist-and-fluffy-white-cupcake.html

Chocolate Buttercream Frosting (from scratch)


  • 12 oz (1 bag) milk chocolate chips
  • 1 lb (2 cubes) butter

Mix together milk chocolate chips and butter over the stove (make sure it does not burn). Let frosting thicken in the refrigerator.


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