Variations

Fruit: fill each cupcake liner with 1 1/2 Tbsp. of batter. Place fruit pieces on top and push down slightly. Top with another 1 Tbsp. of batter.

Upside down fruit: add pieces of fruit to cover the bottom of each cupcake liner (ex. 1/2 chopped strawberry per cupcake liner). Sprinkle each with 1/4 tsp. white or brown sugar. Add batter until 2/3 full then bake as normal.

Cake: double recipe in a 9” round baking dish. Bake for 35-38 minutes.

Spice: add 1/4 tsp. nutmeg, 1/8 tsp. cardamom, and 1/8 tsp. ginger.

Mini: fill mini muffin tins 2/3 full. Bake for 10-12 minutes.

Yellow cupcakes

Yield: 8 cupcakes

Prep Time: 8 minutes

Cook Time: 16 minutes

Additional Time: 2 minutes

Total Time: 26 minutes

A simple classic that is delicately sweet.

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Ingredients

Dry ingredients

• 1/2 cup + 2 Tbsp. (78g) all-purpose flour
• Heaping 1/2 tsp. baking powder
• 1/4 tsp. salt

Wet ingredients

• 1 egg, room temperature
• 3 Tbsp. + 1/2 tsp. (40g) white sugar
• 3 Tbsp. + 1/2 tsp. (40g) brown sugar
• 2 1/2 Tbsp. (40ml) avocado oil
• 2 tsp. vanilla
• 1/4 cup (60ml) buttermilk

Instructions

1. Whisk wet ingredients together in a bowl. Stir in dry ingredients until smooth. 
2. Fill cupcake liners 2/3 full. Bake at 350°F for 16-18 minutes, until centers are no longer wet but still have some give. Set aside on a wire rack to cool.