Ingredients:

  • 1.5 cups (190g) all-purpose flour
  • 0.75 cup (150g) granulated sugar
  • 1.5 tsp baking powder
  • 0.25 tsp salt
  • 4 tbsp (56g) unsalted butter, room temperature
  • 2 tbsp (30ml) neutral oil (grapeseed or vegetable)
  • 2 large eggs, room temperature
  • 1 tbsp pure vanilla bean paste or extract
  • 0.5 cup (120ml) whole milk
  • 2 tbsp (30g) Greek yogurt or sour cream
  • 1.5 cups (180g) powdered sugar
  • 0.5 cup (113g) unsalted butter
  • 2 tbsp whipped cream cheese
  • 1 tsp vanilla extract
  • 1 tbsp milk

Instructions:

  1. Preheat your oven to 350°F (175°C) and line a 12-cup standard muffin tin with paper liners.
  2. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until perfectly combined.
  3. Add the softened butter and oil to the dry ingredient mixture. Mix on low speed using a stand mixer or electric hand mixer until the texture resembles coarse sand and no large butter chunks remain.
  4. In a separate jug, whisk the eggs, vanilla, milk, and Greek yogurt. Gradually add to the dry ingredients and mix until just combined and smooth.
  5. Divide the batter evenly into the cupcake liners and bake for 20 minutes or until a toothpick comes out clean. Transfer to a wire rack to cool completely.
  6. For the frosting, beat the butter and cream cheese until smooth. Gradually add powdered sugar, vanilla, and milk, beating until light and fluffy before piping onto cooled cupcakes.