Ingredients:

  • 190g all-purpose flour
  • 150g granulated sugar
  • 1.5 tsp baking powder
  • 0.5 tsp fine sea salt
  • 120ml full-fat buttermilk, room temperature
  • 80ml neutral oil (grapeseed or vegetable)
  • 1 large egg, room temperature
  • 1 tbsp pure vanilla extract
  • 115g low-fat cream cheese or strained Greek yogurt
  • 120g powdered sugar, sifted
  • 1 tsp vanilla bean paste

Instructions:

  1. Preheat your oven to 175°C (350°F) 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 sea salt to aerate the dry ingredients.
  3. In a separate measuring jug, emulsify the room temperature buttermilk, neutral oil, egg, and pure vanilla extract.
  4. Utilize the reverse creaming method by slowly adding the wet ingredients into the dry ingredients, mixing just until the flour is hydrated and no large lumps remain.
  5. Divide the batter evenly among the 12 cupcake liners, filling each about 2/3 full to allow for the rise.
  6. Bake for 18 minutes or until a toothpick inserted into the center comes out clean. Transfer to a wire rack to cool completely.
  7. Prepare the frosting by beating the low-fat cream cheese, sifted powdered sugar, and vanilla bean paste until smooth and velvety.
  8. Once cupcakes are stone cold, pipe the light silk frosting onto each cupcake.