Classic vanilla cup cake is one of the easiest recipe. At first when I came to US, cupcake is the pilot recipe I baked in oven. I am so scared to use oven, so I couldn’t make it perfect cupcake but it was good my husband loved it & encouraged me. He is my best critic & support.

Simple tips for making perfect cupcake is the ingredients like butter, egg, yogurt / sore cream must be in room temperature. The cake batter must be not too thick or thin. If the batter get too thick don’t worry just add a little milk or water to get right consistency.

So here is the gorgeous vanilla cupcake with yogurt frosting & honey drizzled on top !!

Bon Appetite !!

Ingredients:

All purpose flour – 1 1/2 cups (195 grams)

Granulated white sugar – 1 cup (200 grams)

Baking powder – 1 1/2 tsp

Unsalted butter – 1/2 cup (113 grams) at room temperature

Eggs – 2 large

Pure vanilla extract – 1 1/2 tsp

Sour cream / plain fresh yogurt – 1/2 cup (120 ml) room temperature

Salt – 1/4 tsp

Method:

• Preheat oven to 375 degrees F (190 degrees C). Line cupcake pan with paper liners.

• Sift the flour, salt and baking powder together in a bowl.

• In another bowl, beat the butter and sugar with an electric mixer until light and fluffy.

• Now add the eggs one by one and beat until incorporated.

• Mix the vanilla extract, yogurt and beat for 2 minutes.

• Now add the flour mixer (dry ingredients) to the egg mixer (in 3 addition) and gently fold by using spatula or wire whisk.

• Beat until just combined; do not over mix.

• Now pour ¾ of the batter on prepared cupcake liners.

• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 17 – 20 minutes.

• Now transfer to a wire rack and let completely cool in the pan.

• Serve and enjoy it!!!