Birthday Cupcakes with Bob's Red Mill

Servings: 12

Prep Time: 10

I love this recipe because it uses ingredients readily available in your pantry and comes together quicker than you can go to the store to purchase a box of cake mix!

5 from 1 vote

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Ingredients

For the cupcakes:

1 ½ cups 188 g Bob’s Red Mill Unbleached White All-Purpose Flour, sifted
1 cup 200 g granulated sugar
1 ½ teaspoons 7 g baking powder
½ teaspoon 3 g salt
8 tablespoons 112 g unsalted butter, room temperature
½ cup 115 g Greek yogurt
2 large eggs, room temperature
1 ½ teaspoons 25 ml vanilla extract

For the Simple Buttercream Frosting:

3 cups powdered sugar
1 cup butter, softened
1 teaspoon vanilla extract
1 to 2 tablespoons heavy cream

Instructions

For the Cake:

Adjust oven rack to middle position. Preheat oven to 350° F (180°C). Line standard cupcake pan with paper liners.
In the bowl of your standing mixer, add flour, sugar, baking powder, and salt. Add butter, Greek yogurt, eggs, and vanilla; beat at medium speed until smooth, about 30 seconds. Scrape down sides of bowl with rubber a spatula and mix by hand until smooth and no flour pockets remain.
Divide thick batter evenly among cups (about ⅔ full) of prepared tin. Bake until cupcake tops are pale gold and toothpick inserted into center comes out clean, about 22 minutes.
Remove from the oven and allow the cupcakes to cool down for five minutes before removing them from the pan and transferring to a wire rack. Cool cupcakes to room temperature before frosting.

For the Simple Buttercream Frosting:

In a large bowl, whisk sugar and butter, on low speed until well blended. Increase speed to medium and beat for another 3 minutes.
Add vanilla and cream and continue to beat on medium speed for 1 minute more.

Notes

Kitchen Note
The batter will be thick, so I found that the easiest way to scoop into liners is by using an ice cream scoop.
Make these gluten-free by using Bob’s Red Mill Gluten Free 1-to-1 Baking Flour. They come out wonderfully!

Nutrition