Chocolate Chip Vanilla Cupcakes | Vanilla Cupcakes Recipe | Easy One Bowl Recipe | Easy Muffins

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a subtle flavor and is lower in saturated fat.

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

chocolate chips

🥗Healthier: dark chocolate chips

💰Cheaper: chocolate chunks

Dark chocolate chips have less sugar and more antioxidants.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: applesauce

Flaxseed meal is a vegan alternative that binds well.

Choose large eggs for a softer texture, using 2 large eggs at room temperature.

Weigh all the ingredients for perfect texture.

Measure 1/2 cup (112g) vegetable oil and add it to the mixing bowl.

Measure 1/2 cup (125g) full fat milk and ensure it's at room temperature, not cold.

Add 1 1/2 teaspoon vanilla essence to the bowl.

Add 3/4 cup (150g) fine granulated sugar and mix well until all the sugar dissolves.

Sift 1 1/2 cup (187g) all-purpose flour, 2 teaspoon (10g) baking powder, and 1/2 teaspoon salt in two parts into the wet ingredients.

Do not overmix; mix only until just incorporated.

Fold in 1/2 cup (80g) semi-sweet chocolate chips gently into the batter.

Prepare standard cupcake liners with a 2-inch base and 1.2 inches height.

Fill the cupcake liners only till 3/4 full for a nice dome on top.

Sprinkle a few chocolate chips on top of each cupcake before baking.

Bake at 180°C (356°F) for 23-25 minutes or until a toothpick inserted comes out clean.

Allow to cool down in the pan for 5-10 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens