• Cuisine: American
• Course: Dessert

Ingredients:

• 3/4 cup plus 1/2 tablespoon flour (3 3/4 ounces)
• 1/2 cup plus 1 teaspoon cake flour (2 3/4 ounces)
• 2/3 teaspoon baking powder
• 1/4 teaspoon baking soda
• 3/8 teaspoon salt
• 1/4 cup canola oil
• 8 ounces sugar (a generous 1 cup)
• 1 large egg, at room temperature
• 1/2 cup heavy whipping cream
• 2/3 teaspoon vanilla extract
• 1/2 cup low-fat buttermilk

• 5 1/3 tablespoons (1/3 pound) unsalted butter, at room temperature
• Pinch salt
• 2/3 teaspoon vanilla extract
• 8 ounces confectioners' sugar, sifted, plus more as needed
• 1/2 teaspoon low-fat milk, plus more as needed

Directions:

For the cupcakes: Preheat the oven to 350 degrees. Line a standard cupcake pan with 12 paper baking cups.

Sift together the regular and cake flours, baking powder, baking soda and salt, preferably onto a large piece of wax paper or parchment paper.

Combine the oil and sugar in the bowl of a stand mixer or a hand-held electric mixer. Beat for 2 minutes on medium speed, until smooth and well incorporated, then reduce the speed to low and add the egg; beat for 1 minute, until well incorporated.

Add the heavy whipping cream and vanilla extract; beat for 1 minute.

Add the sifted dry ingredients in 1 or 2 additions; beat (on low speed) for 1 1/2 minutes once they are fully incorporated, making sure there are no lumps in the batter. With the motor on low speed, slowly add the buttermilk then beat for 1 minute, until well incorporated. Transfer the batter to a large liquid measuring cup with a spout; the batter will be pourable.

Fill the cupcake liners no more than two-thirds full with the batter. Bake for 18 to 20 minutes, until the tops of the cupcakes are barely golden and a toothpick inserted in the center comes out fairly clean, with only a few loose crumbs.

Let the cupcakes sit in the pan for 5 minutes, then transfer them to a wire rack to cool completely while you make the frosting.

For the frosting: Place the butter in the bowl of a stand mixer or hand-held electric mixer; beat on medium speed for 1 minute, until creamy. Reduce the speed to low and add the salt; beat for 30 seconds. Add the vanilla extract and beat for 30 seconds; stop to scrape down the bowl during this process as needed. Add one-quarter of the sifted confectioners' sugar and beat for 3 to 5 minutes, until incorporated, then add the remaining sugar in one-quarter increments and beat until well combined.

Add the milk, then increase the speed to medium; beat to a smooth and spreadable consistency, adding confectioners' sugar or milk as needed. Use a small offset spatula to frost the cupcakes.

Recipe Source:

From chef Carlos Fernandez at the Best Buns Bread Co.

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