• Shopping List
• Meal Planner

Very Vanilla Cupcakes

Ingredients

• For the cupcakes:
• 2 cups pastry flour
• 1/2 cup whole-wheat pastry flour
• 1-1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon sea salt
• 1/2 cup extra virgin olive oil
• 2 extra-large eggs
• 3/4 cup sugar
• 1 cup Greek yogurt
• 1/2 cup almond milk
• 1 tablespoon vanilla or the seeds of a vanilla bean
• For the frosting:
• 4 ounces mascarpone cheese, at room temperature
• 2 tablespoons extra virgin olive oil
• 1/4 cup milk, your choice of dairy or non-dairy
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 3 cups confectioners’ sugar, more as needed

Directions

For the cupcakes:
Preheat your oven to 375°F.
Add all the dry ingredients to a large bowl and whisk thoroughly.
Add all the wet ingredients and whisk thoroughly again until the flour is fully incorporated.
Use a large ice cream scoop to fill a 12-cup muffin tin.
Bake until the tip of a sharp knife inserted in two or three of cupcakes comes out clean, about 30 minutes.
Let them cool completely.
While the cupcakes are cooling, make the frosting:
In a large bowl or stand mixer, whisk together the mascarpone, olive oil, milk, and extracts until smooth.
Beat in the sugar, a cup at a time, until the frosting reaches a spreadable consistency, adding more in 1/4 cup increments if needed.
Chill briefly.
When the cupcakes are completely cool, spread on the frosting.