• Fast
• Make-Ahead
• Vegetarian

Ingredients

1. 1 cup plus 2 tablespoons all-purpose flour
2. 2 tablespoons cornstarch
3. 1 1/4 teaspoons baking powder
4. 1/8 teaspoon salt
5. 3/4 cup granulated sugar
6. 2 large eggs, at room temperature
7. 1 1/4 teaspoons pure vanilla extract
8. 4 tablespoons unsalted butter, melted
9. 1/4 cup vegetable oil
10. 1/2 cup milk, at room temperature

Directions

1. Preheat the oven to 350°. Line a 12-cup muffin tin with paper or foil liners.
2. In a medium bowl, whisk the flour with the cornstarch, baking powder and salt.
3. In a large bowl, using a handheld electric mixer, beat the sugar with the eggs and vanilla extract at medium-high speed until smooth and thickened slightly, about 3 minutes. Add the butter and oil and beat until incorporated, scraping the bottom and side of the bowl. Add the dry ingredients and milk in 3 alternating batches, beating well between additions. Carefully pour the batter into the lined muffin tins, filling them about two-thirds full.
4. Bake the cupcakes in the center of the oven for 20 to 23 minutes, until springy and a toothpick or cake tester inserted in the center comes out clean. Let the cupcakes cool slightly in the muffin tin, then transfer them to a wire rack to cool completely. Frost and top the cupcakes as desired.

Make Ahead

The unfrosted cupcakes can be wrapped in plastic and stored at room temperature for up to 2 days or frozen for up to 1 month.