Whole Wheat Vanilla Cupcakes (small batch)

Cupcakes sitting on a wooden cake platter with frosting piped on top.

5 from 4 votes

Whole Wheat Vanilla Cupcakes (small batch)

So soft and tender, light and fluffy. You’ll never know these cupcakes are made with 100% whole wheat flour. They bake up beautifully and have a nice vanilla flavor. This small batch makes 6 cupcakes. Double the recipe if you want 12.

Prep Time10

Cook Time18

Total Time28

Course: Dessert

Cuisine: American

Servings: cupcakes

Calories: 136kcal

Author: Jessica and Merissa

Ingredients

½ cup (60 g) soft white wheat flour whole wheat pastry flour
½ teaspoon (½ teaspoon) baking powder double acting
⅛ teaspoon (⅛ teaspoon) sea salt
2 tablespoons (24 g) oil avocado or olive
⅓ cup (70 g) granulated cane sugar
1 large (1 large) egg
2 tablespoons (30 g) sour cream full fat
1 teaspoon (1 teaspoon) vanilla extract
2 tablespoons (30 g) whole milk

Instructions

Preheat the oven to 350°F with the rack in the center or upper third position.
In a small bowl stir together ½ cup soft white wheat flour, ½ teaspoon baking powder and ⅛ teaspoon sea salt.
In a medium mixing bowl using an electric mixer, mix 2 tablespoons oil and ⅓ cup granulated cane sugar together on low speed until combined.
Add 1 large egg and beat on high speed for 1-2 minutes, or until it is lightened in color and thickened.
Add 2 tablespoons sour cream and 1 teaspoon vanilla extract, mix on low speed just until combined.
Add the dry ingredients to the sugar mixture, start the mixer on low speed and pour in 2 tablespoons whole milk while mixing.
Mix on low speed until combined, scrape down the sides of the bowl. Mix on medium speed for 20-30 seconds or until well combined.
Divide the batter evenly between 6 paper lined standard size cupcake cups.
Bake for 16-19 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
Transfer the cupcakes to a cooling rack, cool completely before frosting.

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