Preheat oven to 180°C. Line 12 muffin pans with paper cases.
Sift flour, sugar, baking powder, baking soda, and salt into a large mixing bowl.
Make a well in the center.
In another bowl add milk, yogurt, oil, vanilla, and vinegar. Using a balloon whisk lightly whisk until combined.
Pour the wet mixture into well.
Beat for 1 minute to combine all the ingredients.
Spoon 2 tablespoons of mixture into each case. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
Stand in pan for 2 minutes. Transfer to a wire rack to cool.
For frosting
Place whipping cream in a chilled bowl and beat until fluffy and creamy. Add icing sugar and vanilla, fold well.
Beat until stiff peaks. Finally Frost your cupcakes!!!
Notes
Can we make them vegan?Yes, of course, you can make these vanilla cupcakes vegan. Replace the dairy products with plant-based ingredients. Instead of milk use almond milk and like so.
How do we store these cupcakes?Store the unfrosted cupcakes in the refrigerator for a week or freeze them for up to a month. defrost and thaw before using again.
What's the shelf life of these cupcakes after frosting?If the frosting is done, they should be consumed within two days, stored refrigerated.
Can you suggest any alternative for yogurt?You can replace yogurt with some applesauce. There won't be any difference in texture and you will have a nice subtle flavor of apples in it.
Can we use olive oil?I have always baked them using sunflower oil as it doesn't have any odor/smell. Olive oil on the other hand has a slight smell. I have not tried baking with olive oil but I guess it should be ok to use it.