*if making both chocolate and vanilla buttercream half each or double the cupcake batch😉*

Ingredients:

• 1/2 cup sugar (100 g)
• 1/4 cup avocado oil
• 1/4 cup Greek yogurt (full fat)
• 1/2 cup buttermilk (or milk + 1 1/2 tsp vinegar)
• 1 large egg
• 1 1/2 tsp vanilla
• 1 1/4 cups all purpose flour (155 g)
• 1 1/4 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt

Vanilla buttercream:

• 6 tbsp unsalted butter, softened
• 1 1/2 cups powdered sugar
• 1 tsp vanilla
• 1-2 tbsp heavy cream or milk
• Pinch of salt

Chocolate buttercream:

• 6 tbsp unsalted butter, softened
• 1 1/4 cups powdered sugar
• 1/4 cup cocoa powder (Dutch processed if you have it)
• 1 tsp vanilla
• 1-2 tbsp heavy cream or milk
• Pinch of salt

Cupcake instructions:

In a bowl whisk sugar, oil, yogurt, milk, egg, and vanilla until smooth

Gently fold in remaining dry ingredients until combined

Line a muffin tin and fill liners 3/4 full with batter

Bake at 350 for 16 minutes, or until a toothpick comes out clean

Cool completely before frosting

Buttercream instructions:

For each buttercream add all ingredients to a bowl and whisk until smooth

Set aside and frost cupcakes once they’re completely cooled off