Vanilla Kefir Cupcakes with Optional Buttercream
Moist, tender vanilla cupcakes made with kefir.
These soft kefir cupcakes use a simple one-bowl batter, with kefir adding moisture and a gentle tang. Measure the flour carefully and stop mixing once the dry ingredients disappear. Fill each paper case about two-thirds full for room to rise. The source does not give dependable oven or cooling guidance, so use the skewer test and let the cakes cool completely before frosting. Heat oven to 180°C (350°F). Line a 12-cup muffin tin with paper cases. Whisk kefir, sugar, eggs, oil and vanilla until smooth. Whisk flour, baking powder and salt. Fold into wet mixture just until no dry streaks remain. Divide batter among cases, filling each about two-thirds full. Bake 18 to 22 minutes until risen and a skewer inserted in the centre comes out clean.
Recipe card
Vanilla Kefir Cupcakes with Optional Buttercream
Equipment: Measuring cups and spoons, mixing bowls, a sharp knife, and the pan or baking dish specified in the method
Ingredients
Instructions
Prepare tin
Heat oven to 180°C (350°F). Line a 12-cup muffin tin with paper cases.
Whisk wet ingredients
Whisk kefir, sugar, eggs, oil and vanilla until smooth.
Add dry ingredients
Whisk flour, baking powder and salt. Fold into wet mixture just until no dry streaks remain.
Fill cases
Divide batter among cases, filling each about two-thirds full.
Bake
Bake 18 to 22 minutes until risen and a skewer inserted in the centre comes out clean.
Cool and finish
Cool in tin 5 minutes, then transfer to a rack. Frost only when completely cool.
How to tell when it is ready
Cool in tin 5 minutes, then transfer to a rack. Frost only when completely cool.
Tips
- Heat oven to 180°C (350°F).
- Whisk kefir, sugar, eggs, oil and vanilla until smooth.
- Whisk flour, baking powder and salt.
- Divide batter among cases, filling each about two-thirds full.
Troubleshooting
- If cupcakes sink, avoid opening the oven early and measure leavening accurately.
- If batter is thick, stir in kefir a tablespoon at a time.
Substitutions
- Use plain buttermilk instead of kefir.
- Use a plant-based kefir and dairy-free frosting.
Variations
- Add lemon zest.
- Fold in blueberries.
Serving suggestions
- Dust with icing sugar.
- Add berries on top.
- Serve with tea.
- Frost with vanilla buttercream.
Make ahead
Prepare components ahead and store safely. Store unfrosted cupcakes airtight at room temperature for 2 days. Refrigerate frosted cupcakes up to 4 days.
Storage
Store unfrosted cupcakes airtight at room temperature for 2 days. Refrigerate frosted cupcakes up to 4 days.
Food safety
Cool cupcakes fully before storing; keep dairy frosting refrigerated.
Frequently asked questions
Can I make these cupcakes ahead?
Bake a day ahead and store unfrosted in an airtight container. Frost on the day you plan to serve them.
How should I store kefir cupcakes?
Store unfrosted cupcakes airtight at room temperature for 2 days. Refrigerate frosted cupcakes up to 4 days.
Dust with icing sugar. Store unfrosted cupcakes airtight at room temperature for 2 days. Refrigerate frosted cupcakes up to 4 days.
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