Perfect Vanilla Cupcakes – Scrumptiously moist and fluffy cupcakes infused with vanilla, and topped with creamy vanilla buttercream frosting!


Perfect Vanilla Cupcakes | Marsha's Baking Addiction

Today, I bring you my most favourite Vanilla Cupcake recipe! I love sharing my favourite recipes with you, because I love knowing that you’re all enjoying them, too. 🙂

Perfect Vanilla Cupcakes | Marsha's Baking Addiction

This cupcake recipe is super quick and easy to make. I use melted butter instead of creaming softened butter which would take up more time, and more equipment used. I also use Greek style yogurt to add lots of moisture, and cake flour to make these cupcakes incredibly light and fluffy!

Perfect Vanilla Cupcakes | Marsha's Baking Addiction

Perfect Vanilla Cupcakes | Marsha's Baking Addiction

These cupcakes rise perfectly, and have beautiful flat tops when cooled completely – a perfect blank canvas for frosting. I love eating these cupcakes without frosting, they’re not plain at all! They’re absolutely delicious, and full of flavour. But frost these cupcakes with scrumptiously creamy vanilla buttercream, and you’ll take them to the next level. Moist, fluffy, creamy vanilla heaven.

Perfect Vanilla Cupcakes | Marsha's Baking Addiction


Yield: 12 cupcakes

Perfect Vanilla Cupcakes

25 minPrep Time

14 minCook Time

39 minTotal Time

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    For the Cupcakes
  • 1 and 1/2 cups (150g) cake flour*
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs, room temperature
  • 3/4 cup (150g) caster/granulated sugar
  • 2 teaspoons vanilla extract
  • 1/2 cup (115g) unsalted butter, melted
  • 1/2 cup (120ml) Greek style yogurt
  • For the Frosting
  • 4 cups (500g) icing/powdered sugar
  • 1 cup (226g) unsalted butter, softened
  • 2 - 3 tablespoons milk
  • 1 teaspoon vanilla extract


    For the Cupcakes
  1. Preheat the oven to 180C/350F/Gas 4. Line a 12-cup muffin tin with muffin cases, and set aside.
  2. Whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. Whisk together the eggs. Add the sugar, and whisk until combined. Add the vanilla extract, butter, and yogurt, and whisk until combined. Fold in the dry ingredients.
  4. Divide the batter evenly between the muffin cases, filling only 2/3 full.
  5. Bake for 14 - 16 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool for 5 minutes in the pan, before transferring them to a wire rack to cool completely before frosting.
  6. For the Frosting
  7. Using a handheld or stand mixer, beat together the butter and icing sugar until light and fluffy, then beat in the milk and vanilla extract until smooth, and spreadable. Transfer the frosting to a piping bag, and frost the cooled cupcakes.


*Make your own cake flour! Measure out 1 and 1/2 cups (190g) of plain/all-purpose flour, remove 3 tablespoons, and replace with 3 tablespoons of cornflour/cornstarch. Sift well.


Perfect Vanilla Cupcakes | Marsha's Baking Addiction

Perfect Vanilla Cupcakes | Marsha's Baking Addiction

Perfect Vanilla Cupcakes | Marsha's Baking Addiction


35 comments on “Perfect Vanilla Cupcakes”

  1. Classic vanilla cupcakes are my favorite… partly because I’m allergic to cocoa, but mostly because they are just so dang delicious! LOVE these, Marsha! Those little butterfly sprinkles (<– are they called sprinkles?) are so cute! Cheers, girlfriend!

  2. I love that you achieved the beautiful, flat tops with these, Marsha. It can definitely be annoying when you have that domed top on the cupcake and you’re trying to win at frosting. Lol. These look absolutely gorgeous! Also, the sprinkles are just perfect. 🙂 Hope you have an awesome weekend, friend! Pinning, of course. 🙂

  3. I made these the other day for my friends baby shower and they were amazing! I loved that they used melted butter as it was so much quicker than other recipes with the same result. I did blue icing on mine so maybe not quite as elegant 😉

  4. Can these be frozen? I made a batch of mini cupcakes using this recipe and it was amazing the same day but a little dry the next day. Freezing adds moisture so I was considering trying that because I have a very large quantity to make this week and will need to bake in advance.

    • Hi Ariel! Did you use a handheld or stand mixer to make the frosting? Usually when made by hand, it won’t be as thick as it should be. The frosting should be very thick but spreadable for piping.

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