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

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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

Enjoy!

Yield: 12 cupcakes

Perfect Vanilla Cupcakes

25 minPrep Time

14 minCook Time

39 minTotal Time

Save Recipe

Ingredients

    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

Instructions

    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.

Notes

*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.

http://marshasbakingaddiction.com/perfect-vanilla-cupcakes/

Perfect Vanilla Cupcakes | Marsha's Baking Addiction

Perfect Vanilla Cupcakes | Marsha's Baking Addiction

Perfect Vanilla Cupcakes | Marsha's Baking Addiction

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35 Comments

35 Comments on Perfect Vanilla Cupcakes

  1. Lisa | Garlic + Zest
    June 21, 2016 at 11:47 am (7 months ago)

    I struggle with decorating cupcakes — they never seem to look as pretty as everyone else’s. Any tips?

    Reply
    • Tamarah Majette
      June 22, 2016 at 3:41 pm (7 months ago)

      sometimes u have to play with the various frosting tips… I’ve had that problem too..

      Reply
  2. Ellen
    June 21, 2016 at 11:52 am (7 months ago)

    I love making cupcakes from scratch! They look perfectly delicious and very vanilla.

    Reply
    • Marsha
      June 21, 2016 at 11:54 am (7 months ago)

      Thanks, Ellen!

      Reply
    • Marsha
      June 21, 2016 at 5:18 pm (7 months ago)

      Thanks, Sara!

      Reply
  3. Dannii @ Hungry Healthy Happy
    June 21, 2016 at 1:56 pm (7 months ago)

    I usually always go for a chocolate cupcake, but I think I need to eat more vanilla cupcakes because these are beautiful!

    Reply
    • Marsha
      June 21, 2016 at 5:18 pm (7 months ago)

      Thanks, Dannii!

      Reply
  4. khadija
    June 21, 2016 at 2:28 pm (7 months ago)

    Marsha Everything you make looks sooo out of this world!! and thank you for sharing how to make cake flour in the recipe 🙂

    Reply
    • Marsha
      June 21, 2016 at 5:17 pm (7 months ago)

      Thanks, Khadija! 🙂

      Reply
  5. Puja Darshan
    June 22, 2016 at 12:45 pm (7 months ago)

    These look amazing! Wish I had a few of them right now!

    Reply
    • Marsha
      June 22, 2016 at 2:47 pm (7 months ago)

      Thanks, Puja!

      Reply
  6. Jo
    June 22, 2016 at 12:50 pm (7 months ago)

    These definitely do look perfect! Making me want to raid my cupboard for a sweet treat.

    Reply
    • Marsha
      June 22, 2016 at 2:47 pm (7 months ago)

      Thanks, Jo!

      Reply
  7. Cheyanne @ No Spoon Necessary
    June 22, 2016 at 3:04 pm (7 months ago)

    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!

    Reply
    • Marsha
      June 22, 2016 at 4:00 pm (7 months ago)

      Thanks, Cheyanne! Yes, the butterfly sprinkles are so cute!

      Reply
  8. Demeter | Beaming Baker
    June 23, 2016 at 11:41 am (7 months ago)

    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. 🙂

    Reply
    • Marsha
      June 23, 2016 at 12:14 pm (7 months ago)

      Thanks, Demeter! You too! 🙂

      Reply
    • Marsha
      June 24, 2016 at 9:20 pm (7 months ago)

      Thanks, Kari!

      Reply
    • Marsha
      June 24, 2016 at 9:20 pm (7 months ago)

      Thanks, Anu!

      Reply
    • Marsha
      June 28, 2016 at 8:34 am (7 months ago)

      Thanks, Olivia!

      Reply
  9. Adina
    June 28, 2016 at 6:42 am (7 months ago)

    They definitely look perfect, I love that crumb. I can imagine them being a good base for any kind of cupcakes or muffins.

    Reply
    • Marsha
      June 28, 2016 at 8:33 am (7 months ago)

      Thanks, Adina! 🙂

      Reply
  10. Jayne
    July 7, 2016 at 5:32 am (7 months ago)

    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 😉

    Reply
    • Marsha
      July 7, 2016 at 9:11 am (7 months ago)

      I’m so glad you enjoyed them, Jayne! 🙂

      Reply
  11. Miranda
    July 26, 2016 at 6:16 pm (6 months ago)

    These look so amazing! I love the butterfly sprinkles!

    Reply
    • Marsha
      July 27, 2016 at 8:22 pm (6 months ago)

      Thanks, Miranda!

      Reply
  12. Pam
    November 13, 2016 at 4:58 pm (2 months ago)

    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.

    Reply
    • Marsha
      November 13, 2016 at 7:09 pm (2 months ago)

      Frosted or unfrosted cupcakes can be frozen for up to 3 months. Thaw overnight in the fridge. I’m glad you enjoyed my recipe! 🙂

      Reply
  13. Ariel
    December 3, 2016 at 10:21 pm (2 months ago)

    When i made the frosting it came out really thin and runny. Is there anything i can do to fix this?

    Reply
    • Marsha
      December 4, 2016 at 2:00 pm (2 months ago)

      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.

      Reply
      • Ariel
        December 4, 2016 at 2:53 pm (2 months ago)

        Thanks. i used a handheld mixer because i don’t have a standing one. Maybe i’ll try something different next time.

        Reply

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