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. 🙂
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!
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.
Preheat the oven to 180C/350F/Gas 4. Line a 12-cup muffin tin with muffin cases, and set aside.
Whisk together the flour, baking powder, baking soda, and salt. Set aside.
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.
Divide the batter evenly between the muffin cases, filling only 2/3 full.
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.
For the Frosting
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.