Perfect Vanilla Cupcakes

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

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

These vanilla 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 at all plain or boring! 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.

To make these cupcakes, simply 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. Mix in the dry ingredients.

Divide the batter evenly between a muffin pan lined with muffin cases, filling only 2/3 full.

Bake for 14 – 16 minutes, or until a toothpick inserted into the centre comes out clean. Allow them to cool for 5 – 10 minutes in the pan, before transferring them to a wire rack to cool completely.

For the frosting, 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.

The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.

NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.

Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.

How long will these vanilla cupcakes last? These cupcakes can be stored, covered tightly, in the fridge for up to 3 days.

Can I freeze these cupcakes? Yup, these cupcakes can be frozen for up to 3 months. Thaw overnight in the fridge.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see!

Craving for more sweet treats? Subscribe to my newsletter to receive recipe updates straight to your inbox. You can also keep up to date on Facebook, Pinterest, and Instagram.

Continue to Content

Perfect Vanilla Cupcakes

Yield: 12 - 14 cupcakes

Prep Time: 25 minutes

Cook Time: 15 minutes

Total Time: 40 minutes

Scrumptiously moist and fluffy cupcakes infused with vanilla, and topped with creamy vanilla buttercream frosting!

Print

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 (120g) 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.

For the Frosting

1. 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.
2. 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.

Leftover cupcakes can be stored, covered tightly, in the fridge for up to 3 days. Frosted or unfrosted cupcakes can be frozen for up to 3 months. Thaw overnight in the fridge.

Cupcakes can be made 1 day in advance, covered, and stored at room temperature. Cover the frosting, and store in the fridge until ready to use.

Nutrition Information:

Yield: 14 cupcakes Serving Size: 1 cupcake
Amount Per Serving: Calories: 480Total Fat: 21gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 80mgSodium: 122mgCarbohydrates: 73gFiber: 0gSugar: 69gProtein: 2g

Nutrition information isn’t always accurate.

Did you make this recipe?

Tag @MarshasBakeBlog on Instagram and hashtag it #marshasbakingaddiction