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.
How to make Perfect Vanilla Cupcakes
Ingredients you’ll need:
- Cake flour
- Baking powder
- Baking soda
- Salt
- Large eggs
- Caster/granulated sugar
- Vanilla extract
- Unsalted butter
- Greek-style yogurt
For the frosting:
- Icing/powdered sugar
- Unsalted butter
- Milk
- Vanilla extract
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.
These Perfect Vanilla Cupcakes are:
- quick and easy to make
- deliciously moist and fluffy
- perfectly infused with vanilla flavour
- topped with a creamy buttercream frosting
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!
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Perfect Vanilla Cupcakes
Scrumptiously moist and fluffy cupcakes infused with vanilla, and topped with creamy vanilla buttercream frosting!
Ingredients
For the Cupcakes
- 1 and 1/2 cups (190g) 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
- 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.
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 cupcakeAmount Per Serving: Calories: 480Total Fat: 21gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 80mgSodium: 122mgCarbohydrates: 73gFiber: 0gSugar: 69gProtein: 2g
Nutrition information isn’t always accurate.
Roxanne
Thursday 14th of October 2021
These are, hands down, the best cupcakes I've ever made! Thank you for sharing the recipe <3
Lerato
Monday 5th of October 2020
Hey Marsha. I love your recipes. I'm planning on using this recipe this weekend, can I stuff the cupcakes?
Marsha
Monday 5th of October 2020
Hi Lerato! Yes you can. I use a cupcake corer or a knife to scoop out the centres, and then fill with my desired fillings. Top with frosting afterwards - as seen in this recipe: https://marshasbakingaddiction.com/jam-doughnut-cupcakes/
Enjoy!
Jamie Lloyd
Saturday 17th of August 2019
This recipe made nice cakes but there was more than twice the amount of icing necessary. A single cake was too much for anyone in the family. I recommend halving the amount of icing.
Marsha
Sunday 18th of August 2019
Depending on how much icing you put on the cupcakes, you may have some left over. If frosted just like the pictures, you shouldn't have that much left, if any at all. If you like a lot less on your cupcakes, you definitely can halve the recipe to make less. :)
Jasmine v
Monday 3rd of July 2017
Hello on these vanilla cupcakes do you use plain Greek yogurt or vanilla flavored ?
Marsha
Monday 3rd of July 2017
Hi Jasmine! I use plain Greek yogurt :)
Ariel
Saturday 3rd of December 2016
When i made the frosting it came out really thin and runny. Is there anything i can do to fix this?
Marsha
Sunday 4th of December 2016
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.