These fluffy vanilla cupcakes are so soft and moist, they literally melt in your mouth! With a classic vanilla flavour, you can frost and fill these cupcakes with almost anything!
What makes these vanilla cupcakes so soft?
There are a few reasons behind the fluffy, soft texture of these cupcakes! Firstly, this recipe uses the creaming method, where you cream together your butter and sugar until light and fluffy. This helps to incorporate air into our batter, giving us a lighter and fluffier cupcake!
Secondly, this recipe uses oil and yoghurt, which help tenderise the crumb of the cupcake. The oil also helps to keep the cupcake moist as oil is liquid at room temperature.
What is the shelf life?
You can store these cupcakes at room temperature in an air tight container for up to a week. If you stay in a really humid climate, then you may want to refrigerate these after a few days, but wrap them in foil or cling wrap to prevent them drying out in the fridge.
IMPORTANT: For accuracy, I would recommend using the gram measurements provided, as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.
Ingredients
- 1 cup (125 g) flour - regular all purpose
- ¼ cup (57 g) unsalted butter - room temp
- ¾ cup (150 g) white sugar
- 2 eggs
- 2 tsp vanilla essence/extract
- 1½ tsp baking powder
- 1 pinch of salt - omit if using salted butter
- 1 tbsp unflavoured vegetable oil - I use canola
- ½ cup (122 g) greek yoghurt - unsweetened
Instructions
- All your ingredients should be at room temperature before beginning 🙂
- Preheat your oven to 165 °C (329°F) with the fan on (see note 2 if you don't have a fan function) and place cupcake liners in a cupcake tray. Set aside.
- Using a hand or stand mixer, cream your butter and sugar together on a medium speed until light and fluffy (2-3 minutes). Make sure your butter is soft, but not melted (see note 1).
- Add in your first egg, and mix for about 15 seconds, and then add in your second egg and mix for another 15 seconds.
- Add in your vegetable oil, vanilla and yoghurt and mix that in until well combined.
- Finish off by sifting in your flour, baking powder and salt, and then mix on a low speed until just combined. Do not overmix.
- Using a tablespoon or ice cream scoop, fill the cupcake liners about 2/3rds of the way up (do not overfill them), and then bake for 15-18 minutes or until a toothpick comes out clean.
- Let them completely cool before frosting 🙂
Video
Notes
Nutrition
Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.
130 Comments
Hi, love your recipes!!!
Can I use cake flour & if so what is the ratio?
Asalaamu aliakum love all your recipes
Can the greek yoghurt be replaced by milk and will the texture of the cupcakes be the same? Jazallah khair
Wassalaam Aziezah! So glad you’re loving the recipes 😀
I haven’t tried with just regular milk myself so I’m not too sure sorry! The yoghurt adds extra moisture and flavor to the cupcake, but it may still be great with just milk as well. Would love to hear how it goes if you decide to try it out 🙂
Hello Maryam
I love your recipes.
Wondering what kind of oven or brand do you recommend for pastry.
Thank you
Hi Elizabeth! So glad to hear you’re loving the recipes 😀
When it comes to ovens, I personally recommend looking for one with good heat distribution and consistent temperature control. If it’s just for home baking then I think a conventional oven without a fan will be fine, however if you do have the option of getting one that also has a convection function then that’s great as well. I am not too sure about which brands sorry!
Hope that helps 🙂
This is by far the best cupcake recipe I have tried. The cupcakes were soft and fluffy and DELICIOUS. This one is for keeps.
Thank you so much, you do amazing work.
Aww yay! So so happy to hear you loved the cupcakes Kapembwa 😀
Thanks so much for the wonderful feedback 🙂
I baked they came out so good
Love them
Though they had tiny holes on top. I used buttermilk in place of Greek yogurt. Could it be the reason what can I use in place of the yogurt?
Your cakes are super, I follow all your steps except for the sugar 😉 but everything comes out perfect.
How can I send you pictures?
Thanks.
Thanks so much Toyin!
I’m so glad to hear you’re enjoying the recipes and that they turn out great even with your sugar adjustment—it’s always great to hear how people make the recipes their own 😀
I’d love to see your creations! You can send me pictures by tagging me on Instagram or Facebook 🙂
Thanks so much again for the wonderful feedback!
Hi Mashuko 🙂
So glad you loved the cupcakes!
Hmmm interesting re the little holes on the top – I haven’t experienced this myself, but it is most likely due to overmixing the batter or overcreaming the butter and sugar rather than the buttermilk substitute 🙂
Hope that helps for next time!
I baked these today. 😋 Wow! I loved seeing the colour change and the frothing froth. Super soft , raised level and taste tester loved them. I baked 18 minuted. 12 cupcakes. I did it. I’m so happy learning to bake. So thankful to you MK
Much love
Aww yay! So glad you loved them Samantha 😀
And I’m so glad the blog is helping on your baking journey 🙂
Hello, can you please tell me 2 large eggs in your recipes = how many grams of beaten eggs/eggs without shell as I believe the large eggs weigh more or less in different countries. Thanks
Hi there! 🙂 The large eggs I use are around 62g with the shell on 🙂
Hope that helps and hope you enjoy the recipe!
I made these today for Father’s Day in the US. I made half a batch and made 5 cupcakes. We ate two with fresh strawberries and ice cream (instead of frosting) and I froze the other 3.
They were delicious!!! Thanks for the recipe!!! (I didn’t have Greek Yogurt. I had a natural/plain full fat yogurt brand that is popular in local Indian grocery stores and I think that it worked well!)
So so happy to hear you loved the recipe Denise 😀 fresh strawberries and ice cream sounds like a delicious combo with these cupcakes!!
Also glad to hear the natural plain yoghurt worked well 🙂
Hey MK 🙂
How much fat does the greek yoghurt you use have?
Hi Anastasia! 🙂 I use a few different brands and they vary from around 4-7g of fat per 100g 🙂
Hope that helps and hope you enjoy the recipe 🙂
asalamu alaikum, im going to definitely make this for sure! thank you so much for the recipe! 🥰
Wassalaam Momotaz! 🙂 Hope you love the recipe 😀