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    Soft Vanilla Cupcakes

    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!

    Soft vanilla cupcakes with an American buttercream

    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.

    Soft vanilla cupcakes with an American buttercream

    Soft Vanilla Cupcakes

    Soft and fluffy cupcakes that are so easy to put together!
    4.96 from 22 votes
    Print Pin Rate Watch Video
    Prep Time: 10 minutes
    Cook Time: 18 minutes
    Total Time: 28 minutes
    Servings: 12 cupcakes


    • 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
    • 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


    • All your ingredients should be at room temperature before beginning 🙂
    • Preheat your oven to 165 °C with the fan on 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 🙂



    Note 1. You want to make sure your butter is soft enough that you can make an indent in it with your finger, but not too soft that it's losing its shape. The purpose of creaming your butter and sugar is to whip air into our butter, so we need to make sure its not too hard or too soft otherwise it won't be able to hold the air we are trying to whip into it! 🙂


    Calories: 158kcal | Carbohydrates: 23g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 38mg | Sodium: 68mg | Potassium: 33mg | Fiber: 0.3g | Sugar: 15g | Vitamin A: 164IU | Calcium: 37mg | Iron: 1mg

    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.

    Keyword: cupcakes, vanilla cupcakes
    Tried this recipe?I love hearing from you! Tag me on instagram so I can see your amazing creations 🙂

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    • Nyny

      Hello Mk
      Can I use plain yogurt as a substitute for Greek yogurt?
      Commenting from Nigeria 🇳🇬

    • Afroze

      An amazing recipe which I ve tried and got yummy results.The tips and tricks really helps me in my baking and I’m surely gonna try more of yours recipe soon and upload it’s pictures also.thanks alot.

    • Sylvia Simoonga

      Hi, your recipes are really good and simple.Thank you for sharing.

    • Donma

      Can you add odeo cookies to this?

      • Cakes by MK

        Hi Donma! I haven’t tried that myself so can’t say for sure sorry but I think it should work fine! 🙂

    • Faith

      5 stars
      Hi MK, can sour cream be use in replacement of yogurt?

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    About me

    Welcome to my blog! My name is Maryam and I LOVE baking! :) I hope to provide you with the tools (i.e. simple, from-scratch, quality tested recipes), so that you can confidently bake up delicious treats to share with your family and friends!

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