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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!
    4.94 from 47 votes
    Print Pin Rate Watch Video
    Prep Time: 10 minutes
    Cook Time: 18 minutes
    Total Time: 28 minutes
    Servings: 11 cupcakes

    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
    • 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

    YouTube video

    Notes

    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! 🙂
    Note 2. In this recipe I use an oven with the fan function turned on. The fan forced function cooks cakes/cupcakes faster, so if your oven doesn't have a fan option, then you will need to increase the baking temperature to 175°C (347°F) so that the cake/cupcake bakes at the same rate as mine 🙂

    Nutrition

    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 @cakesbymk.nz on instagram so I can see your amazing creations 🙂

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    108 Comments

    • Shobi

      Hi MK, Just curious to know if i can replace greek yogurt with buttermilk. If so, can you please tel how much of buttermilk is needed for the same set of 11/12 cupcakes

      • Cakes by MK

        Hi Shobi! 🙂 I haven’t tried using buttermilk as a substitute myself, but other readers have and said that it worked great! I would use 1/2 cup (about 120g) of buttermilk in place of the yoghurt :). Enjoy!

    • Amy

      5 stars
      It is hard to find a from scratch vanilla cupcake recipe that won’t leave you disappointed. Love the flavor and texture of these cupcakes! I can’t wait to try your other recipes!

      • Cakes by MK

        Awesome! So happy to hear you loved the cupcakes Amy, and hope you enjoy the other recipes just as much 😀

    • André

      5 stars
      Perfect !! Thank you so much for this recipe & came out very well.
      Used sour cream instead of the Greek yogurt and baked for 25 minutes at 170°C. Yield 10 cupcakes with nice flat tops.
      Next time I will swop with the Yoghurt with mayonnaise, I sort of like the tenderness that mayo brings to cakes – I quite often swop the yogurt or buttermilk with it.

      • Cakes by MK

        Thank you so much for the feedback André! So happy to hear you loved the recipe 🙂 I have never tried baking with mayo before – I’ll have to give it a go 😀

    • Kat

      To make it funfetti (birthday sprinkles) cupcake version, can I just fold jimmies or sprinkles at the very end before transferring the batter into the cupcake liners?

      • Cakes by MK

        Hi Kat! Yes that should work totally fine 🙂 just keep in mind the sprinkles will add a bit of extra sweetness so you may want to reduce the sugar ever so slightly in the batter (or keep it the same if you don’t mind a bit of extra sweetness). Enjoy!

        • Kat

          I just saw that you have a funfetti cake recipe, would that translate well to cupcakes. or would I need to tweak a little bit? Thanks! I love how soft and delicious and moist
          your cakes/cupcakes are!

    • Fiona

      4 stars
      Which is the best frosting to use for these cupcakes, MK?

    • Faye

      5 stars
      This is a fun cupcake to make for someone special.

      • Cakes by MK

        Thanks Faye! Happy to hear you enjoyed the cupcakes 😀

    • Fi

      5 stars
      I’ve made these multiple times before. The first couple times I actually used nonfat plain Greek Yogurt without knowing, and I think they were still good, and last few times I used full fat regular. How would the nonfat plain yogurt affect the cupcakes? Thank you and God Bless 💕

      • Cakes by MK

        Hi Fi! 🙂 Fat adds additional moisture to the cupcakes and prevents them from drying out, so using full fat yoghurt will make for a moister cupcake 🙂 hope that helps!

    • Kishona Hall

      5 stars
      I tried your recipe the cupcakes cake out amazing. Everyone loved them!. Thank you for sharing.

      • Cakes by MK

        Awesome! So happy to hear that Kishona, appreciate the feedback 🙂

    • Manjit

      Hi can I use raw sugar and grind it? Instead of white sugar and use vanilla flavoured yoghurt as these are in my pantry?

      • Cakes by MK

        Hi Majit! I haven’t tried these substitutes myself so I can’t say for sure sorry, bit I think it would work fine, you may just need to reduce the sugar slightly if the yoghurt is sweetened 🙂

    • Cathy

      5 stars
      Hi I made your cupcakes last night and they are delicious. If I add mashed bananas to the cupcakes will it affect the texture? What can I remove or add to the recipe? Thank you

      • Cakes by MK

        Awesome! So so happy to hear you enjoyed them Cathy 🙂 and I haven’t tried that myself so I’m not too sure how it’ll affect the texture sorry! I do have a banana muffin recipe though which is super soft and full of banana flavour 🙂 you can check out the recipe here: https://cakesbymk.com/recipe/banana-crumble-muffins/

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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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