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.
144 Comments
I‘be never made such a soft, fluffy cupcakes in my life. Wow! Actually blew my mind. This will 100% be my go to for the rest of my life, thank you.
Hi Lilitha! Thank you so much for your feedback, I’m so happy to hear you enjoyed the cupcakes 😀
It tried it two days ago,its really taste good and fluffy thank you for this recipe 👍👍,good luck and more baking
Thank you so much for the feedback Ruth! So happy to hear you enjoyed them 🙂
This recipe is by far the most melt in your mouth vanilla cupcake recipe, ever since I made them had to do away with other recipes .
Thanks so much Julie! So happy to hear you love the recipe 😀
Thank you for sharing your recipes! I’d love to try the cupcakes and I wonder… could I substitute the yoghurt for sour cream?
Hi Nat! I haven’t tried with sour cream myself, but it usually works as a good substitute so I imagine it should be okay 🙂
I used this recipe for my Eid cupcakes and it was so tender and soft. It finished immediately.
Thank you for this full proof recipe.
Awesome! Glad you enjoyed them 🙂
These are amazing! The additions of butter for flavour, oil for moisture and yoghurt for texture make for THE most perfect cupcake!!
So so glad to hear you enjoyed them Sheridan 😀
I absolutely thank you for sharing this recipe I tried for my children they loved the cupcakes and they more.
Thanks so much for your feedback! So so happy to hear that your children loved them 😀
No the biggest fan of anything vanilla but these cupcakes can easily take over my go to chocolate ones. They’re so fluffy and buttery again another fail proof recipe by MK.
So happy to hear you enjoyed the cupcakes Nazia! 🙂
Oh i remember this one . Loved the texture.tge falvors were to die for
Truly the best cupcake recipe out there. After I’ve used it once, I’ve never gone back. It’s soft, fluffy, and everything you need. Also flop-proof!
These cupcakes are amazing as are your other recipes. I look forward to each video you post . . you make it so easy to follow your recipes
So happy to hear that Joanne! 😀
So happy to hear you enjoyed the recipe! 😀