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
Hello, just found your blog and you tube channel, can’t wait to try your recipes. How long should I leave the butter out to warm up please
Hi Gemma! Welcome to the blog 😀 and it really depends on the weather, but I would say to leave it out overnight (if it’s not very hot/humid where you are). Hope you enjoy the recipes! 🙂
i want to make quadruple (x4) the recipe. will it affect the outcome? or should i do it in do it in 2 batches?
Hello Afrah! Hmmm I’ve never tried such a big batch with this recipe. It may be okay, but to be safe I would recommend doing it in 2 batches 🙂
I ended up doing it all together because I was lazy haha 😅 but it turned out good! just like your outcome 🙂
These r amazing 👏
Thanks alot for sharing !
I’m inspired by ur youtube videos and ur tips and tricks!
Wondering if u have a French and Italian macaron recipe .??
Thanks in advance ☺️
Thank you so much Olga! So happy to hear you enjoyed the recipe 😀 I don’t have my macaron recipes on my blog yet but hope to share them soon 😀
I’ve tried these and they are by far the best!. Awesome recipe !!
Yay! So so happy to hear that Shanice 😀
I love baking and I have been struggling with cakes. From not coming out soft, or not completely baked or dense.
Your vanilla cake was the first ever cake I made for my kids and my husband’s birthday 🎂 that turned out moiste as the one in your video.
I followed your other videos on tips no baking cakes and it was wonderful 😊 😀
You are amazing 👏🏾 ❤️ 💖
I am a super fan😍🥰
Thank you to people like you on YouTube!
Aww so so happy to hear you’ve found success in your baking with my recipes and videos! That really means a lot and makes all the hard work worth it! 😀 Thank you so much for giving my recipes a go and sharing your feedback 🙂
Hello Mk
Can I use plain yogurt as a substitute for Greek yogurt?
Commenting from Nigeria 🇳🇬
Heya! Yes that should work fine 🙂 love from NZ to Nigeria!
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.
So happy to hear you found the tips and tricks helpful and enjoyed the recipe Afroze 😀
Hi, your recipes are really good and simple.Thank you for sharing.
Thanks so much Sylvia! So glad to hear you’re enjoying the recipes 🙂
Can you add odeo cookies to this?
Hi Donma! I haven’t tried that myself so can’t say for sure sorry but I think it should work fine! 🙂
Hi MK, can sour cream be use in replacement of yogurt?
Hi Faith! Yes you can use sour cream as a substitute 🙂