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.
140 Comments
Thank you Mk, never before have I been able to make cup cakes this delicious, light and fluffy. Your cake recipes are my favourites and the hacks for boxed cakes worked great. You’re a Star ❤️🇿🇦
Aww so so happy to hear that Eva! Much love from NZ to ZA 🙂
Hi MK,
I love your work and your detailed notes and explanations, thank you ❤️
Quick question, would you think sour cream could work instead of greek yogurt? I haven’t used yogurt before in baking so a bit hesitant about it.
Thanks!
Hi Mariam! So happy to hear you’re enjoying the content 😀 and I haven’t tried sour cream as a substitute for this recipe myself so I’m not too sure if it’ll give the same result sorry! It may work fine though 🙂 To ease your concerns, yoghurt is used in many cake recipes for a great moist texture without the cake itself tasting like yoghurt 😀 I totally had the same hesitation as you when I first came across yoghurt in cakes but trust me it’s awesome when used correctly 😀
Hi MK!
Once again your recipe was a super hit! it was unbelievably moist and tender, greek yogurt was a brilliant addition I think, everything was spot on! Thank you so much , you have become my go to for cake related things now!
Jazak Allah khair 🙂
So so happy to hear you enjoyed the cupcakes Mariam! 😀
Soft & delicious cupcakes! An easy recipe to follow. Thank you!
Thanks Natasha! Glad to hear you enjoyed them 🙂
Hi mam
I have we should powdered sugar or granulated sugar
Hi Divya! For the cupcakes you want to use granulated sugar 🙂
Hey MK
Is there anything else I can substitute the Greek yogurt with
Hi Salz! Regular yoghurt or buttermilk should work well 🙂
Thank you MK! You are so detailed and explain so well how you make the cake.
You are my cake recipe plug! All your cake recipes I followed were AMAZING! & this cupcake OMG! So moist and delicious!
Thank you so much!
So so happy to hear that Nancy! 😀
Hey Mk, hope ur well! I made these last week and taste was great but the texture was very weird… it was a very bubbly sponge and it sank in the middle of each cupcake. Can you explain why this happened?
Hi Hamial! 🙂 Hmmm that is interesting indeed! I’ve never had that happen before so the only thing I can think is the quantity of some of the ingredients may have been slightly incorrect? I would recommend using a scale to weigh out the ingredients if you didn’t already 🙂 hope that helps!
Hi, could these be made with gluten free flour and baking powder ?
Always Love you recipes MK
❤️❣️
Thank you so much Mashuko! 😀
Absolutely amazing cupcakes. Easy recipe and great result!
So happy to hear you enjoyed the cupcakes Gina 😀
What are the measurements when I use cake flour
Looooooved this recipe .very tasty ❤️
So happy to hear that Mikki! 🙂