Best Easy Vanilla Cupcakes {Soft & Moist}

Learn how to make the best easy vanilla cupcakes recipe from scratch with simple ingredients. Classic, rich, soft, moist, light, fluffy and pairs perfectly with creamy vanilla buttercream frosting.

This recipe never fails and is absolutely dummy proof. Everyone is always asking for the recipe. They are a hit at picnics, birthday parties and weddings, just like my White Wedding Cupcakes with the classic American Buttercream Frosting.

Jump to:

• Key ingredients
• How to make best easy homemade vanilla cupcakes recipe from scratch?
• Variations
• Tips and techniques
• Recipe FAQs
• Storage
• More cupcake recipes
• Recipe

Key ingredients

1. Flour- I like to use your classic all-purpose here.
2. Baking powder- This acts as a rising agent for the cupcakes.
3. Sugar- You will just need granulated for this recipe.
4. Butter- Be sure you are using unsalted.
5. Yogurt- I like to use Greek yogurt.
6. Egg- One large at room temperature is best.
7. Milk- The creamier the milk, the richer the dessert.
8. Vanilla- Quality does make a difference here.

How to make best easy homemade vanilla cupcakes recipe from scratch?

1. Whisk together dry ingredients- This includes flour and baking powder.
2. Separately, mix together- Butter, sugar, egg, yogurt, milk, vanilla extract.
3. Dump dry mixture- Into the wet mixture and mix until just combined.
4. Pour batter in cupcake liners- Then bake until an inserted toothpick comes out clean.
5. Let them cool- To room temperature and frost to serve.

Variations

• You can tint the cupcake batter- This makes them fun for kids birthday parties. You can even make a rainbow batter. Just be sure to use gel colors instead of liquid food coloring to prevent the cake batter from becoming too runny.
• What frosting to pair with these cupcakes? The classic choice for my family is vanilla buttercream frosting. However, here are some other flavor choices: Maraschino Cherry Frosting, Marshmallow Frosting, Orange Frosting, Chocolate Buttercream Frosting (Ermine), Strawberry Frosting (With Fresh Strawberries), Cream Cheese Frosting (Stable), White Chocolate Buttercream Frosting or even Mango Frosting.
• Use vanilla beans- Instead of vanilla extract, you can use vanilla beans, which have a stronger flavor and aroma but that will add little black specks in your cupcakes. You can also use a combination of both for a better flavor profile.
• Use mini chocolate chips- In the batter or even sprinkled on top.
• Add a filling- To turn them into stuffed cupcakes by checking out How to Make Filled Cupcakes.
• Decorate them with different swirls- And learn more about How to Decorate Cupcakes.
• Top with fresh fruit- Such as raspberries, blueberries, or sliced kiwis or strawberries. This is especially yummy with Homemade Whipped Topping or Chantilly Cream as a frosting.
• Add some crushed nuts- On top or in the batter for extra crunch and flavor.
• Drizzle on- Some Caramel Sauce or Chocolate Ganache over frosting or directly over the cupcake.
• Try other extracts- Such as almond, peppermint, or orange for different flavors.
• Add spices- Such as cinnamon or pumpkin spice for new, warm flavors that are especially welcome during Fall. These Easy Pumpkin Cupcakes (Spiced Cream Cheese Frosting) and Gingerbread Cupcakes (With Cake Mix) are great examples.

Tips and techniques

• All ingredients must be at room temperature- Because this allows them to blend together smoothly and evenly.
• Use unsalted butter- Because this prevents these cupcakes from becoming too salty.
• Don't replace all-purpose flour with any other flour- Because it does not yield the same good results.
• Use whole milk and full fat Greek yogurt- For maximum richness and moisture.
• If you don't have Greek yogurt- A good substitute is full fat sour cream. If you are a fan of using sour cream in your baking, then I recommend you try my Yellow Cupcakes With Chocolate Frosting.
• Don't over-mix this batter- Because that will yield tough and gummy cupcakes.
• Butter should be melted but not super hot- Because that would end up cooking the eggs when you mix it in the batter.
• Allow the cupcakes to fully cool down before frosting them- Because that prevents the frosting from melting all over the cupcakes and making a mess.
• Recipe can easily be doubled- To serve a larger crowd.
• Don't replace butter with oil- Because butter adds a nice rich flavor.
• You can use this recipe to make 24 minis- Just use a mini muffin pan and mini cupcake liners.
• Measure ingredients properly- Because baking is science and those measurements and ingredients combine together to create the best texture.

Recipe FAQs

Storage

• Refrigerate- Place in an airtight container for up to 3 days.
• Freeze- Store unfrosted cupcakes in a sealed container for up to 1 month. Thaw in the fridge, frost, and serve.
• Room temperature- Unfrosted cupcakes can be left covered on the countertop for up to 1 day. Frosted cupcakes should typically be kept in the fridge.
• Make ahead- These can easily be made up to 3 days before if kept in the fridge or up to 1 month if frozen (See above for details).

More cupcake recipes

• Oreo Cupcakes (With Cake Mix)
• Fresh Strawberry Cupcakes (From Scratch)
• Carrot Cupcakes (Carrot Cake Cupcakes)
• Birthday Cupcakes (Pinata Cupcakes)
• Blueberry Cupcakes

Recipe