Best East Vanilla Cupcakes (Soft and 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.
Servings: 12 Cupcakes
Calories: 361kcal
Ingredients
- 1 ⅓ cups All-purpose flour
- 1.5 teaspoon Baking powder
- ½ cup Butter Unsalted, Melted
- 1 cup Granulated sugar
- 1 Egg Large, Room temperature
- ¼ cup Greek yogurt Or sour cream, Full fat
- ¾ cup Milk Whole
- 1 tablespoon Vanilla extract
- 2 cups American buttercream frosting
Instructions
- In a large mixing bowl, whisk together the flour and baking powder. Keep aside.
- In another mixing bowl, mix together melted butter and sugar until combined.
- Add egg, Greek yogurt, milk, vanilla extract and mix until smooth.
- Add the dry mixture into the wet mixture and mix until just combined.
- Pour batter into cupcake liners.
- Bake at 350 degrees F for 20-22 minutes or until an inserted toothpick in the center comes out clean.
- Allow the cupcakes to cool to room temperature and then, frost each of them in a swirl of buttercream. Enjoy!
Notes
- Do not over bake these cupcakes because that will make them very dry and crumbly.
- Be sure to use Greek yogurt instead of regular yogurt since it's thicker and creamier.
- A good substitute for yogurt is sour cream.
- Use full fat ingredients for maximum richness.
- All ingredients should be at room temperature because they blend together smoothly and evenly.
- Don't ice warm cupcakes. Let them cool fully or else you will end up with a sticky mess.
- Read additional tips and variations above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days.
Nutrition
Calories: 361kcal | Carbohydrates: 54g | Protein: 2g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 35mg | Sodium: 151mg | Potassium: 121mg | Sugar: 41g | Vitamin A: 280IU | Calcium: 56mg | Iron: 0.8mg