Easy to Make Perfectly Moist Vanilla Cupcakes

I have two announcements today.
One: I love vanilla. I am always on the hunt for the best vanilla cupcake recipe even it means creating my own recipe for it. I’m a simple girl, I just want want my vanilla cupcake moist, tender and well… vanilla-y. That’s not too much to ask, isn’t it?
Which leads me to my second announcement.
 I love this ultimate Vanilla Cupcake Recipe not only because it's easy to make but also because it's really moist, not too sweet and simply wonderful.
Two: I’ve got a new recipe for really moist vanilla cupcakes. And it’s so good…  pinky swear. From now on, this is going to be my go-to vanilla cupcake recipe. (Just a side note – don’t you just love the the vanilla specs on both the cupcakes and on the frosting? Simply amazing)
I love this ultimate Vanilla Cupcake Recipe not only because it's easy to make but also because it's really moist, not too sweet and simply wonderful.

And you know me too well, I want to share it with you, my dear Bake Happy friends. These cupcakes are moist, soft and the vanilla is so pronounced in the flavor you can almost taste a hint on caramel on every bite.

I love this ultimate Vanilla Cupcake Recipe not only because it's easy to make but also because it's really moist, not too sweet and simply wonderful.

I almost used oil in this recipe rather than butter to up the moistness on the cake but then again, butter and vanilla works well together so I leave it be. After all, instead of just the usual milk, I used yogurt so on the moistness side, we’ve got it covered.

I used both vanilla beans and my homemade vanilla extract for this recipe but the vanilla beans are optional, if you don’t have it, it’s okay, just vanilla extract works well, too.

I love this ultimate Vanilla Cupcake Recipe not only because it's easy to make but also because it's really moist, not too sweet and simply wonderful.

It starts with the usual suspects, creaming together sugar and butter plus our guest of honor, the vanilla seeds from a vanilla bean.

And oh, don’t forget to sift together all the dry ingredients, okay?

Combine  yogurt, milk and vanilla extract as well. As you can see, there are still some vanilla seeds peeking through the milk. It’s a good thing.

Remember our creamed butter, sugar and vanilla? Once it’s fluffy, add in the eggs, one at a time. Once mixed, add one third of the dry ingredients, then one half of the wet ingredients. Mix as little as possible, to make sure we have soft fluffy cupcakes.

This recipe makes 16 cupcakes. Line cupcake pan with 3oz cupcake liners then fill each liner with 1/4 cup batter and bake for 15-18 minutes or until done.

For the frosting, we’re adding more vanilla beans! Mix together butter. vanilla seeds from the pod and vanilla extract. Sift the powdered sugar and add to the butter mixture slowly. Mix until smooth. Pipe frosting into the cupcakes, I used a closed star tip (Ateco 846).

Easy to Make Perfectly Moist Vanilla Cupcakes

Cook Time: 15 minutes

Yield: 16 cupcakes

Ingredients

  • For the cupcakes:
  • 1 3/4 cup all purpose flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup butter
  • 1 cup sugar
  • seeds from 1 vanilla pod (optional)
  • 2 eggs
  • 1/2 cup milk
  • 1/2 cup yogurt
  • 2 tsp vanilla extract
  • For the frosting:
  • 2 cups powdered sugar
  • 1 cup unsalted butter
  • 2 tsp vanilla extract
  • seeds from 1 vanilla pod (optional)

Instructions

  1. Pre-heat oven to 350F.
  2. Sift together all the dry ingredients, flour, baking powder, baking soda and salt.
  3. Cream together butter, sugar and seeds from the vanilla pod until light and fluffy. Then add in the eggs one at a time.
  4. Mix together the yogurt, milk and vanilla extract, the wet ingredients.
  5. Add in one third of the dry ingredients and then add in one half of the wet ingredients.
  6. Repeat step 5 untill all our combined. Just barely mix, until you cannot see streaks of flour in the batter.
  7. Line cupcake pans with cupcake liners, the batter will make 16 cupcakes. Fill each 3oz sized cupcake liners with 1/4 cup batter.
  8. Bake for 15-18 minutes or until golder brown. Let the cupcakes cool to room temperature.
  9. To make the frosting, mix together butter. vanilla seeds from the pod and vanilla extract. Sift the powdered sugar and add to the butter mixture slowly. Mix until smooth. Pipe frosting into the cupcakes, I used a closed star tip (Ateco 846). The frosting recipe is enough for 16 cupcakes.
  10. Optional (but a must for me), add in sprinkles.

Notes

Cupcakes are okay to store at room temp up to two days and in the refrigerator up to 6 days.

http://bakehappy.net/2014/01/easy-to-make-perfectly-moist-vanilla-cupcakes.html

I love this ultimate Vanilla Cupcake Recipe not only because it's easy to make but also because it's really moist, not too sweet and simply wonderful.

 

 I love this ultimate Vanilla Cupcake Recipe not only because it's easy to make but also because it's really moist, not too sweet and simply wonderful.
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Comments

  1. says

    Hi Aikko. Thanks for this. I tried your first Vanilla cupcake recipe last year and I noticed that you omitted the nutmeg with this new one.. can I still put some on this recipe or better remove it from the ingredients? (it was really yummy by the way, but not moist enough)

    • says

      Hi Chalilit :) yes you may, the only reason why it was not included was because I ran out of nutmeg :)
      I’ll try it again one of these days and let’s see if I’ll have a new favorite recipe again :)

  2. says

    Hello Aikko. I tried the recipe and it was perfect except for the frosting. Frosting falls and it is rough unlike your frosting it stands and looks smooth. Any idea what went wrong? Thank you.

  3. whnx yao says

    hi! my frosting is rough, i want smooth frosting for my cupcakes just like the ones used in cakes bought in bakery,,help pls!

    TIA

  4. erica says

    i love your recipe of vanilla cupcakes.. im used of making my cupcakes with eggwhites mix in a batter…. but urs is super moist.. luv it

  5. says

    AMAZING CUPCAKE RECIPE!! The cupcakes are so light and fluffy and yet so very moist!! I made it just the way the recipe calls for and used Plain yogurt. The results are incredibly delicious :)

  6. Shawnta says

    I followed both recipes without altering anything. I had 3 people try them before adding frosting and they stated that they weren’t sweet enough. When the frosting was added, they stated that it was too sweet. I too tried them and agree with them. Also, I didn’t find the cupcakes to be as moist as I thought they would be. However, thanks for sharing your recipes.

  7. Erin says

    Have you made this recipe into a cake? I’m looking for a great recipe to make my sons 1st birthday cake with and your recipe looks awesome. I’ve never gone from cupcakes to cake as far as baking times and just wondered if you had an idea what would work. Thanks!

  8. Dani says

    Made these for my birthday today. VERY, VERY DISAPPOINTED. Maybe too much vanilla and not enough eggs. They never rose at all. Taste strange. Glad I used my own frosting.

  9. Sharon says

    Hello, do you have these quantities in grams/ml? I’m trying to make these in the UK and according to various websites that us cup conversions to grams are different for flour, butter, sugar etc. One Cup of flour in grams is different to one Cup of sugar. Would it matter if I just used the same ‘cup’ whichever it may be?

  10. Roberta says

    Love the cupcakes. This time I made mango cupcakes. Used 1/2cup mango yogurt with 2 tsp of mango extract. They came out yummy. Just wanted to share. Thanks again for the great cupcake recipe .

  11. dianne says

    I already try your red velvet recipe and ilove it. Thanks for sharing your recipe,

    Question can i use yakult substitute for yogurt for the recipe of vanilla cupcake.

  12. precy says

    Hi ms Aiko!
    So love your recipes. Every time I need to bake something I always go to your website and see if you have that recipe. I always trust that it will be good. Just a question can I make this recipe as fondant cake? Including the frosting? i will be making an 8 inch 3 inches tall cake po. Thanks and more power

  13. Tara Gail says

    Hi,

    I’m a beginner in baking. Can I use powdered buttermilk as substitute for yogurt? Also, If Im going to make mini cupcakes, how much time should I set my oven to? Thanks a lot! :)

  14. Smita says

    Love these cupcake !! My new go to vanilla cupcake recipie . Half are gone and eaten even before they cool. Don’t have to worry about storing them in the fridge because they don’t last that long in my house :)

  15. Toni says

    I made these cupcakes for the kids. But I did not have the yogurt to add to the recipe so instead used sour cream. The kids loved them and are wanting me to make more already….

  16. Lorilee Crocker says

    Hi there,

    I tried your cupcakes and the whole family raved about them so thankyou so very much.

    It’s my granddaughters 3rd birthday this Friday and I would like to make the same cupcakes but make it into a full cake instead of cupcakes.

    Can I use the same ingredients and amounts and just pop it into a cake tin? And if so, what is the time that it has to bake in the oven?

    I hope you get this in time to answer me before Friday and sorry to leave it last minute.

    Thank you.

    Lorilee

  17. Michelle says

    Made these cupcakes and I am now making them again. They were so yummy and so moist. Everyone complimented me on them and they were super easy to make!

  18. Gloria says

    Hi Aikko! I tried this recipe today, it is really moist but why is mine dense, puto- ish in texture but its yummy, thanks!!!

  19. TeeTee says

    Honestly, I made these tonight and they taste like jiffy cornbread muffins. I wanted cupcakes but that’s okay.

  20. cassie says

    Hi aiko! I’ve been trying most of your recipe and it was delish..except sometimes the butter i use overpower the flavor of the cake.. any brand you can suggest? I’ve tried buttercup and dairycream coz thats mostly what i found in the supermarket..pls reply… thank u :)

  21. ces says

    Hi Ms. Aikko

    I just made this last night without the vanilla seeds and it’s sooooo yummy. thanks for your recipe.

  22. Rose says

    awesome recipe and delicious pictures!! bookmarked your blog!! will surely try a bunch of the recipes :) thanks a ton!

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