Moist Vanilla Cupcakes with Vanilla Bean Frosting (video)

4.9 from 38 reviews

Say goodbye to dry and boring vanilla cupcakes, and HELLO to these supremely moist and flavorful vanilla cupcakes of your dreams!


Cupcake ingredients

Buttercream ingredients


  1. Preheat oven to 350F and line a muffin pan with 12 paper liners.
  2. In a large bowl, toss together the flour, baking powder, and salt. Set aside.
  3. In a medium bowl, whisk together the melted butter and sugar. Then mix in the egg, yogurt, cold milk, and vanilla.
  4. Add the wet ingredient to the dry ingredients. Whisk until just smooth and combined.
  5. Divide the batter into the 12 cupcake liners.
  6. Bake for about 20-22 minutes or until a toothpick inserted into the center comes out clean. Let cool completely before frosting.

To make the buttercream:

  1. Using a stand mixer with a paddle attachment or handheld mixer, beat the butter, salt, and vanilla bean seeds until light and fluffy.
  2. Add in the powdered sugar, 1 cup at a time, mixing well in between. Add in the cream or milk, 1 tablespoon at a time as needed.
  3. Beat on high speed for about 1 minute after the last addition of powdered sugar for a fluffy and airy texture. Frost the cupcakes as desired.


Leftovers can be stored in an airtight container for 2-3 days at room temperature or up to 5 days in the fridge. You can also freeze these cupcakes for up to 3 months. See FAQ above for instructions.

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