Best Moist Vanilla Cupcakes (video)
Say goodbye to dry and boring vanilla cupcakes, and HELLO to these supremely moist and flavorful vanilla cupcakes of your dreams! The cupcakes take only 10 minutes to make and they are topped with a heavenly whipped vanilla bean frosting.
A good vanilla cupcake is just one of those things that suits all and any occasion. It’s like the little black dress. You can dress it up or dress it down. You can accessorize it with colored paper liners and/or sprinkles to match any event.
Why these vanilla cupcakes are the best:
- Extremely moist and flavorful – This recipe has a higher ratio of wet ingredients than most other vanilla cupcakes out there which makes it more moist. I used butter instead of oil because it’s more flavorful and provides a lovely buttery taste that pairs really well with the vanilla. I also incorporated Greek yogurt AND buttermilk for tender moist crumbs. So with the high ratio of liquids, Greek yogurt, and buttermilk, it’s like a trifecta method for making sure these cupcakes are ultra-moist.
- Easy to make – There is no creaming of the butter, and no alternating between wet and dry ingredients. You simply mix everything with a whisk, stir the wet and dry ingredients together, and you’re done!
- Here is what some of my readers have to say:
“These are seriously the best vanilla cupcakes ever! And I am not one to like vanilla cupcakes! Every time I make these people rave over them! Thank you! Very easy recipe to follow too!” – Candice
“They are like little pillows of heaven! OMG! So good. I’m never using another cupcake recipe again! Baking is my therapy when I’m having a rough day and I must say these cupcakes put a smile on my face. Thank you so much for sharing your recipe.” – April
“I just finished frosting these for Easter and they are by far the BEST homemade cupcakes I’ve ever tried! I made mini cupcakes, which took about 12 minutes at 350 and kept them barely done (how my family likes them). They came out perfect, taste fantastic and they popped right of the paper liners. Thank you SO much for this! I’ll never make another vanilla cupcake or buy a packaged mix!” – Katie
How to make vanilla cupcakes:
(the ingredient amounts are listed in the printable recipe card further below)
- You start by tossing the flour, baking powder, and salt together in a large bowl. Set aside.
- In a medium bowl, whisk together the melted butter and sugar.
- Then whisk in the egg, buttermilk, Greek yogurt, and vanilla extract.
- Combine the wet and dry ingredients. Divide the batter into 12 cupcake liners and bake for 20 minutes.
How to frost the cupcakes:
You can frost these cupcakes any way you want. The frosting is firm enough that it holds really well if you pipe rosettes or tall swirls. I like to decorate these cupcakes as follows:
- Use a medium cookie scoop as pictured above.
- Using the scoop, apply a dollop of buttercream on top of the cupcake.
- Spread out the buttercream using the back of a spoon.
- Finish with a sprinkle of colorful nonpareils in the center.
You can also use a large cookie scoop to apply the buttercream if you want a more generous amount of frosting on the cupcakes. That’s what I used in the original photos with the pink liners and pastel nonpareils. Using a large Wilton 1A tip works too.
Expert tips:
- Use good quality vanilla – Since vanilla is the main flavor profile in this recipe, it’s best to use pure vanilla extract for the best taste.
- Use cold milk, yogurt, and egg – I know this is a bit unusual for a recipe that uses melted butter, but I find it works much better because it thickens the batter and gives the cupcakes a better rise. So no need to bring these ingredients to room temperature, just use straight from the fridge.
Substitutions:
- Greek yogurt – Can be substitute with regular yogurt, sour cream, or even mayonnaise.
- Buttermilk – You can use any kind of milk you have on hand or make your own buttermilk. To make your own buttermilk: Add 2 teaspoons of vinegar or lemon juice to a measuring cup, fill to 3/4 cup with milk, stir and let stand for 5 minutes.
- Egg – Add 1/4 cup unsweetened applesauce to make these vanilla cupcakes without the egg.
FAQ:
Can you freeze these cupcakes?
Yes, these cupcakes freeze very well. Place them in a freezer-safe plastic container and freeze them for 1-2 hours until the frosting is completely frozen. Then individually wrap each one in saran wrap, place them back in the plastic container, and store them in the freezer for up to 3 months. When ready to serve, remove the plastic wrap and thaw at room temperature for about 2-3 hours.
How to store cupcakes:
Cupcakes are best stored in an airtight container at room temperature. However, if you don’t plan on consuming them within 2-3 days, then it’s best to store them in the fridge.
How long do cupcakes last?
Cupcakes will stay fresh for 2-3 days stored in an airtight container at room temperature, or up to 5 days in the fridge.
What makes a cupcake moist?
Fat content – In other words, ingredients like butter, oil, milk, sour cream, yogurt, or egg yolks. Anything that contains fat helps make a cupcake moist. But keep in mind that it has to be in a perfect ratio to the dry ingredients because too much fat will make for a greasy cupcake, and not enough will make for a dry cupcake.
Baking just until done – Overbaking will make the cupcakes dry as well.
Should cupcakes be flat or domed?
Cupcakes can be flat or domed. It depends on the recipe. Some recipes call for filling the batter higher, baking at a hotter temperature, and/or contain more leavening agents, leading to a cupcake with a dome. Some recipes call for filling the batter less, baking at a lower temperature, and have less leavening agents, leading to a flat-top cupcake. It also depends on how you want to decorate your cupcakes. Some styles work better with cupcakes with a nice curve on top and some styles work better with a flat surface. There is no right or wrong as long as the cupcake tastes great!
You might also like:
- Tiramisu Cupcakes
- Easy Moist Chocolate Cupcakes
- Tropical Mango Vanilla Cupcakes
- Strawberry Cupcakes
- Champagne Cupcakes
These cupcakes are rich and buttery with a lovely vanilla taste. They are super moist and soft. The frosting is fluffy, creamy and dotted with gorgeous little vanilla bean seeds.
Did you make this recipe? Please kindly leave a comment with your star rating below.
PrintBest Moist Vanilla Cupcakes
- Prep Time: 20 min
- Cook Time: 20 min
- Total Time: 40 minutes
- Yield: 12
- Category: dessert
- Method: bake
- Cuisine: American
Description
Say goodbye to dry and boring vanilla cupcakes, and HELLO to these supremely moist and flavorful vanilla cupcakes of your dreams!
Ingredients
Cupcake ingredients
- 1 & â…“ (165g) cup all-purpose flour
- 1 & ½ tsp (6g) baking powder
- ¼ tsp (1g) salt
- ½ cup (114g) unsalted butter, melted and cooled
- 1 cup (200g) granulated sugar
- 1 large egg
- ¼ cup (60g) Greek yogurt (plain or vanilla)
- ¾ cup (188ml) cold milk (buttermilk is best, but any kind works)
- 2 tsp (10ml) vanilla extract
Buttercream ingredients
- ¾ cup (170g) unsalted butter, room temperature
- 1/4 tsp (1g) salt
- seeds of 1 vanilla bean (or 1 tsp vanilla extract)
- 3 cups (375g) powdered sugar
- 2–3 tbsp (30-45ml) cream or milk
Instructions
- Preheat oven to 350F and line a muffin pan with 12 paper liners.
- In a large bowl, toss together the flour, baking powder, and salt. Set aside.
- In a medium bowl, whisk together the melted butter and sugar. Then mix in the egg, yogurt, cold milk, and vanilla.
- Add the wet ingredient to the dry ingredients. Whisk until just smooth and combined.
- Divide the batter into the 12 cupcake liners.
- 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:
- Using a stand mixer with a paddle attachment or handheld mixer, beat the butter, salt, and vanilla bean seeds until light and fluffy.
- 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.
- 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.
Notes
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.
Expert tips:
- Use good quality vanilla – Since vanilla is the main flavor profile in this recipe, it’s best to use pure vanilla extract for the best taste.
- Use cold milk, yogurt, and egg – I know this is a bit unusual for a recipe that uses melted butter, but I find it works much better because it thickens the batter and gives the cupcakes a better rise. So no need to bring these ingredients to room temperature, just use them straight from the fridge.
This post was originally published on Mar 31st, 2017 and has been recently updated with more information and step-by-step photo instructions.
can i add a little bit of chocolate and coffee to the batter to make it mocha? or will that alter the consistency too much?
Thank you!
Ria
Hi Ria,
You can add a small amount of cocoa powder or melted chocolate to the batter without altering it too much. As for the coffee, if its one or two tablespoons of instant coffee granules, go for it. If you are planning to add liquid coffee, then I would reduce the amount of milk in the same quantity. I hope that helps and feel free to email me back with any further questions you may have:)
Hi, I need to make 24 cupcakes for my son’s birthday. It seems that this recipe yields 12 cupcakes. Can I just double the recipe to achieve 24? Any information would be greatly appreciated! Thank you!
Yes you can. Feel free to email me back if you have any other questions. Enjoy and happy birthday to your son:)
These cupcakes turned out awesome! I made them today after trying to make Martha Stewart’s cupcake recipe, which turned out to be an epic fail. I’m so glad I found this recipe. My husband loved them.
I’m so glad they turned out so well for you, and that your husband loved them. Thank you for your kind words. Enjoy and have a great day!
These cupcakes are DELICIOUS and moist ! I swirled jam and peanut butter into the batter once I’d divided it into the cupcake cases. PBJ cupcakes…. perfect !!
Thank you for your kind words Kathy, and swirling the peanut butter and jam into the batter sounds delicious! Enjoy and and have a great day:)
Great recipe! Just tried it for my sons 2nd bday, the only thing i changed was putting kefir instead of milk, thank you!
You’re very welcome Lucy and thank you for your kind words. Happy belated birthday to your son!
Thanks for sharing recipe! I bought some new russian piping tips and was so excited to use but didn’t have any box mix. Thankfully, I stumbled upon this recipe. Husband and coworkers loved. i used flavorrd greek yogurt (lemon) and workes great. Wanted to make for an upcoming birthday, but I need to be low carb…can I substitute almond flour with the same yummy results???
Thanks again
Hi Rebecca,
You’re very welcome and thank you for your kind words. I’m glad even your picky husband enjoyed them. My husband the same way:)
I’m not sure how to covert this recipe to low-carb. From what I’ve read, almond flour and coconut flour is very different from all-purpose flour, so it’s not a straight 1:1 substitution. I suggest using Bob’s Red Mill Low-Carb Baking Mix to make things easy. I hope that helps and have a great week!
P.S. the lemon pie filling sounds like a delicious addition:)
Okay, the almond flour did NOT work!! Lol
The are gritty and coudn’t get them cook through. Great recipe as is…recommend not messing with a good thing!!!
Thanks again.
Great cupcake/recipe! I haven’t tried my hand at a vanilla cake/cupcake in years bc mine always came out doughy or just plain wrong! I only made these bc my 2.5 year old saw a pic of her cousin making cupcakes last night using her new EasyBake oven and begged me to make VANILLA cupcakes with sprinkles. So of course, since we don’t do EasyBake in this house, I had to search for a recipe. This one popped up on my phone with the pic and my daughter went nuts, so we tried this recipe and thank you thank you thank you for making me look good! Lol. Again, delicious, easy recipe that even a 2 year old can follow!
You’re very welcome:) I’m always glad to help any mom look good lol. Thank you for your lovely feedback and have a wonderful day!
I have tried this recipe and it is my new go to vanilla cupcake recipe! I was just wondering if sour cream could replace the Greek yogurt?
Hi Amy,
Glad to hear that this is your new go-to vanilla cupcake recipe and yes, you can use sour cream instead of Greek yogurt. Thank you for your comment and have a great day!
Great recipe, just tried baking this with my 3 year old and turned out wonderfully moist and delicious! I cut down on the sugar and replaced the greek yoghurt with some more milk. Thanks for a great recipe!
You’re very welcome Karen. I’m glad you and your 3 year old enjoyed the cupcakes so much. Thank you for your kind words and have a day!
I like Greek yogurt but my family is not a fan.
Are you able to taste it in the cupcakes.
They do look adorable..
Hi Leslie,
You can’t taste the Greek yogurt in this recipe. It’s there to give the cupcake a soft and moist texture. Thank you for your question and have a lovely day!
Hi Lily,
Ok will try making them. Thank you for getting back to me
CAn I substitute sour cream for yogurt?
I don’t really care to for greek yogurt
Want to make them tomorrow
Yes you can. Enjoy!
These cupcakes are soooo good! Very moist and delicious, not dry and crumbly like most recipes. I didn’t have yogurt on hand so I substituted sour cream and they turned out AWESOME!
Wonderful to hear. I’m glad you liked them so much. Thank you for taking the time to leave me a comment. Enjoy the rest of your weekend:)
I love this cake, I struggle to make light cakes to be honest, most of mine are quite heavy, I make fruitcake and banana cakes so they tend not to be light.
I will give this a go as vanilla bean is a firm favourite of mine,
Many thanks for the recipe and great photography
You’re welcome and thank you for the kind words. Enjoy and have a lovely day:)
These are so pretty and cute! I love them!
They look lovely! And I agree with you on the butter – it just tastes so much nicer than oil.
Lily, these do look beautiful and moist and the decoration is soooo darling! Perfect for Easter, too!
Mollie
These cupcakes are so pretty. I love how you frosted them so they have the little indentation for the candy to sit in, and I just love all of the vanilla beans in that frosting. The cupcakes look so nice and light.
Just now I realized that I haven’t made vanilla cupcakes and I think it’s time to change that. These look really beautiful. I will search for vanilla bean as well as I love the look of your frosting. Yum! Happy FF, Lily.
Happy FF to you as well and thanks for the visit:)
I love how easily this all comes together to yield such delicious looking results Lily. You’re right! It really is the LBD of desserts 😉
What gorgeous cupcakes! A fabulous Easter dessert! Thanks for sharing with FF:)
You’re welcome and thank you for co-hosting:)