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 & ⅓ (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.
These cupcakes are moist and the perfect texture. Not too eggy but still get a good rise. I cut the sugar to 180g as I find American dessert recipes too sweet and they were just the right sweetness. Also I made the buttercream with 100g butter and 225g icing sugar and it was still far too much so I’d definitely cut that down next time. I used room temperature butter, egg, milk and yoghurt because old habits. There is a slight tang to the cake which probably comes from the yoghurt and buttermilk but it’s not unpleasant. I think having a better quality vanilla would probably mask that. Overall I like it; I’d definitely make these again.
Okay I’m so confused at how good these cupcakes turned out??
I did a huge cake for a friends birthday last night so naturally wanted cake myself this morning but only had one egg left, room temp. Out of milk only evaporated milk and butter was super softened not melted. Full fat Greek yogurt I did have luckily.
I did have some really good vanilla bean paste that probably resulted in the most beautiful tasting moist cupcakes and I think the evap milk transformed the flavour even more!!!
THANK YOU SO MUCH FOR THIS RECIPE!! My kitchen is even messier than how I left it last night but at least I have cupcakes 😌😌😌
Lol, you’re very welcome, Benish! And thank you for your lovely feedback! xoxo
Hi! I made this vanilla cupcake recipe last night and the cupcakes came out PERFECTLY! Tried it again this morning, adding 1/2 pkg strawberry Jell-O to the dry mi, and then folding in 1/4 cup reduced strawberry puree at the end and hoped for the best. Wouldn’t you know it, the strawberry cupcakes also came out PERFECTLY! Thank you for this recipe. It’s a game changer 🙌
You’re very welcome! Thank you for your kind words and great idea adding the strawberry jello powder and puree – yum!
My husband said these cupcakes are the best thing I’ve ever baked! And I bake a lot!! They were a hit at a party too; this recipe is definitely a keeper. Thanks 🙂
You’re very welcome, Katie! I’m glad to hear everyone enjoyed them:)
I have lost count of the number of times I have made these. These are my favourite birthday cupcakes. They never rise too high so they’re flat and easy to pipe icing on. They taste amazing. They freeze well. And even a few days later they’re still delicious. Love them, love your recipe. My kids eat the whole cupcake not just the icing and lots of friends have asked for the recipe too ☺️ 💕
Aww, thank you so much, Margot! I really appreciate your lovely comment. Enjoy the cupcakes and have a great week!
Best cupcake ever!!!! I have tried so many cupcake recipes that this one wins. Our local baker came in 2nd on Cupcake Wars and this recipe is better than hers!!! Very moist and dense. The frosting is not too sweet!!! ❤️❤️❤️
Thanks for such a rave review, Betsy! I’m honored you think it’s better than your local baker! xoxo
3 questions
1- Are you using a higher fat butter like Kerrygold or a regular Costco / store brand unsalted butter?
2- Do you use nonfat Greek or low-fat or full fat yogurt? Your Preference?
3- What causes tunnels in my cupcakes?
Thank you so much! This looks so simple!
1) regular store brand
2) I prefer full-fat or low-fat. I never use nonfat my baking.
3) overmixing
I hope that helps and I hope you enjoy the cupcakes!
Thanks so much! They are indeed my very favorite and I’ve tried many!
LOL. I feel like I’m spamming this lovely page. Anyway, update. I tried another batch following everything except I used fresh farm milk instead and it turned out good, it is still moist but maybe not as moist as when using buttermilk but it’s still wonderful!
I actually wondered if I could use 80% fresh milk and 20% buttermilk in my next attempt. Do you think it’ll be ok?
Thank you so much for such a lovely recipe. My back needs rest now .lol.
Lol, no worries. That’s great to hear that using fresh milk turned out better for you and yes, you can use a mixture of fresh and buttermilk. The 80/20 mix sounds like a good start. Thank you for your feedback and take it easy for the rest of the day!:)
I rated 3 because I’m not sure yet.
I did wonder if buttermilk and vanilla yoghurt was gonna be a good idea because i kept wondering about the “sourness”.
Anyway I followed the recipe through and through. My vanilla cupcakes has a sourish taste to it….. so im not sure if that was the thing everyone was going for or is it just mine? Definitely everything is fresh. I dont see what could have gone wrong unless the brand. 🙁
This sounds LOVELY.
My mom’s birthday is coming up in another week and she has requested for butter cupcakes. I think this would be the same? I read and think that it should give a rich buttery taste paired with the vanilla taste..? 🙂
Yes, you can use this recipe as a butter cupcake because it’s very similar. Enjoy and happy birthday to your mom!
This is an amazing tasty recipe! I love how we can use ingredients straight from the fridge. I would like to double the recipe for a birthday party. Would I need to do anything different?
Nothing other than just be careful not to overmix because there’s going to be more batter. Thank you for your kind words and enjoy the birthday party!
Thanks so much for responding!
I’ve spent so long trying to find the perfect vanilla cupcake and I finally found it! These cupcakes taste amazing and outshone any other recipe I have used.
My only question is whether I could use this exact recipe to create a normal layered 8’’ cake.
I’m so glad you think this cupcake is perfect and thank you for your kind words! You can use this recipe to make a cake. I’ve had many readers use this recipe to make layer cakes with great success. Bake at the same temperature for about 35 minutes or until a toothpick inserted into the center comes out clean.
I’ve made these several times and they are amazing. My sister tried them and they didn’t turn out. The only thing I can think is she is high altitude. Do you have any suggestions for high altitudes and these cupcakeS? Or should she skip these? They are just so great I was hoping she could make them! Thanks!
Hi Heather,
It’s tough for me to say as I have no experience with high altitude baking. However, here’s a great resource from King Arthur Flour on how to adjust recipes for HA, https://www.kingarthurflour.com/learn/resources/high-altitude-baking or here’s a recipe designed for HA, https://www.hummingbirdhigh.com/2011/12/hummingbird-bakery-vanilla-cupcakes.html
I hope that helps and stay well!
Loved this cupcakes 😍
I made these cupcakes for my granddaughter’s Christening and they were a hit! I think the yogurt adds to the recipe for sure. By any chance do you have a recipe for chocolate cupcakes or can you suggest how to adapt this recipe to make chocolate cupcakes? I just wish I had taken a photo before they were gobbled up LOL!
Thank you for your kind words, Pamela, and no worries, you can take a photo next time you make them again! I just posted a chocolate cupcake recipe yesterday https://www.littlesweetbaker.com/chocolate-cupcake-recipe/ I hope you enjoy it as much as the vanilla:)
Could you substitute the all purpose flour with cake flour?
I have not tried it for myself, but I don’t see why not for this recipe, so give it a try if you wish and let me know what you think:)
Hi, I made these cupcakes for a baptism and everyone raved. Received request to make again, but apparently misplaced the printed recipe. Looking at the blog recipe it seems different now from what I remember. Did you change the recipe a little?
Hi Roberta,
The recipe is the same. I just updated the blog post with process pictures, expert tips, and FAQs to make the recipe more easy to understand. But the recipe itself remains exactly the same. Thank you and have a great day!
Hi. I made this and they came out really dense. Any idea why?
Tough to say because I wasn’t there to see what happened, but my guess would be either too much liquid or not enough flour making the batter too thin. It could also be not enough or expired baking powder.
I made these cupcakes for my sons birhday. They are absolutely delicious, soft , fluffu and everything you promised. I want to convert this exact recipe to a sheet cake, how do I do that? I have seen your recipe for a vanilla sheet cake with whipped buttercream, but I really want to convert thecupcake one. Its a really fabulous recipe. Thanks.
Thank you for your kind words, Maureen!
I have had readers use this recipe to make a full cake with great success, but they didn’t tell me how long it took to bake. My suggestion is to bake at the same temperature for 30-45 minutes or until a toothpick inserted into the center comes out clean. I hope that helps!
Hi Lily , thanks for your swift response. What I was actually wondering was how many batches would make a 12/18 sheet cake?
How deep is your 12×18″ pan?
1-1/2 inches deeep
Based on volume, you’re going to need at least 3 batches. I’m hesitant to say 4 just in case it’s too full.
Ok, thank you.
Hi, I’ve used the recipe to make while cakes many times. I don’t know what 12/18 means, do I’m going to give you details of what I’ve done. Two quantities of this recipe will make a good, deep 24cm round cake. Reduce the temp to about 168 degrees (can’t go too low as that impacts how the cake comes together, but keeping it at 175c is a bit high) and cook for about 35 minutes then check. If it looks like it’s getting too brown lightly cover with aluminum foil or baking paper. Four quantities made me a huge, rectangular cake that I used a large roasting dish for.
I can send pictures of the many cakes I’ve made using this recipe and they’re always a hit.
Thank you for all the great tips, Toni! I would love to see pictures. You can email them to me at lily@littlesweetbaker.com or if you are in Instagram, you can share them there and tag me @littlesweetbaker
Hi I love your cupcakes but can you help me every time I make your cupcakes when cooled the cupcake liners pull away (peeling) from the cake.
What kind of liners are you using? Thank you for your star rating and let me know so I can better answer your question.
Hi I just buy local supermarket cupcake liners.
Sounds like your liners are getting greasy and peeling away from the cupcakes. I’m assuming it’s the generic white paper kind. Perhaps try using foil liners which are usually double-lined or even the decorative Wilton paper liners, I find them more heavy-duty than the plain generic ones. Anyways, I hope that helps and have a great day!