Moist and Fluffy Vanilla Cupcakes

Light, Buttery Bites with a Silky Crumb

These Moist and Fluffy Vanilla Cupcakes are soft, sweet, and bursting with vanilla flavor. With a tender crumb, golden rise, and a touch of yogurt for richness—these cupcakes are perfect for birthdays, tea time, or whenever you need something sweet, comforting, and easy to love.

A classic treat that’s simple enough for beginners but elegant enough for dessert lovers!

Why You’ll Love This Recipe:

• 🧈 Butter & Sugar Base: Creamed together for lightness and airiness in every bite.
• 🥄 Yogurt Magic: Adds moisture without dryness—keeps cupcakes ultra-soft.
• 🌸 Vanilla Essence Infusion: Pure extract gives bold, aromatic sweetness.
• ⏱️ Quick & Easy: Ready from bowl to oven in under 30 minutes—ideal for last-minute cravings.
• 🎉 Great for Sharing: Perfect at parties, school events, or as a homemade gift.

Ingredients (Makes 12 cupcakes):

For the Batter:

• 1 cup (125g) all-purpose flour (or cake flour for lighter texture)
• ¾ cup (150g) granulated sugar (or coconut sugar for deeper flavor)
• ¼ cup (57g) unsalted butter , softened (or vegan margarine for dairy-free version)
• 2 large eggs , room temperature (or flax eggs for vegan option)
• 2 tsp vanilla extract , pure (for best aroma – or paste for extra depth)
• 1 tbsp vegetable oil (or melted coconut oil for plant-based option)
• ½ cup (120g) plain yogurt (Greek or regular – or sour cream for richer finish)
• 1½ tsp baking powder (for lift and rise)
• Pinch of salt (adjust if using salted butter)

Instructions:

Step 1: Preheat Oven & Prep Pan

Preheat oven to 325°F (160°C) .

Line a 12-cup muffin tin with paper liners or grease lightly—set aside.

Step 2: Cream Butter & Sugar

In a mixing bowl, beat:

• Softened butter and sugar on medium speed for 2–3 minutes until light and fluffy.

Scrape down the sides as needed to ensure even blending.

Step 3: Add Eggs One at a Time

Add eggs one at a time , beating well after each addition (15 seconds per egg ) to incorporate air into the batter.

This helps create a light, airy structure.

Step 4: Mix in Wet Ingredients

Stir in:

• Vegetable oil
• Vanilla extract
• Plain yogurt

until fully combined and silky smooth.

Step 5: Fold in Dry Ingredients

Sift together:

• Flour, baking powder, and salt .

Gradually add to the wet mixture, folding gently just until combined—avoid overmixing to prevent denseness.

Tip: Use a spatula for final mixing—this preserves volume and texture.

Step 6: Fill the Liners

Using a spoon or ice cream scoop, fill each cupcake liner ¾ full (about 2–3 tbsp batter).

This allows space for rising without overflow.

Step 7: Bake Until Golden

Bake at 325°F (160°C) for 15–18 minutes , or until tops are lightly golden and a toothpick inserted comes out clean.

Let cool in pan for 5 minutes , then transfer to a wire rack to cool completely before frosting.

Step 8: Frost & Serve Sweet

Once cooled, top with your favorite frosting:

• Classic vanilla buttercream
• Whipped cream cheese frosting
• Or a simple powdered sugar glaze

Each bite brings together:

• Buttery, soft cupcake layers
• Silky, creamy yogurt pockets
• Fragrant, golden vanilla finish
• And that classic sweet-sugar charm

Tips for Success:

• 🥣 Room-Temperature Eggs: Ensures smooth blending—cold eggs can curdle the batter.
• 🧁 Don’t Overmix: Mix only until ingredients are incorporated—no lumps, no toughness.
• 🥟 Yogurt Hack: Keeps cupcakes moist—use full-fat for best results.
• 🧈 Butter Boost: For extra richness, use all-butter base instead of oil.
• ❄️ Make Ahead Magic: Wrap and refrigerate unfrosted cupcakes overnight—frost fresh when ready.

Serving Suggestions:

• Pair with iced coffee, herbal tea, or a glass of milk .
• Great with fresh berries, whipped cream, or a drizzle of honey on top.
• Ideal for birthday parties, afternoon snacks, or late-night cravings .

Nutritional Information (per cupcake, makes 12 – approximate):

(With regular butter and yogurt – per serving)

• Calories: ~180 kcal
• Protein: ~3g
• Carbohydrates: ~25g
• Fat: ~9g
• Fiber: ~0.5g
• Sugar: ~12g

These Moist and Fluffy Vanilla Cupcakes prove that simplicity doesn’t mean bland—it means bold flavor done right. With their soft crumb, creamy finish, and golden vanilla crust—they’re a must-bake for lovers of sweet, comforting handhelds.

Additional Notes:

• Gluten-Free Option: Use gluten-free flour blend with xanthan gum.
• Vegan Swap: Replace butter with margarine, use flax eggs and plant-based yogurt.
• Storage Tip: Store unfrosted cupcakes in foil-lined container—add frosting just before serving.
• Flavor Hack: Add lemon zest, almond extract, or orange blossom water for floral flair.
• Meal Prep Friendly: Freeze batches and reheat for quick breakfast bites or after-dinner treats.

Pro Tip: For extra rise , let the batter rest for 5 minutes before baking.
Serving Idea: Press crushed cookies, sprinkles, or nuts into the tops before baking for crunch.
History Fun: Cupcakes have been baked since the early 19th century—this version gives them a modern twist with yogurt-infused softness and golden vanilla richness .

Optional Variations:

Final Serving Touches:

• Drizzle with caramel or chocolate sauce
• Top with fruit compote or candied citrus peel
• Dust with powdered sugar or crushed edible flowers
• Serve warm with a dollop of clotted cream or whipped topping

These cupcakes aren’t just desserts—they’re moments of joy wrapped in vanilla, butter, and soft perfection. So take a bite, close your eyes, and savor the fluffiness.