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5 from 2 votes

Perfect Vanilla Cupcakes

Scrumptiously moist and fluffy cupcakes infused with vanilla, and topped with creamy vanilla buttercream frosting!
Prep Time25 minutes
Cook Time15 minutes
Total Time40 minutes
Course: Cupcakes
Keyword: cupcakes, vanilla
Servings: 12 - 14 cupcakes
Calories: 480kcal
Author: Marsha

Ingredients

For the Cupcakes

  • 1 ½ cups (190g) cake flour*
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 large eggs room temperature
  • ¾ cup (150g) caster/granulated sugar
  • 2 teaspoons vanilla extract
  • ½ cup (115g) unsalted butter melted
  • ½ cup (120g) Greek style yogurt

For the Frosting

  • 4 cups (500g) icing/powdered sugar
  • 1 cup (226g) unsalted butter softened
  • 2 - 3 tablespoons milk
  • 1 teaspoon vanilla extract

Instructions

For the Cupcakes

  • Preheat the oven to 180C/350F/Gas 4. Line a 12-cup muffin tin with muffin cases, and set aside.
  • Whisk together the flour, baking powder, baking soda, and salt. Set aside.
  • Whisk together the eggs. Add the sugar, and whisk until combined. Add the vanilla extract, butter, and yogurt, and whisk until combined. Fold in the dry ingredients.
  • Divide the batter evenly between the muffin cases, filling only 2/3 full.
  • Bake for 14 - 16 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool for 5 minutes in the pan, before transferring them to a wire rack to cool completely before frosting.

For the Frosting

  • Using a handheld or stand mixer, beat together the butter and icing sugar until light and fluffy, then beat in the milk and vanilla extract until smooth, and spreadable.
  • Transfer the frosting to a piping bag, and frost the cooled cupcakes.

Notes

*Make your own cake flour! Measure out 1 and 1/2 cups (190g) of plain/all-purpose flour, remove 3 tablespoons, and replace with 3 tablespoons of cornflour/cornstarch. Sift well.
Leftover cupcakes can be stored, covered tightly, in the fridge for up to 3 days. Frosted or unfrosted cupcakes can be frozen for up to 3 months. Thaw overnight in the fridge.
Cupcakes can be made 1 day in advance, covered, and stored at room temperature. Cover the frosting, and store in the fridge until ready to use.