Ultra Soft and Moist Vanilla Cupcakes
These ultra-soft vanilla cupcakes are light, fluffy, and perfectly moist with just the right amount of sweetness. Incredibly easy to make, they’re a guaranteed crowd-pleaser for any occasion and the perfect base for your favorite frosting.
Ingredients
Vanilla Cupcakes
- 420 g cake flour see notes
- 210 g caster sugar see notes
- 3 tsp baking powder
- 1/2 tsp fine salt
- 85 g unsalted butter softened
- 2 large eggs room temperature (55g each)
- 375 g milk room temperature (see notes)
- 85 g vegetable oil see notes
- 60 g Greek yogurt or sour cream see notes
- 7 g vanilla extract or vanilla bean paste
Instructions
Vanilla Cupcakes
- Preheat a fan forced oven to 120C / 250F (140C / 275F for no fan). The low temperature is correct and is why these cupcakes come out without browning, making them perfect for coloring using food gels. Line two 12 hole cupcake/muffin trays with cupcake liners. See notes for measurements.
Reverse creaming method - quick to make, slightly denser cupcake.
- Combine dry ingredients - Add the cake flour, sugar, baking powder and salt to a large mixing bowl or stand mixer fitted with a paddle attachment and mix until well combined.
- Add butter - Add the softened butter and mix on medium speed until mixture resembles a sand like texture.
- Add remaining ingredients - Next, add the eggs, milk, vegetable oil, yogurt and vanilla and mix on low speed until the batter is evenly mixed and no dry ingredients are showing. Take care not to overmix the batter. The batter should be smooth and slightly thick. It is at this stage that you can add any food colorings, sprinkles or flavorings.
Creaming Method - fluffier cupcake but not as moist
- Combine dry ingredients - In a large bowl, sift together the cake flour, baking powder and salt. Use a whisk to combine.
- Cream sugar and butter - In a separate bowl, add the softened butter, sugar and vanilla and mix on high speed until pale and fluffy, about 3 minutes. Scrape down the bowl using a spatula.
- Add eggs and yogurt - Next, add the eggs one at a time, mixing for 30 seconds each time and scraping down the bowl after each addition. Add the Greek yogurt, vegetable oil and half the milk and mix until well combined.
- Finishing the batter - Pour in all of the dry ingredients and remaining milk and mix on medium low speed until no dry ingredients are showing taking care to make sure there are no dry ingredients showing at the bottom. Take care not to overmix the batter. The batter should be smooth and slightly thick. It is at this stage that you can add any food colorings, sprinkles or flavorings.
Baking the cupcakes
- Use an ice cream scoop or two tablespoons to transfer the batter into the cupcake liners filling them up 3/4 of the way. Bake for 40 minutes or until a toothpick inserted into the center comes out clean. The cupcakes are done when they spring back lightly when pressed in the center and have a pale, golden color. Allow to cool for 5 minutes before transferring to a cooling rack.
How to decorate
- Frost with your favorite frosting of choice. I have some great options on the site, but my favorite pairing is my American Buttercream Frosting which is a classic choice! For this recipe I used an open star tip to frost these cupcakes
Video
Notes
Reverse Creaming vs. Creaming Method - The reverse creaming method results in a slightly denser, more tender cupcake, while the creaming method gives you a fluffier, lighter texture. Both methods work well, but choose the one that fits your texture preference.
Why is the baking temperature so low?
Baking these cupcakes low and slow helps them rise evenly without browning, giving you those perfect, flat tops that are a dream to frost. The longer bake time makes them a little denser than other cupcakes, but they’re still super soft and fluffy inside.
Storage - Cupcakes can be stored in an airtight container for up to 3-4 days.
Cake flour - Cake flour is a low gluten flour which results in more delicate crumb and softer cupcake. If you can get cake flour you can make your own by adding 1 cup all-purpose flour to a bowl. Take out 1 tbsp of flour and add 1 tbsp of corn flour (also known as corn starch). Sift at least once. Alternatively, you can replace the cake flour with all-purpose flour.
Caster sugar - Also known as superfine sugar is a sugar that is finer that granulate sugar but not as fine as powdered sugar. It is often used in cake recipes to give you a finer crumb. You can make your own caster sugar if you have a food processor by pulsing granulated sugar a couple times until you get a finer sugar. Alternatively, you can use granulated sugar.
Milk - I used whole cows milk, but you can replace it with plant based milk if you wish. Almond, soy and oat milk are best.
Vegetable oil - I used vegetable oil in this recipe. It adds moisture to the cake. You can sunflower oil or any light oil in it’s place. Oils like olive oil are too heavy and will not work.
Greek yogurt
The addition of Greek yogurt in this recipe is not for flavor. In fact, you won’t be able to taste the Greek yogurt (or sour cream if you choose to use that instead). It is there to add moisture to the cupcakes.
A note on measurements – this recipe is offered in weight measurements. This is in an effort to offer the most accurate way to get the best results. Cup measurements simply aren’t accurate enough for a recipe that needs precise measurements and cup sizes differ depending on where you are in the world. Here is where you can learn more about how to measure ingredients using digital kitchen scales
Tools and equipment
Cupcake Baking Tin
- Wiltshire Easy Bake Muffin Tray 12 cup Grey
- Bottom 5.5cm
- Height: 3cm
- Top: 7cm
- Confetta
- Bottom: 5cm
- Height: 4cm
- Top: 7.5cm
Nutrition
Calories:227kcal | Carbohydrates:25g | Protein:6g | Fat:7g | Saturated Fat:4g | Polyunsaturated Fat:1g | Monounsaturated Fat:2g | Trans Fat:0.2g | Cholesterol:43mg | Sodium:197mg | Potassium:110mg | Fiber:1g | Sugar:4g | Vitamin A:233IU | Calcium:99mg | Iron:0.5mg
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