Even Simpler, More Perfect Vanilla Cupcakes

How to Make a Perfect Vanilla Cupcake, From Scratch!  This Tutorial, with Pictures, is based upon my Simply Perfect Vanilla Cupcakes.  The New Recipe is Even Simpler, and More Perfect!  You’ll love the Moist, Tender Texture and Rich Vanilla Flavor, and this Method is Easy as be, with just One Bowl!

Even Simpler More Perfect Vanilla Cupcakes | Baking a Moment

This post has been a long time coming.

My Simply Perfect Vanilla Cupcake recipe has been one of the most popular (and commented upon!) posts on Baking a Moment, since it was published back in July.  But there were a few issues, and a lot of questions I wish I had addressed within the post.

And I just keep getting pickier and pickier.  After a while, it started to bug me that the batter was a bit drippy.  I’m a tough one to please!  And for me to want to keep making a recipe, over and over, it has to meet all of the following prerequisites:

  1. The taste has to be amazing.
  2. The texture has to be spot on (for a cupcake, this means moist and tender, but sturdy enough to stand up to lots of yummy frosting).
  3. It has to be relatively easy to make.
  4. The process of making it should result in as little mess as is humanly possible.

Even Simpler More Perfect Vanilla Cupcakes | Baking a Moment

This one hits on all cylinders.  The flavor is bangin’, rich and buttery with a big hit of aromatic vanilla.  It bakes up moist and soft, with a fine crumb and a slightly domed top.  The method for making the batter is simple as can be, and because it utilizes the reverse creaming method (more on that here), you’re looking at a one-bowl wonder.  One that will not leave messy drips all over your counter and cupcake pan 😉

This newer vanilla cupcake recipe is based upon the last one, with a little tweak here, a little tweak there.  The key difference between this one and the last is the addition of Greek yogurt.  The final result won’t taste like yogurt, but the acid in the yogurt reacts with the baking soda to help the cupcakes puff up and hold a nice dome.  And it makes the batter so nice and thick, with an airy texture almost like whipped cream.

I don’t often do in-process photos (because, quite frankly, they’re kind of a pain), but I really wanted to make this post more of a picture tutorial.  I know from the last time, that you guys are really on a quest for the ultimate cupcake, and so hopefully these step by step pics will help to answer your every little question and get you exactly the results you are after!

Even Simpler More Perfect Vanilla Cupcakes | Baking a Moment

Start by combining all the dry ingredients in a large mixing bowl.  I like to use cake flour, because it’s got less gluten than all purpose flour, and so it results in a lighter, more tender cake.  I have no trouble finding it at the regular supermarket, but if you have any difficulty at all, don’t hesitate to order it online.

Even Simpler More Perfect Vanilla Cupcakes | Baking a Moment

Add the soft butter, and mix until it resembles damp sand.  This should only take about a minute or so.

After the butter has been worked in, you can add the eggs.  One at a time, and make sure each one is completely incorporated before adding the next.  I love this kind of paddle attachment– it has a silicone edge that reaches all the way to the bottom of the bowl, so you know all the ingredients are well incorporated.  And you don’t have to keep stopping the mixer to scrape the bowl.

Even Simpler More Perfect Vanilla Cupcakes | Baking a Moment

Finally, in goes the yogurt, milk, and vanilla.  When it comes to ingredients that add flavor, I recommend using the highest quality.  I often cut costs with generic sugar and baking soda, but when it comes to butter and vanilla, I invest/indulge.  It makes such a difference!  Lagrima vanilla extract is the best I’ve ever tasted, and you get whole vanilla beans in every bottle.  I also really like Nielsen Massey Vanilla Bean Paste.  For this recipe, I’ve used a combo of both.  Vanilla vanilla!

Even Simpler More Perfect Vanilla Cupcakes | Baking a Moment

You’ll see the leavening start to activate right away!  The batter is really thick and almost airy.  I love it!

Please, please, please, do not overfill your papers.  This cupcake recipe puffs up in the oven, a lot, and you don’t want mushroom tops.  Maybe that’s ok for a muffin, but not a cupcake!  No more than half full.  I’ve made and remade this recipe, and if you fill 18 cups equally, you should be good.  I use this cookie scoop, a little less than 2 scoops per cupcake.  So that’s just about 2 tablespoons of batter to a cupcake.

Even Simpler More Perfect Vanilla Cupcakes | Baking a Moment

Now for a few words about baking.  I cannot stress enough that you must check your cupcakes.  Set the timer for a minute less that the recipe states (to avoid overbaking).  This is across the board, not just with this recipe, but with ALL recipes.  Check for doneness by inserting a toothpick or bamboo skewer into the thickest part of your cake.  If it comes out clean or with a few moist crumbs, you are good to go.  If it’s gooey or there are lots of sticky crumbs clinging to it, add a minute to the timer and then check ’em again.  Ovens are tricky.  No two are exactly the same.  Some run hot, some cold.  Some are hot in one area and cold in another.  (Try to position the rack in the middle of your oven, so the heat can circulate evenly, all around.)  I keep a little oven thermometer in mine so I can be sure it’s calibrated correctly, or if not, I can adjust accordingly.

Even Simpler More Perfect Vanilla Cupcakes | Baking a Moment

These cupcakes taste wonderful with all sorts of frostings!  I personally love them with Chocolate Swiss Meringue Buttercream, but they are also just heavenly with Vanilla Swiss Meringue Buttercream.  Or Strawberry Swiss Meringue Buttercream.  Can you tell I like Swiss Meringue Buttercream?

Even Simpler More Perfect Vanilla Cupcakes | Baking a Moment

But for today’s post I wanted to keep it on the simpler side, so I’ve used this Whipped Cream Frosting, which contains a little bit of cream cheese to keep it stable.  It’s really fluffy and light, and has just a hint of tanginess to it.  I should caution you that it will probably never hold stiff peaks in the mixing bowl, but somehow, it miraculously does hold it’s shape (surprisingly well!) when piped.  I would make the frosting no more than a few hours before serving, and keep it refrigerated, since it contains dairy.

I use this kind of pastry bag for piping, and this kind of tip.  I pipe just like Amanda’s “Tall Ruffle.” 

Even Simpler More Perfect Vanilla Cupcakes | Baking a Moment


Even Simpler, More Perfect Vanilla Cupcakes

How to Make a Perfect Vanilla Cupcake, From Scratch! This Tutorial, with Pictures, is based upon my Simply Perfect Vanilla Cupcakes. The New Recipe is Even Simpler, and More Perfect! You'll love the Moist, Tender Texture and Rich Vanilla Flavor, and this Method is Easy as be, with just One Bowl!

Yield: 1 1/2 dozen cupcakes


  • 1 cup cake flour
  • ½ cup all purpose flour
  • ½ cup granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ½ cup (1 stick) unsalted butter, softened
  • 2 large eggs
  • ¼ cup Greek yogurt
  • ¼ cup milk (I used 1%)
  • 2 teaspoons vanilla extract
  • 1 teaspoon vanilla bean paste


  1. Preheat the oven to 350 degrees and line a cupcake pan with papers.
  2. Place the first 6 (dry) ingredients in a large mixing bowl, and mix on low speed to combine.
  3. Add the butter, stirring on low speed until the mixture resembles damp sand (about a minute).
  4. Add the eggs, one at a time, scraping the sides and bottom of the bowl to be sure all of the ingredients are fully incorporated.
  5. Add the yogurt, milk, vanilla extract, and vanilla bean paste. Stir until fully combined.
  6. Fill the papers half full and bake for 14 minutes, or until a bamboo skewer inserted into the center of a cupcake comes out clean or with a few moist crumbs.

Even Simpler More Perfect Cupcakes | Baking a Moment

If you want to make these cupcakes ahead, you totally can!  Just keep them unfrosted.  They’ll keep well in an airtight container, for up to 3 days at room temperature, in the fridge for a week and a half or so, and for months in the freezer!  I also find that they seem to get more moist the day after they’re baked.  Don’t know what that’s all about, but it works for me!

Hopefully I didn’t leave anything out, but if you have a question I didn’t answer, please feel free to leave me a comment below.  I hope you enjoy this recipe, and have lots of success with it!  There’s just nothing like a homemade cupcake, from scratch, especially if it’s this easy to make!

PS- If cupcakes are your thing, be sure to check out my Simply Perfect Chocolate Cupcake recipe!  It might just be my favorite recipe on this whole website!  😀 😀 😀

*This post contains affiliate links.  It is not a sponsored post.  All opinions expressed here are straight from my heart.*

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  1. says

    I have never made cupcakes from scratch before but you’re getting me motivated…..

    Sometimes, the simpler recipes are just the best ones.

    Vanilla bean anything is just a party in my mouth. Looks scrumptious.

    • says

      Thanks Laura! I hope you give it a try, in my experience it’s sometimes even easier to just bake from scratch, because you have all the ingredients on hand anyway! And especially if it can all happen in one bowl. I wash way too many dishes as it is, lol! Thanks so much for stopping by, and for the sweet comment 😀

  2. says

    I’ll be honest: My jaw hit the floor when I saw these cupcakes in my inbox. I almost can’t believe they’re real they look so perfect. The cupcake base looks like my dream soft and light texture. And your frosting! I love the way you piped it—These little guys totally look like they came from an uber fancy bakery. Love your in-process photos and oh, I know they’re such a pain to take, but they’re so helpful! I’ve been on the prowl for a perfect vanilla cupcake and I believe I just found it! I will definitely be trying these cupcakes soon! 😀

    • says

      Yay! Thanks so much Sarah and I hope you enjoy them! When I started blogging, I did in-process photos for every post, and then it just got to be too much for me. But there were so many questions on that vanilla cupcake recipe, I just thought a tutorial might be in order. I’m so glad you liked it, thanks so much for all the great feedback. I can always count on you to be so sweet and supportive, and it means the world to me!

  3. says

    These really do look super simple to make and they look divine! I’ve never used a combination of cake flour and a/p, and that sounds like a really great idea…plus Greek yogurt is always a bonus. :) I love using vanilla bean paste…it’s the best, and I need that paddle attachment with silicone edges. Pinning!

    • says

      Thanks for the pin, Marcie! I put off buying that paddle for years because I thought it was too pricey, but then I lucked out and found it at HomeGoods for like $14. It was worth every penny! Such a timesaver. I’ve found the vanilla bean paste there too. And the combo of flours works really well I think- cake flour for tenderness and ap for structure. I’m so happy you liked the post! Thanks so much for the nice comment and I hope you have a fun weekend!

  4. says

    Pinned :) I have never tried the swiss meringue buttercream but I think you have convinced me!! Thanks a lot for sharing I will definitely they this recopy soon :)

  5. says

    Allie, I am putting this recipe as my go-to vanilla cupcake recipe! Vanilla happens to my favorite flavor for everything! (It even out weighs chocolate!) I love how you used the Greek yogurt to make them more puffy. High five!! I also love your tutorial pics. It truly is a pain to get the in-process photos. Love this all. :)

    • says

      Thank you so much Gloria! I knew after my last vanilla cupcake post that in-process photos were in order. There were just so many questions! Sometimes it just pays to take the extra time and do things right 😉 I’m so glad you liked the post, and I hope you enjoy the recipe! Have a great weekend, friend!

  6. says

    First of all, thank you! I have been searching for the perfect vanilla cupcake recipe for what seems like eternity. No joke, every time I think I have it right, something goes wrong. Too dry, too dense, too whatever.

    I’ll have to try these immediately! I’m going to be baking these this weekend.

    • says

      Oh Graham, I sure hope you like them! I’m sure you have very high standards. As do I! I was really happy with the end result here, and especially the LACK of dirty dishes 😉 Ain’t nobody got time for that! Enjoy, and have a great weekend!

  7. says

    Allie, I am loving everything about this post! It shows how much love and finesse goes into something so delicious and simple.
    Most people assume that I am a chocolate girl when it comes to cakes and cupcakes, but vanilla definitely has my heart. Cannot wait to give your recipe a try – it looks absolutely perfect!

    • says

      I hope you like this recipe, Kathi! And you are so right, with something as simple as a vanilla cupcake, you really have to do it right so flavor shines. Thanks so much for the sweet and encouraging comment! Enjoy your weekend, sweetie xoxo

  8. says

    Now these do really look like perfect vanilla cupcakes! I love that you use vanilla bean paste … that stuff is just so so good!

    I love playing with different flavors but vanilla is still my very favorite cupcake … with a vanilla frosting to go along with it!

    • says

      Oh I know! I love that paste- so much vanilla flavor, and easier and more economical than whole beans. And that Lagrima extract is seriously the bomb. Thanks so much for the sweet comment, Ashley!

    • says

      Thank you so much Meriem! I experimented quite a bit with my previous recipe, and I was pretty pleased with the way these came out. I’m so happy you liked them too! Thanks for the great feedback, girl 😉

    • says

      Thank you so much, sweetie! I really liked the addition of Greek yogurt in this recipe- it just made the batter a lot easier to work with. I hope you enjoy them as much as I did! Thanks for reading, Margaret Anne, and for always being so sweet and supportive <3

  9. says

    Your step by step photos are incredible! I love all of these photos. And of course, these cupcakes. They really do look perfect! You did a great job incorporating so many different ingredients (yogurt, cake flour, vanilla bean paste) Double thumbs up! Pinning!

  10. says

    These look so beautiful! Goodness, I wish I had one in front of me now. I’m sharing and saving these cupcakes for my next weekend baking adventure. Thank you for doing such a beautiful job with them. I think cake flour makes all the difference.

  11. says

    Allie, this recipe is definitely getting pinned, shared, made, etc. etc. It’s obviously thoroughly tried, tested and loved and so I trust it intrinsically! Also, I really love your ‘process’ photos (especially that lovely blue mixer). Maybe you should do that more often!

    • says

      I totally should Helen! It’s just laziness, pure and simple! I know they are helpful but they slow down my flow so bad, lol! I’m so happy you liked the post, dear, and I hope you enjoy the cupcakes! xoxo

  12. says

    Love love love these cupcakes Allie – they really do look perfect! That’s awesome that you made them even simpler in one bowl and added the greek yogurt. Vanilla cupcakes are my absolute very favorite and I can’t wait to try these. Love how you broke everything down with the amazing photo tutorial too – everything about this post is simply perfect! Pinning :)

  13. says

    Allie, these DO look simple and perfect. Not to mention gorgeous. I’ve never seen a whipped cream cheese frosting that pipes so beautifully. It’s incredible that just two tablespoons of batter creates such a light and airy cupcake! And I love one-bowl cupcake recipes. I will definitely have to try this recipe. BTW, I love all the in-process photos. I am always too scared to bring my camera into my kitchen (aka, disaster zone) for fear of getting flour or sugar on it. But these pictures are super helpful!

    • says

      Thanks so much Jamie! I actually bring my mixer and everything else into another room to take the pics. I have terrible light in my kitchen! So you can see why I grumble about taking in-process photos. It’s a pain but I knew from the last post that there’d be lots of questions if I didn’t do it! I hope you enjoy the recipe, and that whipped cream cheese frosting is really good. It looks super gloopy in the bowl, but somehow it pipes really well!

  14. says

    Cake flour is the best thing to happen to cakes and cupcakes!! I can’t survive without it. These cupcakes are just too PERFECT!! Thank you for the step-by-step photos. They are beautiful. That reverse creaming method is one of my favorites. I can’t wait to try these :)

    • says

      I love reverse creaming too! I think it’s just so much easier when everything can be done in one bowl. And cake flour- love that light texture and finer crumb. Thanks so much for the sweet comment, dear. Hope everything is well with you <3

  15. Michelle Chan says

    Hi Allie!

    I’m so eager to try this recipe but Greek yogurt is very expensive here in Malaysia. Can i use buttermilk as a substitute for the yogurt and milk? What will the measurement be if i were to use buttermilk? Thanks!

    • says

      Hi Michelle! Sour cream or buttermilk would make a great substitute for the Greek yogurt. You could also use regular plain yogurt, as long as there is no sugar added. You can substitute in equal measure. Good luck and thanks for reading! 😀

      • Michelle says

        But if I were to use buttermilk which is already very liduidy, do I omit the milk altogether? So, is that substitution measurement for buttermilk still 1/4 cup as per the Greek yogurt or 1/2 cup to replace the milk as well (1/4 greek yogurt +1/4 milk)? Hope you understand my question..lol!

  16. saleha says

    Hi Allie,

    These cupcakes definitely look amazing n tempting. I’m planning to make them soon however I dont have vanilla bean paste is it ok if I skip that ingredient n use more of vanilla extract or what do u suggest?
    btw I used ur choco cupcake recipe n they turned out to be amazing everybody simply loved the cupcakes thanks a ton hoping to try the vanilla soon:)

    • says

      Hey, thanks Saleha! You can absolutely leave out the vanilla bean paste, and up the extract. Or not! Either way they will come out just fine. I just like the paste for a flavor boost. So happy you like my chocolate cupcake recipe too! That is one of my absolute favorite things on this blog. Thanks for the great comment! Hope you enjoy!

      • saleha says

        Hey Allie,
        Thanks for your reply. I’ll definitely try em soon. Will let you know how they turn out hopefully as perfect as yours;) thanks once again

  17. Jessica McLaughlin says

    My new favorite cupcake recipe! Love it..they are perfect and delicious. Thanks for sharing such a great recipe :)

  18. Shannice says

    Hi Allie,
    would it be okay to add 1/4 cup oil and 1/4 cup butter instead of the whole 1/2 cup butter? I was reading a post about oil+butter base cakes taste better with better texture. whats your opinion on this?

    • says

      Hi Shannice! I’ve never tried it myself but it sounds like a pretty good idea. Oil does make for a really moist cupcake and light too. I’m anxious to hear how it works out for you! Will you stop back and let me know? Good luck!

  19. Madhu says

    I made these cupcakes and they by far were the best!! It was so good that I’m wondering if I could make this into a cake rather than cupcakes. Would it work? Could I use the same temperature? I am planning to bake this for a party very soon, so thanks in advance for your reply :)

    • says

      Hi Madhu! Thanks so much for reading my blog and trying one of my recipes! I’m so glad you were happy with it. I have baked it into a cake and it’s worked really well. You could do it at the same temperature and have a really nice result, but when I bake layer cakes I typically like to lower the oven temp by about 25 degrees F and increase the bake time as required. I find that the cake bakes more evenly that way and there’s usually less of a hump in the middle. I don’t mind a hump on a cupcake but I hate it on a layer cake because so much is wasted in levelling it off. Good luck and I hope you enjoy!

  20. Madhu says

    Oh and one more thing, will this quantity be enough for a single layer 8 inch round cake? Sorry for the trouble!

    • says

      Hi Sabrina! I’ve never tried it with whole wheat flour- I’d be curious how it’d work…? I’d probably recommend using whole wheat pastry flour rather than regular whole wheat flour, just because I’d imagine regular whole wheat flour may be a bit heavy. Let me know if you try it/have success, ok? And thanks so much for reading!

  21. says

    How do I love this recipe? Let me count the ways…
    1) I love how amazingly moist and fluffy it is – have searched around for the perfect basic butter cake recipe, and this is IT.
    2) I love the flavour that comes from adding the perfect amount of vanilla extract and vanilla bean paste
    3) I love how the sugar level is just right, making it only mildly rather than tooth-achingly sweet
    4) I love how it doesn’t dry out even after refrigeration
    5) I love how this for teaching me the reverse creaming method – how have I not heard about it before after being a home baker for more than 4 years??
    6) I love how versatile it is – lemon cupcakes? just rub in some lemon zest! chocolate chips? fold them in!
    7) I love how it bakes up perfectly as a 9″ round cake that can be sliced into 2 layers, 20mins at 325 and it doesn’t dome too much nor crack

    I could go on, but 7 is the number of perfection, and perfect this most certainly is.

    • says

      Thank you so much for the awesome feedback! I am so thrilled that you like the recipe as much as I do. Your comment is much appreciated and very useful as well (thank you for letting us know how to bake it into a cake). <3 <3 <3

  22. Yulia says

    I am planning on making a ton of cupcakes for a kids birthday party and don’t really feel like splurging on pastry flour (5 yo don’t care that much :) ). The corn starch can says I can mix the corn starch and ap flour and get the same results as cake flour, do you know if that’s really true?

  23. Sadie O'Connor says

    Hello Allie! I have tried this recipe and I just want to thank you for sharing this gem! Bakes up beautifully fluffy!

    Do you think substituting the Greek yoghurt with plain, natural yoghurt will affect the texture? I love Greek yoghurt but it is a tad costly in my part of the world. I am planning to bake a lot of these cupcakes. Thanks!

    • says

      Hey Sadie! Sorry for the late reply… I would think you can probably sub plain yogurt- but the batter will be a little runnier because of the higher moisture content. Just make sure it’s plain yogurt and not vanilla or fruit-flavored because those have added sugar and it might throw off the “chemistry” of the recipe. I’m so happy you like them! Let me know how you make out with plain yogurt, ok? I’m curious to hear. 😉

  24. says

    Hi Allie! Thank you for sharing this recipe. I will definitely try this. I have a couple of questions thou, Is it okay to use canola oil instead of butter? If yes, can I still follow the direction on the recipe (dry ingredients+butter+remaining ingredients)? And can I use whole milk/pure milk instead? I would really appreciate your response on this. Thank you! :)

    • says

      Hi Twisted Sunshine! Sorry for the late reply… I have never tried it with canola oil, so I’m not really sure. As for the milk substitution, I don’t think I would because it won’t give you the acidity you need to activate the baking soda. Maybe try sour cream instead, if you aren’t a fan of Greek Yogurt? Or buttermilk? I hope that helps! Good luck and thank you so much for reading!

  25. Juliane Londono says

    Dear Allie,
    I saw this amazing recipe and made these today :)
    At first when I took them out of the oven they looked great, but then by the time I served them, 5 hours later they had sort of shrunk and condensed (although they still tasted pretty great and everyone loved them!).
    Do you have any advice on why this happens and how to avoid it?
    Best, Juliane
    PS: I served them with your Chocolate Swiss Meringue Butter Cream, which I made for the first time, and I love it, it’s so nice and light compared to regular butter cream :)

    • says

      Hey Juliane! Thanks so much for reading my blog and trying one of my recipes! I’m so glad you liked the taste but sorry about the shrinking. In my experience that has happened when either a) they are a little bit underbaked, or b) I wrap them up or cover them before they are 100% cool. Sometimes the oven temperature has something to do with it. I would try baking them at a little higher temperature next time, and see if that helps. I’m so glad you liked the buttercream too, isn’t it just so dreamy???

      • Juliane Londono says

        I followed your advice and and I also bought spoon measurements to make sure that I use exactly the right amount of baking powder and baking soda and they turned out beautiful and are not shrinking. Yay :)
        Do you know why sometimes cupcake bake so that instead of being flat on top, they don’t reach all the way up to the top of the cupcake paper on the sides but they are domed in the middle?

        • says

          Great! I’m so glad it’s working for you now. The dome can be caused by too much leavening in the recipe and/or too high of an oven temperature. Also it sounds like maybe you could fill your papers a little more. I personally prefer a little bit of a dome on my cupcakes but if you like them flat then maybe try baking at a lower temperature. Good luck and thanks again for reading!

          • Juliane Londono says

            Dear Allie,
            Thanks so much for all your advice!
            I just have one more question, hope you don’t mind :)
            Which tip did you use for the piping the cupcakes in the pictures above? I love the way they look! :)

  26. Grace says

    Hi Allie, we really swear by this recipe, it is the only vanilla cupcake recipe that I use. However, one of the kids at my daughter’s new school has an egg allergy and I am planning to bring cupcakes for her coming birthday. Would you know of a substitute for eggs in this recipe?

    • says

      Ok, now, I’ve never tried this, but I’ve heard you can make an egg substitute out of ground flax seeds + warm water. Evidently if you allow it to sit for a little while it gels up and has a similar texture to an egg. I can’t vouch for how well it will work but it’s probably worth a try! Here’s another resource you can check out: http://chefinyou.com/egg-substitutes-cooking/. I hope that helps! And thank you so much for the sweet compliments! Good luck Grace and be sure to let us know how you make out, k? :)

  27. kathryn says

    Thanks for this wonderful recipe. I made a batch of the vanilla and a batch of the simple chocolate cupcakes from this site for my 3 yr olds birthday party. They are great because they are quick to whip up, make very little mess (only 1 bowl, 1 half cup measure, 1 spatula, and 1 teaspoon dirty!), taste great and freeze well. Great for a busy parent! I made them 2 weeks before the event and froze them and they defrosted beautifully on the day.

    By the way, when substituting ground flax seed for eggs in party cupcakes, I always prefer to use Melrose brand ground yellow flax as it is ground very fine and you can’t see it in the batter. When making muffins, or more hearty baked goods I use Bob’s Red Mill ground brown flax which is a coarser grind and results in a ‘healthier’ look and feel. Different brands produce different binding properties so it pays to experiment.

    • says

      Thank you so much Kathryn, for the awesome feedback and the great tips! I’ve never worked with flax eggs before so this is really useful info. I’m so happy you liked the recipe! And happy belated birthday to your little one :)

  28. Balencia says

    Hello. I just wanted say this recipe is “holy grail”!! I have always been weary making cupcakes for fear of being dense and tasteless, but I tried your recipe and they turned out amazing! I knew they were going to be amazing when I saw the batter. I really do like the reverse creaming method, as I had the most silkiest, aerated batter! I took your advice you gave to another commenter and used 1/2cup buttermilk to replace the milk/yogurt, and they came out perfect (coming from a first time cupcake baker)! I think it also helps to use a timer to prevent over mixing. Thank you for sharing your recipes and I’m gonna try to make this buttercream!

  29. Lisa Jones says

    The cupcakes shunk up when they cooled. Have you had that happen ever? It is the strangest thing. The tops are all puckered and have “fallen” now that they are cooled.

  30. April Nemeth says

    Hey Allie! I love these cupcakes but I need to make a regular cake for an event. Do you know if this recipe will work for a standard 13 x 9? Thanks!

    • says

      Hey April! I haven’t tried it myself but I can’t imagine why it wouldn’t work. I’m thinking you’ll probably want to double the recipe though- and for cakes I always like to reduce the oven temp to 325. It helps them to not have a big hump in the middle. Obviously keep an eye on it and test for doneness. It will require a longer bake-time. Good luck and enjoy!

      • Carrie says

        I tried this recipe and it turns out well! I tried again last night.. but not sure why, the cupcakes turns out harder overnight this time. Not as soft and fluffy like the first time I’ve made it. All the ingredients and steps are the same though…
        What could the reason be? Do I need to lower the oven temp even more?

        • says

          I wouldn’t change a thing, Carrie! If they turned out well for you the first time, chances are something was different the second time around. I just re-tested the recipe last week and the results were consistent. Good luck and thanks for reading!

  31. annie says

    I tried this today. The cupcakes were soft and fluffy. However there were several big holes in them and weren’t high as yours.. like an inch high only when I made 18 cupcakes. Did I do anything wrong?

    • says

      It sounds like maybe the batter was overworked? Either that or maybe there was an issue with oven temp or leavening. I like to use an oven thermometer just so I can see that my oven is working right. You can buy it at the supermarket for less than $15. And you want to make sure that your baking powder is fresh- there should be an expiration date on the bottom of the canister. The only other thing I can think of is just to make sure they go into the oven right away because that leavening will poop out if the batter sits too long. I hope that helps!


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