Even Simpler, More Perfect Vanilla Cupcakes
Vanilla cupcake recipe from scratch! Super easy recipe made in just one bowl, with an incredibly moist texture and rich vanilla flavor.
*This vanilla cupcake recipe originally published on May 1, 2014. I thought it was about time it was updated. So, I’ve added a few answers to some frequently asked questions. Hopefully, you’ll enjoy these vanilla cupcakes as much as my family and I do!*
This post has been a long time coming.
My Simply Perfect Vanilla Cupcakes 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:
- The taste has to be amazing.
- 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).
- It has to be relatively easy to make.
- The process of making it should result in as little mess as is humanly possible.
This new and improved vanilla cupcake recipe hits on all cylinders.
WHAT MAKES THIS VANILLA CUPCAKE RECIPE SPECIAL?
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 sour cream. The final result won’t taste sour, 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.
HOW TO MAKE THIS VANILLA CUPCAKE RECIPE
Start by combining all the dry ingredients in a large mixing bowl. Whisk the cake flour, all-purpose flour, sugar, baking powder, baking soda, and salt together just until combined.
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. You can read more about that here: Why Use Cake Flour.
You can find it at the regular supermarket, on the same shelf with all the other flours, or you can just order it online: Cake Flour.
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.
Finally, add the sour cream, 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, invest and indulge! It makes such a difference!
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 cupcake papers. This vanilla 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 24 cups equally, you should be good. I use a 1.5-tablespoon cookie scoop, a little less than 2 scoops per cupcake. So that’s about 3 tablespoons of batter to a cupcake.
HOW TO BAKE VANILLA CUPCAKES
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.
WHAT KIND OF FROSTING TO USE ON VANILLA CUPCAKES
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?
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 sweetness to it.
I use this kind of pastry bag for piping, and this kind of tip.
Check out the video on my Ice Cream Cone Cupcakes post, to learn how to pipe a tall swirl like what you in these pics.
CAN THIS VANILLA CUPCAKE RECIPE BE MADE AHEAD?
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!
Thaw at room temperature and then frost and decorate however you like!
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 better than a homemade cupcake, from scratch, especially if it’s this easy to make!
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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!
- 1 1/2 cups cake flour*
- 3/4 cup all purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon kosher salt (scant)
- 3/4 cup unsalted butter (1 1/2 sticks), softened
- 2 large eggs
- 2/3 cup sour cream (Greek yogurt or buttermilk** can be substituted)
- 1/2 cup milk
- 2 teaspoons vanilla extract
- 1 teaspoon vanilla bean paste (optional)
- Preheat the oven to 350 degrees and line a cupcake pan with papers.
- Place the cake flour, all-purpose flour, sugar, baking powder, baking soda, and salt in the bowl of an electric mixer, and stir on low speed to combine.
- Add the butter, mixing on medium-low speed until the mixture resembles damp sand (about a minute).
- 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.
Add the sour cream, milk, vanilla extract, and vanilla bean paste. Stir until fully combined.
- Fill the papers half full and bake for 16 to 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean or with a few moist crumbs.
Recipe Video
* Learn more about cake flour here: Why Use Cake Flour?
** If you don't have buttermilk, you can substitute by stirring 2 teaspoons of white vinegar or lemon juice into 2/3 cup of regular milk. Allow the mixture to stand for 5 minutes, or until thickened and slightly curdled.
*** This cupcake recipe can also be baked in three 6-inch diameter, two 8-inch or 9-inch diameter cake pans, or in a 9x13-inch pan. Bake times may need to be extended. You'll know your cake is done baking when a toothpick inserted in the thickest part comes out clean. Click here for the layer cake version of this recipe: Perfect Vanilla Cake Recipe.
Some other cupcake recipes you might enjoy:
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.
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 😀
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! 😀
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!
These are such lovely cupcakes. Perfect indeed!
Thanks so much, Jocelyn! And happy Friday 😉
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!
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!
This is exactly how I love cupcakes, same with my younger son, so I will have to give these a try!
Yay! I hope you and your son enjoy them, Matt! And have a great weekend 😉
I really love these cupcakes!
Perfect!
Thanks for the recipe and the pictures.
My pleasure, Joha! I’m so glad you enjoyed. Thanks so much for reading and for the great feedback 😉
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 🙂
Thanks so much for sharing on Pinterest, Sweet Mango! I’m so happy you liked the post, and I hope you enjoy the recipe. Thanks for stopping by and for the sweet comment!
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. 🙂
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!
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.
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!
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!
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
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!
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!
these look delicious!
Thanks, Dina! My kids sure think so 😉 Have a great weekend, dear!
These.look.amazing. Seriously, I have been looking for a vanilla cupcake like this! And I especially love that they don’t have any domey tops! Perfect for frosting!
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 😉
Hi again allie i tried your simply perfect chocolate cupcake it turned out very moist and delicious! But unfortunate im not that very happy with the cocoa powder i used. I guess it all depends on the quality of the ingredients. Next time ill use a better quality of cocoa powder. I just used what locals in our place often use and not the branded ones but overall the results are perfect still!
Ill be trying this next as this one got no cocoa powder in it and its simple and the photos of your finished products are making me jealous! By the way i made a butter milk as substitute for the greek yogurt in the chocolate cupcake. Can i use buuter milk as substitute again even when this vanilla cupcake recipe got milk in the list of ingredients? And what do u meepan by 1%? Thanks allie!
I think that would probably work well, although I haven’t tested it myself to be absolutely sure. The 1% is just referring to the amount of fat in the milk- whatever you have should work!
Hi again Allie! I just made this recipe tonight and i love the overall result! the texture when i had that first bite is just what i wanted but it normal for the flavor of the egg to stand out?or im just sensitive. im definitely doing this recipe again! also, the top of my cupcakes’ color of is a bit off, its rather white and not like the cupcakes on your pictures. probably because i used 1/2 cup buttermilk to substitute 1/4 yogurt and 1/4 milk. Is it possible to add lemon zest or juice to the recipe so i can make it citrus-y? if yes, how many should i put in Allie? Thanks a lot for always replying!
Absolutely Nin! It’s great with a little citrus. I would use anywhere from 1/2 to 1 lemon, depending upon your taste. Hope you enjoy!
You did it again Allie! Now I have to find an excuse to make these very, very soon. I love that you only need one bowl and love that you made it simpler and more perfect.
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
Love your cupcakes. They fit its name of being perfect indeed! Beautiful.
Thanks so much Connie! Can’t wait to see you soon! So excited 😉
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!
Thanks so much, Mary Frances! Those are all favorite ingredients of mine and I really think they each add something special. Hope you’re enjoying your weekend, sweetie!
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.
I do too, Monet, and that vanilla bean paste too! Thank you so much for sharing, and for the wonderful feedback. I hope you enjoy making and eating them 😀
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!
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
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 🙂
Thank you so much, Kelly! I’m so thrilled that you liked it so much. Thanks for sharing on Pinterest too! I hope you enjoy <3 <3 <3
AMAZING!!! I cannot believe you improved upon that already perfect recipe-but you did!
Thanks Kayle! I’m a picky son of a gun. I hated all those drips all over my counter and cupcake pan! Thanks for reading and for the great feedback. 😉
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!
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!
These look amazing Allie! I love the clear, step by step photos! Definitely cannot beat a good vanilla cupcake!
I couldn’t agree more, Jessica, a good vanilla cupcake recipe is a necessity. And as a busy mom I need it to be easy too! I’m so happy you liked; thanks for the great feedback! xoxo
What a great post, Allie! Such great tips, and such an amazing looking cupcake! Definitely trying your recipe the next time I make cupcakes! Pinned!
Thanks so much for pinning Cate, and for all the sweet compliments! I hope you enjoy this recipe as much as I do 😀
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 🙂
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
I haven’t made cupcakes in AGES! These look so good!!
Oh you need to make yourself some cupcakes, girl! It’s been too long 😉 Whip out that mixer! You won’t be sorry, lol. Thanks so much for reading, and for the comment!
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Your cupcakes look absolutely perfect and so delicious! Beautiful!
Thanks so much, Maria! I’m so glad you enjoyed the post 😀
Hi, can i make one big cake (no layers) out of your vanilla cupcake recipe?
I’m sure that would probably work but you would have to adjust the bake time. You’ll know the cake is done when a toothpick inserted in the thickest part of the cake comes out clean. Good luck!
These cupcakes really do look absolutely perfect!! Can’t wait to try your recipe, Allie!
Thank you so much, Cathy! I’m just loving this recipe, and how easy it is to throw together. Thanks for the sweet comment and I hope you enjoy!
hi allie how do you think should i do it? since i dont have any yogurt..im thinking of substituting it with buttermilk. but is it okay to add milk again since the recipe calls for it?
Hey Nin! You can replace the milk with buttermilk or replace both the milk and yogurt with buttermilk. As long as you have 1/2 cup of liquid and there’s a little acid in there to activate the baking powder, you should be good to go. Good luck!
Looks amazingly perfect! Thanks for linking up with What’s Cookin’ Wednesday!
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!
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! 😀
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!
I do, and I’m sorry I didn’t address it properly the first time! I would probably use all buttermilk, just to keep it simpler, so therefore, 1/2 cup to replace both. Hope that helps!
ah so heres the answer i was looking for. so i omit the milk and replace it with 1/2 cup buttermilk for both the greek yogurt substitute and the milk. did i got that right? thanks allie!
That’ll work! Good luck and enjoy, Nin!
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:)
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!
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
My new favorite cupcake recipe! Love it..they are perfect and delicious. Thanks for sharing such a great recipe 🙂
Awesome! I’m so glad to hear it! And it’s my pleasure 😉 Thanks for reading and for the great feedback, Jessica!
Thanks for the updated recipe, I shall try it next weekend!!
Good luck~ I hope you enjoy, Danielle!
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?
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!
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 🙂
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!
Thank you very much! I will definitely be giving it a go!
Oh and one more thing, will this quantity be enough for a single layer 8 inch round cake? Sorry for the trouble!
No trouble at all- I think you should definitely have enough batter for an 8-inch round. Maybe even enough for two layers. Good luck!
Just wondering if i can use wholewheat flour for this recipe?
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!
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.
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
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?
I haven’t actually tried it myself but I have seen that formula floating around the web quite a bit- so I think it should work! Good luck and let me know, k? Thanks Yulia!
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!
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. 😉
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! 🙂
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!
These cupcakes look beautiful and I must try them! Never made them with yogurt and I’m curious how they are bona turn! Pinning!
Thanks for pinning, Mira! I think you will really like these, they are a family favorite around here!
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 🙂
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???
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?
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!
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! 🙂
Best,
Juliane
No problem, Juliane! It’s an open star tip. I believe it’s 1M. Good luck and have fun!
Thanks for the recipe. These are delicious!
My pleasure, Melanie! I’m so happy you enjoyed them; thank you so much for letting me know!
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?
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? 🙂
You can substitute eggs with chai seeds. You soak chai seeds in warm water and add into the batter- the mixture is very gelatine like. I’ve used in all of my baking and it works! The proportion can be looked up in Google. I hope this tip helps!
Thanks so much for the great tip Tanya! I’ve never used chia seeds but I know that flax seeds work in the same way. Very useful info!
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.
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 🙂
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!
That’s wonderful Balencia! Thank you so much for sharing your positive feedback. I’m so happy you liked the process and the outcome! xoxo
Looks so yummy! Can i make a 9×13 sheet cake with this recipe?
Hey Jenny! I haven’t tried it myself so I can’t be sure. If it works out for you please let us know! Thanks so much for reading and for the great question 🙂
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.
Hi Lisa! It used to happen to me from time to time too. Then I found this article: http://www.itsyummi.com/why-cake-sank-in-the-middle/. There are some really great tips there. I learned a lot and it’s really helped me to get better results with cakes. I hope you find it useful too!
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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!
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!
Thanks! I increased the recipe to 1.5 and baked it for about 40 minutes. It came out great!! 🙂
Wonderful! I’m so glad you were happy with it and thanks for sharing your experience!
Hi!
Can i use all cake flour instead of cake and all purpose? What will the difference be?
Hey Carrie! I’d recommend making the recipe as written. Each kind of flour brings a certain level of tenderness/strength to the final result. You can read more about cake flour vs. all-purpose flour here: http://www.wilton.com/forums/messageview.cfm?catid=7&threadid=168315. Hope that helps!
Thanks!
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?
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!
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?
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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I just made the. Made some mini and some regular size. So easy!! What would make them have little tunnels in them?
OOPS!!! Made these!!!!
Hey Charlotte! I’m so glad you liked them and they were easy! Sounds like you may have had a few air bubbles in the batter 😉
Can I use table salt instead of Kosher salt? If yes, what’s the measurement for it? Thank you!:)
Hi Joyce! Table salt and kosher salt are not interchangeable in equal measure. You can read more about it here: https://www.google.com/webhp?sourceid=chrome-instant&ion=1&espv=2&ie=UTF-8#q=substituting%20table%20salt%20for%20kosher%20salt. Hope that helps! Thanks so much and have a great week!
Thanks for this amazing recipe!
The cake tasted just so wonderful. Its very simple to make it but taste not simple at all!
I’m so happy you liked it, Amber! Thanks so much for the great feedback 🙂
I’ve made these twice now and they are perfect. Best of all, they have less sugar then the standard cupcake recipe, but you would never know it from their
great taste.
Thank you so much for the awesome feedback! I tend to prefer desserts that aren’t overly sweet, I think it allows the other flavors to really shine through. I’m so glad you agree!
Can I use oil to replace eggs? My son loves vanilla but is allergic to eggs 🙁 Do I need to change anything in the recipe, like the leavening agents, to get the same results if I use oil?
I’m not really sure that oil is a suitable substitute for eggs. I have heard of subbing oil for butter, but not for eggs. I wouldn’t think that oil would provide the binding properties that an egg would, but I have had success with a flax egg substitute. For every egg, add two tablespoons of water to one tablespoon of ground flax seed. Allow it to stand for 10 minutes or until gelled. I hope that’s helpful! Good luck and enjoy 🙂
Hello there 🙂 There’s a very mouth watering cupcake recipe there but I wanted to ask what can I add in place of vanilla beans paste? Because that product is very difficult to get from my country 🙁 Will vanilla essence work here?
I’m not familiar with vanilla essence Farwah, but if that’s the same as vanilla extract then it should work just fine! Good luck!
Love your recipe, Allie! I was wondering if I substitute sour cream for greek yogurt, less butter would be required to achieve the same results? Thanks!
Hey Kewpie! That’s a great question- the answer is no, not at all. You can substitute sour cream or buttermilk for Greek yogurt, in equal measure. Hope that helps!
Hi! I noticed that in the chocolate version you can sub buttermilk for the Greek yogurt. Can you make that swap in the vanilla as well?
Hey Teresah! Yes, you absolutely can. Thanks for the great question!
These cupcakes were amazing! Truly, they were simply perfect. I followed the recipe exactly and they turned out absolutely fabulous!! So amazing, thank you for sharing! I was skeptical about how little batter I was putting into the liners but they turned out just fine. I messed up the frosting (didn’t quite follow the directions… had lots of things going on) but I will try again and I’m sure it’ll turn out well too! I’ve tried quite a few recipes on your website and every one of them (except for the vanilla swiss meringue buttercream, which was my fault) turned out amazing! Thank you for sharing your talent and passion with the world, you are now my go-to Food blog! Keep up the great work! You’re awesome!
Wow Daphne! That is so amazing to hear and I really appreciate the great feedback and encouraging words! Thank you so much for making my day. And I’m so happy you liked the cupcakes!
Is this the updated recipe you spoke about Live today?
Yes! You found it Sharon! Thanks so much for watching!
I love these! Simple recipes are the best!
My fav cupcakes!
These are so light, fluffy and perfect!
Hi,
I’m not sure what I’m doing wrong but I just can’t seem to get these to not shrink after baking. When baking at the temperature specified after 16 mins they were quite dark and sunk, so I lowered the temperature and baked for longer, paler but still sunk. My tooth picks are coming out clean, can they still be underbaked? Also do you do 350f in a fanforced oven? Sorry for all the questions, any advice is greatly appreciated!
Hey Jasmine- so sorry you’re having trouble. It does sound like they could really use another minute or two in the oven. No fan necessary. Hope this is somewhat helpful!
So light fluffy and perfect!
These cupcakes look so perfect. thanks for sharing this wonderful recipe.
My pleasure; I’m so glad you like them.
Very good Recipe, Simple and easiest way, thanks for sharing
My pleasure; thank you for the positive feedback!
I tried for the first time today and made yellow cake with the reverse creaming method. I was very happy with the results. I used all purpose flour and no problem at all. I was very leery of this method. I am very pleased with it. I did use my mothers recipe from many years of baking it the regular creaming way.
Just wondered if a pound cake could be made with the reverse creaming method.?
So happy you had success with the reverse creaming method. I love it too. I have never tried this method for pound cake, only because the creaming step is so important for a cake that doesn’t contain any chemical leavening. Pound cakes generally get all their “lift” from that first critical step of whipping air into the butter. Because of that, I’ve never wanted to take a chance. But if you feel like experimenting, by all means give it a shot! I’d love to hear how it works out for you.