Soft, moist Vanilla Cupcake Recipe made with creamy Greek yogurt. Simple ingredients, bakery flavor—perfect for birthdays or any day.
Soft, golden cupcakes that taste like they came straight from a neighborhood bakery yet whisk together in one bowl. This Vanilla Cupcake Recipe relies on plain Greek yogurt for extra moisture and subtle tang, giving each bite a velvety crumb without extra fuss.
Why You’ll Love This Recipe
- Protein Boost – Swapping in yogurt sneaks extra protein into every cupcake without changing the classic flavor.
- Bakery-Style Crumb – Greek yogurt and gentle mixing create a tight, tender crumb that stays soft for days.
- Foolproof Batter – No fancy techniques; simple pantry staples join forces for consistent, crowd-pleasing results.
How To Make Vanilla Cupcake Recipe
A lower-and-slower bake at 300 °F keeps the tops pale and tender, ready to crown with any frosting you love. Cream butter and sugar until fluffy, fold in the dry mix gently, and let the oven handle the rest.
Ingredients Needed
- Salted butter
- Granulated sugar
- Pure vanilla extract
- Plain Greek yogurt – creates a moist more dense crumb that is so delicious!
- Eggs
- All-purpose flour
- Baking soda
- Baking powder
- Salt
Step-By-Step Instructions
- Preheat the oven to 300 °F and line two 12-cup muffin tins with paper liners.
- In a medium bowl, whisk the flour, salt, baking powder, and baking soda together, then set the mixture aside.
- In a stand mixer or large bowl, beat the softened butter and sugar until light and airy, about 2–3 minutes.
- Mix in the vanilla and Greek yogurt until the batter looks smooth and creamy.
- Add the eggs one at a time, alternating with one-third of the flour blend, and mix only until the streaks disappear.
- Fold the batter gently with a spatula to avoid over-mixing and keep the crumb tender.
- Fill each cupcake liner halfway with batter; a slightly under-filled size-40 scoop works well.
- Bake for 22–26 minutes, or until a toothpick inserted in the center comes out clean, then let the cupcakes cool completely before frosting.
Frequently Asked Questions
Why bake at 300°F instead of 350°F?
A lower temperature lets the cupcakes rise evenly without doming or cracking, producing a soft, uniform surface ideal for decorating.
Can sour cream replace Greek yogurt?
Yes. Sour cream offers a similar fat content and moisture level, though the finished crumb will be slightly richer and less tangy.
How do I keep cupcakes from sinking in the middle?
Measure leaveners accurately, avoid over-mixing once the flour is added, and resist opening the oven door before the 20-minute mark.
Every batch of this Vanilla Cupcake Recipe emerges pale, plush, and ready for swirls of stabilized whipped cream frosting or my favorite, whipped cream cheese frosting. Bake these delicious moist vanilla cupcakes and watch them disappear faster than you can say “vanilla!”
Vanilla Cupcake Recipe Card:
Vanilla Cupcake Recipe
Ingredients
- ½ cup salted butter softened
- 1 ½ cups sugar 300 g
- 1 ½ teaspoons vanilla
- 1 ½ cups plain Greek yogurt
- 3 eggs
- 2 cups flour 260 g
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- Pinch of salt
- Your favorite frosting – my Whipped Cream Cheese Frosting is linked in the notes.
Method
- Preheat the oven to 300 °F and line two 12-cup muffin tins with paper liners.
- In a medium bowl, whisk the flour, salt, baking powder, and baking soda together, then set the mixture aside.
- In a stand mixer or large bowl, beat the softened butter and sugar until light and airy, about 2–3 minutes.
- Mix in the vanilla and Greek yogurt until the batter looks smooth and creamy.
- Add the eggs one at a time, alternating with one-third of the flour blend, and mix only until the streaks disappear.
- Fold the batter gently with a spatula to avoid over-mixing and keep the crumb tender.
- Fill each cupcake liner halfway with batter; a slightly under-filled size-40 scoop works well.
- Bake for 22–26 minutes, or until a toothpick inserted in the center comes out clean, then let the cupcakes cool completely before frosting.