Description
Soft and moist vanilla cupcakes topped with rich buttercream frosting.
Ingredients
Scale
- 1 ⅓ cups All-purpose flour
- 1.5 teaspoon Baking powder
- ½ cup Butter Unsalted, Melted
- 1 cup Granulated sugar
- 1 Egg Large, Room temperature
- ¼ cup Greek yogurt Or sour cream, Full fat
- ¾ cup Milk Whole
- 1 tablespoon Vanilla extract
- 2 cups American buttercream frosting
Instructions
- In a large mixing bowl, whisk together the flour and baking powder. Keep aside.
- In another mixing bowl, mix together melted butter and sugar until combined.
- Add egg, Greek yogurt, milk, vanilla extract and mix until smooth.
- Add the dry mixture into the wet mixture and mix until just combined.
- Pour batter into cupcake liners.
- Bake at 350 degrees F for 20-22 minutes or until an inserted toothpick in the center comes out clean.
- Allow the cupcakes to cool to room temperature and then, frost each of them in a swirl of buttercream. Enjoy!
Notes
- Do not over bake these cupcakes because that will make them very dry and crumbly.
- Be sure to use Greek yogurt instead of regular yogurt since it’s thicker and creamier.
- A good substitute for yogurt is sour cream.
- Use full fat ingredients for maximum richness.
- All ingredients should be at room temperature for smooth blending.
- Don’t ice warm cupcakes. Let them cool fully or you will end up with a sticky mess.
- Read additional tips and variations above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 361kcal
- Sugar: 41g
- Sodium: 151mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: NA
- Trans Fat: NA
- Carbohydrates: 54g
- Fiber: NA
- Protein: 2g
- Cholesterol: 35mg
Keywords: Vanilla Cupcakes, Moist Cupcakes, Best Cupcakes