Moist Vanilla Cupcakes – Easy & Fluffy
These moist vanilla cupcakes are soft, fluffy, and easy to make from scratch using simple pantry ingredients. Made with a white cake-style batter and no cake flour, they bake up light and tender—perfect for birthdays, celebrations, or everyday baking.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: about 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
- 1 ¾ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup butter, cool room temperature
- 3 large egg whites, room temperature
- ½ cup whole milk, room temperature
- ¼ cup plain greek yogurt or sour cream
- 1 TBSP vanilla extract
Instructions
- Preheat oven to 350°F and line a 12-cup muffin pan with cupcake liners.
- In the bowl of a stand mixer fitted with the paddle attachment, mix together the flour, sugar, baking powder, and salt until evenly combined.
- Add the butter to the dry ingredients and mix on low speed until the mixture resembles fine crumbs.
- Add the egg whites, milk, greek yogurt, and vanilla extract.
- Mix on medium speed until the batter is smooth and fully combined, about 30–60 seconds. Do not overmix.
- Divide the batter evenly between cupcake liners, filling each about ½ to ⅔ full.
- Bake for 18–20 minutes, or until the centers spring back lightly when touched.
- Allow cupcakes to cool in the pan for a few minutes, then transfer to a wire rack to cool completely before frosting.
Notes
- Butter should be soft but still cool to the touch—not melted.
- Room temperature ingredients help create a smooth batter and even texture.
- Do not overmix once liquids are added to avoid dense cupcakes.
- This recipe uses a reverse creaming method for a soft, fluffy crumb similar to a classic box mix.
Find it online: https://ourgratefulkitchen.com/moist-vanilla-cupcakes/