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Perfect Vanilla Cupcakes – Scrumptiously moist and fluffy cupcakes infused with vanilla, and topped with creamy vanilla buttercream frosting!

Today, I bring you my most favourite Perfect Vanilla Cupcakes recipe. I love sharing my favourite recipes with you, because I love knowing that you’re all enjoying them, too!

These vanilla cupcakes rise perfectly, and have beautiful flat tops when cooled completely – a perfect blank canvas for frosting. I love eating these cupcakes without frosting, they’re not at all plain or boring! They’re absolutely delicious, and full of flavour.

But frost these cupcakes with scrumptiously creamy vanilla buttercream, and you’ll take them to the next level. Moist, fluffy, creamy vanilla heaven.

How to make Perfect Vanilla Cupcakes Ingredients you’ll need: Cake flour

Baking powder

Baking soda

Salt

Large eggs

Caster/granulated sugar

Vanilla extract

Unsalted butter

Greek-style yogurt For the frosting: Icing/powdered sugar

Unsalted butter

Milk

Vanilla extract

To make these cupcakes, simply whisk together the flour, baking powder, baking soda, and salt. Set aside.

Whisk together the eggs. Add the sugar, and whisk until combined. Add the vanilla extract, butter, and yogurt, and whisk until combined. Mix in the dry ingredients.

Divide the batter evenly between a muffin pan lined with muffin cases, filling only 2/3 full.

Bake for 14 – 16 minutes, or until a toothpick inserted into the centre comes out clean. Allow them to cool for 5 – 10 minutes in the pan, before transferring them to a wire rack to cool completely.

For the frosting, beat together the butter and icing sugar until light and fluffy, then beat in the milk and vanilla extract until smooth, and spreadable. Transfer the frosting to a piping bag, and frost the cooled cupcakes.

The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.

NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.

Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.

These Perfect Vanilla Cupcakes are: quick and easy to make

and to make deliciously moist and fluffy

and perfectly infused with vanilla flavour

with flavour topped with a creamy buttercream frosting

How long will these vanilla cupcakes last? These cupcakes can be stored, covered tightly, in the fridge for up to 3 days.

Can I freeze these cupcakes? Yup, these cupcakes can be frozen for up to 3 months. Thaw overnight in the fridge.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see!

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