Vanilla Cupcakes – Quick, Moist and Crumbly

Hello Everyone! My newest found recipe and a definite success, if I may say so myself is a Vanilla Cupcakes recipe. It is super easy and you only need a couple of easily available ingredients for this!

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Before I got married, back in India, we had a microwave at home with convection mode. This worked like an oven but never felt quite the same as one. But since that was what we got, it did inspire and fascinate me well enough to try my hand at baking cakes at a very early age. it made everyone happy, with me being the only one in the house to bake! My mom was more into the traditional Indian Cuisine.

Since moving here to the States, I have been regularly cooking the usual roti-sabzi-daal along with the occasional specialties like mutton curry and biryani! Now this is probably a boon for my husband that I love baking because he seems to have a massive sweet tooth and I seem to be getting better and better with each preparation! My husband would fefintely vouch for me here! There are cupcakes or cakes in my refrigerator at all times and the moment he devours the last piece, he gives me that puppy-eyed-look bribing me to re-stock those cakes!

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After mastering the chocolate banana cupcakes, I wanted to make vanilla cupcakes this time. So, after trying a recipe for a couple of times and getting approvals and compliments from my husband and friends here, I am ready to share that recipe with you! So without wasting any further time, scroll down to see the recipe! This recipe has been adapted from here.

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Vanilla Cupcakes
The most delicious and easy vanilla cupcake recipe! I promise you, this would very well become a frequent in your household!
Course dessert
Prep Time 10 minutes
Cook Time 20 minutes
Course dessert
Prep Time 10 minutes
Cook Time 20 minutes
  1. Place room temperature butter into a mixing bowl and beat with a hand blender for a few minutes till a little fluffy.
  2. Measure out the sugar and add to the butter along with the vanilla extract. Cream them together until light and fluffy.
  3. Add one egg at a time, beating between each addition so that everything is well incorporated.
  4. Sift the flour, baking powder and salt and add to the creamed butter and sugar.
  5. Pour in the milk and the yoghurt. Mix well until there are no clumps. DO NOT OVERMIX.
  6. Scoop into the cupcake liners filling about 1/4 into each. Place in a preheated oven at 180C or 350F for about 20 minutes or until the cupcakes spring back when pressed.
  7. Cool on a wire rack before icing! Enjoy!
Recipe Notes
  • Use only room temperature ingredients.
  • Use good quality vanilla extract.
  • Do not overmix the batter after you add the flour. Mix only till everything is incorporated.
  • Do not overbake. When you press the cupcake and it springs back, that is when you take them out of the oven.
  • Cool them completely before icing them.
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