If you’re craving an easy, incredibly delicious, and wonderfully fluffy cupcake, look no further. This delightful recipe is a breeze to follow, resulting in cupcakes that are pure perfection. To ensure the best results, make sure all your ingredients are at room temperature before you start. Begin by placing your softened butter and sugar into a mixing bowl.

The key here is to have butter that’s soft to the touch but not melted. Cream these two ingredients together, allowing your mixer to work its magic at medium speed for approximately two minutes. This step is crucial for achieving that luscious, creamy texture in your cupcakes. Next, it’s time to incorporate the eggs, one by one.

As you add each egg, mix for about 15 seconds before adding the next. This method introduces more air into the batter, setting the stage for the fluffy cupcakes you’re aiming for. Once your eggs are well integrated, add in the vegetable oil, vanilla extract, and yoghurt. Blend these ingredients together until they’re harmoniously combined.

Now, sift and gently fold in the dry ingredients: flour, baking powder, and a pinch of salt. The key here is not to overmix the batter. Simply mix until the dry ingredients are moistened, and there are no lumps left behind. Prep your cupcake pan with liners and generously scoop a heaped tablespoon and a half of batter into each liner, filling them about three-quarters of the way up.

This ensures the cupcakes have enough room to rise beautifully during baking. Preheat your oven to 165°C (325°F), then bake your cupcakes for around 15 to 18 minutes. Keep a close eye on them; they should emerge from the oven with a light golden hue and a toothpick inserted into the centre should come out clean.

Allow your cupcakes to cool completely if you plan to frost them for an extra layer of deliciousness. Alternatively, enjoy them plain as a delightful snack or paired with a comforting cup of milk. These cupcakes are bound to satisfy your sweet cravings and impress anyone lucky enough to taste them. Enjoy.!


  • 1 cup (125g) flour
  • 1/4 cup (57g) softened unsalted butter
  • 3/4 cup (150g) sugar
  • 2 eggs
  • 2 tsp vanilla essence/flavouring
  • 1 1/2 tsp baking powder
  • Pinch of salt
  • 1 tbsp unflavoured vegetable oil
  • 1/2 cup (122g) yoghurt

Bake at 165 degrees Celsius for 18 mins