This vanilla cupcake recipe is really easy to make, really tasty, moist, and fluffy. In a large mixing bowl, add 135 grams of cake flour, 6 grams of baking powder and 1 gram of salt. Whisk all the dry ingredients well then set it aside. Bring another clean bowl and add 100 grams of unsalted butter and start beating the butter with an electric mixer of medium-high speed until light and fluffy then add 100 grams of sugar.

Continue beating the butter and sugar on medium speed for 3 minutes or until light and creamy. Break two eggs and whisk them then add them into the butter mixture. Beat the eggs and the butter mixture together until you get a homogeneous smooth batter. Sift the dry ingredients in batches into the batter and mix it just until combined then add 45 grams of plain yoghurt and mix it for at least 20 seconds.

Add the other third flour and mix well until there are no dry ingredients visible then add 52ml of milk and mix it in with the remaining flour. Mix everything until the batter is smooth then add 4 grams of vanilla bean paste and mix well for one more minute. Line 12 muffin liners in the cupcake pan and scoop the batter filling the cups to three-quarters full.

Bake them in a preheated 170degrees C oven for 22 to 25 minutes. The cakes should rise perfectly and bake to a golden brown, Once baked, remove from the oven and onto a wire rack to cool down. These cupcakes are super fluffy and tasty. Enjoy them topped with vanilla cream frosting.


  • 135g/ 4.7Oz cake flour
  • 6 g baking powder
  • 1 g salt
  • 100g/ 3.5Oz unsalted butter
  • 120g/ 4.2Oz sugar
  • 2 eggs beaten
  • 45ml plain yoghurt
  • 52ml milk
  • 4g vanilla bean paste (2/3 of a vanilla bean) or 9g vanilla extract

Vanilla mascarpone whipped cream Frosting;

  • 230g heavy cream
  • 23g sugar
  • 60g Mascarpone Cheese
  • 7g vanilla extract
  • Some decorative sprinkles