These cupcakes are my secret weapon for everything from birthday parties to cozy afternoons at home. And they’re incredibly versatile—whether I’m decorating them with a swirl of frosting or enjoying them plain with a cup of tea, they’re always a hit. Every time I bake them, I’m reminded of how much joy a little homemade treat can bring!
Let’s get started!
Preheat oven to 350°F and place a rack in the middle of the oven. Line a muffin pan with cupcake liners and set aside.
Forget to take out your eggs? Or the weather is cold? You can bring your eggs to room temperature by heating a small pot of water to 120F and then REMOVING from stove. Add the eggs and allow them to warm up for about 3 minutes before removing. Be careful not to cook it!
In a large bowl, beat together the eggs and sugar until fluffy and doubled in size— about 5 minutes. Sift in the flour, baking powder, and salt and beat until just combined. Don’t overmix!
Add the warm milk, melted butter, yogurt, vanilla, orange zest, and vegetable oil and whisk until smooth.
Pour the batter into the lined muffin tin, filling them 2/3 of the way up. Bake for 15-20 minutes or until golden and a toothpick inserted into the middle comes out clean.
Allow to cool before frosting!
You can enjoy these plain with a cup of tea or take it a step further and decorate it with my classic buttercream frosting recipe!
Check out the video on how to make it:
Foolproof Vanilla Cupcakes
Ingredients
Cupcakes
- 2 large eggs room temp
- ¾ cup sugar
- 1 cup all purpose flour
- 1½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 5 tbsp unsalted butter melted
- 1½ tbsp yogurt room temp
- ½ cup milk warm
- 1 tbsp vegetable oil
- 2 tsp vanilla extract
- 1 tbsp orange zest
Almond Buttercream Frosting
- 3 tbsp butter softened
- ¼ cup + 2 tbsp icing sugar
- 1 tsp heavy cream
- ¼ tsp almond essence
- food coloring
Instructions
Cupcakes:
- Preheat oven to 350°F and place a rack in the middle of the oven. Line a muffin pan with cupcake liners and set aside.
- In a large bowl, beat together the eggs* and sugar until fluffy and doubled in size— about 5 minutes. Sift in the flour, baking powder, and salt and beat until just combined. Don't overmix!
- Add the warm milk, melted butter, yogurt, vanilla, orange zest, and vegetable oil and whisk until smooth.
- Pour the batter into the lined muffin tin, filling them 2/3 of the way up. Bake for 15-20 minutes or until golden and a toothpick inserted into the middle comes out clean. Allow to cool before frosting!
Almond Buttercream Frosting
- This frosting is ONLY enough for 2 cupcakes, feel free to increase the quantity!
- In a medium sized bowl, beat the butter until soft. Sift in the icing sugar and beat once more until fluffy. Add in the heavy cream, almond (or any other flavoring) essence, and food coloring! Beat until smooth. Transfer to a piping bag and start decorating!
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