Whether I am looking for a crowd pleasing treat or I want something simple and quick, this vanilla cupcake recipe is easily the best of both worlds. The method for making this cupcake is precisely why I enjoy it: it’s easy. Combine the wet ingredients, combine the dry, and mix them all together. You need no more kitchen gadgets than a whisk and two bowls. This recipe can be halved if you only need 12 cupcakes. It can be doubled if you need 48.
Vanilla Cupcakes yield: 24 cupcakes
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp salt
- 2 six-ounce containers vanilla yogurt (not greek)
- 1/2 cup butter, melted
- 1 1/2 cups granulated sugar
- 1 tbsp vanilla
- 4 eggs
Preheat oven to 325 degrees and line two muffin tins with 24 cupcake liners. Set aside.
In a large bowl, sift together the flour, baking powder, baking soda, and salt.
In another large bowl, combine the yogurt, butter, sugar, and vanilla. Mix in the eggs, one at a time just until incorporated. Add the dry ingredients to the wet, and mix until it comes together. Honestly, you can mix these cupcakes by hand, and they work wonderfully. Using a 1/4 cup measure, fill each cupcake liner and bake in the preheated oven for 15-18 minutes until a toothpick inserted in the center comes out clean.
Let them cool in the pan for about 5 minutes before removing to a wire rack to cool completely before frosting.