Who here hates the “m” word but likes a moist vanilla cupcake recipe?
Here’s the thing: I hate the word “moist.” But I can try to be an adult about it when it’s referencing a recipe. Like, for instance, this amazingly moist vanilla cupcake recipe I’m about to share with you. I will tell you that vanilla cupcakes have never, ever excited me. Vanilla always seems so… well… vanilla. I usually gravitate toward more interesting cupcake recipes, ones that expand the palette and use some unusual ingredients. However, sometimes I just have to pull out a standard. When that time comes, I want to make something I’m proud of.
Well folks, I submit to you what is, in my opinion, the best, most deliciously moist vanilla cupcake recipe.
Among the throngs of recipes out there claiming to be the best vanilla cupcake recipe from scratch, mine is a little different. And I gotta say, I think it’s better. It is packed with vanilla punch, and the soft, pillowy texture is swoon-worthy.
This vanilla cupcake recipe is unique for a few reasons. First, I separate the eggs and use both the yolks and the whites in different ways. Don’t worry; it might add an extra step or two, but it is not complicated, and the payoff is well worth it. I whip the egg whites with sugar to form soft peaks, and I add the yolks to a milk and yogurt mixture. Yes, yogurt! I told you, it’s a different recipe than you’ve seen, and it makes a DELICIOUS vanilla cupcake! The vanilla yogurt I use and LOVE for its tangy, rich flavor is Annie’s Organic Whole Milk Vanilla Yogurt. The result is a velvety crumb and a delicate texture packed full of vanilla flavor and aroma.
I like to top these cupcakes with the best buttercream frosting ever. I am willing to bet this will be your go-to for all the vanilla cupcake lovers in your life. It might even turn the doubters into full-fledged vanilla believers (raises hand). But don’t take my word for it. Try it for yourself and let me know how it turns out for you!