Very Vanilla Cupcakes
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Classic vanilla cupcakes made from scratch with Greek yogurt for tenderness and almond milk for moisture. They are soft, flavorful, and far superior to boxed mixes. Perfect for celebrations or anytime you want homemade cupcakes.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 and 2/3 cup (209g) all-purpose flour (spooned & leveled)
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (200g) granulated sugar
- 1/2 cup (8 Tbsp; 113g) unsalted butter, melted and slightly cooled
- 2 large egg whites
- 1/4 cup (60g) vanilla Greek yogurt*
- 3/4 cup (180ml) vanilla almond milk*
- 2 teaspoons pure vanilla extract
- seeds scraped from 1/2 split vanilla bean*
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 4-5 cups (480-600g) confectioners’ sugar
- 1/4 cup (60ml) heavy cream*
- 1 teaspoon pure vanilla extract
- salt, to taste
At a glance
PER SERVING · TIME 180M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 20m
- Sodium
- 256mg
- Total sugar
- 63g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 86mg
- Calcium
- 25mg
- Iron
- 0.68mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 256MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.