Classic Desserts/ Cupcakes/ Dessert

Vanilla Cupcakes

January 9, 2018

These are the best classic vanilla cupcakes. They are super moist, fluffy and flavorful with 3 different frostings to choose from. Pick your favorite and enjoy!

vanilla cupcakes

According to Wikipedia, a cupcake is “a cake designed to serve one person”. That’s my kind of cake! Topped with silky smooth buttercream, these individual cakes have become the star of any event, and for good reason. Although I’ve tried dozens of dry, heavy, too-sweet cupcakes before, I can assure you that not only are these pretty, but they’re also delicious. With just a few recipes of this popular dessert on my blog so far, and after tasting some of the delicious cupcakes at the famous Hummingbird Bakery in the UK, I decided it’s time to add some more. Speaking of the UK..

I’ve just returned from a magical weekend in London, and I haven’t quite calmed down from my excitement yet. I had the most amazing time ever! I know, I know – I say that about almost every place I travel to, but I truly do mean it every time. Whenever I’m in a new place, I just want to stay there for good. I love exploring, meeting new people, and experiencing new cultures. What I liked best about London was that it immediately felt like home. Although there are billions of people walking the streets, nothing felt estranged, but rather thrilling and exciting.

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vanilla cupcakes

I had so much fun that I was really close to extending my trip, if only I had one friend willing to stay there with me. None of them were, though, claiming that they had to go back to work. I guess that makes sense.

If you’re planning a trip to London soon, then here are a few highlights from my trip you might want to look into: Portobello Market in Notting Hill, traditional afternoon tea (I tried the one in Langham hotel – worth every penny), food markets on weekends, The Book of Mormon show, unique cocktail bars and traditional pubs (usually serve really good food, too), and a romantic night walk on one of the bridges with a view of the Big Ben. Honestly, my best advice for you would be to lose yourself on the streets – this will give you the best insight of London’s hidden gems.

Does it look like my trips usually revolve around food? Because they do. Also, since we’re talking cupcakes today, I have to mention Peggy Porchsen, where you’ll find the most elegant and scrumptious cupcakes ever. The storefront is stunning, it’s practically straight out of a movie. It’s also incredibly pink, which is just the way I like it.

frosted vanilla cupcakes

Best Vanilla Cupcake Recipe

Although it’s hard, let’s put London aside and concentrate on our treats. These homemade cupcakes are pure classic. They’re easy to make, and made from scratch. They’re delicate, but stable enough to hold the frosting. Flavorful, but subtle. Fluffy and moist, but not too crumbly. Sweet, but not heavy. I could go on and on… but just try them for yourself to understand how good they really are.

How to Make Buttercream Frosting

Since everyone has their own idea of how buttercream should taste, I’ve included recipes for the 3 most popular types (plus, I just couldn’t help myself): basic, cream cheese, and meringue.

If you’re not sure which one you like best, you can either be crazy like me and try all 3 at once, or read more about each of them here, here, and here. Even if you’re not a cupcake fan (which is impossible, right?), I’m sure you’ll love at least one of these frostings.

How to Store Frosted Cupcakes?

Cupcakes are best the same day they’re made, but can be kept in an airtight container at room temperature or in the fridge for up to 3 days. Unfrosted cupcakes can be kept tightly covered at room temperature or in the fridge for up to 3 days, or in the freezer for up to 2 months. Thaw, still covered, on the counter or overnight in the fridge. Frosting can be kept in the fridge, covered, for up to 3 days. Before using, bring to room temperature and whisk until smooth.

If you want to prepare the cupcakes ahead of time, it’s best if you make the cupcakes and frosting and store them separately, then frost the cupcakes with frosting the same day or the day before you serve them. I had good results with storing them overnight in the fridge when I had to make them a day ahead. Always serve them at room temperature.

fluffy vanilla cupcake bite

More Delicious Cupcakes:

4.7 from 20 reviews
Vanilla Cupcake Recipe
Prep time: 
Cook time: 
Total time: 
Yields: 12 standard-size cupcakes or 36 mini cupcakes
 
Ingredients
  • 1⅓ cups (185 grams/6.5 ounces) all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup (1 stick/115 grams) butter, softened
  • 1 cup (200 grams/7 ounces) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • ½ cup (120 ml) whole milk
  • Buttercream frosting, cream cheese frosting, or Swiss meringue buttercream*
Instructions
  1. Preheat oven to 350F/180C. Line muffin tin with cupcake liners. Set aside.
  2. In a medium bowl, sift together flour, baking powder, and salt. Set aside.
  3. In a standing mixer fitted with the paddle attachment, beat together butter and sugar on medium speed until light and fluffy, about 3 minutes. Scrape down the sides and bottom of the bowl as necessary. On medium speed, beat in eggs, one at a time, beating well after each addition. Add vanilla extract and beat until combined. With the mixer on low speed, add half of the dry ingredients and beat just until combined. Add milk and beat until combined. Add the other half of the dry ingredients and beat slowly or fold by hand only until combined. Do not over mix – the less you mix, the lighter the cake will be.
  4. Divide batter evenly between the cups, filling them about ¾ full. Bake for 15-20 minutes (or 8-10 minutes if making mini cupcakes) until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Allow cupcakes to sit for 10 minutes, then remove from pan and allow to cool completely on a wire rack.
  5. Unfrosted cupcakes can be kept tightly covered at room temperature for up to 3 days, or in the freezer for up to 2 months. Thaw, still covered, on the counter or overnight in the fridge.
Notes
* Pay attention to the quantities each frosting yields and adjust the recipe according to your number of cupcakes.

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98 Comments

  • Reply
    Elisa @ Insalata di Sillabe
    October 9, 2014 at 6:21 am

    Classic and simple recipes like this are always my favorite ones! Vanilla cupcakes with a simple, classic buttercream will always be my number one choice. I’d love to visit London, it’s always been a dream of mine, and I’m planning a trip for next summer. Can’t wait to go there and experience everything you mentioned!

    xo, Elisa

    • Reply
      Shiran
      October 9, 2014 at 3:28 pm

      You should go Elisa! It’s such a fun city. When you visit there, just let me know, I’ll be more than happy to help 🙂 xx

  • Reply
    וויני
    October 9, 2014 at 5:25 pm

    וואווווו כמה שהם יפים
    ניראים אפילו רומנטיים בגלל הצבעים, ואני אוהבת את זה!

    • Reply
      Shiran
      October 10, 2014 at 6:07 pm

      Thank you Winnie! 🙂

  • Reply
    Oana
    October 10, 2014 at 2:55 pm

    That’s my kind of cake as well! Loaded with vanilla and so delicate! Love these cupcakes, they look perfect. The frosting looks heavenly with those tiny vanilla seeds and the piping is amazing! Good job!

    • Reply
      Shiran
      October 10, 2014 at 6:04 pm

      Thank you so much Oana! That’s so sweet of you 🙂 I’m glad you like it!

  • Reply
    Netty
    October 12, 2014 at 1:08 am

    Tried your recipe last night. Simple, yummy, moist and just perfect!

    • Reply
      Shiran
      October 12, 2014 at 1:00 pm

      I’m so glad to hear that Netty! Thank you so much for taking the time to share this with me! 🙂

  • Reply
    Tash
    October 16, 2014 at 4:38 am

    Hehe the best trips always revolve around food! I can’t believe you were in London! It sounds like you had a magical time. I wonder if we crossed each other in the street?!
    I don’t think I have ever seen more perfect cupcakes. Period. PINNED. x

    • Reply
      Shiran
      October 17, 2014 at 6:48 am

      Tash!!! I can’t believe you live in London!! How did I miss that?! If I had remembered it, I would have totally meet you there! You are so lucky it’s your home, it’s indeed magical and I loved every single part of it. I loved it so much that I would probably be back soon 🙂 Then I’ll let you know!

  • Reply
    Maggie
    October 24, 2014 at 1:35 am

    Those cupcakes look perfect and I cannot wait to try them! I’d like to make the basic buttercream frosting. Classic and delicious!
    I went to London this July and spent the most amazing 10 days in my life! I cannot be more agree with you that London is such an amazing city. Looks like I missed a lot of the nice places, oops! Thanks for giving me a perfect excuse to go back to visit again 😉

    • Reply
      Shiran
      October 25, 2014 at 6:48 am

      If I start talking about London, I won’t be able to stop! Like you said – such an amazing place. I’m glad I gave you an excuse to visit again 😉

  • Reply
    I.B Alex
    December 17, 2014 at 12:25 am

    Having a holiday party at my high school tomorrow. Needed a good recipe. Glad I found this one. Thanks for sharing!

    • Reply
      Shiran
      December 17, 2014 at 3:40 am

      Thank you! Enjoy the holiday party! 🙂

  • Reply
    Ashley
    January 16, 2015 at 5:30 am

    Is there vanilla bean in the cupcakes or am I seeing spots?

    • Reply
      Shiran
      January 16, 2015 at 10:47 am

      Hi Ashley! Yes, I use vanilla bean many times, and most of the time, you can use it interchangeably with vanilla extract. 1 to 2 teaspoons of vanilla extract will be the equivalent to one vanilla pod.

  • Reply
    Mara
    June 27, 2015 at 4:10 pm

    Hi Shiran!!!

    This recipe is absolutely DELICIOUS!!! Instead of cupcakes, I made a pound cake and it turned out divine!!! I added an extra 1/4 cup of sugar since I wasn’t going to be adding any icing on my cake! Gah, so good!!! Perfect texture, too!

    I have a question – I would like to use this recipe to make a two-tiered birthday cake for my uncle. There will be approximately 40 guests, but I’d like to make it big enough to feed 50 in case anyone wants seconds! Could you please tell me how to adjust the recipe accordingly? I’ll be decorating the cake with fondant (I don’t know if that’s relevant).

    Thank you so much!!!

    • Reply
      Shiran
      June 28, 2015 at 4:03 am

      Hi Mara! I’m so glad to hear that, thank you 🙂 I’ve made this cake using 9-inch or 10-inch pans and I doubled the recipe for that (also double the recipe for the classic buttercream frosting if you use it). There’s no need to add more sugar, even without the frosting. I made a 3-layer 9-inch cake, baking each layer for about 25 minutes (start checking it after 20 minutes). I made 2 layers when I used the 10-inch pan, so that might be better for you. 40 guests is a lot though so it probably wouldn’t be enough. I usually just make standard-sized cakes, but I’m guessing you can easily find more information about it online. Hope this helps 🙂

      • Reply
        Mara
        July 24, 2015 at 4:02 pm

        Thank you very much, Shiran! I’m going to try that this weekend! =)

        • Reply
          Shiran
          July 25, 2015 at 7:49 am

          Good luck! 🙂

  • Reply
    Lis
    July 8, 2015 at 6:54 pm

    Hi there,

    Would you have any advice on how to ensure the cakes do not dry out if one needs to make a big batch? I find that mini cupcakes dry out super fast and get stale too 🙁 Any advice would be greatly appreciated!

    • Reply
      Shiran
      July 11, 2015 at 6:25 pm

      Some cakes dry out faster than others, and unfortunately, there’s not much you can do about it. Cupcakes, without their frosting, or muffins, freeze well, so I usually just freeze mine, and top them with frosting at the same day that I need to serve them. You can prepare the frosting ahead of time as well, as it would keep for about 3 days in the fridge, then bring it to room temperature before using it.

  • Reply
    PR
    October 14, 2015 at 2:05 pm

    My new go-to vanilla cupcake recipe. Easy and yummy! Finally found a basic vanilla recipe I’m satisfied with! thanks so much! <3

    • Reply
      Shiran
      October 15, 2015 at 10:01 am

      Thank you so much for sharing! 🙂

  • Reply
    Anna
    November 17, 2015 at 10:20 am

    Finally a basic vanilla recipe that isn’t dry or flavorless…! Of course I couldn’t resist the temptation of adding some cinnamon and walnuts in the half of my mixture just to experiment a bit and the result is dreamy! Thank you for the always flawless recipes!!!

    • Reply
      Shiran
      November 18, 2015 at 7:15 am

      Thank you so much, Anna! This would be a great versatile recipe for your experiments 🙂

  • Reply
    Khadijah
    December 28, 2015 at 12:11 pm

    Literally perfection. This is the least fussy recipe I could find online yet the results exceeded my expectations. Thank you 🙂

    • Reply
      Shiran
      December 29, 2015 at 9:43 am

      They’re so good, right?! Thank you for your comment and I’m glad you like them! 🙂

  • Reply
    Marta
    February 20, 2016 at 12:50 pm

    Can I use buttermilk instead of regular milk or will it change the taste?

    • Reply
      Shiran
      February 21, 2016 at 5:14 pm

      Hi Marta, buttermilk would actually taste delicious, but in addition, you’ll need to substitute the baking powder in the recipe with 1/4 teaspoon baking soda plus 1/4 teaspoon baking powder.

      • Reply
        Theresa
        April 10, 2018 at 11:20 am

        So when using buttermilk, instead of a full tsp of baking powder, use only 1/4 tsp plus 1/4 tsp baking soda? A total of 1/2 tsp of ingredients instead of 1 tsp?

        • Reply
          Shiran
          April 11, 2018 at 7:05 am

          That’s right!

  • Reply
    Marta
    February 21, 2016 at 5:54 pm

    Thank you I am going to make it with the buttermilk and let you know how it taste

  • Reply
    Heidi
    July 2, 2016 at 10:57 am

    We make your chocolate cupcakes and they are light and delicious!!! The vanilla ones seem more dense (still delicious) any thoughts on what we might be doing wrong??

    • Reply
      Shiran
      July 6, 2016 at 5:39 am

      The texture of the vanilla cupcakes is a bit more dense (however not too dense) than the chocolate cupcakes because these are different recipes with different ingredients. Vanilla cupcakes are usually denser than vanilla cakes so they would hold their shape well. For moist cupcakes you can substitute the milk with buttermilk, and the baking powder with 1/4 teaspoon baking soda plus 1/4 teaspoon baking powder.

  • Reply
    Nancy
    August 26, 2016 at 4:22 am

    Hi Shiran,

    I just tried these cuppies. was expecting especially after trying your chocolate cake (making it for my birthday in a weeks time ?) but I did 3/4 cup sugar so the sweetness is just right… am sure the kids will enjoy them any way

  • Reply
    Hermione
    October 8, 2016 at 6:02 pm

    Great and easy! Kids enjoyed helping, and they were so yummy!

  • Reply
    Darcy
    January 19, 2017 at 5:28 pm

    I love this recipe! Do you think I could add a 1/2 cup of hot water to make them more moist like the chocolate cupcake recipe?

    • Reply
      Shiran
      January 22, 2017 at 6:02 am

      Hi Darcy! Hot water is especially good in chocolate cakes. For moist cupcakes, you can try replacing some (or all) of the milk in the recipe with buttermilk/yogurt/sour cream, and see if you like the result.

      • Reply
        Wen
        May 31, 2018 at 3:05 pm

        Hi Shiran! I’m interested in replacing some of the milk with sour cream (maybe 1/2 milk and 1/2 sour cream). So instead of all the milk it calls for recipe, just use 1/4 cup each of milk and sour cream? Thanks.

        • Reply
          Shiran
          June 2, 2018 at 11:59 am

          Yes, you can use 1/4 cup milk and 1/4 cup sour cream.

  • Reply
    Miri
    January 27, 2018 at 9:03 pm

    I’ve baked these 3 times already! with the cream cheese frosting and they were so good!!

  • Reply
    Merav
    January 31, 2018 at 6:17 am

    I just made these with the vanilla buttercream frosting, and they were sooo good! Couldn’t stop eating the frosting!

  • Reply
    Mara
    February 1, 2018 at 9:28 am

    Hi Shiran!

    I’ve made this cake several times and every time, it’s turned out marvelous! I absolutely love this recipe! I wanted to try experimenting with sour cream as a substitute for milk, so I’m wondering what adjustments to this recipe you’d recommend I make if I use sour cream?

    Thank you!

    • Reply
      Shiran
      February 13, 2018 at 7:26 am

      Hi Mara! You can use sour cream instead of the milk without changing anything else in the recipe. I’ve tried it before and liked it.

  • Reply
    Rene
    February 14, 2018 at 1:13 am

    Hi shiran
    I made the vanilla cupcake yesterday for Valentine’s party and everyone talked about how delicious they were all through the party. Thank you!

  • Reply
    Sunita
    March 11, 2018 at 10:19 am

    hi, is it okay to take powdered sugar or fine sugar. Has granulated sugar will take long time to mix with butter. If yes then do we take same measurement.

    • Reply
      Shiran
      March 11, 2018 at 1:22 pm

      Hi Sunita, don’t worry too much about it. You can mix the butter and sugar just until it’s creamy, for about 3 minutes. The sugar eventually melts in the oven.

      • Reply
        Sunita
        March 14, 2018 at 4:16 am

        Hi, I am so happy, that my cupcakes were soft, delicious. My family loved it. It’s perfect. Thanks for the recipe. After baking and cooling I inserted mix berries compote and decorated with Swiss Meringue buttercream

  • Reply
    Sunita
    March 14, 2018 at 4:17 am

    Hi, I am so happy, that my cupcakes were soft, delicious. My family loved it. It’s perfect. Thanks for the recipe. After baking and cooling I inserted mix berries compote and decorated with Swiss Meringue buttercream

  • Reply
    Francesca
    March 31, 2018 at 7:22 pm

    I came across your website and this recipe looking for a perfect vanilla cake recipe for Easter. I just made the cupcakes, and they are amazing! The texture is perfect, the cupcakes are moist but not too dense, and they taste like heaven. I added a splash of almond extract to the recipe and used buttermilk and 3 medium-smallish eggs. I topped them with french buttercream, to which I added a generous spoon of cream cheese at the very end, and two drops of red food coloring, so the frosting is rose petal pink 🙂 I will use this recipe for years to come, and will check out your other ones. Thank you so much!

    • Reply
      Shiran
      April 1, 2018 at 5:03 am

      Thank you so much, Francesca 🙂 I hope you enjoy more of my recipes!

  • Reply
    Shea
    April 16, 2018 at 2:18 pm

    I mad the cupcakes and they good, but I was wondering should the batter be thick?

    • Reply
      Shiran
      April 17, 2018 at 7:46 am

      Yes, the batter is a bit thick.

  • Reply
    Payal Sharma
    April 29, 2018 at 11:16 am

    Hi Shiran,
    I just made these cupcakes for my daughter’s 3rd birthday. The texture is amazing, very moist and delicate. But my batter was not thick at all, and the cake taste just a little on the eggy side. What am I doing wrong?

    • Reply
      Shiran
      April 30, 2018 at 3:55 am

      Hi Payal, the batter isn’t very thick, so don’t worry about it. Make sure you use room temperature butter, and beat the butter and sugar for a few minutes until fluffy. Also, don’t overmix the batter, once you add the flour, mix as little as possible, just until everything is combined, but do make sure that the batter is fully combined. There aren’t a lot of eggs in the recipe, so it’s hard for me to tell what went wrong. Also, for the best flavor, use pure vanilla extract.

  • Reply
    Jordan Delight Aston
    May 7, 2018 at 10:46 am

    I tried out this recipe yesterday but added about an eighth of a teaspoon of almond extract, and a tablespoon of butted rum extract. So this it a nice subtle flavor of butter rum cupcakes, it puts a nice twist on the cupcake itself. Btw the cupcakes are light fluffy and not to sweet, I will be making these again

  • Reply
    Banana
    May 9, 2018 at 10:27 am

    Hello! If I need to make 25-35 cupcakes, how should I double/triple/duplicate this recipe? Should I duplicate each individual ingredient? If so, how many times would I need to duplicate it to make about 30 or so cupcakes? Thanks!

    • Reply
      Shiran
      May 10, 2018 at 2:17 pm

      This recipe yields about 12 cupcakes, so you can triple the recipe. You need to multiply the amount of ingredients by 3.

  • Reply
    L
    May 25, 2018 at 3:11 pm

    I want to make these for my son’s birthday, as several of his friends hate (?!?!) chocolate. Just realized I’m out of vanilla extract. Can I substitute vanilla bean paste? If so, in what quantity?
    Thanks!

    • Reply
      Shiran
      May 25, 2018 at 3:45 pm

      Yes, you can use the same amount, 1 teaspoon vanilla paste.

  • Reply
    LP
    May 29, 2018 at 3:02 pm

    With crazy mash-ups and outrageous food combination desserts all the rage these days, it’s easy to forget simple classics like this. I made these cupcakes a few days ago, and had to give several away, just so I wouldn’t eat every last one! They were incredibly delicious! Perfect amount of sweetness and yummy vanilla flavor. I paired them with your basic buttercream – equally as divine. Thank you for sharing!

  • Reply
    Leah
    June 6, 2018 at 11:35 am

    Just made these and tripled the recipe. Made exactly 3 dozen. Used 2 tsp of vanilla and 1 tsp of almond. They taste great – just wish I filled them a little higher than 3/4, like pretty much to the top. They didn’t rise very much. Thanks for the recipe!

  • Reply
    Jenna
    June 7, 2018 at 5:14 pm

    Hi! Is it possible to substitute almond milk instead of regular milk or will it too drastically affect the batter?

    • Reply
      Shiran
      June 10, 2018 at 8:28 am

      You can use almond milk instead, but keep in mind that it will change the flavor.

  • Reply
    Marcelle
    June 22, 2018 at 8:57 am

    Shiran,
    My son loves this recipe and asked that I make it as an 8 inch layer cake. Any advice I’d adjustments I should make?
    Thank you in advance!

    • Reply
      Shiran
      June 24, 2018 at 11:11 am

      Hi Marcelle, I’ve used this recipe to make vanilla cakes before, it turns out great, but I don’t remember the exact quantities for a 8-inch layer cake. I think I doubled the recipe and baked it in 3 pans (not sure if it was 8-inch or 9-inch pans). Just make sure you don’t fill the pans with too much batter so it won’t overflow in the oven.

  • Reply
    Vanessa
    June 29, 2018 at 9:49 am

    These came out so soft and delicious… thank you ?

  • Reply
    Bella/Tere
    July 6, 2018 at 9:46 pm

    7 Reasons why you should use this recipe
    1.The instructions are simple and easy to follow
    2.Level: beginners/2 out of 5
    3.not too many ingredients
    4.the texture of the cupcake is soft and fluffy
    5.These are the most delicious and fluffy cupcakes I have ever made
    6.The buttercream is easy to make yet very sweet
    7.Its absolutely the best I’ve found on the internet1

  • Reply
    Amman
    July 15, 2018 at 4:27 am

    Hi My name is Amman and I’m 10 yrs old and I have found a new love for baking and these cupcakes were my first to bake. They turned out delicious!! And I finally got the hang of piping buttercream!! I’m really happy because it was really easy to follow and i did it with barely any help! Thanks for the great recipe!!!

    • Reply
      Shiran
      July 16, 2018 at 1:04 pm

      Thank you so much, Amman!

  • Reply
    ALEena
    July 27, 2018 at 12:58 pm

    Hey there I really want to try this recipe but I don’t understand the conversion of flour which u stated ( 1⅓ cups is 6.5 ounce) whereas 1 cup of sugar is 7 ounces . Is 1/3 cup addition to a cup of flour .. it’s very confusing .

    • Reply
      Shiran
      July 30, 2018 at 9:44 am

      You need to use 1 and 1/3 cups of flour. 1 cup of flour doesn’t weigh the same as 1 cup of sugar, that’s why they have different weights.

  • Reply
    Andrew
    July 27, 2018 at 2:43 pm

    Great cake, a little on the sweet side for me. Would it be possible to cut some of the sugar out without changing the texture drastically?

    I’m also a bit of a fanatic on getting light and fluffy cakes, so I separated the egg yolks and whites, added the yolks early on, and folded in whipped egg whites at the end. Turned out great, but still not the perfect lightness I wanted. Do you know how this recipe would react to cake flour? Or even half cake flour, half all-purpose flour?

    • Reply
      Shiran
      July 30, 2018 at 9:56 am

      Hi Andrew, it’s possible to use 185 grams cake flour instead of all-purpose flour, if you prefer that type of flour. For the frosting, you can use less sugar but the frosting might be too thin. You can always add more sugar later, until the frosting is thick enough.

  • Reply
    Synthia
    August 11, 2018 at 2:07 pm

    Hi Shiran!
    I have been searching across your site for a butter-less cake recipe but I haven’t found any. Do you have any butter-less cake or frosting recipe?

  • Reply
    MaryAnn
    August 12, 2018 at 8:41 am

    These cupcakes were amazing! Definitely the best I ever made.

  • Reply
    Maddie
    August 12, 2018 at 5:13 pm

    Your cake recipes are amazing

  • Reply
    Linda
    August 13, 2018 at 4:43 pm

    Can you make this without a stand mixer? I have a mixer.

    • Reply
      Shiran
      August 15, 2018 at 8:51 am

      Hi Linda, if using a mixer (stand mixer or hand mixer) the cupcakes will be light and fluffy. You can make it without a mixer, but the texture might be a bit different. Read this guide. Mix the butter and sugar thoroughly first with a whisk or a wooden spoon until light and fluffy, then continue with the recipe.

  • Reply
    Jeannette
    August 14, 2018 at 3:08 pm

    Approximately how many mini-cupcakes will this recipe make? I have never made mini-cupcakes before and am going to make them for my daughter’s birthday. Not sure if I can get away with making them the day before or very early the morning of. Will they dry out alot if I put them in the fridge overnight?

    • Reply
      Shiran
      August 15, 2018 at 8:37 am

      Hi Jeannette, this recipe yield about 36 mini cupcakes, but keep in mind that different size pans hold different volumes of batters. You can make the cupcakes and frost them a day before and keep them in an airtight container in the fridge. They will be ok!

  • Reply
    Cupcake
    August 22, 2018 at 7:46 pm

    These are THE best cupcakes I’ve EVER made. So easy to make, but with delicious results. I’ve already made them three times! However, I have a question, if I don’t have regular sugar, can I use powdered sugar? Would that alter the taste?

    • Reply
      Shiran
      August 23, 2018 at 7:56 am

      It should be ok but I can’t say for sure how it will affect the recipe without testing it. Powdered sugar has cornstarch in it so it will make a slight change in the final result. If you use powdered sugar, you’ll need to use 1 and 3/4 cups powdered sugar instead of 1 cup granulated sugar.

  • Reply
    Sam
    September 21, 2018 at 10:38 am

    just made these cupcakes and i love them!! was searching for the perfect moist light cupcakes and i found the perfect recipe! thank you so much.

    with this batch i made 12 cupcakes normal and 24 minicupcakes 🙂

  • Reply
    Priyadarshini Cs
    September 26, 2018 at 3:33 pm

    Made these cupcakes yesterday and they were so yummy and perfect!! Thanks so much for this blog!

  • Reply
    Amalie
    October 17, 2018 at 6:33 pm

    Simply the best vanilla cupcakes I’ve ever come across thanks so much.

  • Reply
    Celine
    October 25, 2018 at 11:10 am

    I’m looking to make these for a friends party this weekend. Can I use stick baking margarine instead of butter? Dont have butter readily available.

    • Reply
      Shiran
      October 28, 2018 at 9:50 am

      You can, the cupcakes will be ok, but the flavor will be different.

  • Reply
    Nabila
    November 2, 2018 at 2:26 pm

    I’d like to add sprinkles to this recipe, how much would be needed?

    Thanks!

    • Reply
      Shiran
      November 4, 2018 at 8:33 am

      Add about 1/3 cup of sprinkles.

  • Reply
    Patricia Melia Moore
    November 2, 2018 at 3:37 pm

    Wondering about adding white chocolate chips to this recipe. Making mini cupcakes. Any advice?

    • Reply
      Shiran
      November 4, 2018 at 8:15 am

      You can add chocolate chips if you like, about 1/2 cup.

  • Reply
    alita
    November 9, 2018 at 2:19 am

    very nice recipe, I baked this cupcakes my whole family loved it, however i add a lil twist to it but i didnt change the recipe at all I just bake a batch with lemon zest, a batch with cinnamon and a batch with rum it was amaaaazinng

  • Reply
    Sue
    November 16, 2018 at 8:20 pm

    These were delicious 😋 next time im just adding a bit less sugar ill try 2/3 cups of sugar if still too sweet ill try 3/4 the last im trying would be 1/ 2 do you think it will make a difference in the texture ? They were so nice and moist so fluffy they were delecious with a cold cup of milk

    • Reply
      Shiran
      November 17, 2018 at 1:42 pm

      I’m glad you like them, Sue! You can use less sugar next time if you want it less sweet.

  • Reply
    Rita
    November 17, 2018 at 12:14 pm

    Hi !!!
    I’m 11 and I’m going to try to make these cupcakes on Thanksgiving 🙂

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