This is my favorite recipe for moist and fluffy vanilla cupcakes. These cupcakes are perfect for any occasion and you can customize them to your liking by choosing your own frosting. I’ve included my three favorites in the recipe!
Cupcakes are one of my favorite types of sweets because of their adorable size and the fact that you can customize them however you like. Make a batch of vanilla cupcakes and you can choose all kinds of fillings and frostings!
This is my absolute favorite vanilla cupcake recipe. They’re delicate and sweet, but stable enough to hold the frosting. They’re 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.
In this recipe, I’ve included my three favorite frostings for you to choose from: vanilla buttercream, Swiss meringue buttercream, and cream cheese frosting. All are classic and amazing so you really can’t go wrong! You can even top half of your cupcakes with one type of frosting and the other half with another.
How to make vanilla cupcakes
- Combine the dry ingredients. In a medium bowl, sift together flour, baking powder, and salt. Set aside.
- Cream butter and sugar. 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 with a rubber spatula to incorporate all the ingredients.
- Add the eggs. On medium speed, beat in the eggs one at a time, beating well after each addition. Add vanilla extract and beat until combined.
- Alternate adding the wet and dry ingredients. 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.
- Bake. Divide the batter evenly between 12 cupcake liners in a cupcake pan, filling them about 3/4 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.
Note: Allow the cupcakes to cool completely before frosting.
Vanilla cupcake frosting options
I’ve included three of my favorite vanilla frosting recipes for you to choose from. Let’s briefly go over the differences so you can choose when one you prefer:
- Classic Vanilla Buttercream: This classic American buttercream is made on a base of butter and powdered sugar. It’s sweet, creamy, and easy to make.
- Cream Cheese Frosting: Cream cheese adds richness and creaminess. This frosting is slightly less sweet but just as creamy and velvety-smooth.
- Swiss Meringue Buttercream: Swiss meringue buttercream takes a bit of technique to make, but is completely worth it. This frosting is made from a base of meringue made from cooked egg whites and sugar, with butter whipped in to create light, fluffy, and downright dreamy vanilla frosting.
How should I store vanilla cupcakes?
Cupcakes are best eaten 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, 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. Always serve them at room temperature.
Tips for making perfect vanilla cupcakes
- Use room temperature ingredients. This will help all the ingredients emulsify evenly and also allow your cupcakes to rise well in the oven.
- Don’t overmix your cupcake batter. Once you add the dry ingredients, only mix the batter until the ingredients are incorporated. Overmixing will make the cupcakes dense instead of light and fluffy.
- Fill your cupcake liners up 3/4 of the way full. The cupcakes will rise as they bake and this is the perfect amount for a nice sized cupcake.
- Allow the cupcakes to cool completely before frosting. Otherwise, the frosting will melt as soon as you put it on your cupcakes.
More of my favorite cupcake recipes
- Ultimate Chocolate Cupcakes: The perfect cupcakes for serious chocolate lovers.
- Red Velvet Cupcakes: Made with a touch of cocoa powder and velvety-smooth cream cheese frosting.
- Tiramisu Cupcakes: All the delicious flavors of classic tiramisu in cupcake form.
- Apple Toffee Cupcakes: One of my favorite fall cupcakes of all time!
- Coconut Cupcakes: Topped with vanilla cream cheese frosting and sweetened shredded coconut.
- Banoffee Cupcakes: Moist, creamy, and irresistibly delicious.
These classic vanilla cupcakes are moist, fluffy, and perfect for all occasions! Choose between three creamy frosting options for incredible cupcakes.
- 1 1/3 cups (180g) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick/115g) butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs , room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup (120 ml) whole milk
- 1/4 cup (50g) sour cream (optional for dense cake)
- Vanilla Buttercream Frosting , Cream Cheese Frosting, or Swiss Meringue Buttercream*
Preheat oven to 350°F/180°C. Line muffin tin with cupcake liners. Set aside.
In a medium bowl, sift together flour, baking powder, and salt. Set aside.
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 sour cream, if using) 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.
Divide batter evenly between the cups, filling them about 3/4 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.
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.
* Pay attention to the quantities each frosting yields and adjust the recipe according to your number of cupcakes.
Elisa @ Insalata di SillabeOctober 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!
ShiranOctober 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
HadleyDecember 28, 2018 at 7:29 pm
I love your recipe !!
DanielleDecember 23, 2020 at 11:56 am
I was worried because the batter was so thick but came out incredible love it !
Temitomi MatilukoJanuary 23, 2021 at 7:30 pm
Same here. Hubby kept asking if it wasn’t too thick but it turned our great. Thanks
HadleyDecember 28, 2018 at 7:30 pm
this is the best recipe !!
AovellaSeptember 8, 2019 at 1:34 pm
I would just like to know if I could use almond milk instead of regular milk
ShiranSeptember 18, 2019 at 7:56 am
Yes you can, but the flavor and texture will be different.
georgieAugust 29, 2020 at 9:20 pm
i love this resipe im 11 and i love baking i made these cupcakes for my mums birthday and she loved them thank you
Pamela HalpertOctober 12, 2020 at 10:43 am
Tried out this recipe. It’s super easy, barely takes any time to make, and tastes wonderful 💯 really soft texture
chingMay 26, 2020 at 10:09 am
Tried this recipe and it’s oh so good!!! My family loved it.
kokoAugust 28, 2020 at 10:15 am
NaomiJune 7, 2021 at 12:55 pm
To add to that can I swap granulated sugar For brown sugar?
HadleyDecember 28, 2018 at 7:31 pm
best recipe EVER !!
HaleyJune 19, 2019 at 4:40 pm
I liked your recipe, but I added a bit of lemon curd to it ! It was pretty good but over all your recipe was great. I am a young baker and have been finding different recipes to make my own so thx.
RyanJuly 4, 2020 at 6:46 am
Amazing recipe. My wife loved the cup cakes. Turned out perfect and moist. Thank you for sharing this recipe.
ruiti heSeptember 7, 2019 at 3:57 pm
I have never made a perfect cupcake until I found this recipe
AbigailMarch 4, 2020 at 11:42 am
Hello I did not try your recipe yet but sounds pretty good! I recently made boxed muffins and me and my dad ate all of it and didn’t leave the rest of my family any, so I hope your recipe will leave them shocked! (I plan to also find homemade butter cream)
ShammiApril 13, 2020 at 7:26 am
I see you haven’t added baking/bicarbonate of soda. Will the cakes still rise well?
AbbyMay 6, 2020 at 5:56 pm
The baking powder will make them rise
RainaOctober 22, 2019 at 1:37 am
These cupcakes are delicious. I added a rum caramel syrup and it made a wonderful birthday gift.
KarenNovember 14, 2019 at 8:43 am
Thanks a lot for the Awesome recipe……super moist cupcake…… everyone loved it…
AvaMay 14, 2020 at 11:24 pm
These are soooooooooooooooooooo wonderful!! This is the best white cake recipe EVER. I failed the first attempt and made cake pops out of it and OMG it was ammmmmmmazzziiinnggg. Its so light and fluffy and so good as a cake pop because its not super sweet but just PERFECT. I will never use another cupcake recipe again.
kokoAugust 28, 2020 at 10:16 am
great bakerJuly 22, 2021 at 11:57 pm
simple, quick and easy. i was just about to pour in the mixture to the cupcake holders and then i realised that i forgot about the eggs! i recomend usong self raising instead of plain
וויניOctober 9, 2014 at 5:25 pm
וואווווו כמה שהם יפים
ניראים אפילו רומנטיים בגלל הצבעים, ואני אוהבת את זה!
ShiranOctober 10, 2014 at 6:07 pm
Thank you Winnie! 🙂
JessNovember 24, 2019 at 5:41 am
Ok I love this recipe, BUT I always have issues with my cupcakes baking? So.. some cupcakes turn out just fine in the oven, but some have some crunchy parts around the rim on the cupcake, or an air bubble creates and then deflates and that part of the cupcake doesn’t bake properly.. is there something I’m doing wrong? Is it my oven? It makes me so confused because some cupcakes turn out just fine! Help please!
OanaOctober 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!
ShiranOctober 10, 2014 at 6:04 pm
Thank you so much Oana! That’s so sweet of you 🙂 I’m glad you like it!
Flora KafundaAugust 30, 2019 at 9:46 pm
I LOVED THESE CUPCACES. SO SOFT AND MOST. I’LL PROBABLY MAKE THEM AGAIN
MaryMarch 15, 2020 at 5:22 pm
Tried your recipe for my friend’s guests and they were impressed !
Stephanie ShapsSeptember 15, 2019 at 12:37 pm
This is an amazing recipe!! Great flavor and so delicate!! Thank you!!
NettyOctober 12, 2014 at 1:08 am
Tried your recipe last night. Simple, yummy, moist and just perfect!
ShiranOctober 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! 🙂
TashOctober 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
ShiranOctober 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!
MaggieOctober 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 😉
ShiranOctober 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 😉
I.B AlexDecember 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!
ShiranDecember 17, 2014 at 3:40 am
Thank you! Enjoy the holiday party! 🙂
ishita kashyapJune 21, 2019 at 5:43 pm
I don’t have a paddle attachment. Can I use regular mixed attachment?
kokoAugust 28, 2020 at 10:15 am
AshleyJanuary 16, 2015 at 5:30 am
Is there vanilla bean in the cupcakes or am I seeing spots?
ShiranJanuary 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.
ElleDecember 20, 2019 at 10:01 pm
I’m making these/I’m using half and half instead of milk.
MaraJune 27, 2015 at 4:10 pm
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!!!
ShiranJune 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 🙂
MaraJuly 24, 2015 at 4:02 pm
Thank you very much, Shiran! I’m going to try that this weekend! =)
ShiranJuly 25, 2015 at 7:49 am
Good luck! 🙂
HollyFebruary 18, 2019 at 9:01 am
Hi Shiran, I was hoping you could help me. I use this cupcake recipe all the time and love it! Do you know how I would modify it for a 3 layer 8 inch cake? I see you have doubled it for a 3 layer 9 inch.
ShiranFebruary 20, 2019 at 7:28 am
The easiest way would be to just double the recipe. Just make sure not to fill the pans more than 2/3 full with cake batter.
LisJuly 8, 2015 at 6:54 pm
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!
ShiranJuly 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.
PROctober 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
ShiranOctober 15, 2015 at 10:01 am
Thank you so much for sharing! 🙂
AnnaNovember 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!!!
ShiranNovember 18, 2015 at 7:15 am
Thank you so much, Anna! This would be a great versatile recipe for your experiments 🙂
KhadijahDecember 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 🙂
ShiranDecember 29, 2015 at 9:43 am
They’re so good, right?! Thank you for your comment and I’m glad you like them! 🙂
MartaFebruary 20, 2016 at 12:50 pm
Can I use buttermilk instead of regular milk or will it change the taste?
ShiranFebruary 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.
TheresaApril 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?
ShiranApril 11, 2018 at 7:05 am
MartaFebruary 21, 2016 at 5:54 pm
Thank you I am going to make it with the buttermilk and let you know how it taste
HeidiJuly 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??
ShiranJuly 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.
NancyAugust 26, 2016 at 4:22 am
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
HermioneOctober 8, 2016 at 6:02 pm
Great and easy! Kids enjoyed helping, and they were so yummy!
DarcyJanuary 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?
ShiranJanuary 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.
WenMay 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.
ShiranJune 2, 2018 at 11:59 am
Yes, you can use 1/4 cup milk and 1/4 cup sour cream.
MiriJanuary 27, 2018 at 9:03 pm
I’ve baked these 3 times already! with the cream cheese frosting and they were so good!!
MeravJanuary 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!
IshweryaMay 19, 2020 at 1:01 am
The best cupcake recipe! It was a hit for the first time itself. Everyone just loved it. Thank you!
MaraFebruary 1, 2018 at 9:28 am
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?
ShiranFebruary 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.
ReneFebruary 14, 2018 at 1:13 am
I made the vanilla cupcake yesterday for Valentine’s party and everyone talked about how delicious they were all through the party. Thank you!
SunitaMarch 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.
ShiranMarch 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.
SunitaMarch 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
SunitaMarch 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
FrancescaMarch 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!
ShiranApril 1, 2018 at 5:03 am
Thank you so much, Francesca 🙂 I hope you enjoy more of my recipes!
SheaApril 16, 2018 at 2:18 pm
I mad the cupcakes and they good, but I was wondering should the batter be thick?
ShiranApril 17, 2018 at 7:46 am
Yes, the batter is a bit thick.
Payal SharmaApril 29, 2018 at 11:16 am
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?
ShiranApril 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.
Jordan Delight AstonMay 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
BananaMay 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!
ShiranMay 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.
LMay 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?
ShiranMay 25, 2018 at 3:45 pm
Yes, you can use the same amount, 1 teaspoon vanilla paste.
LPMay 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!
LeahJune 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!
JennaJune 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?
ShiranJune 10, 2018 at 8:28 am
You can use almond milk instead, but keep in mind that it will change the flavor.
RanyaFebruary 24, 2019 at 10:49 am
Is there another non-dairy substitute that would work better?
EmmaJuly 4, 2019 at 10:09 am
There is a type of milk called Lactaid that has an enzyme added in to remove lactose, i am extremely sensative to lactose and this stuff tastes just like milk, except its just a little bit sweeter, it works really well in these cupcakes, I’ve done it many times. This is my go to recipe and the Lactaid adds a subtle sweetness to the batter.
MarcelleJune 22, 2018 at 8:57 am
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!
ShiranJune 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.
LoraApril 23, 2019 at 9:47 am
I’ve made cupcakes with this recipe so many times and it is without doubt THE BEST recipe out there!
BUT… I’ve just come to make them again and realised I only have self raising flour in… will this still work and do I have to remove the baking powder etc?
Thank you for sharing this amazing recipe with us!
VanessaJune 29, 2018 at 9:49 am
These came out so soft and delicious… thank you ?
Bella/TereJuly 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
AmmanJuly 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!!!
ShiranJuly 16, 2018 at 1:04 pm
Thank you so much, Amman!
ALEenaJuly 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 .
ShiranJuly 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.
AndrewJuly 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?
ShiranJuly 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.
SynthiaAugust 11, 2018 at 2:07 pm
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?
ShiranAugust 12, 2018 at 9:55 am
I do have cake recipes that use oil and not butter (such as orange almond cake or maple nut cake), but I use butter in most of my cakes.
MaryAnnAugust 12, 2018 at 8:41 am
These cupcakes were amazing! Definitely the best I ever made.
MaddieAugust 12, 2018 at 5:13 pm
Your cake recipes are amazing
LindaAugust 13, 2018 at 4:43 pm
Can you make this without a stand mixer? I have a mixer.
ShiranAugust 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.
JeannetteAugust 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?
ShiranAugust 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!
CupcakeAugust 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?
ShiranAugust 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.
SamSeptember 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 🙂
Priyadarshini CsSeptember 26, 2018 at 3:33 pm
Made these cupcakes yesterday and they were so yummy and perfect!! Thanks so much for this blog!
AmalieOctober 17, 2018 at 6:33 pm
Simply the best vanilla cupcakes I’ve ever come across thanks so much.
CelineOctober 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.
ShiranOctober 28, 2018 at 9:50 am
You can, the cupcakes will be ok, but the flavor will be different.
DaniOctober 30, 2019 at 3:04 pm
Hello! If I don’t have whole milk, will 2% be okay or will that affect the final result?
ShiranOctober 31, 2019 at 5:24 am
It would work, but in my opinion they will be less tasty. 3% is preferred.
NabilaNovember 2, 2018 at 2:26 pm
I’d like to add sprinkles to this recipe, how much would be needed?
ShiranNovember 4, 2018 at 8:33 am
Add about 1/3 cup of sprinkles.
Patricia Melia MooreNovember 2, 2018 at 3:37 pm
Wondering about adding white chocolate chips to this recipe. Making mini cupcakes. Any advice?
ShiranNovember 4, 2018 at 8:15 am
You can add chocolate chips if you like, about 1/2 cup.
alitaNovember 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
RitaNovember 17, 2018 at 12:14 pm
I’m 11 and I’m going to try to make these cupcakes on Thanksgiving 🙂
bocetaumDecember 10, 2018 at 3:16 pm
soooo delicious cant believe I made it! haha 🙂 really great recipe
Manju SujithDecember 18, 2018 at 11:09 pm
Can I use oil instead of butter
ShiranDecember 19, 2018 at 7:59 am
I’ve only made this recipe using butter, sorry!
CaroleOctober 21, 2021 at 4:55 am
used vegetable oil ..a half cup …turned out amazing!!
HadleyDecember 28, 2018 at 7:31 pm
Best recipe EVER !!
Cynthia SamoorianJanuary 13, 2019 at 6:09 pm
Made your cupcakes for a wedding tasting. They were perfect. The couple loved everything about them. Thanks for sharing.
EmilyJanuary 15, 2019 at 7:35 pm
I made these tonight with my six year old daughter for her class and they turned out just right! So simple and easy to do. I doubled the recipe and ended up with 48. The recipe says yields one dozen but I think the one standard recipe yields a full 24. But this was great and now we have lots of cupcakes to eat at home and at school!
EdisonJanuary 22, 2019 at 10:19 am
May I use this recipe for a video? I’ll give a shoutout and a link.
deep goyalFebruary 6, 2019 at 2:05 am
These vanilla cakes are one of my favorites. Pics you used are looking so good.
Thanks for sharing this vanilla cupcake recipe Shiran 🙂
NancyeMarch 1, 2019 at 7:21 pm
Tell me what I did wrong! I was so looking forward to these cupcakes. I baked them in a standard muffin pan. They overflowed, has huge holes in the cake, and fell in the center. Help!
ShiranMarch 5, 2019 at 3:39 am
It sounds like you filled the cups with too much batter.
Amber WellsApril 12, 2019 at 11:27 am
amazing it tasted amazing i made this for my best friends b-day and everyone loved it
IsabelApril 28, 2019 at 9:00 pm
Hi Shiran, just found this recipe and absolutely love it! New favorite vanilla cupcake recipe for sure (and I used buttermilk, with the edits you suggested in another comment). What do you think about making mini cakes (4”) with this recipe? Would appreciate your thoughts on baking temp and time! Thanks!
AllieMay 10, 2019 at 9:44 am
Can I use salted butter? It doesn’t specify which one to use and I have salted right now that I can use up. Should I just omit the salt if I do? Same question for your buttercream frosting.
Thank you! Can’t wait to make these!
BarbaraMay 11, 2019 at 3:13 pm
Hello I would love to make these cupcakes for my daughter’s gender reveal party. However, I don’t have a standing mixer. Would I be able to use a regular hand mixer instead?
AliceMay 11, 2019 at 5:05 pm
I love this recipe. It is delicious.
– Thank you
MeghaMay 28, 2019 at 11:13 am
Thanks for sharing your amazing recipe! The cupcakes are super moist and so flavourful, absolutely love them!
CynthiaJune 9, 2019 at 10:04 am
I’m using this vanilla cupcake recipe for a wedding in a couple of weeks. Was wondering if I can double or triple the recipe.
Barbara S sheehanJune 15, 2019 at 9:41 pm
DO YOU EVER USE CAKE FLOUR INSTEAD OF ALL PURPOSE FLOUR? I DON’T UNDERSTAND
THE DIFFERENCE — SOME RECIPES INSIST ON CAKE FLOUR AND SOME LIKE YOURS DONT.
Komal LawrenceJune 22, 2019 at 8:57 am
Is it unsalted butter that you use?
ShiranJuly 1, 2019 at 4:24 am
AlixJune 26, 2019 at 1:06 am
I’m having troubles with the recipe, works amazing single batch… but if your double or triple it the batter seems to separate during baking and the texture is off? Is it that it can’t be yielded to more than 12 per mixing?
hellogreetingsJune 27, 2019 at 11:12 pm
These cupcakes are scrumptious and easy to make. Swapping regular flour for gluten free flour, it’s still delicious – although a tad crumbly. It has such a yum stand alone taste, the icing is really the “icing on top”!
MonikaJuly 6, 2019 at 1:28 pm
These are really simple to make for a novice baker! Light, fluffy, and the taste reminds me of sugar cookies 🙂
MyaJuly 11, 2019 at 6:39 pm
I just fed this amazing recipe!!!! I am so glad I tried out you’re website today and I definitely don’t regret it!!
I used you’re cream cheese frosting recipe along with you’re vanilla cupcake recipe and it was delicious!!
I decided to make them vanilla, spice cupcakes in stead so I added some nutmeg, all-spice and ground ginger and it tastes even more amazing! I am a pretty amazing baker myself so I know what to expect when I find a recipe. If you’re famous great but if you’re not you should put it on you’re bucket list and you can cross it off within a week because you are someone worth being famous!
thank you so much for the amazing delicious recipes, Mya
RebeccaJuly 18, 2019 at 5:32 pm
These are delicious.
I don’t have an electric mixer so I had to do it by hand but they still turned out great!
LaurieAugust 5, 2019 at 1:27 am
I just made these cupcakes tonight, followed the recipe to a T which was easy to do because it’s such a simple recipe to follow. I actually ended up with 16 total cupcakes but that’s just fine with me. These cupcakes taste amazing and from now on this will be my go-to vanilla cupcake recipe.
LauraAugust 5, 2019 at 2:20 am
I love this recipe! Was wondering if it would alter the texture of the cakes if I mixed in some blueberries?
ShiranAugust 13, 2019 at 4:12 am
It’s ok to mix in some blueberries!
YaelAugust 9, 2019 at 4:12 am
Followed the recipe exactly. So yummy and moist!
HollyAugust 19, 2019 at 5:01 am
Hi there, I use this recipe all the time for cupcakes and large cakes and absolutely love it!
I’ve been asked to make a cake with Oat milk and Vitalite instead of normal milk and butter (The boy is allergic to dairy).
Would it be okay to use these instead? Thank you in advance! 🙂
MaryamAugust 29, 2019 at 3:49 pm
I made these cupcakes and they turned out awesome!!! Loved the fact that they were not overpoweringly sweet!
They were also super easy to make:)
jessNovember 12, 2019 at 7:47 am
Love this recipe so much! My only problem, is that some of the cupcakes have, I would describe as, air pockets. I make sure I don’t overfill the cupcake liner. When I take them out, I would say a third of them has this issue. it’s like when the cupcake rises..theres some parts of the cupcake (mostly on the outer part/side) that would still be liquidy w/air pockets and then I have to pop them and it deflates…then becomes crispy. is there something I am doing wrong? this doesn’t happen to all the cupcakes though? the rest turn out perfect. help?
ShiranNovember 24, 2019 at 3:21 am
Hi Jess, it’s hard to tell what went wrong without being there. Does this happen to all cupcakes you make? If some cupcakes turn out ok, maybe the the oven heats unevenly.
RubyNovember 22, 2019 at 5:11 am
Hi can you kindly give me the ingredients in metric please?
SharonDecember 30, 2019 at 8:12 pm
I was trying to find a good recipe for cupcakes and I loved yours the best. Can you tell me about how many cupcakes will this make.
Sharon C.December 30, 2019 at 8:14 pm
I was trying to find a good recipe for cupcakes and I loved yours the best. Can you tell me about how many cupcakes will this make.
MillyApril 5, 2020 at 5:22 pm
IshweryaMay 19, 2020 at 1:11 am
The best cupcake recipe! It was a hit for the first time itself. Everyone just loved it. Thank you!
AUDREY E RODRIGUESFebruary 19, 2020 at 6:29 am
Thanks a ton for this awesome recipe! I am a champ at chocolate cupcakes and decided to try my hands at vanilla! your recipe is simple and yet the cupcakes are yuuuuum!!
BethanyFebruary 21, 2020 at 10:19 am
What is a standard size cupcake?
AnnTMarch 9, 2020 at 8:24 am
This recipe works. Yielded delicious cupcakes. Yum…..
RochelleMarch 12, 2020 at 12:15 pm
100% the best cake recipe to date! I made these last week for my son’s 7th birthday and all of my guests RAVED! Thank you for elevating my baking prowess in my community! I cannot wait to make these again. Cheers!
MillyMarch 19, 2020 at 6:18 pm
This recipe tastes amazing. I made it into a cake for my son’s birthday and he loved it. Thank you for sharing the recipe!
ShiranMarch 20, 2020 at 10:31 am
Happy birthday! 🙂
Marcelle PolednikMarch 27, 2020 at 8:15 pm
How could you convert this to a layer cake recipe?
I don’t have sour cream on hand 🙁
HarumiMarch 29, 2020 at 9:58 pm
AMAZING! Everyone in my house loved them! Recommend 100%!
simran dhairyawanApril 2, 2020 at 2:47 pm
amazing recipe! cupcake sponge was so soft and airy . PERFECT.
just added 1/4 cup oil to this recipe
MaddyApril 4, 2020 at 2:42 pm
The amazing recipe I loved baking with it. The cupcakes taste amazing!!!!!
JenniferApril 11, 2020 at 9:17 pm
These.are.amazing. I added sprinkles to the batter and topped with your basic buttercream for my son’s second birthday. I’ll never buy a box again. Thank you for posting this!!!!
Mariam JallohApril 18, 2020 at 10:10 pm
This is such a great recipe. I have never baked before in my life, so I was a bit scared as to what the results would be. The cupcakes turned out great! They had such a nice fluffy texture even with the thick batter. Would highly recommend this recipe.
FrancescaApril 30, 2020 at 8:29 pm
Finally a great vanilla cupcake recipe!
Kjerstin FogoMay 5, 2020 at 11:06 am
This recipe sounds delicious!
Neema OkalMay 23, 2020 at 4:23 am
Delicious…..I tried it today and came out nice…What a wonderful recipe, simple, easy, delicious…..love love this – will use it often…
Cupcakes!!June 6, 2020 at 4:31 am
These cupcakes were one of the best cupcakes I’ve ever made! My entire family was shocked that I made such amazing cupcakes, (I’m not the best baker…)!
AnneJune 13, 2020 at 4:50 pm
Thanks for sharing this recipe. I made a batch today and made a mistake of putting 3 eggs instead of 2. It still turned out really good though, my family and I love it! We didn’t even need frosting, it was yummy even without frosting. Oh yeah, another mistake I made and the biggest one is that I didn’t double the recipe! I had to tell my kids that this was just to test it out, and that next time I’ll make sure to double the recipe.
Maggie MayJune 16, 2020 at 10:43 pm
I made these luscious little beauties with gluten-free flour, and they came out light and fluffy and wonderful! I also made them vegan by using an egg substitute, and I clabbered the milk with a teaspoon of vinegar to insure fluffiness. So good! Thanks!
AndreaJuly 9, 2020 at 1:55 am
Tried these for the first time last week since I had a young family coming over, it was a hit with the adults and the toddlers too!
K SmithJuly 13, 2020 at 12:23 pm
Perfect! Now that I know how simple and quick it was to make cupcakes from scratch, I will never go back to the box. The difference in taste and texture is incredible. My kids and I have made them several times now. We have to substitute coconut oil for butter and almond milk but they are still delicious. We’ve made your buttercream frosting (with Earth Balance) which is also fantastic. Thank you!!
AnnaJuly 17, 2020 at 8:53 am
What would happen if I added an egg white to the two eggs in this recipe? Would it ruin the cupcakes or give it a more fluffy texture?
Thanks! I’m loving the blog
ShiranJuly 27, 2020 at 4:41 am
Thanks, Anna 🙂 I don’t know what would be the result exactly without trying it, but it won’t ruin the texture, and would probably be ok.
LauraJuly 19, 2020 at 3:53 pm
These made fantastic cupcakes. I used soy milk as some different flavoring, and these bakes up beautifully! One of the best cupcake recipes I’ve tried yet.
DeborahJuly 29, 2020 at 3:37 pm
DELICIOUS!!! I just made these and cut the recipe in half to just test it out to see if I liked it, and I love it!! I have a question though, could I fold in sprinkles to make these into funfetti sprinkles? I like this recipe way more than any funfetti one I have ever made!
ShiranAugust 20, 2020 at 5:47 am
Yes you can 🙂 Or maybe try my funfetti cupcake recipe.
DeborahJuly 29, 2020 at 3:38 pm
DELICIOUS!!! I just made these and cut the recipe in half to just test it out to see if I liked it, and I love it!! I have a question though, could I fold in sprinkles to make these into funfetti sprinkles? I like this recipe way more than any funfetti one I have ever made! Thank you
elaineAugust 5, 2020 at 11:22 pm
that was a bit rude henryetta
ShannonAugust 15, 2020 at 4:47 am
This is the best recipe ever! I tried these cupcakes today and they turned out exactly like the delicious fluffy ones you get from the store! I’m so glad I came across this recipe. Thank you for sharing 🙂
AlayciaAugust 24, 2020 at 4:38 am
This cupcake recipe is amazing!
Amrita MenonAugust 27, 2020 at 3:46 am
Thank you soooo much for this recipe!!! It’s amazing. I have made this almost 5 times now and every batch comes out just as perfect as the first time! They are soo fluffy but a little crispy on top(which is way I like it). Anyways I will surely recommend this to my friends!!
MaeAugust 30, 2020 at 9:14 pm
This recipe is sooooooo amazing!!!!!! My family and I enjoyed this recipe very much.
MaeAugust 30, 2020 at 9:20 pm
This recipe is sooooooo amazing!!!!!!
CritterSeptember 3, 2020 at 5:12 pm
This recipe is really sweet good!!!!!!!!!!i helped my mom make it , and my whole family loved it!
jennSeptember 4, 2020 at 1:39 pm
I made these cupcakes this morning and maybe I did something wrong… the batter was a little thick when I filled the cups but didn’t think much of it. The rose well in the oven and have a nice dome. But the bottoms were very greasy and some of the cupcakes have big holes inside them. Maybe I didn’t let the butter come to room temperature or I didn’t cream the butter/sugar long enough? What do you think?
CharlotteSeptember 5, 2020 at 7:29 am
Amazing! My go to recipe for vanilla cupcakes. I subbed the butter for margarine and used gluten free flour as my mum and sister are lactose/gluten intolerant, and they were just as delicious they loved them! Thank you!
OwamiSeptember 6, 2020 at 10:12 am
This recipe is so delicious. It is light and airy and not to sweet so that you can add icing. Its is so fluffy and not to moist. It also uses everyday ingrediants so that everyone with and oven can make. This is now my go-to recipe.
NoelSeptember 10, 2020 at 1:32 pm
Do you use unsalted butter? I want to make them for my nephew birthday..
ShiranSeptember 13, 2020 at 3:20 am
Yes, unsalted butter!
MarySeptember 19, 2020 at 4:03 am
i loved it! 🙂
VidhushaOctober 23, 2020 at 8:29 pm
This recipe is perfect. The cupcakes we light and fluffy!
I halved the recipe and made 12 mini cupcakes.
Thank Shiran 🙂
NikkiOctober 28, 2020 at 9:56 pm
I love this recipe so much I bake a lot but now that I found this recipe I’mma be using it A LOT tysm!!
KellyNovember 11, 2020 at 9:00 pm
Can I use Caster sugar or does it have to be regular table sugar?
ShiranNovember 15, 2020 at 6:32 am
You can use caster sugar instead (same amount in grams).
Tina MariaDecember 27, 2020 at 5:27 pm
I really love this recipe! It was the first ever time I made cupcakes and your recipe was the one I found. They’re very moist and soft. Just follow the exact recipe (exact quantity and the order of steps), and they come at perfect each time. I’m going to try your chocolate cupcakes next!
SophieJanuary 13, 2021 at 9:13 pm
i made a few batches of this recipe for a garage sale and they turned out amazing! im only 12 but it went perfect. love it.
Georgia MckayFebruary 19, 2021 at 6:53 am
Hi, love this recipe definitely the best, so light, can I just ask if the time for baking changes if I put it in one big cake rather than cupcakes
ShiranFebruary 22, 2021 at 1:59 am
Yes! The baking time would be much longer if you make a large cake.
NaylaFebruary 9, 2021 at 11:53 am
Hello ! Can you we use this recipe for a vanilla cake instead of muffins? Thanks !
ShiranFebruary 22, 2021 at 2:53 am
Yes, you can 🙂
Sibley HigginsFebruary 13, 2021 at 4:43 pm
I doubled the recipe, and the batter came out great. They were delicious, and I will defiantly use this again in the future!!!
KarlaFebruary 15, 2021 at 1:56 pm
Can other milk be used? Like coconut or almond milk?
ShiranFebruary 22, 2021 at 2:41 am
Yes! The flavor and texture would be different though. Coconut milk would work great.
NatalieFebruary 19, 2021 at 7:25 am
These cupcakes are awesome!!! I made them for my family once and they remembered it to this day!!! It tasted great and it is awesome for sweet toothed people or just the ones who only really enjoy under sweetened things.
Madi :DMarch 16, 2021 at 2:46 pm
Hi! I’m 11 and I was making these for a saint Patrick’s party and they came out great! The batter looked thick but it turns out that didn’t matter because these cupcakes were awesome! You should totally try this!
SusanMarch 20, 2021 at 5:40 pm
These were fantastic. We loved the flavor and texture. They baked up beautifully moist and we’re just as good the next day. I’ve been reading about reducing the sugar in recipes without ruining the outcome. I used 160 grams in this recipe with no problem. I’m trying your chocolate cupcake recipe next.
DeborahApril 10, 2021 at 9:07 pm
I have made these twice and doubled the recipe both times. They are wonderful!! Easy to make, don’t require special ingredients and have been perfect each time! Thank you!
MarianneApril 30, 2021 at 10:38 pm
This has been my “go to” vanilla recipe for over a year! It is fantastic! I was wondering how you think it would work by adding jimmies to the batter to make “funfetti” cupcakes?
Thank you so much in advance for your thoughts 🙂
ShiranMay 2, 2021 at 1:57 pm
Hi Marianne, yes you can add jimmies to the batter, it won’t change the recipe 🙂
MakaylaMay 18, 2021 at 9:06 pm
Im sorry to interfere with this conversation but i was reading the comments and came across this one!
1. What are jimmies and 2. Would sprinkles and food dye affect the recipe?
ShiranMay 25, 2021 at 2:32 pm
Hi Makayla, jimmies are another word for sprinkles 🙂 And you can use these as well as food dye in this recipe, no problem!
MakaylaMay 18, 2021 at 9:03 pm
One of the best cupcakes I’ve ever made!!!
Just one problem reading the recipe I couldn’t find the recipe for the buttercream 🙁 These cupcakes turned out moist and tasty! Thx😊
CharlotteMay 25, 2021 at 12:31 am
My go to vanilla cupcake recipe, amazingly delicious and moist, highly recommend making these!
Celeste SeguinJune 9, 2021 at 5:42 pm
Really looking forward to trying this recipe! Does the whole milk need to be cold or at room temperature?
ShiranJune 21, 2021 at 2:22 am
The batter is more smooth when using room temperature ingredients, but using cold milk will work, too.
KindcocoSeptember 18, 2021 at 7:48 pm
These vanilla cupcakes look adorable.
CaroleOctober 21, 2021 at 4:44 am
the best cupcake i ever made you guys! added cinammon to m y batter three quater tsp ..it turned out amaazing!!!im so grateful to pretty simple sweet. …my question is if the same recipe can be used to make a cake ??
Talia @ Pretty. Simple. Sweet.October 21, 2021 at 10:25 am
Hi Carole, yes absolutely!
RobynFebruary 13, 2022 at 12:55 am
This recipe is delicious and so fluffy! I followed the recipe exactly but the cupcakes cases/liners were very oily once baked. Is there anything that can be adjusted in recipe to stop this?
Talia @ Pretty. Simple. Sweet.February 15, 2022 at 3:37 am
Hi Robyn, sorry to hear that! The liners definitely shouldn’t be oily. This can happen if too much fat is used in the recipe. I recommend measuring the ingredients in grams with a kitchen scale and see if it makes a difference 🙂
SaraMarch 8, 2022 at 2:11 pm
This recipe was so good! I loved how the texture was, my son said it tasted a little like pancakes, but it was all right! I give a tip though. When we were mixing the butter and the sugar, it started out okay, after we put in the eggs, we directly put the milk. and then the whole half of the dry part, it turned out grainy. So i recommend that you put a bit of milk and a little flour then a little milk and then a little milk and then a little flour and then a little milk until it all runs out! but over all, this turned out super great i reaaaaaaaaaallyyyy recommend this!
Jodi Di VitoJune 10, 2022 at 6:10 pm
Fantastic moist but dense cupcakes! I have made these for many birthday parties and everyone RAVES about them! Thanks for the recipe!
EmmaSeptember 22, 2022 at 10:51 am
I love this recipe Shiran 🙂 Question- what do you think makes the best frosting for these cupcakes? Buttercream, cream cheese or Swiss meringue?
Talia @ Pretty. Simple. Sweet.September 25, 2022 at 1:54 am
Hi Emma, I don’t think there is a “best” frosting for vanilla cupcakes – you really can’t go wrong with any of the three, it just depends on your personal preference 🙂