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!
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.
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.
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.
More Delicious Cupcakes:
- Ultimate Chocolate Cupcakes
- Red Velvet Cupcakes
- Tiramisu Cupcakes
- Apple Toffee Cupcakes
- Coconut Cupcakes
- Banoffee Cupcakes
- 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*
- Preheat oven to 350F/180C. 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 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 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.
- 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.
101 Comments
Elisa @ Insalata di Sillabe
October 9, 2014 at 6:21 amClassic 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
Shiran
October 9, 2014 at 3:28 pmYou 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
וויני
October 9, 2014 at 5:25 pmוואווווו כמה שהם יפים
ניראים אפילו רומנטיים בגלל הצבעים, ואני אוהבת את זה!
Shiran
October 10, 2014 at 6:07 pmThank you Winnie! 🙂
Oana
October 10, 2014 at 2:55 pmThat’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!
Shiran
October 10, 2014 at 6:04 pmThank you so much Oana! That’s so sweet of you 🙂 I’m glad you like it!
Netty
October 12, 2014 at 1:08 amTried your recipe last night. Simple, yummy, moist and just perfect!
Shiran
October 12, 2014 at 1:00 pmI’m so glad to hear that Netty! Thank you so much for taking the time to share this with me! 🙂
Tash
October 16, 2014 at 4:38 amHehe 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
Shiran
October 17, 2014 at 6:48 amTash!!! 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!
Maggie
October 24, 2014 at 1:35 amThose 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 😉
Shiran
October 25, 2014 at 6:48 amIf 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 Alex
December 17, 2014 at 12:25 amHaving a holiday party at my high school tomorrow. Needed a good recipe. Glad I found this one. Thanks for sharing!
Shiran
December 17, 2014 at 3:40 amThank you! Enjoy the holiday party! 🙂
Ashley
January 16, 2015 at 5:30 amIs there vanilla bean in the cupcakes or am I seeing spots?
Shiran
January 16, 2015 at 10:47 amHi 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.
Mara
June 27, 2015 at 4:10 pmHi 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!!!
Shiran
June 28, 2015 at 4:03 amHi 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 🙂
Mara
July 24, 2015 at 4:02 pmThank you very much, Shiran! I’m going to try that this weekend! =)
Shiran
July 25, 2015 at 7:49 amGood luck! 🙂
Lis
July 8, 2015 at 6:54 pmHi 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!
Shiran
July 11, 2015 at 6:25 pmSome 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.
PR
October 14, 2015 at 2:05 pmMy new go-to vanilla cupcake recipe. Easy and yummy! Finally found a basic vanilla recipe I’m satisfied with! thanks so much! <3
Shiran
October 15, 2015 at 10:01 amThank you so much for sharing! 🙂
Anna
November 17, 2015 at 10:20 amFinally 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!!!
Shiran
November 18, 2015 at 7:15 amThank you so much, Anna! This would be a great versatile recipe for your experiments 🙂
Khadijah
December 28, 2015 at 12:11 pmLiterally perfection. This is the least fussy recipe I could find online yet the results exceeded my expectations. Thank you 🙂
Shiran
December 29, 2015 at 9:43 amThey’re so good, right?! Thank you for your comment and I’m glad you like them! 🙂
Marta
February 20, 2016 at 12:50 pmCan I use buttermilk instead of regular milk or will it change the taste?
Shiran
February 21, 2016 at 5:14 pmHi 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.
Theresa
April 10, 2018 at 11:20 amSo 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?
Shiran
April 11, 2018 at 7:05 amThat’s right!
Marta
February 21, 2016 at 5:54 pmThank you I am going to make it with the buttermilk and let you know how it taste
Heidi
July 2, 2016 at 10:57 amWe 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??
Shiran
July 6, 2016 at 5:39 amThe 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.
Nancy
August 26, 2016 at 4:22 amHi 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
Hermione
October 8, 2016 at 6:02 pmGreat and easy! Kids enjoyed helping, and they were so yummy!
Darcy
January 19, 2017 at 5:28 pmI 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?
Shiran
January 22, 2017 at 6:02 amHi 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.
Wen
May 31, 2018 at 3:05 pmHi 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.
Shiran
June 2, 2018 at 11:59 amYes, you can use 1/4 cup milk and 1/4 cup sour cream.
Miri
January 27, 2018 at 9:03 pmI’ve baked these 3 times already! with the cream cheese frosting and they were so good!!
Merav
January 31, 2018 at 6:17 amI just made these with the vanilla buttercream frosting, and they were sooo good! Couldn’t stop eating the frosting!
Mara
February 1, 2018 at 9:28 amHi 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!
Shiran
February 13, 2018 at 7:26 amHi 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.
Rene
February 14, 2018 at 1:13 amHi 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!
Sunita
March 11, 2018 at 10:19 amhi, 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.
Shiran
March 11, 2018 at 1:22 pmHi 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.
Sunita
March 14, 2018 at 4:16 amHi, 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
Sunita
March 14, 2018 at 4:17 amHi, 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
Francesca
March 31, 2018 at 7:22 pmI 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!
Shiran
April 1, 2018 at 5:03 amThank you so much, Francesca 🙂 I hope you enjoy more of my recipes!
Shea
April 16, 2018 at 2:18 pmI mad the cupcakes and they good, but I was wondering should the batter be thick?
Shiran
April 17, 2018 at 7:46 amYes, the batter is a bit thick.
Payal Sharma
April 29, 2018 at 11:16 amHi 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?
Shiran
April 30, 2018 at 3:55 amHi 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 Aston
May 7, 2018 at 10:46 amI 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
Banana
May 9, 2018 at 10:27 amHello! 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!
Shiran
May 10, 2018 at 2:17 pmThis recipe yields about 12 cupcakes, so you can triple the recipe. You need to multiply the amount of ingredients by 3.
L
May 25, 2018 at 3:11 pmI 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!
Shiran
May 25, 2018 at 3:45 pmYes, you can use the same amount, 1 teaspoon vanilla paste.
LP
May 29, 2018 at 3:02 pmWith 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!
Leah
June 6, 2018 at 11:35 amJust 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!
Jenna
June 7, 2018 at 5:14 pmHi! Is it possible to substitute almond milk instead of regular milk or will it too drastically affect the batter?
Shiran
June 10, 2018 at 8:28 amYou can use almond milk instead, but keep in mind that it will change the flavor.
Marcelle
June 22, 2018 at 8:57 amShiran,
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!
Shiran
June 24, 2018 at 11:11 amHi 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.
Vanessa
June 29, 2018 at 9:49 amThese came out so soft and delicious… thank you ?
Bella/Tere
July 6, 2018 at 9:46 pm7 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
Amman
July 15, 2018 at 4:27 amHi 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!!!
Shiran
July 16, 2018 at 1:04 pmThank you so much, Amman!
ALEena
July 27, 2018 at 12:58 pmHey 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 .
Shiran
July 30, 2018 at 9:44 amYou 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.
Andrew
July 27, 2018 at 2:43 pmGreat 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?
Shiran
July 30, 2018 at 9:56 amHi 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.
Synthia
August 11, 2018 at 2:07 pmHi 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?
Shiran
August 12, 2018 at 9:55 amI 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.
MaryAnn
August 12, 2018 at 8:41 amThese cupcakes were amazing! Definitely the best I ever made.
Maddie
August 12, 2018 at 5:13 pmYour cake recipes are amazing
Linda
August 13, 2018 at 4:43 pmCan you make this without a stand mixer? I have a mixer.
Shiran
August 15, 2018 at 8:51 amHi 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.
Jeannette
August 14, 2018 at 3:08 pmApproximately 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?
Shiran
August 15, 2018 at 8:37 amHi 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!
Cupcake
August 22, 2018 at 7:46 pmThese 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?
Shiran
August 23, 2018 at 7:56 amIt 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.
Sam
September 21, 2018 at 10:38 amjust 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 Cs
September 26, 2018 at 3:33 pmMade these cupcakes yesterday and they were so yummy and perfect!! Thanks so much for this blog!
Amalie
October 17, 2018 at 6:33 pmSimply the best vanilla cupcakes I’ve ever come across thanks so much.
Celine
October 25, 2018 at 11:10 amI’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.
Shiran
October 28, 2018 at 9:50 amYou can, the cupcakes will be ok, but the flavor will be different.
Nabila
November 2, 2018 at 2:26 pmI’d like to add sprinkles to this recipe, how much would be needed?
Thanks!
Shiran
November 4, 2018 at 8:33 amAdd about 1/3 cup of sprinkles.
Patricia Melia Moore
November 2, 2018 at 3:37 pmWondering about adding white chocolate chips to this recipe. Making mini cupcakes. Any advice?
Shiran
November 4, 2018 at 8:15 amYou can add chocolate chips if you like, about 1/2 cup.
alita
November 9, 2018 at 2:19 amvery 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
Sue
November 16, 2018 at 8:20 pmThese 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
Shiran
November 17, 2018 at 1:42 pmI’m glad you like them, Sue! You can use less sugar next time if you want it less sweet.
Rita
November 17, 2018 at 12:14 pmHi !!!
I’m 11 and I’m going to try to make these cupcakes on Thanksgiving 🙂
bocetaum
December 10, 2018 at 3:16 pmsoooo delicious cant believe I made it! haha 🙂 really great recipe
Manju Sujith
December 18, 2018 at 11:09 pmCan I use oil instead of butter
Shiran
December 19, 2018 at 7:59 amI’ve only made this recipe using butter, sorry!