Vanilla Cupcakes with Vanilla Buttercream Frosting

I can’t remember if I mentioned to you our little jaunt to Georgetown over the summer. I don’t think I did, did I? In any case, we descended on Georgetown with the sole purpose of taste testing cupcakes. Our first stop was naturally Georgetown Cupcake, which is featured on the TLC series “DC Cupcakes”. After struggling to find a parking spot and then standing in a 30-minute line on the hottest day of summer (I think the temp topped 110 that day), we finally got to place our order. We decided to get a 1/2 dozen of assorted cupcakes – vanilla/vanilla, chocolate/chocolate, chocolate/ganache, salted caramel, vanilla/chocolate, and chocolate/peanut butter. From there, we headed to a different area of Georgetown to check out Baked and Wired. They are a small, hip little establishment that sells not only cupcakes but also slices of pie, quiche, and some other baked goods. We got a strawberry and red velvet there. Our verdict? The red velvet and strawberry at Baked and Wired were phenomenal and better than any of the ones we got at Georgetown Cupcake, but the best one there was definitely the vanilla/vanilla. Inspired by the trip, I’m sharing these cupcakes because I think everyone needs a classic yellow cupcake recipe and fabulous vanilla frosting stashed away in their recipe binder. Don’t ya think?

This is a great combo of cupcake and frosting, and both are super duper easy. The cupcakes are buttery, melt-in-your-mouth delicious and the frosting definitely gives the cupcakes a run for their money. Not surprising that I think that since I AM a frosting girl at heart. This is my absolute favorite frosting recipe, one that I concocted a few months ago and that I used as a basis for such things as my Espresso Buttercream Frosting (which made an appearance on top of the Mocha Cupcakes), Maple-Bacon Buttercream Frosting (which topped the Pancake Cupcakes), and The Best Chocolate Buttercream for Cupcakes. Needless to say, it is my go-to frosting recipe, and I hope it will become yours too!

Stay tuned… the next cupcake posted will be red velvet!

Vanilla Cupcakes

Yield: 12 cupcakes

Prep Time: 25 minutes

Cook Time: 20 to 24 minutes

Total Time: 50 minutes

Ingredients:

Vanilla Cupcakes:
1½ cups all-purpose flour
1 cup granulated sugar
1½ teaspoons baking powder
½ teaspoon table salt
8 tablespoons unsalted butter (1 stick), room temperature
½ cup sour cream
1 large egg , room temperature
2 large egg yolks , room temperature
1½ teaspoons vanilla extract

Vanilla Buttercream Frosting:
1 cup (8 ounces) unsalted butter, at room temperature
2½ cups powdered sugar
1 tablespoon vanilla extract

Directions:

1. Adjust oven rack to middle position; heat oven to 350 degrees F. Line standard muffin/cupcake tin with paper or foil liners.

2. Whisk together flour, sugar, baking powder, and salt in bowl of standing mixer fitted with paddle attachment. Add butter, sour cream, egg and egg yolks, and vanilla; beat at medium speed until smooth and satiny, about 30 seconds. Scrape down sides of bowl with rubber spatula and mix by hand until smooth and no flour pockets remain.

3. Divide batter evenly among cups of prepared tin. Bake until cupcake tops are pale gold and toothpick or skewer inserted into center comes out clean, 20 to 24 minutes. Remove the cupcakes from tin and transfer to wire rack; cool cupcakes to room temperature before frosting.

4. Using the wire whisk attachment of your stand mixer, whip the butter on medium-high speed for 5 minutes, stopping to scrape the bowl once or twice.

5. Reduce the speed to low and gradually add the powdered sugar. Once all of the powdered sugar is incorporated, increase the speed to medium-high and add the vanilla, mixing until incorporated. Whip at medium-high speed until light and fluffy, about 2 minutes, scraping the bowl as needed.

You can store any unused buttercream in the refrigerator in an airtight container; let it come to room temperature and then give it a quick whip in the mixer before using.

(Cupcake recipe adapted from Cook's Illustrated; Frosting recipe is a Brown Eyed Baker original)

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591 Responses to “Vanilla Cupcakes with Vanilla Buttercream Frosting”

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  1. Kristina @ spabettie on October 28, 2010 at 2:36 am

    these are gorgeous… I really need a frosting lesson… this frosting looks like you have a REALLY BIG tip that made one big plop instead of swirling around… how DID you do it?? :D

    Reply

    • Michelle on October 30th, 2010 at 7:20 pm

      Hi Kristina, I use a Wilton 1M tip. And those are actually miniature cupcakes so they didn’t require a lot of swirling since I used a big tip :)

      Reply

      • Quinn on November 4th, 2010 at 10:59 am

        Hi! I am going to bake your cupcakes but I was wondering if the recipe made 12 miniature cupcakes or 12 regular size. You confused me with your proir comment! Please help me!

        Reply

        • Michelle on November 4th, 2010 at 11:17 am

          Hi Quinn, The recipe makes 12 regular size cupcakes, sorry for the confusion. I just used it to make 24 minis.

          Reply

          • Serena on April 11th, 2011 at 1:52 am

            Hi~

            I was wondering how long you baked the mini cupcakes (I usually make everything mini since I feel less guilty eating them!) :) I’m assuming 20-24 min is for the regular cupcakes? Thanks so much! I love your blog and have tried a few of the recipes that you have posted, with great success!

            Reply

          • Michelle on April 11th, 2011 at 4:31 pm

            I start checking the mini size around 8 minutes. Enjoy!

            Reply

            • Julie on March 16th, 2013 at 11:52 am

              I was wondering if it was possible to do the recipe without the sour cream?? or maybe replace it with something else?? thanks
              p.s i love your website :)

          • Kal el on December 29th, 2013 at 9:58 pm

            My fiancé and I are getting married at the courthouse Tommorow with the big wedding next year. Since this is just us I’m baking your recipe for a special dinner Tommorow Just wanted to say thanks in advance and let you know

            Reply

    • Virginia on August 1st, 2011 at 7:32 pm

      Instead of swirling it around, you place the tip on the middle of the cupcake, and keep the pressure on the pastry bag until the icing is big enough for you. :)

      Reply

  2. veena on October 28, 2010 at 5:52 am

    These cupcakes looks so yum…. well looking forward for the red velvet cupcakes.. thanks for taking into consideration the request..

    Reply

  3. holly on October 28, 2010 at 8:10 am

    Can you adapt this for a full cake? Looking for a good cake recipe for my daughter’s princess-themed birthday cake. This looks delicious!

    Reply

    • Michelle on October 30th, 2010 at 7:21 pm

      Hi Holly, I haven’t, but I don’t see why you couldn’t. I think you would probably want to double the recipe and make two 8″ or 9″ cakes.

      Reply

      • Nimisha Goel on July 29th, 2013 at 5:55 am

        I used half of this recipe to make a 4 inch cake yesterday, it turned out great, however it took almost double the oven time, about 40 minutes!!

        Reply

  4. Amalia on October 28, 2010 at 8:47 am

    I followed your recipe fr the frosting to make an almond frosting and it worked perfectly! just take away the vanilla and add almond extract! Thank you is wonderful!

    -Amalia

    http://buttersweetmelody.wordpress.com

    Reply

    • Michelle on October 30th, 2010 at 7:22 pm

      Oooh great idea Amalia, thanks for sharing!

      Reply

  5. Elizabeth B. on October 28, 2010 at 9:03 am

    YAY! I’m so glad you liked Baked&Wired – I’ve lived in DC for ages, and I always tell people to go there instead of G’town Cupcake :) Their cupcakes are bigger and they have more frosting (which is my favorite part of any cake)

    Reply

  6. Emily @ Darby O'Shea on October 28, 2010 at 9:43 am

    Vanilla/vanilla is always one of my favorite cupcakes. But, I’m so excited to see your red velvet recipe! I have a long history of shouting at Yankees that Red Velvet is NOT A CHOCOLATE CAKE, dernit! This makes me disproportionately interested in any appearance of red velvet. More of my thoughts on the matter here: http://darbyoshea.wordpress.com/2010/03/28/march-cake-dans-birthday/

    Reply

  7. Michelle on October 28, 2010 at 9:53 am

    If you ever find yourself back at Georgetown Cupcake, call ahead to make an order. It allows you to skip the line! But I’m so glad to hear you preferred Baked & Wired – it’s my favorite pick in the area!

    Reply

  8. Kim on October 28, 2010 at 10:55 am

    I completely agree, I thought Georgetown Cupcakes were so over rated and I was completely disappointed! And at 2.75 a cupcake I was expecting something that would knock my socks off! The cake was so dry with very little taste. I can’t wait to try this recipe!

    Reply

  9. Ram on October 28, 2010 at 11:37 am

    Hi Michelle, I’m so happy that you posted a really good looking vanilla cupcake with vanilla frosting, it’s one of my favorite cupcakes! I’ve never done a vanilla frosting without milk or cream, what’s the difference with just vanilla on it?

    Reply

    • Michelle on October 30th, 2010 at 7:24 pm

      Hi Ram, Not much of a difference. I have made frostings with cream, but usually only a tablespoon or two, so I can’t tell much of a difference at all.

      Reply

  10. Barbara on October 28, 2010 at 12:00 pm

    The owner of Baked and Wired is my husband’s cousin, Theresa. I’m glad you enjoyed it. She’s a Midwest girl at heart (and by birth) and many of the recipes she uses are modified from her family. Your cupcakes look very yummy.

    Reply

    • Michelle on October 30th, 2010 at 7:25 pm

      Hi Barbara, So neat to hear your connection to Baked & Wired and the background of the recipes! Small world! Maybe you can snag me a “behind the scenes” pass sometime :)

      Reply

      • Barbara on November 4th, 2010 at 8:27 am

        I’ve not been “behind the scenes” myself, as I’m in Ohio and she’s in, well, Georgetown, but Theresa is as nice as she can be — she has her hands in everything there. I’m sure if you just ask, she would be happy to show you around. She’d love to read your post. I’ll pass it on to her mom, who, I’m sure, will pass it on to her.

        Reply

        • Michelle on November 8th, 2010 at 9:51 pm

          Aw thanks Barbara, I will have to try to touch base with her the next time I’m in the area. And thank you for passing along the post, I hope she appreciates it! :)

          Reply

  11. the blissful baker on October 28, 2010 at 12:52 pm

    when i was in dc last month, i tried going to georgetown cupcakes but the line was so long that we just headed over to baked and wired. i loved it! the cupcakes were amazing! i had a peach cupcake with almond frosting and it was TO DIE FOR.

    Reply

    • Michelle on October 30th, 2010 at 7:26 pm

      Oooh peach and almond sounds delicious! I don’t remember seeing that option when we were there!

      Reply

  12. megan @ whatmegansmaking on October 28, 2010 at 1:10 pm

    I have been thinking about cupcakes non-stop recently! These are going on the list – beautiful :)

    Reply

  13. eatgreek.net on October 28, 2010 at 1:30 pm

    Vanilla power!!!!! \m/ :D

    Reply

  14. RavieNomNoms on October 28, 2010 at 1:39 pm

    What gorgeous cupcakes! The buttercream frosting just sounds like it is to die for! That would be so dangerous if I ever put those on cupcakes or if the icing ever actually made it TO the cupcakes haha, yum

    Reply

  15. Kim - Liv Life on October 28, 2010 at 1:41 pm

    I’m with Raven… I’m not certain how much of the frosting would actually make it to the cupcakes! An excellent recipe to have on hand for those “I need a good cupcake” occasions!

    Reply

  16. Joanne on October 28, 2010 at 4:19 pm

    Those look so gorgeous. I love cupcakes. They are so elegant and you can just taste the light cakey sweetness when looking at beautiful pics such as yours. Great job.

    Reply

  17. Gillian on October 28, 2010 at 4:57 pm

    Yay for Baked and Wired! They are a million times better than Georgetown Cupcake and there’s never a line!

    Reply

  18. Liz @ Blog is the New Black on October 28, 2010 at 4:58 pm

    A classic combo. Well done! I am going to DC next weekend and checking out DC cupcakes, too!

    Reply

    • Michelle on October 30th, 2010 at 7:28 pm

      Liz, definitely check out Baked & Wired too!

      Reply

  19. Lisa on October 28, 2010 at 5:28 pm

    Can’t wait to try some of your recipes! I don’t bake often due to me eating all of the product but still need to try your chocolate with peanut butter frosting. I almost never make vanilla anything due to my love of chocolate but this is good to have on hand. As for red velvet, I’m not from the South and still don’t understand the fascination with it. It’s not chocolate, it’s not vanilla…what the heck is it? Can’t wait to see what the explanation is in next post. I’ve tried to make it, I’ve tried buying it…still don’t get it. It’s like the red-headed stepchild of cakes to me. Anyway, the holidays are now upon us and it’s time to bake! Thanks for your fabulous site!

    Reply

  20. Georgia @ The Comfort of Cooking on October 28, 2010 at 5:31 pm

    My husband and I were just talking about our favorite cupcakes the other day, and when I said mine were vanilla flavored with vanilla frosting, he looked at me like I had a third eye! These will always be the best cupcake to me – classic, simple and super delicious! Thanks for sharing, Michelle.

    Reply

  21. Katrina on October 28, 2010 at 6:23 pm

    Vanilla on vanilla is my kind of cupcake! They’re cute looking too!

    Reply

  22. Sarah @ pão e queijo on October 28, 2010 at 6:37 pm

    What a great classic- I love vanilla cupcakes! Yours turned out so pretty, too!

    Reply

  23. Greedy Guts on October 28, 2010 at 7:00 pm

    Michelle, everything you touch turns to gold. I wish my simple vanilla cupcakes looked this good!

    Reply

    • Michelle on October 30th, 2010 at 7:30 pm

      Aw you are too sweet. I’m sure your cupcakes look fabulous!

      Reply

  24. Beth on October 28, 2010 at 8:21 pm

    OMG I’m gonna make these this weekend. I am going to double the recipe, and I hope it will still come out the same. Please oh Please share how you get that lovely dolop on top of the the little cake. Thank you, and I’m looking forward to the red velvet one coming soon. Hopefully it will have cream cheese frosting…

    Reply

    • Michelle on October 30th, 2010 at 7:32 pm

      Hi Beth, I use a Wilton 1M decorating tip and just swirl away!

      Reply

  25. leslie on October 28, 2010 at 9:15 pm

    Awesome! I am printing out your cupcake recipe..I have yet to find the perfect one.

    Reply

  26. Tracy on October 28, 2010 at 11:23 pm

    I love vanilla; these look amazing! I can’t wait to try that frosting!

    Reply

  27. Paula on October 28, 2010 at 11:45 pm

    Always love having vanilla cake/cupcake recipes and your buttercream looks so pretty. Both recipes will be tried out in my house! Thanks for posting.

    Reply

  28. Anne on October 29, 2010 at 1:41 am

    These look amazing!! Absolutely loved the CHOCOLATE buttercream recipe you posted a little bit ago, SO i know the vanilla one will not disappoint!! Thanks!!!

    Reply

    • Michelle on October 30th, 2010 at 7:32 pm

      So happy to hear you enjoyed the chocolate buttercream Anne!

      Reply

  29. Sharlene (Wheels and Lollipops) on October 29, 2010 at 7:17 am

    I agree the best cupcakes are the simplest and everyone needs to have a basic vanilla recipe cupcake ! Looks delicious

    Reply

  30. Danielle on October 29, 2010 at 9:18 am

    I made these last night for a Halloween work party. Delicious! Especially the icing. It holds it’s shape very well. I decorated with Halloween sprinkles and a candy corn pumpkin.

    Reply

    • Michelle on October 30th, 2010 at 7:33 pm

      Yay, so glad you enjoyed these Danielle! Love how you decorated them!

      Reply

  31. Kim on October 29, 2010 at 4:53 pm

    I made these for a party last night along with your dark chocolate cupcakes with chocolate buttercream, both were delicious! So yummy and moist – I will definitely be making these again.

    What tip do you use for your icing swirl? I attempted with what I have but I think I need a basic lesson on icing, so instead I just used an icing spatula. Not as pretty but just as a good.

    Reply

    • Michelle on October 30th, 2010 at 7:36 pm

      So happy to hear both cupcakes were a hit! I used a Wilton 1M decorating tip for the swirl. I will have to do a post on decorating cupcakes one of these days!

      Reply

  32. Serena @ Seriously Soupy on October 30, 2010 at 9:53 am

    Wow – those are gorgeous-looking cupcakes. I’m going to try to make them for my daughter’s b-day in Feb.

    Reply

  33. Krista on November 1, 2010 at 11:47 am

    I didn’t try the cupcake recipe but I did make icing. It turned out GREAT! I hate making icing from scratch, it is a very long process and normally it never turns out right for me. But your step by step instructions were so helpful! Thx :)

    Reply

    • Michelle on November 1st, 2010 at 10:24 pm

      Yay so glad you’ve been converted to homemade icing! :)

      Reply

  34. Sortachef on November 1, 2010 at 1:09 pm

    I have a soft spot for good buttercream icing… and your delicious photo has me drooling. Thanks for a great recipe!

    Reply

  35. Sarah on November 2, 2010 at 6:19 pm

    Hi Michelle,

    Yes, please do a post on decorating cupcakes. Your’s always look amazing!

    Sarah x

    Reply

  36. Avanika (Yumsilicious Bakes) on November 3, 2010 at 11:24 am

    Everyone does need one in their binder, I’m still on the lookout for mine though! This looks amazing.

    Reply

  37. Lindsey @ Burn Me Not on November 3, 2010 at 4:28 pm

    I made mocha cupcakes this past weekend and used this icing as the base for my espresso icing. Delightful!! :)

    Reply

  38. the urban baker on November 4, 2010 at 12:49 pm

    these look pretty near perfect! I love the rosette like frosting! I have to make cupcakes tomorrow, for 80….I may go this route!!! Just lovely!

    Reply

    • Michelle on November 8th, 2010 at 9:37 pm

      Wow, 80 cupcakes! Did you use this recipe?

      Reply

  39. Jeni Rae on November 8, 2010 at 6:50 pm

    Just made these cupcakes and they came out AMAZING!! I’m diabetic so i used splenda in the batter and it still came out great!! They were so moist and buttery! for the icing it was great too but i added a little lemon juice for a little kick and that hit the spot =) thanks for the post it is now my go to cupcake recipe.

    Reply

    • Michelle on November 8th, 2010 at 9:38 pm

      Awesome to know that these hold up well to a Splenda substitution, thank you so much for sharing!!

      Reply

  40. jennie on November 28, 2010 at 5:36 pm

    funny, funny because i adore everything baked and wired but gtown’s salted caramel might be my favorite cupcake in the world. glad you got to try a little bit of everything!

    Reply

  41. Rosanna on December 15, 2010 at 11:47 am

    Hello.

    I live in Italy and have limited access to some ingredients used for American recipes. For example, I want to make sugar cookies with royal icing; however, they don’t sell meringue powder, and I’m skeptical about using raw egg whites. Could I use your vanilla buttercream frosting for sugar cookies? Something tells me that it wouldn’t work…what do you think?

    Reply

    • Michelle on December 16th, 2010 at 2:59 pm

      Hi Rosanna, you could definitely use the vanilla buttercream to frost sugar cookies, but you wouldn’t be able to flood it and get that smooth finish, since it has much different properties than the royal icing. That said, I’ve never turned down a sugar cookie slathered with buttercream ;-)

      Reply

  42. Rose Gold on December 30, 2010 at 10:26 pm

    Gorgeous cupcake. I love the butter cream frosting perfect for vanilla cupcakes just like this. This is a great recipe.

    Reply

  43. Cherissa on January 14, 2011 at 12:18 am

    I made these cupcakes last night, and my first comment is on the buttercream frosting…DANGEROUS! Seriously, I ate about a cup of it, strictly for sampling purposes…I swear! ;) It was so delicious that I could not stop. It was smooth and easy to make and the flavor was perhaps my favorite frosting ever! My cupcakes turned out kind of dry. I’m not sure why? The flavor was there, the texture was good, but I definitely needed some milk! I took these to my book club meeting, they weren’t as big of a hit as the Lemon-Limoncello, but they did get good reviews! Another benefit to these: they were so quick and easy to make! In fact, after making the Lemon cupcakes I thought “hmm, I might need more than 12 cupcakes…I’ll try Vanilla!” and I whipped these up in about 10 or 15 minutes!

    Reply

  44. Julie on January 17, 2011 at 1:11 am

    You are wonderful. Just made this tonight and it was the best homemade cake recipe I have ever made. Yum! The frosting turned out great too! THANK YOU!

    Reply

  45. simommie on January 26, 2011 at 8:54 pm

    I have been on a quest for the “ultimate cupcake” recipe – think simple, delicious, able to devour easily in two bites! This one, while simple, did not quite hit on all cylinders. The batter did not have the “smooth and satiny” texture described in the recipe (?) so I added a little milk and orange juice, and while the cupcakes WERE good, they still were too borderline “cornbread muffin” for me to greedily devour one in two bites – one of my criteria for a perfect cupcake. I felt compelled to finish out of guilt because I had started it, not because I absolutely wanted to. Perhaps I overbeat the batter, but it was so thick to start, I figured maybe there was a liquid ingredient missing. I frosted them with a swiss buttercream, and some I filled with the same buttercream or a strawberry jam. I will continue on my quest for the “ultimate” cupcake, but this was a great stop along the way!

    Reply

    • emily on August 9th, 2013 at 8:46 pm

      I had the same problem with the texture/heaviness of my cupcakes. really disappointed bc the flavor was grreat

      Reply

      • Bri on October 21st, 2013 at 3:39 am

        I had the same issue. I didnt even use a beater so there is no way mine could have been over beaten. But the final texture was so thick, almost like cookie dough, that I really thought the recipe was missing a wet ingredient. I added some milk which helped with the consistency a bit, but I mostly could taste the flour and sour cream, which was odd for a cupcake. I definitely didn’t feel compelled to even finish the one I tasted, let alone the whole batch. I’m sure with a bit of tweaking though, this recipe could be amazing! It was very simple and easy to throw together, and they came out extremely moist.

        Reply

        • Kristina on January 28th, 2014 at 4:29 pm

          I had the same issue as well. It definitely seemed like a wet ingredient was missing. The batter was just very thick, more like for butter cookies, only stickier. I was so confused. Ended up adding quite a lot of milk until it looked like cupcake batter that can be poured into baking cups (well, i did not make it liquid enough to pour, more like plop into the baking cups). The taste was ok.. not your usual can’t-get-enough perfect cupcake though.

          Reply

  46. Lisa on February 3, 2011 at 7:23 pm

    I just made these and while they are good if you just use them as a regular cupcake, they are not good for filling at all as they become far too crumbly when trying to eat them. If you cut out a hole to fill with something, the walls of the hole don’t hold up very well once you have taken a couple of bites. They were nice and strong in vanilla flavour though, and if I was to make mini cupcakes I would probably use them again :)

    Reply

  47. shabunam on February 8, 2011 at 1:06 pm

    Wowowowoo , these cupcakes look amazing , I love your blog :D

    Reply

  48. Abby on February 20, 2011 at 11:43 am

    I also felt like the cupcakes had a cornbread texture and thought that I must have left out a wet ingredient, but I didn’t. Was this a crumbly cupcake or did I do something wrong? What do you think happened? I’d like to try again, so any advice would be appreeciated. Thanks for your help!

    Reply

    • Michelle on February 22nd, 2011 at 8:10 pm

      Hi Abby, I’m sorry these didn’t quite turn out for you. It definitely isn’t a crumbly cupcake – it’s a soft, moist buttery cupcake. Hard to say what happened if you didn’t make any substitutions and you have an oven thermometer and are sure the baking temp wasn’t off. Sometimes baked goods can be crumbly or not as moist if they are overmixed though.

      Reply

  49. wendy on February 27, 2011 at 6:55 pm

    I found this recipe and immediately went to the store for sour cream. Other than sour cream (which I usually have in the frig.) I have everything in the kitchen. It was easy and delicious. My husband who is a chocoholic said, “they are very good for vanilla”. Put it this way, I made a Chocolate cake and these great cup cakes for his birthday and he has had more cup cakes then cake! Very nice cup cake. I plan to use these for my daughter’s baby shower and mount them in flower pots as center pieces. We are having a Tea Party Shower.

    Reply

  50. Jinxy on March 8, 2011 at 11:29 am

    I totally made these cupcakes in Yellow and Pink for my best friend’s birthday last weekend. They turned out AMAZING! We were at a bar, so I bribed the staff with cupcakes, and now they love me forever! Thanks for another amazing recipe!

    Reply

  51. Rashmi on March 18, 2011 at 8:52 am

    Hi Michelle, do you think this frosting will hold up well to being drizzled with melted chocolate, or do you think it would melt and/or lose its’ shape? Thanks!

    Reply

    • Michelle on March 20th, 2011 at 11:54 pm

      Hi Rashmi, I think if you were to refrigerate the cupcakes after you frost them, then drizzle with chocolate and refrigerate again to set the chocolate and store them in a cool place you would be okay.

      Reply

  52. Courtney on March 28, 2011 at 11:44 am

    Hey Michelle! I love your site and these cupcakes look great! I do have a question about the icing…If I frost my cupcakes and then refrigerate, do they then come out tasting like butter and have the consistency of butter? I made a Martha Stewart Swiss Meringue Buttercream recipe and after being refrigerated, it was not nearly as good as fresh. I actually had to throw it away because it ‘melted’ and wasn’t usable. Thank you for any thoughts on this!!

    Reply

    • Michelle on April 1st, 2011 at 3:27 pm

      Hi Courtney, I actually don’t refrigerate this frosting because it will harden with all of the butter in it. I just store leftovers in an airtight container at room temperature.

      Reply

  53. Maianthe on April 5, 2011 at 6:36 pm

    Hi there… I just made the vanilla cup cakes. My whole family loved them. . I liked them myself but I was expecting a more dense cake, instead I got more of a fluffy cake. Is there a way I can make them more dense? maybe a little more like a pound cake?

    Reply

    • Michelle on April 7th, 2011 at 2:17 pm

      Hi Maianthe, Hmm, I’ve never made cupcakes the consistency of pound cake, mostly because my preference is fluffy and moist. I imagine you’d probably need more eggs to make it denser, but I’m unsure of the proportions to other ingredients. I’d try Googling “pound cake cupcakes” or something like that.

      Reply

  54. Eric on April 7, 2011 at 10:19 pm

    Hi! These cupcakes look and sound delicious! I plan to make them this weekend. I was wondering if there was a certain reason as to why you didn’t cream the butter and sugar, add the eggs, then the flour alternating with milk and vanilla, as with usual cake recipes? Does it make the cake fluffier or more moist? Thanks so much for sharing this recipe and for answering my question! :)

    Reply

    • Michelle on April 7th, 2011 at 10:26 pm

      Hi Eric, Well, first off I think that I have encountered different mixing methods for nearly every different cake or cupcake recipe I have ever tried. They all seem to be a bit different, sometimes depending on the ingredients used. This recipe in particular comes from America’s Test Kitchens (where they use trial and error with multiple ingredients combinations and mixing techniques) and the headnote of the recipe states that they found using this “dump” method to mix the batter gave them the best result when it came came to the taste and texture of the cupcakes. I hope that helps!

      Reply

  55. Abby on April 15, 2011 at 4:48 pm

    I made these cupcakes last week, and thought they were wonderful! I didn’t use this frosting last time, but was wanting to try it out on a chocolate cupcake. Just wondering if this frosting stays soft or if it get a “crust” after it sits for awhie?

    Reply

    • Michelle on April 17th, 2011 at 3:13 pm

      Hi Abby, If they sit uncovered they will crust, but if you store them at room temperature in an airtight container, it will stay soft.

      Reply

  56. Robyn on April 15, 2011 at 10:05 pm

    Made these tonight, they are simply amazing. This frosting is so easy, and sooooo good. I had to stop eating it by itself to have enough left to frost the cupcakes. Thanks for proving such wonderful recipes!

    Reply

  57. Zoe on April 17, 2011 at 5:13 pm

    I just made these cupcakes, they’re cooking in the oven now, but are they supposed to be butteryish? Because I had tasted the batter and it tasted really buttery and it was a bit thick so I added some milk.

    Reply

    • Michelle on April 17th, 2011 at 5:29 pm

      Yes, they are definitely buttery, yum!

      Reply

  58. Lynda on April 23, 2011 at 5:58 pm

    Hi there! This recipe sounds amazing and I am hoping to use it for my son’s 2nd birthday party. I would have to make them the day before though. Is there a way to store them so that they still taste fresh the next day? Could I frost them ahead of time as well or would I have to do that the morning of the party? Thanks!

    Reply

    • Michelle on April 25th, 2011 at 1:46 pm

      Hi Lynda, Yes! I often bake them the day before, just store in an airtight container and room temperature and they stay perfectly soft and moist. The icing is the freshest if you do it the same day, but I have also done it the night before. Again, store in an airtight container.

      Reply

  59. weng on May 18, 2011 at 4:18 pm

    hi, i just done baking this cupcake and its very yummy :) it just came out of the oven this moment and smells soooo good that i cant wait for the icing to put on before i start eating it, thank you so much for posting this..and i just love your recipes specially frosting coz thats what i cant make perfect before i see your site.

    Reply

  60. Teresina on May 18, 2011 at 6:40 pm

    Can I make and color this frosting in advance?

    Reply

  61. Asia on May 26, 2011 at 3:17 pm

    well I just pulled these out of the oven. they are so yummy. I did use the creaming methought.but they still came out very good. I made a chocolate butter cream and that made them even better. thank you.

    Reply

  62. Angie on May 26, 2011 at 7:08 pm

    HELP!!!! I made these cupcakes and the flavor was amazing however they were dry…any tricks??? Thank you for all your yummy recipes =)

    Reply

    • Michelle on May 26th, 2011 at 8:17 pm

      Hi Angie, There are a couple of reasons that the cupcakes could turn out dry – overmixing the batter, overbaking them, or having the heat accidentally too high (i.e. a temperamental oven). I find that if my edges are a little overdone or dry, putting them in an airtight container for about 6 hours helps to moisten them up.

      Reply

      • Ashley on September 25th, 2011 at 11:24 pm

        I made these the other day and nearly forgot to add the whole eggs. The batter was super thick! I felt really silly when I realized my mistake. Thankfully, I caught it before I put the batter in the tins. PS – the cupcakes were delicious. I tripled the recipe and it worked fine!

        Reply

      • Megan on April 10th, 2014 at 3:18 pm

        Thanks for this tip! I’ve been using this recipe for quite some time and I LOVE the flavor, but I always felt they were a little on the dry side. Perhaps I am over-baking. I do feel that went I test the centers after about 22 minutes, it still comes out with batter on it and it always seemed to need a little more time. Have you ever tired lowering the temp on the oven after you put them in and then baking them a little longer? I always wondered if that worked.

        Reply

  63. Dian on May 29, 2011 at 9:47 pm

    Hi, I made these today. Your buttercream frosting is great. Loved it. Made vanilla, divided it and made the other half chocolate. Both really good. Now, the vanilla cupcakes…they are moist and taste really good, but you cannot turn them over and swirl them in the frosting for they fall apart or the top comes off. Sooo…still searching for perfect vanilla/yellow cake for my cupcakes. But still think you do a great job and make everything look good.

    Reply

  64. Clarissa on June 3, 2011 at 7:21 pm

    So I made these cupcakes and they were simply amazing! I recently went to baked and wired and tried the Smurfette (Fresh blueberries baked into vanilla cake, topped with lemon buttercream). I thought your recipe would be perfect for attempting a replication of the smurf and wondered if you had any advice (measurements of blueberries, lemon?) …I hear if a dense cake recipe isn’t used, the blueberries will sink to the bottom? As for the buttercream, would adding some lemon zest be enough to give it that flavor? Thanks for your rockin advice!!

    Reply

    • Michelle on June 6th, 2011 at 3:40 pm

      Hi Clarissa, Oooh I will have to get my butt over to Baked & Wired and give this a try, it sounds fabulous! As for the amount of blueberries, the recent blueberry muffin recipe I made (which yields 12 muffins) called for 1.5 cups (http://www.browneyedbaker.com/2011/05/31/blueberry-muffins-recipe/) – you can see if you think you think that is good, or if you’d like less. I would toss the blueberries with a teaspoon or two of flour and fold them in at the end.

      As for the frosting, lemon zest is great, and you could also use a splash of lemon extract. Or you could give the limoncello frosting a try from these cupcakes: http://www.browneyedbaker.com/2009/08/30/lemon-limoncello-cupcakes/.

      Have fun experimenting!

      Reply

  65. Renee on June 8, 2011 at 11:42 am

    The cupcakes turned out great!! A friend asked me to make them for her son’s birthday (he only likes vanilla) and he loved them!

    Reply

  66. Denise on June 14, 2011 at 8:45 pm

    I baked these cupcakes today and I must say that they are just splendid. I love the icing, three ingredients and so smooth.

    Reply

  67. Casey K on June 15, 2011 at 11:05 pm

    I loved these!! I made a couple tweaks of my own, (added milk, an extra egg yolk, a teaspoon lemon extract,1tablspoon oil, and an extra half teaspoon vanilla) and WOW were they good! Theres a hair on one of them in the picture, (oopsie we women shed=] ) and I think you forgot to list milk, because the batter was more like dough untill I added the milk. Brilliant recipe though! And the frosting was perfect!

    Reply

  68. Caitiln on June 16, 2011 at 2:04 pm

    Hi! I made these and some of them caved in! I baked them for the the right time and the right temp. So I don’t know what happened! Please help:(

    Reply

    • Michelle on June 16th, 2011 at 2:12 pm

      Hi Caitlin, So sorry some of these caved in on you! Sometimes caving is caused because the cake is still a little underdone when they come out of the oven so the center is completely baked and stabilized yet so when they start to cool they fall in. Did you test the centers, or just take them out when the baking time was up?

      Reply

      • Caitiln on June 18th, 2011 at 11:42 am

        I tested them and everything but the tops where browning really fast. I may be because i have such a small oven. But I tried them again and they turned out great:) I woke up the next morning and they where all gone! lol Thanks!

        Reply

  69. Denise on June 19, 2011 at 5:55 pm

    I made these for the second time this week. This time for Father’s Day with a Raspberry buttercream. DELICIOUS!!!

    Reply

  70. Cec on June 22, 2011 at 1:34 pm

    I am making cupcakes for a wedding. How do they freeze, unfrosted? I need to make them a week or so ahead of time.

    Reply

    • Michelle on June 22nd, 2011 at 2:21 pm

      I have never frozen these, so I can’t say for sure how they taste once thawed, but most cakes do freeze well.

      Reply

  71. nel on June 24, 2011 at 4:26 am

    Hello! need some help here.
    I tried baking the vanilla cupcakes today and its taste pretty good, but is there anyone here can tell me why my vanilla cupcakes always don’t stick on the paper liners? :(

    Reply

  72. Jaimie on June 26, 2011 at 12:28 pm

    Hello!

    Michelle, I just wanted to tell you I am making these cupcakes for my daughter McKenna’s 1st birthday party. I was practicing today and they are AMAZING!!! Thank you so much for sharing! I cannot wait till the big day!

    Reply

  73. mariam on June 28, 2011 at 11:27 am

    Hi,
    Just wanted to start with – I absolutely adore your website! It truly has inspired me to start baking once again! And now that Summer is here I have plenty of time!

    I wanted to ask about the frosting on these cupcakes, how did you manage to shape them that way and do you have a tutorial on your website instructing me how I could do the frosting this way?

    Reply

    • Michelle on June 28th, 2011 at 11:34 am

      Hi Mariam, I don’t have any tutorials on my website for frosting the cupcakes; I use a Wilton 1M decorating tip and just use a little swirling motion. Have fun!

      Reply

  74. Kathleen on July 1, 2011 at 10:27 am

    Thanks for the great frosting recipe. I had some vanilla and chocolate cupcakes in my freezer and just had to try the frosting! First off, the frosting was probably the best buttercream that I have ever tried and I love that it even got that little crust on it. While the vanilla/vanilla was great, the chocolate/vanilla combo was out of this world! The frosting even held up well at an outdoor concert that I brought them to and it was probably 85 in the shade. Thanks for sharing the recipe.

    Reply

  75. Jenifer on July 3, 2011 at 1:14 am

    Wow! These cupcakes are fantastic. Thanks for sharing the recipe.

    Reply

  76. lisa c on July 4, 2011 at 10:12 am

    this vanilla cupcake recipe with vanilla frosting was not good:(…it was very dense and heavy not light and fluffy as a cupcake should be….i was disappointed, but, alas, where my cupcakes are concerned i will not be deterred and will try another recipe. i think it may have been the two egg yolks, that went against my better cupcake judgement….happy baking1 :)

    Reply

  77. Tamsyn Duffield on July 4, 2011 at 10:27 pm

    hi,
    my names tamsyn and i was wondering…..as you don’t now im in a place called lae in Papua New Guniea its a lovely place its always green and the roads are terrible and i’m like your numer 1 fan and just wanted to ask are you guys still doing tdche show “DC CUPCAKES” and if you are your both my role model!!!!

    thanks kathren and sophie

    Reply

  78. Maureen on July 5, 2011 at 9:43 am

    I just came to say THANK YOU! I tried this recipe yesterday, it was on point and my friends loved it so much! :D

    Reply

  79. Melissa @Best Friends For Frosting on July 6, 2011 at 1:59 am

    Is this the best vanilla cupcake recipe (not including the frosting) you have ever had? We are still on the search for the best vanilla cupcake recipe ever. Would love your suggestions! XOXO

    Reply

  80. Mother who loves to bake! on July 19, 2011 at 9:06 am

    Delicious!! I added chocolate mousse to the center of these and it turned out delicious! My husband saw them in the fridge took one out and began to eat it and was like this is AMAZING! And my 21 month old devoured the frosting and gave me the rest as always! She loves frosting! Thank you so much for this recipe, the frosting was WONDERFUL!!

    Reply

  81. Marina on July 23, 2011 at 10:54 am

    You could just make a pound cake and put them in cupcake liners instead of a pan! Hope this helped! :)

    Reply

  82. Marina Jube on July 24, 2011 at 9:36 pm

    ok so these are now my go-to recipe for vanilla cupcakes. I made them in mini version twice. I baked them for 12 minutes each batch. I cant wait to make them in the regular size. This made me think twice about your recipe (good way) after doing the blueberry muffins that turned out awful.

    Reply

  83. Catherine Barnett on July 25, 2011 at 4:24 pm

    The flavor of these cupcakes are amazing. When mixing the batter, I found it to be a little dry and the cupcakes came out very dense. It this the way they are supposed to be or did I miss something?

    Reply

    • Michelle on July 25th, 2011 at 10:27 pm

      Hi Catherine, They are definitely not supposed to be dry and dense. They are a really moist, buttery cupcake. This could have happened due to over-mixing or maybe over-baking.

      Reply

      • PEARSE on October 30th, 2011 at 10:36 pm

        it came dense and heavy for me too. and the dough was very thick. I saw so many people having the same (dense problem. are we all missing any part of the recipe. I s this recipe from Cook’s illustrated. I googled and could not find such recipe ,instead there is a fluffy yellow recipe.
        please let us know why we are all getting dense cakes. the flavour is good though.
        thanks

        Reply

        • Angela on October 31st, 2011 at 1:12 pm

          I had the same issue with the texture, not sure why that is. I did follow the recipe to the T. The taste was good but the texture was most certainly not cake-like. It was more of a muffin/cornbread texture. It’s all good. The kids renamed them cupfins and polished them off.

          Reply

        • Michelle on October 31st, 2011 at 1:16 pm

          Hi Pearse, Unfortunately because I am not in the kitchen with folks when they make the recipe, it’s hard for me to be able to pinpoint exactly what caused a recipe to turn out differently. Typically dense cupcakes can be caused by overbeating or overmixing the batter.

          Reply

  84. mardiana on July 25, 2011 at 11:40 pm

    hi, is it okay to omit the sour cream?

    Reply

    • Michelle on July 26th, 2011 at 10:19 am

      Hi Mardiana, You can omit the sour cream – it is a key ingredient in the cupcakes and makes them moist. You can substitute plain yogurt, but cannot omit.

      Reply

  85. Christine on July 26, 2011 at 5:24 pm

    These smelled and tasted amazing. While in the oven the kitchen smelled like a bakery. Thanks for sharing a great recipe!

    Reply

  86. Marina Jube on August 7, 2011 at 12:07 pm

    can i freeze these? if so how long in advance? How do i unfreeze? do i switch from freezer to fridge to room temp.? How long would it take to unfreeze?
    i made these n they were delicious so thats why i was wondering. Oh and in the buttercream i messed up and used 1 1/2 tsp of vanilla instead of 1 tbs and it came out delicous and then when i did it again but followed the recipe it wasnt as good. So i just wanted to say its better and fluffier with 1 1/2 tsp vanills

    Reply

    • Michelle on August 7th, 2011 at 11:40 pm

      Hi Marina, I have never frozen them, but imagine you could. I would say maybe up to three months or so. I would thaw them at room temperature, should take a couple of hours. Enjoy!

      Reply

  87. Vee on August 11, 2011 at 9:48 am

    Is it okay if I add some milk to the batter instead of sour cream? The sour cream is added to make the cupcake moist, isn’t it? Anw thanks for the recipe, your cupcakes look simply awesome!

    Reply

    • Vee on August 11th, 2011 at 10:02 am

      oh sorry! I just found the same question as mine above :p gonna try this recipe very soon :)

      Reply

  88. TJ on August 11, 2011 at 10:50 am

    This recipe looks amazing…can’t wait to try it! Any chance it could be halved? I know I could just freeze the cupcakes I don’t eat or give them to neighbors, but ideally I’d like to bake a small batch.

    Reply

    • Michelle on August 11th, 2011 at 12:25 pm

      Hi TJ, Yes you could halve the recipe. For the 1 egg, just lightly whisk it with a fork, and then take half of the volume for the recipe.

      Reply

  89. Jan on August 14, 2011 at 2:17 am

    These cupcakes are just fantastic. Thanks for sharing the recipe. Sure really hope that mine turn out as good as yours. Great recipe!!

    Reply

  90. Kelsey on August 14, 2011 at 7:42 pm

    As a fellow Pittsburgher who is studying at Georgetown University, it is so great to see someone reviewing Baked & Wired! I’m a huge fan of this tiny, relaxing establishment in Georgetown! It’s about time that they get some recognition. They’re cupcakes, along with all of their other baked goods are amazing. I’m tired of all the acclaim going to Georgetown Cupcake when I could make better cupcakes at home myself! THANK YOU!

    Reply

  91. Sapphire on August 14, 2011 at 9:37 pm

    I made these today and they were delicious! The only thing is that the bottom & middle is super moist & fluffy & yummy but the tops were a little hard, did I do something wrong or is that normal?

    Reply

    • Michelle on August 14th, 2011 at 10:47 pm

      I sometimes find if the muffin pan is a dark/nonstick and the batter flows over the muffin liners and touches the pan (like a little dome), then this can happen.

      Reply

  92. nel on August 15, 2011 at 7:34 am

    Hi Michelle. Is it ok if i add 1 or 2 teaspoon/tablespoon of cinnamon ground to the vanilla batter to have a hint of cinnamon taste?
    Thanks!

    Reply

    • Michelle on August 15th, 2011 at 11:14 am

      Hi Nel, Sure! I would start with only 1 teaspoon, if that, and then adjust from there.

      Reply

  93. nel on August 15, 2011 at 7:35 am

    Hi Michelle, is it also alright if i do not add extra yolk or cut down on the number of yolks used? Thanks (:

    Reply

    • Michelle on August 15th, 2011 at 11:15 am

      Hi Nel, If you eliminate the yolk, the cupcakes could turn out a bit dry – the yolk helps with moisture and keeping them soft.

      Reply

      • nel on August 15th, 2011 at 12:55 pm

        Hi for both of the prompt replies! I will keep that in mind!

        Reply

  94. Laila on August 20, 2011 at 2:42 pm

    Hi Michelle, what kind of flour do you bake with?

    Reply

    • Michelle on August 21st, 2011 at 4:18 pm

      Hi Laila, I use King Arthur Flour brand of flour.

      Reply

  95. erin on August 23, 2011 at 9:36 pm

    Hi! This buttercream looks and sounds delicious. Just wanted to have you clarify that the recipe does in fact call for a full tablespoon of vanilla extract. I noticed some of your other buttercream recipes called for1-2 teaspoons of vanilla extract so was just double checking about this one. Also, what piping tip # do you use in this photo? I love the floral look the frosting has on top of the cupcake. Thanks for sharing!

    Reply

    • Michelle on August 23rd, 2011 at 10:45 pm

      Hi Erin, Yes, 1 tablespoon of vanilla is correct. And I used a Wilton 1M decorating tip.

      Reply

  96. Erin on August 23, 2011 at 10:40 pm

    Hello again, also wanted to ask if this vanilla buttercream and the chocolate buttercream are good for frosting cakes as well? Thanks!

    Reply

    • Michelle on August 23rd, 2011 at 10:46 pm

      Hi Erin, Yes you could use them to frost cakes. If you find them a little too stiff to spread nicely, just lighten them up with a little milk or cream, adding a teaspoon at a time until you get the consistency you want.

      Reply

  97. Toya on August 24, 2011 at 10:19 am

    I found this recipe on another site, I don’t remember where, ugh. They probably got it from here, which is most likely why I tried it. But it turns out the ingredients and measurements are half the recipe I already had. They turned out excellent! Although, I did add a lil more sour cream and half a package of vanilla instant pudding. They were so good that I didn’t want to share, but.. I did. A little bit. It hurt. But I got through. You, oh, and your blog too, are amazing! Keep it up!

    Reply

  98. Lisa on August 28, 2011 at 2:49 pm

    Hi there! I have so many issues I hope you can help! I made this recipe and my cupcakes came out like cornbread… kind of heavy in the center and they had a bad flavor. It wasn’t horrible but it wasn’t that good. With the icing it was too runny.. theres no way I could have used it for icing.

    PLEASE HELP!

    Whenever I buy cake mixes my cupcakes are always perfect but I really wanna learn to make them from scratch… please help!

    -Lisa

    Reply

    • Michelle on August 28th, 2011 at 6:18 pm

      Hi Lisa, I really have no idea why the cupcakes would taste like cornbread?! Did you make any alterations to the recipe at all – ingredients, technique, bake time, etc.? They are a really moist cupcake that actually has a pretty distinct buttery flavor.

      Reply

      • Lisa on August 29th, 2011 at 1:36 pm

        I did not do anything differently at all I followed it to a “t” Could it be my flour? or butter?? ‘

        Also what did I do to the frosting to make it ‘runny’ and not fluffy :(

        Reply

        • Kayla on September 14th, 2014 at 2:19 pm

          You may have either softened your butter to the point of it melting, or not have let your cupcakes cool enough before using them. Sorry and I hope that helped!

          Reply

  99. Amber on August 28, 2011 at 8:08 pm

    What kind of tip do you use to frost the cupcakes like this?

    Reply

    • Michelle on August 28th, 2011 at 8:53 pm

      Hi Amber, I use a Wilton 1M decorating tip.

      Reply

  100. Liz on August 29, 2011 at 4:32 pm

    These cupcakes are delicious!! I have a question though. Whenever I’ve made homemade icing, it has always come out slightly runny. I use pastry bags, and the shape of the frosting never holds, it always drips. Do you have any advice? Also, I use light butter – I’m not sure if that makes a difference. Thanks!

    Reply

    • Michelle on August 29th, 2011 at 6:34 pm

      Hi Liz, The light butter could definitely be the culprit. It may not whip up the same way regular butter does. I’ve never had a problem with runny icing, and the one here is my absolute favorite. I hope you’ll give it a try!

      Reply

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