Vanilla Cupcakes with Vanilla Buttercream Frosting

[Note: Since posting this recipe, I have a newer, improved vanilla cupcake recipe that I would recommend over this one. You can find it here >> Classic Yellow Cupcakes with Chocolate 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)

SHARE THIS POST



621 Responses to “Vanilla Cupcakes with Vanilla Buttercream Frosting”

  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?? 😀

    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/ 😀

    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 😀

    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! 😀

    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

  101. Rebecca Hymel on September 1, 2011 at 8:42 pm

    Hi.
    I’m a novice baker, I’ve made a couple different recipes for cupcakes & most of the time they have turned out too “heavy”. I was wondering what the significance of the sour cream, in this recipe is? I’m planning on using this recipe this weekend for a friends daughters birthday party, where I am making about 50 cupcakes in a Purple and Green Tinkerbell theme! Any advice would be great!
    Thanks,
    Rebecca Hymel

    Reply

    • Michelle on September 2nd, 2011 at 12:04 pm

      Hi Rebecca, The sour cream in this recipe keeps the cupcakes nice and moist.

      Reply

  102. Liz A on September 13, 2011 at 5:09 pm

    These cupcakes are delicious. They are super moist, sweet enough, but not too sweet and very easy to make. I made 50 of them for a party and they were a big hit. Thanks for a great recipe.

    Reply

  103. Mar on September 14, 2011 at 2:20 am

    Hi, Michelle
    I doing a birthday party for my girl who is 1 yr old. I am doing the cupcakes for the party so I interesting in doing your vanilla cupcakes w/ vanilla buttercream. I am so nervous because i dont bake a lot so hopefully my cupcakes can taste really good. However, i would like to know if i can add food coloring to the buttercream frosting so it can taste vanilla but be pink and green. THanks

    Reply

    • Michelle on September 18th, 2011 at 3:01 pm

      Hi Mar, Definitely! Just add a little at a time until you get the shade of color you are going for.

      Reply

  104. Mar on September 14, 2011 at 3:06 am

    Hi michelle,

    I dont bake a lot. I am new to all these baking things so i may ask a stupid question but i am really confuse and hopefully you can help me. What is the difference bewteen icing and frosting and where i can use frosting or icing. Thank you so much.

    Reply

    • Michelle on September 18th, 2011 at 3:03 pm

      Hi Mar, Not a stupid question! A lot of people use the terms icing and frosting interchangeably, but for me icing is usually much thinner, like a glaze, while frosting is the thick butter/powdered sugar concoction you find on top of cupcakes.

      Reply

  105. Chelsey Bon on September 18, 2011 at 2:42 pm

    What is the sour.cream for because in most vanilla Cupcake recipes don’t require sour cream?

    Reply

    • Michelle on September 18th, 2011 at 3:03 pm

      Hi Chelsey, The sour cream helps to keep the cupcakes nice and moist.

      Reply

  106. Cami on September 21, 2011 at 5:43 pm

    Okay, so BEST VANILLA CUP CAKES I EVER TASTED!!! And these are the only vanilla cupcakes that come out absolutely perfect each time, even if my oven is messed up! HAHA I LOVE YOU FOR PUTTING THIS UP!!

    Reply

  107. Paige Hofmann on September 21, 2011 at 7:18 pm

    Wow! This website is the coolest! I ADORE cupcakes so finding this site was awesome. I’m actually starting up my own cupcake business with a friend which I’m so excited about!!! Keep posting! 🙂

    Reply

  108. Ashley on September 24, 2011 at 10:54 am

    Hi i was wondering if i make the butter cream to night can i leave it on the table for tomorrow or do i have to put it in the frig?

    i have to make a cake for a party so i was wondering if i could frost it tonight and keep it out all night? thank you

    Reply

    • Michelle on September 26th, 2011 at 3:48 pm

      Ashley, You can frost the cupcakes and store them at room temperature in an airtight container overnight. However, if you make the frosting ahead of time I would recommend refrigerating it. You will need to re-whip it before frosting the cupcakes. I find it easiest to make the frosting when you plan on frosting the cupcakes.

      Reply

  109. Callie on September 26, 2011 at 8:27 pm

    I made these cupcakes with th efrosting an dthey were amazing! I love the recipe, and will use this website for everything elese! I made them for a party, and they were a huge hit! I even mixed everything by hand with a whisk! Extra workout! Thank You!

    Reply

  110. Bnlee on October 3, 2011 at 6:28 pm

    I just wanted to say these cupcakes are absolutely DELICIOUS! i made them once before for my family, and now i am making them once again for a friends birthday. As soon as i found out she wanted cupcakes i went directly to these! You can’t go wrong! There just so good 🙂

    Reply

  111. Rida on October 5, 2011 at 5:33 am

    Hi, Can you please tell me a good substitute for Sour cream for this recipe? Want to make it for my father’s birthday tomorrow. Thanks.

    Reply

    • Michelle on October 10th, 2011 at 5:43 pm

      Hi Rida, You could substitute plain yogurt for the sour cream in this recipe.

      Reply

  112. carol on October 8, 2011 at 1:48 am

    I made these today, was very disappointed, I followed the recipe to the T. Cupcakes turned out heavy and dense 🙁

    Reply

    • Deanna on January 25th, 2013 at 7:02 pm

      Mine too!!!!! Very disappointed I made cupcakes before and I love love trying revipes!!!!! I should have read these comments before making them! They turned out horrible and I need to make new ones!!! Ahhhhhh

      Reply

  113. kala on October 9, 2011 at 9:57 pm

    Can I substitute salted butter for unsalted butter in this recipe?

    Reply

    • Michelle on October 10th, 2011 at 4:29 pm

      Yes, but omit the salt that is called for in the recipe.

      Reply

  114. carol on October 10, 2011 at 5:29 pm

    I made these cupcakes last week, I wasn’t impressed! The batter seemed like it was missing liquid, milk or something. Cupcakes turned out heavy and dry, missed the mark on this recipe 🙁

    Reply

    • Kim R. on January 6th, 2013 at 7:21 pm

      I had the same issue, but they were still very tasty. I am wondering what I did wrong or if they were supposed to be that way.

      Reply

  115. yvonne on October 12, 2011 at 5:49 am

    any idea if this would be suitable for making rainbow cupcakes?
    I have a basic vanilla recipe that I love, but when i mix the gel colours in, i think too much stirring thins down the batter too much.
    Would love to try this recipe if it can withstand the stirring, what are your opinions? (:

    Reply

    • Michelle on October 12th, 2011 at 8:16 pm

      Hi Yvonne, Although I haven’t tried it, I think these would be fine for rainbow cupcakes. If you make them I’d love to know how they turned out!

      Reply

  116. Kristin on October 12, 2011 at 5:52 pm

    Hi. I made these cupcakes at school for a bakesale. The cake didnt taste good and the texture was dense, but i really loved the icing. Could you give me any tips on what I did wrong?

    Reply

  117. Kristin on October 20, 2011 at 7:12 pm

    Your cupcakes look wonderful! Do they dome nicely when baked? I am also wondering where you buy your cupcake papers. The ones in the photo look larger than the minis you can buy at Michaels. Do they peel away from the cake after baking? Thanks.

    Reply

    • Michelle on October 21st, 2011 at 3:58 pm

      Hi Kristin, Yes they do have nice domes. The mini liners in the picture came from a baking supply store; my mom bought them years ago and found a sleeve of extras and gave them to me. They do not peel away.

      Reply

  118. dede on October 22, 2011 at 7:12 pm

    im so happy the i cing worked perfectly

    Reply

  119. Mally on October 28, 2011 at 10:48 pm

    These cupcakes are delicious!!!! Made these more than a few times! the only thing I do different is add some tablespoons of vanilla pudding in the batter!

    Reply

  120. su on October 30, 2011 at 2:31 pm

    On of my two favourite cupcake recipes thus far! Find the other one at
    http://www.taste.com.au/recipes/19431/vanilla+cupcakes

    Reply

  121. PEARSE on October 30, 2011 at 10:47 pm

    PEARSE October 30, 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. . I s this recipe from Cook’s illustrated.
    please let us know why we are all getting dense cakes. the flavour is good though.are we missing a wet ingredient
    thanks

    Reply

  122. Tamie on November 2, 2011 at 12:38 am

    Made the cupcakes (different frosting) tonight and they are fantastic. Thanks for such a delicious, easy recipe!

    Reply

  123. Jaimie Hanson on November 2, 2011 at 1:36 pm

    Hi Michelle,
    Would cake flour make the cupcakes a different texture?

    Thanks!

    Reply

    • Michelle on November 2nd, 2011 at 7:35 pm

      Hi Jaimie, Yes, cake flour would give the cupcakes a finer texture, perhaps make them a bit more prone to crumble. I haven’t tested the recipe with cake flour, so I couldn’t say for sure exactly how they would turn out.

      Reply

  124. may on November 4, 2011 at 7:25 pm

    i made these cupcakes for my little sister’s halloween party at her pre-k class last weekend and they were a big hit with the kids & teachers! because i know kids loveee to put chocolate in everything (who wouldnt?!) i added semi bittersweet chocolate chips in 1 batch (i made 2 batches of mini cupcakes) and the ones with the chocolate chips inside were their favorites! i also put in some orange & red colorings for the frosting. may i say that they were simply delicious?! thanks for sharing!!!

    Reply

  125. Debbie on November 12, 2011 at 3:07 pm

    Hi, I am new to you website, but very interested. I am in need of a pink champagne cupcake (Daughter in laws fav) using a boxed cake mix perhaps?!? Suggestions… also on a frosting that would go with…
    Thank you!

    Reply

  126. Lindsey on November 16, 2011 at 10:07 pm

    Thank you so much for sharing this recipe! It was simple, easy and delicious. I used it to make darling “Thing 1 and Thing 2” cupcakes for a baby shower and they were fantastic. Check out my website for the full post! I hope you don’t mind that I linked back to your website. I received so many compliments and requests for the recipe at the shower that I wanted to share.

    Reply

    • Michelle on November 18th, 2011 at 12:50 pm

      Hi Lindsey, Absolutely not! Thank you for sharing!

      Reply

  127. Brittney on November 21, 2011 at 9:34 pm

    These cupcakes are really good and I freqently make them! I had just recently bought a 24 count mini-cupcake tin and I was wondering how long to bake them in that tin? I’d greatly appreciate your responce. Thanks!

    Reply

    • Michelle on November 22nd, 2011 at 8:31 pm

      Hi Brittney, I would start checking them around 8 minutes to make sure they aren’t overdone. Enjoy!

      Reply

  128. San San on November 28, 2011 at 1:02 am

    hi! i don’t particularly like the hint of sour cream in the cupcakes, can i substitute milk or all purpose cream instead and still get the same product?

    Reply

    • Michelle on November 28th, 2011 at 11:51 am

      Neither of those will result in the moist texture that the sour cream provides. If you must substitute, I would only recommend plain yogurt.

      Reply

      • San San on November 28th, 2011 at 10:39 pm

        thanks! I was also wondering, can I substitute sourcream or yogurt for the buttermilk in your red velvet cupcakes? We don’t have buttermilk here in our area..btw, the vanilla cupcakes were awesome. =)

        Reply

        • Michelle on November 30th, 2011 at 3:13 pm

          I’m glad you enjoyed the cupcakes! I would not substitute for the buttermilk in the red velvet, as it has a specific reaction with the vinegar and cocoa powder.

          Reply

          • San San on November 30th, 2011 at 11:04 pm

            hi! i substituted the sour cream because i really couldn’t find any buttermilk and they tasted great!=) not much in the color department though but that was okay;) i have a question though, you recommend storing them at room temperature, but i find that the next day, my cupcake tops turn sticky.is that normal?the same thing happened with my vanilla cupcakes.

            Reply

            • Michelle on December 1st, 2011 at 6:26 pm

              Usually that tends to happen if you store them before they are 100% cool.

  129. Caroline on November 28, 2011 at 7:55 pm

    These cupcakes were FANTABULOUS! my sister and i put chocolate chips from morsels into them! this recipe is great for chocolate and vanilla lovers alike!!!!!!!!!!!!!!!!!!!!!!<333333333333333333333

    Reply

  130. tammy bigelow on December 1, 2011 at 7:33 am

    Hi I made the cupcakes yesterday and they are real dense. I thought they would be real moist. Did I do something wrong?

    Reply

    • Michelle on December 1st, 2011 at 6:27 pm

      Hi Tammy, That’s so hard to gauge since there are so many variables in baking. Did you make any ingredient substitutions, did you do any techniques differently, do you have an oven thermometer to ensure that the temperature is indeed correct? Overmixing can also lead to a dense batter as well.

      Reply

  131. BitchinBaker on December 8, 2011 at 5:55 pm

    I was very excited to try this recipe because I was looking for a less complex recipe that I could easily triple. I was very disappointed in the way this batter turned out. It was thick and had an awful after taste. It resembled a bread dough, instead of a cake batter. I hate to say that I was very disappointed.

    Reply

  132. Anna Grace on December 10, 2011 at 9:29 pm

    it looks great michelle! i always thought that vanilla cupcakes with vanilla buttercream would be boring… you’re making me rethink that! thanks for the good recipe.. and do you have brown eyes???? okay, just kidding!!!!

    Reply

  133. Missy on December 11, 2011 at 8:42 am

    I dont have a stand up mixer. can a hand held mixer be used and get the same result?

    Reply

    • Michelle on December 12th, 2011 at 11:13 pm

      Hi Missy, Yes, definitely!

      Reply

  134. Kim on December 14, 2011 at 9:57 pm

    What did I do wrong? Mine came out so dense they were almost not edible. I followed the recipe to the tee but not so good. Help.

    Reply

    • Michelle on December 16th, 2011 at 12:17 am

      Hi Kim, Cupcakes can sometimes turn out dense due to overmixing and/or overbaking.

      Reply

  135. Gretchen on December 17, 2011 at 11:44 pm

    Delicious cupcakes! They turned out perfectly and are now one of my Top 10 favorites. Thanks again …

    Reply

  136. Hannah on October 22, 2012 at 12:00 am

    There’s a hair in the first cupcake in the pic…but these look delicious, can’t wait to try them! Thank’s for the recipe!

    Reply

  137. melinda on October 29, 2012 at 9:17 am

    hi,
    I need to asked someone who is more experience. I try doing frosting alot of times and it is not firm enough to make the frosting “stand up”. any idea why? thanks 🙂

    Reply

    • Michelle on October 30th, 2012 at 2:55 pm

      Hi Melinda, Without seeing the recipe(s) you’ve been using, it would be impossible for me to speculate as to why, and air temperature/humidity can also be a factor. In general, though, the more sugar, the stiffer the frosting will be.

      Reply

      • melinda on November 3rd, 2012 at 11:36 am

        the ingredients was 3/4cup sugars (but i use caster sugar), 3 large egg whites, 1&1/2 stick butter and a pinch of salt.

        I don’t like my cupcakes too sweet. I did realize that most of the sugar stated in the recipe will be 2-3 cup of sugar. what do u advice if i don’t want my frosting to be too sweet and yet get a firm frosting? thanks :))

        Reply

  138. Eden on October 30, 2012 at 4:53 pm

    I made the cupcakes and buttercream frosing last night and the frosting is amazing! The cupcakes had a wonderful flavor, but for some reason mine came out very dense, like a muffin. I beat them with a and mixer ( I don’t have a stand mixer) for 30 seconds. Do you think I should have mixed the batter a bit longer? Or maybe added a bit of water? Thank you so much for both recipes. I will definitley be trying some of your other ones 🙂

    Reply

    • Michelle on November 1st, 2012 at 11:34 am

      Hi Eden, I’m thrilled that you enjoyed the frosting, but sorry the texture of these cupcakes didn’t work out for you. There are a couple of reasons that the cupcakes could turn out dense – overmixing the batter is definitely one, and although you listed a time, your mixer could have been powerful. Did you use the visual clues (smooth and satiny)? Sometimes it will take more or less of the specified time to reach the correct result, which is why using any visual clues in a recipe is useful. I hope that helps!

      Reply

  139. Marie on November 5, 2012 at 12:52 pm

    I’ve been searching for an amazing vanilla cupcake recipe and after a few unsuccessful recipes, I tried your recipe and it was AWESOME!! I was skeptical when you mentioned the batter would be watery but wow.. Delicious! Fluffy! Moist! The perfect cupcake! I can’t wait to try your other recipes! Thank you for sharing!

    Reply

  140. Caroline on November 6, 2012 at 1:06 pm

    I have made these twice so far… Once I needed an unfrosted cupcake for my daughters Halloween party. The kids decorated and ate, all of the kids were quiet and ate every last crumb. My daughter begged me to make them again for us so I did, along with the frosting recipe and they are FANTASTIC! I have tried making cake recipes and converted to cupcakes, but they always come out flat on top and too moist. This recipe has a wonderful density and a perfect dome when baked. Also, I have been looking for a good frosting recipe and this is it. I cringed when I saw 2 sticks of butter, so I halved the frosting and it was plenty for 12 cupcakes. Thank you, this will be made in our house for a long time!!

    Reply

  141. Lexi on November 8, 2012 at 7:05 pm

    Can i replace the sour cream with whole milk?

    Reply

    • Michelle on November 9th, 2012 at 6:56 pm

      Hi Lexi, No, sour cream and milk have two completely different sets of properties when it comes to baking. If you need to substitute the sour cream, I would recommend plain yogurt.

      Reply

  142. Silvia on November 11, 2012 at 7:11 pm

    Hi Michelle!
    I made your vanilla cupcakes today for a taste testing and I loved them! No dense or cornbread-like cupcake for me, thank goodness! I must admit that I was surprised that there was no milk in your recipe but decided to follow the recipe to the T, and I am glad I did! I would like to make them for a birthday, so I need to double or triple the recipe, but I am no expert baker and I don’t know how to calculate the quantities of ingredients needed for 24 or 36 cupcakes. Could you please help me with that? Thanks!

    Reply

  143. Samantha on November 12, 2012 at 1:08 am

    helpp. How do i make the frosting! Just add all together and mix????

    Reply

    • Michelle on November 13th, 2012 at 9:34 pm

      The instructions for the frosting are listed in the recipe above, beginning with step #4.

      Reply

  144. Samantha on November 12, 2012 at 1:09 am

    helpp? How do i make the frosting ?

    Reply

  145. cupcakeolo on November 14, 2012 at 2:55 pm

    hi! love this recipe my husband asks for it all the time! my go to vanilla cupcake! just wondering if i can make it as a cake? Thanks!

    Reply

    • Michelle on November 15th, 2012 at 5:50 pm

      So glad you and your husband enjoy the cupcakes! I have not used this recipe for a cake, but if you were to do so, you would need to double the recipe for an 8 or 9″ layer cake, or 9×13″ cake, and increase the baking time a little bit (I haven’t done it so I couldn’t say exactly how much).

      Reply

  146. haley ahrenstorff on November 29, 2012 at 4:25 pm

    Would the frosting work okay to dye? I am hosting a baby shower so wondered about dying blue 🙂

    Reply

    • Michelle on December 2nd, 2012 at 10:29 am

      Hi Haley, Yes, I have dyed this frosting before, and it works great. Happy baking!

      Reply

  147. Linda on December 5, 2012 at 9:41 pm

    Hi, Michelle

    Can I frost the cupcakes two days before my party? Or not?

    Reply

    • Michelle on December 6th, 2012 at 12:18 am

      Hi Linda, I probably would only do the day before, if you need to do it ahead. Be sure to store them in an airtight container at room temperature.

      Reply

  148. Dawn on December 6, 2012 at 7:37 pm

    My 4 year old wanted to bake vanilla cupcakes and so I googled recipes and decided on yours. Let me tell you, we were not disappointed!! We all loved them and my husband says it’s some of the best frosting ever. YUM! Pinning now and thanks for sharing!!

    Reply

  149. Dawn on December 6, 2012 at 7:39 pm

    Oh and I subbed plain greek yogurt for the sour cream since it’s what I had on hand. A wee bit healthier and still so good! At least I tell myself it’s healthier. 🙂

    Reply

  150. Abigail on December 15, 2012 at 2:24 pm

    These were so awful when I made them! I’m not sure what I did wrong- do you have any ideas? They were very heavy and the batter looked like bread dough 🙁 I was so bummed and this recipe looked great. Help please! All of my cupcakes have turned out except these….. It had to have been me because everyone else had great reviews on them! Thanks!

    Reply

  151. Annie on December 19, 2012 at 2:19 pm

    Hi, I want to try these but make it into a cake. About how long do you think I should bake it?
    Thanks, Annie

    Reply

    • Annie on December 19th, 2012 at 2:22 pm

      Sorry about that! I just read the comments and found the one about the cake! Never mind, but thanks anyways.

      Reply

  152. Mia on December 21, 2012 at 7:27 am

    These cupcakes are ABSOLUTELY DELICIOUS. I have tried countless recipes and this is the PERFECT one. I am never going to use any more recipes for vanilla cupcakes except for this!

    Although I wonder…what brand of butter do you use for the frosting? My frosting’s always yellowish in color. I think it’s because of the butter I use?

    Reply

    • Michelle on December 21st, 2012 at 8:38 am

      Hi Mia, I either use Land o’ Lakes or the butter in bulk from Sam’s Club.

      Reply

      • Mia on December 21st, 2012 at 11:31 am

        Thanks Michelle. Your website’s amazing, by the way!

        Reply

  153. monique on December 26, 2012 at 5:50 pm

    can i omit the sour cream w/o consequences?

    Reply

    • monique on December 26th, 2012 at 5:52 pm

      meaning i don’t have yogurt in the house either

      Reply

      • Michelle on December 26th, 2012 at 10:47 pm

        Hi Monique, You need to use the sour cream or an appropriate substitute for these to turn out well.

        Reply

  154. Alicia on December 30, 2012 at 11:16 am

    Hi

    Ur cupcakes are beautiful n look marvelous, really feel like baking it right now.
    May I know how 1 cup is equal to how many gram?

    Reply

    • Michelle on December 31st, 2012 at 5:32 pm

      Hi Alicia, It all depends on what you are measuring, since ingredients have many different weights and volumes.

      Reply

  155. Sue Jergens on January 1, 2013 at 11:20 pm

    These cupcakes although good were very dense?? not sure if I mixed the batter a little too much?

    Reply

  156. Kim R. on January 6, 2013 at 6:44 pm

    I made these cupcakes and the batter was very thick- I thought I had left something out. They were still delicious, but they were thick and heavy. Is that the way they are supposed to be? They were almost like a soft cookie? Very yummy though!

    Reply

  157. Amy on January 6, 2013 at 7:03 pm

    I love these cupcakes, but they often fall on me too. I wonder if I’m doing something wrong. I can easily get 15-16 cakes as well, but I forget that and evidently overfill them and they flatten out and make a mess of the pan.

    Reply

  158. Wondered on January 8, 2013 at 9:55 pm

    Is this actually your cupcake picture or did you get it from the Internet? Sometimes bakers put the fake picture so the food looks more attractive so I wanted to make sure. (:

    Reply

    • Michelle on January 9th, 2013 at 11:13 am

      This is indeed my own photo. Any pictures you see on this site that accompany recipes are photos that I took of the actual dish.

      Reply

  159. Sahirah on January 9, 2013 at 2:53 pm

    Woooooooow I think Im n LUV lol thanxs ths will definTELY BE A FAMILY FAVORITE

    Reply

  160. Christine on January 12, 2013 at 8:45 am

    Hi Michelle.
    I tried this recipe today, unfortunately, my cupcakes came out cracked and slightly tough on top 🙁 any advice? i followed your recipe as closely as possible. the only change i made was whip the butter before i added the rest of the ingredients. could that be the culprit? my oven temp was 350 and i baked them for 21 minutes. they were still a bit wet at 20 minutes. thanks!

    Reply

    • Michelle on January 15th, 2013 at 6:02 pm

      Hi Christine, That definitely could be the issue. Adding the butter to the dry ingredients help to create a light crumb and almost flaky texture. Mixing it in a different way can certainly affect the texture.

      Reply

  161. layal on January 15, 2013 at 5:39 pm

    im having alot of trouble at the moment with my buttercream! Its to do with the icing sugar or confectioners sugar i think you call it over there. When ever i am mixing it it seems to still stay all grainy like and you can feel the grittyness when you eat the icing.dont know wht to do about it .

    Reply

    • Michelle on January 15th, 2013 at 6:05 pm

      Hi Layal, Powdered sugar here is very, very fine and not gritty at all, so even if it’s not completely mixed into a frosting, you won’t taste any grittiness. It sounds like you used a sugar that is closer to granulated sugar, which unfortunately will not dissolve in a frosting recipe such as this.

      Reply

  162. Kortni on January 18, 2013 at 4:52 am

    Just wanted to say Thanks for this awesome recipe!! My little girl and I made them yesterday. You helped us make it easy and tons of fun for both of us. Can’t wait to try more!!

    http://countingdownfromzero.wordpress.com/2013/01/18/rainy-day-cupcakes/

    Reply

  163. Deanna on January 25, 2013 at 6:59 pm

    I don’t know what happened, I followed the recipe perfectly, although I doubled it. The texture was very doughy, I thought these are never going to rise! I had had to add water (weird) than I baked them for 20 mins and they were completely raw…. I had to cook them for a total of 40 mins and still slightly raw, the cupcakes were so dense! That being said the frosting was fine… I dunno what happened??!!!!

    Reply

    • Michelle on January 27th, 2013 at 1:46 pm

      Hi Deanna, I have not tried doubling this recipe, but not all recipes can be easily doubled, as sometimes the chemical reactions of the leaveners don’t react the same way when simply doubled. However, I’m not quite sure why you added water? This would certainly leave the batter “raw” and needing to be baked for much longer than the recipe states.

      Reply

    • ro on April 20th, 2013 at 12:09 pm

      this recipe is terrible is what happened.

      Reply

  164. Dee on January 26, 2013 at 2:53 pm

    I’m definitely trying this recipe tomorrow. Maybe a silly question, but if I want to bake 24 cupcakes can I just double the recipe? I know when it comes to baking sometimes the recipe is sensitive and it doesn’t always work to just double it. Have you ever tried? Thanks!

    Reply

    • Michelle on January 27th, 2013 at 1:47 pm

      Hi Dee, I have not tried doubling the recipe, but it sounds like the commenter above had some trouble with it. I would probably make two separate batches to be safe.

      Reply

      • Dee on January 31st, 2013 at 1:32 pm

        Funny – I searched the comments to see if anyone mentioned doubling the recipe and couldn’t find any — then one turns up right before mine! I ended up making two batches just because I know baking is tricky with measurements. These are fantastic — I love the flavor and texture. Everyone who ate one loved it. Thanks! So far every recipe I’ve tried of yours has been a hit!

        Reply

  165. Safaa on January 29, 2013 at 6:51 pm

    I love this recipe and I am going to bake these gorgeous cupcakes very soon. thank you!

    Reply

  166. Faith on January 29, 2013 at 7:06 pm

    Every time I try to make a vanilla cupcakes they always taste like cornbread. Is there a way to make them not?

    Reply

  167. Jim on February 7, 2013 at 2:45 pm

    Why do my Cupcakes come out Flat?

    Reply

  168. CatZac on February 8, 2013 at 10:28 pm

    HI Michelle, I made these cupcakes for my sons class. As I finished adding all the ingredients, I noticed the batter was so stiff. There was no way I could possibly bake these, so I added some applesauce to give it a little consistency. they turned out, okay. Is there a reason why there is no liquid in these? Thanks.

    Reply

    • Michelle on February 10th, 2013 at 2:39 pm

      The sour cream in the recipe is used in lieu of a liquid (milk or buttermilk).

      Reply

  169. Susan on February 9, 2013 at 2:17 am

    I’m making these for my Daughter’s Valentine’s Day party along with your red velvet cupcakes. But, how in the world do you remove all the flour lumps in the cake batter, particularly when using the mixer for only 30 seconds and the rest by HAND. Do you use a fork, a whisk or what???? I ended up using my handheld mixer for a bit but still couldn’t get all the lumps out. Is this because I doubled the recipe? What does over mixing do or, for that matter, what does having lumps in the batter do to the finished product? Good thing they are only 3 year olds. I just hope the adults aren’t too discerning.

    Reply

    • Georgia on February 9th, 2013 at 1:43 pm

      Susan, are you dumping the ingredients and then mixing for 30 seconds? I always (at least) double the recipe and haven’t had any issues with flour lumps… I keep the mixer on med-low as I add the wet ingredients and then kick it up to med-high to mix for the 30 seconds instructed. I do suggest when doubling to mix for 15 seconds then using a rubber spatula fold the batter by hand a few times to grab the dry stuff off the bottom that the mixer isn’t getting, then mix for the remaining 15 seconds. Good luck!

      Reply

  170. Georgia on February 9, 2013 at 1:34 pm

    Thank you for this amazing recipe! This is my go-to for vanilla cake & butter-cream. I have used it for cupcakes, regular & mini as well as various cake sizes and it always turns out fantastic. A few tips for those with prior comments / questions… 1. this can easily be doubled, tripled, quadrupled… just measure and adjust baking temp & time accordingly depending on what you’re doing… for a 2 layer 12″ round cake I quadrupled the recipe and baked at 335 for 35 minutes. 2. DO NOT OVER MIX… use the paddle attachment as instructed, if you use a wire whisk you will undoubtedly over mix and end up with a dense crumbly ‘cornbread like’ cake.
    Thanks again! I love your site and have had great success with every recipe I’ve tried!

    Reply

    • Susan on February 12th, 2013 at 3:22 pm

      Georgia: Thanks for responding. I whisked the dry ingredients by hand as instructed (do you suggest not using a wire wisk but the paddle here in this step) and then added each wet ingredient individually before I turned on the mixer with the paddle. I guess you are saying I should turn the mixer with the paddle on as I am adding each individual wet ingredient. I assume this doesn’t count towards the 30 seconds – because I don’t think I could work that fast. The cupcakes were very tasty. Not crumbly, but certainly dense and thus not light and fluffy. I will need to try these again, because even still I received a lot of compliments from the adult guests at the party. I think the icing made them so yummy.

      Reply

      • Georgia on February 13th, 2013 at 12:44 pm

        Hi Susan, Yes. Use the paddle attachment for all mixing. In step 2 it says to ‘whisk’ dry ingredients but follows that up with ‘ in a stand mixer fitted with a paddle attachment’. Just keep the paddle going while adding all the ingredients, once everything is in there turn it up and mix for the 30 seconds. This will ensure even mixing leaving no lumps.

        Reply

        • Susan on February 16th, 2013 at 5:21 pm

          I was interested to try these cupcakes again to see how the mixing “corrected” my lump issue. OMG, I am amazed. It did it. Thank you, Georgia. Not only were there no lumps, the consistency of the batter was completely different (much thicker). I am soooo excited. I might have overfilled them a bit as they really puffed up more than previously. The recipe probably makes 13-14 cupcakes. I fit them all into 12. I had to cook 22 minutes (last time I only needed 20). Not sure if this is because of the difference in batter consistency or filling them. My “Chief Culinary Consultant” wanted chocolate, but I wanted to try these again. So, my compromise is to make half of these with the chocolate buttercream icing. Thanks, Michelle, for such great recipes.

          Reply

  171. Amy Rhyne on February 10, 2013 at 9:42 pm

    These are the BEST vanilla cupcakes I’ve ever made/had. I’ve tried a lot of vanilla cupcake recipes in search of one with a true vanilla flavor versus a “yellow cake” with “sugary frosting”. This one delivers true vanilla flavor and a super moist cake. This will become my go-to vanilla cupcake recipe – thanks Brown Eyed Baker!

    Reply

  172. Sarah B. on February 12, 2013 at 7:32 am

    Do you think I could use plain Greek Yogurt instead of Sour Cream in these cupcakes? What a cute Valentines Day treat!!

    Reply

    • Michelle on February 12th, 2013 at 8:31 pm

      Yes, you could definitely make that substitution.

      Reply

  173. Shannon on February 13, 2013 at 6:58 pm

    HI I made your cupcakes last night as a trial run for my sons birthday and they were AMAZING! Thank you for this great recipe. Will definitely keep this in the recipe book.

    Reply

  174. Michelle on February 14, 2013 at 12:33 am

    Hi michelle, I just used this recipe to make rainbow cupcakes for valentine’s. They turned out AWESOME, extremely moist and fluffy.
    I love your blog, and I’m always using your recipes.
    sincerely, a Young Panamanian Chef.

    Reply

  175. Michelle on February 14, 2013 at 12:37 am

    Hi Michelle, I just used your recipe to make rainbow cupcakes for Valentines day. They turned out amazing. I am in love with the results. They are super moist and fluffy.
    I am always checking your blog for new recipes 🙂 you are doing an awesome work.
    Sincerely, a young Panamanian Chef.
    yepp you have fans in central america.
    xoxo.

    Reply

  176. Caroline on February 14, 2013 at 11:25 pm

    I have made these three times now, and they are fantastic!! When I read the recipe the first time and noticed that the sugar is NOT whipped into the butter but blended with the flour first… That went against everything I thought I knew about baking! I have actually took down recipes from family/friends without step by step instructions because I always cream the butter, add the sugar and beat, then eggs… You get the idea. But I followed the directions and absolutely does something magical! Lastly, the frosting is wonderful but a 1/2 batch was enough for all the cupcakes, with a little to spare.
    Thank you, this will be a staple for all the special occasions in our family.

    Reply

  177. Rosemary on February 19, 2013 at 11:11 am

    Hello! These are by far, the best cupcakes ever and so stinking easy to make! I too, am not a huge cake fan, but I love these! My daughter loved the flavor but thought they could be a little more moist. I wonder if I did something wrong or if you have a tip to make them moister. I loved them anyway, thank you!!

    Reply

  178. Aisya on February 23, 2013 at 5:05 am

    Hi.. I am so inspired by u.. But i am quite a beginner and i want t
    to know whats the use of sour cream.. The reason i asked is bcuz
    my near by supermarlet doesnt sell sour cream.

    Reply

    • Michelle on February 26th, 2013 at 5:16 pm

      The sour cream help keep the cupcakes very moist. If you can’t find it, you can substitute plain yogurt.

      Reply

  179. Rieneke on February 25, 2013 at 5:22 am

    Lovely easy cupcake, I made 24 mini cupcakes with this recipe and they turned out lovely fluffy and moist! My kids love them without the frosting because none of them like frosting here!

    Reply

  180. Andy on February 25, 2013 at 4:08 pm

    I made these cupcakes last week and I couldn’t believe how moist they were! Very good. A couple of questions though: 1) can the recipe be doubled to make more cupcakes without hurting the recipe and 2) is there a way to a chocolate version of this recipe? Thank you.

    Reply

  181. Jules on February 25, 2013 at 4:34 pm

    Theres no liquid? My batter is uber thick…am i missing something?

    Reply

    • Jules on February 25th, 2013 at 4:58 pm

      Slap me now for doubting you! These little cupcakes are amazing! 🙂

      Reply

  182. Angeela on February 28, 2013 at 1:55 pm

    Hi, just wondering if I can substitute sour cream with anything else??

    Reply

    • Michelle on February 28th, 2013 at 7:56 pm

      You can use plain yogurt.

      Reply

  183. Cristina on March 1, 2013 at 4:19 pm

    Made these cupcakes today and we can’t stop eating them. Thanks.

    Reply

  184. Bob on March 6, 2013 at 9:59 pm

    I can’t wait till I bake these for my sisters birthday!

    Reply

  185. Bob on March 6, 2013 at 9:59 pm

    I can’t wait till I bake these for my sisters birthday!

    Reply

  186. orlz on March 8, 2013 at 1:32 pm

    they were really good thanks!

    Reply

  187. Vegefareyan on March 14, 2013 at 2:07 pm

    I live a half hour from DC, I worked about ten minutes from Georgetown cupcake. It wasn’t until this past weekend that I tried a cupcake from Georgetown Cupcake. I am 39 weeks pregnant, I waited in line with my best friend and my two year old for 30 minutes. When I finally got inside, I thought it was super cute, but we were rushed and the service wasn’t great. I got a dozen of assorted (kinda pricey, but I’ll pay good money for good food) and I was not impressed. Not my cup of tea at all.

    Reply

  188. Rhonda on March 16, 2013 at 6:58 pm

    Hi there! I am getting ready to put these in the oven! The batter is very very thick..is that right? Just want to make sure! Thanks!
    Rhonda

    Reply

  189. Nicole on March 20, 2013 at 5:15 pm

    I was just wondering if I have to use sour cream, or if we can replace it. I dont really have sour cream in my house and I’ll feel bad if my mom has to it for me. I’m a new baker and I’ve been trying to find a good vanilla cupcake recipe before Saturday. Thanks have a great day!!

    Reply

    • Michelle on March 26th, 2013 at 12:21 am

      Hi Nicole, Yes, the sour cream is a very important ingredient. If you’re in a bind, you could substitute plain yogurt.

      Reply

  190. Steph on March 23, 2013 at 9:18 pm

    was wondering if there would be a difference if the sour cream wasnt added ?

    Reply

    • Michelle on March 26th, 2013 at 12:21 am

      Hi Steph, Yes, a big difference, the sour cream is an important ingredient.

      Reply

  191. Danny L on March 27, 2013 at 7:24 pm

    Could I double the recipe to make 24 regular cupcakes?

    Reply

    • Michelle on March 28th, 2013 at 3:29 pm

      Hi Danny, Yes, many readers have commented that they’ve doubled the recipe without issue.

      Reply

      • Danny L on March 28th, 2013 at 5:44 pm

        Good to know,Thanks Michelle!!

        Reply

  192. Maritza on March 29, 2013 at 4:28 pm

    I recently made these cupcakes for a Bridal Shower. I have been searching for a good fluffy cupcake recipe for a very long time. This one is very good and tastes delish!! Frosting is also YUMMY! Thanks for sharing 🙂

    Reply

  193. Veronica on April 3, 2013 at 11:11 am

    You stated that they were mini cupcakes did you have to adjust the cooking time? I plan on making mini cupcakes for my daughter birthday party and the buttercream I’ve read recipes that call for 1-2 tbsp or milk or heavy cream??? Buttercream confuses me I can never get mine to look like yours any tips pleeeeeeaaaaassssse

    Reply

    • Michelle on April 3rd, 2013 at 6:10 pm

      Hi Veronica, Yes, you’ll want to start checking them for doneness around 8 minutes or so. The key to the buttercream is to make sure your butter is at room temperature and whip it according to the directions. You can add a tablespoon or 2 of heavy cream if you want a thinner consistency, but I like the texture as written.

      Reply

  194. Melissa Anderson on April 4, 2013 at 5:28 pm

    THANK YOU SO MUCH! I have been using boxed cakes mixes for so many years while in the search for a great from-scratch recipe. I keep going back to the cake mixes because I trust them. However, not anymore! This cake is moist, tender, and has such an amazing, wonderful taste. I am supposed to be making 300 cupcakes for a wedding coming up and you saved my life! I will no longer have cake-mix guilt! I cannot thank you enough.

    Reply

  195. Anna on April 9, 2013 at 11:00 am

    Have you ever added food coloring to your butter cream frosting recipe? I’d like to try your recipe but have been asked to make blue and also pink icing. Not sure if it will work. Any suggestions?

    Reply

    • Michelle on April 10th, 2013 at 9:49 am

      Hi Anna, Yes, I have! I use Wilton gel colors and just add as much as I need to get the desired color.

      Reply

  196. Mackenzie Pitcock on April 13, 2013 at 4:43 pm

    Hi! Made the cupcakes and followed the recipe, but they are really dense and keep denting themselves in the center, is there any reason you can think of for them to do that?

    Reply

  197. Christine on April 14, 2013 at 6:38 pm

    Hey! I have used so many of your recipes and have all been successful. I just made these cupcakes and they ended up being a little on the dry side. I am trying to figure out why this happened. I did use light sour cream and let it come to room temp. Do you know what might have caused this?

    Reply

    • Michelle on April 15th, 2013 at 11:15 pm

      Hi Christine, I never use low-fat ingredients in baking, since they can dramatically change the texture and outcome by having a higher water content. I’d give them a try with full-fat sour cream.

      Reply

  198. Melissa on April 14, 2013 at 11:38 pm

    These cupcakes are truly amazing! Like I said previously, I’m trying to get away from boxed cake mixes. So, I have been searching high and low for a strawberry cake recipe that does not include Jello and was about to use the recipe you had on your site but knew these were so easy and amazingly delicious that I decided to add my spin. I cooked down ripe strawberries for a long time, strained out the juices, and then reduced the juices about half by boiling more. I then replaced the vanilla in the recipe for 6 teaspoons of my strawberry liquid plus a 1/4 teaspoon of Joann’s strawberry flavoring (very strong flavoring I bought at Walmart in the cake section) and 4 medium diced strawberries. Cooked for 21 minutes. They are sooo delicious and my very helpful taster husband who ALWAYS has a comment or two devoured 2 of them immediately with nothing but positive reviews. This vanilla recipe creates beautifully domed cupcakes and is FAST and EASY and delicious. UPDATE: 3 cupcakes. Thank soooo much!

    Reply

  199. Brittany on April 16, 2013 at 9:39 pm

    OMG! Those cupcakes are so amazing. They smell wonderful while baking and taste delicious. Mine came out like a denser type cake, is that the way they are supposed to be? Is there a way to make them more light and fluffy? Either way, this is my go to vanilla recipe! Thanks so much for sharing.

    Reply

  200. ro on April 20, 2013 at 12:08 pm

    this cupcake recipe is the worst ever. The texture is jus soo terrible. Its nothing like a cupcake should be. I highly do not recomment this recipe.

    Reply

  201. Sasha on April 20, 2013 at 7:46 pm

    I just tried this recipe… Everything was perfect.. I’m so glad I took a chance on this after trying out so many others that failed me before.

    As for the frosting
    … One word: Perfection!!!

    Reply

  202. Kitten on April 21, 2013 at 3:57 pm

    I made these. I measured very carefully. Delicious frosting. The cupcakes were crumbly. Weird texture. I was thinking I over mixed. But it came together slowly. I’m not brand new to baking but I’m new to taking it seriously. Should all batter look the same? This seemed thick, Again tasted fine. Please help.

    Reply

    • Michelle on April 22nd, 2013 at 11:23 am

      All batters will definitely NOT look the same. Some batters for chocolate cake are almost the consistency of liquid, while come cupcakes will look like muffin batter; it just all depends.

      Reply

  203. Beverly Osgood on April 21, 2013 at 7:02 pm

    I have extra-fine granulated sugar. Can I use that instead? If so, how would the amount of sugar change? Thanks.

    Reply

    • Michelle on April 22nd, 2013 at 11:34 am

      Hi Beverly, If you have regular granulated sugar, I would suggest using that. Otherwise, I think you could substitute the superfine, but know that you may need to use a little less and because is dissolves at a faster rate than regular sugar, the texture may be compromised.

      Reply

  204. Jen on April 21, 2013 at 9:52 pm

    I used this as a base recipe for a recipe that called for a yellow cake mix. The recipe I made involved making oreo truffles out of crushed oreos and cream cheese and dropping tablespoon-sized balls into the muffin tin, then covering with yellow cake mix. Unfortunately, the cupcakes did not turn out at all like I hoped. Like other commenters, they were dense, dry, crumbling, and had a cornbread-like texture. I do not think I overbeat the batter (I used a stand mixer but used a spatula to fold the last few streaks of flour in) and I do not think I overbaked (I checked them at 20 minutes and a bamboo skewer came out gooey so I baked them 3 minutes more and the skewer came out clean; I have a hard time believing they overbaked in 3 minutes.) The batter was very thick like a sugar cookie dough and I thought for sure I had missed an ingredient, but I triple-checked the recipe and don’t seem to have missed anything. I barely had enough batter for 12 cupcakes, despite the oreo filling; I figured I’d get at least a few more with the oreo truffle taking up 1/3 of each tin. They also stuck to my pan like crazy. I don’t like using muffin liners so I use a greased, non-stick pan (never had problems making other muffins or cupcakes like this.) All of the cupcakes stuck and started to crumbled apart when I tried to remove them. The taste was good and my guests still liked them but did comment that the texture was like a dry poundcake. The frosting was also good but I made a half batch and still ended up with twice as much as I needed for 12 cupcakes; I did not pipe it on, just spread it with a knife, and I guess I just don’t like a lot of frosting on my cupcakes. Not sure what I did wrong with the cupcakes; I am not trying to complain, just offer feedback as to the problems I encountered. Regardless, thanks for all the great recipes.

    Reply

  205. Shannon on April 25, 2013 at 11:26 pm

    This frosting is just delightful! Thank you so much for sharing.

    Reply

  206. lynne on April 26, 2013 at 6:49 pm

    Hi. I can’t wait to try this recipe! I live at an altitude of 5,300 ft. I have to make adjustments to every cake/cupcake recipe. I am assuming you live at sea level? Thanks!

    Reply

    • Michelle on April 27th, 2013 at 10:22 am

      Hi Lynne, Yes, I live very close to sea level.

      Reply

  207. Eva on April 27, 2013 at 11:51 am

    I would recommend checking the cupcakes at 17 minutes. I cooked mine for 20 minutes and the cupcakes were overdone. Tasted great but just a bit dry.

    Reply

  208. Sarah on May 5, 2013 at 9:42 am

    These cupcakes are in the oven, so we’ll see how they turn out, but I also experienced really thick batter. I looked up the Cook’s Illustrated recipe and the reviews for that are the same – great flavor but texture is dense, almost muffin or cornbread like. Maybe it’s because this recipe calls for sour cream as opposed to milk? I hope they turn out! PS – I love your blog, especially your cho chip cookies!

    Reply

  209. Kerry on May 8, 2013 at 9:24 am

    I made these over the weekend, along with the salted caramel, and they are the best cupcakes I’ve ever had. So moist! They completely outshined the chocolate ones. Thanks so much for the recipe!

    Reply

  210. Anonymous on May 12, 2013 at 6:30 pm

    Made these cupcakes and followed the recipe exactly – very disappointing outcome. Just like many of the other reviewers, the texture was very much like cornbread.

    Reply

  211. Jamie on May 13, 2013 at 9:42 pm

    Can I make this icing using a hand mixer

    Reply

  212. Max on May 15, 2013 at 5:14 am

    Hii!
    what is the amount of butter in grams? I ask because I’m in Australia and I use blocks of butter but I think they are generally larger than those in the US

    Reply

    • Michelle on May 15th, 2013 at 11:46 am

      Hi Max, For the cupcakes, the amount of butter would be 113 grams, for the frosting, 226 grams.

      Reply

  213. Anonymous on May 15, 2013 at 10:57 pm

    These cupcakes sound amazing! I’m planning to try out this recipe, and I have one quick question. How long/at what temperature would you bake these cupcakes if they were made in a large 6 cup muffin tin?
    Thank you!

    Reply

    • Michelle on May 16th, 2013 at 11:38 pm

      I have not scaled this for jumbo size pans, but you would keep the temperature the same, increase the baking time.

      Reply

  214. sen on May 17, 2013 at 7:54 pm

    why u dont used milk??..

    Reply

  215. Lesley on May 19, 2013 at 9:24 pm

    Julie, I just made these, yesterday, with a substitution of buttermilk (and about 3T extra butter). As so often happens with me, I discovered that I was out an ingredient with no time to spare for a run to the store. I had not made these previously, so don’t have a basis for comparison to Michelle’s unadulterated recipe but can describe the cupcake made using buttermilk and butter: very delicious buttery flavor, lovely crunchy top (almost muffin-like), large crumb, dense, oddly a bit dry the flowing day. It was o.k. but not great – almost like a cross between a cupcake and a very short-greasy scone. Have heard that some people use yoghurt as a substitute for sour cream which may achieve a more traditional texture. You were looking for a good substitute for sour cream, so my post may not be helpful in providing that. Just wanted to share the results of replacing sour cream with buttermilk plus butter. Soon, will be making Michelle’s recipe and will follow it “to a letter” for purposes of comparison. Good luck.

    Reply

    • Lesley on May 19th, 2013 at 9:36 pm

      Mistyped the word “short bread-y”. Instead, accidentally wrote short-greasy (which sounds oh-so-unappealing)! Hadn’t read through other replies on texture until just a moment ago (Julie’s was the last one I saw), but seems that the buttermilk did not change the texture from the “cornbread” style product that other bakers experienced.

      Reply

  216. Sarah on May 21, 2013 at 9:59 am

    Hello, I have searched the site looking for what type of powered sugar you use for frostings. If I have missed it, I apologize. Would you mind sharing your favorite brands? I will check the ingredients page one more time but I don’t think it is listed there. Thank you 🙂

    Reply

    • Michelle on May 22nd, 2013 at 12:32 am

      Hi Sarah, I just use Domino powdered sugar, or sometimes a generic brand.

      Reply

  217. Debbie on May 22, 2013 at 4:40 pm

    Hi I just made these cupcakes in mini and they are delicious. Would a cream cheese buttercream frosting work on cupcakes with a Wilton 1M tip? Would the frosting hold up well? I love cream cheese frosting.

    Thank you

    Reply

    • Michelle on May 23rd, 2013 at 11:32 pm

      Hi Debbie, Definitely. I pipe cream cheese buttercream all the time (with that same tip).

      Reply

  218. Stephanie on May 23, 2013 at 3:08 am

    Tried the buttercream frosting on the chocolate version of this recipe. Turned out delicious!! I rushed ahead of myself & prior to reading the directions I added all the frosting ingredients combining and whisking together at the same time. Fluffiness & taste was that perfect melt in your mouth – there is a heaven result! But to be fair, I will do it according to the directions next time…but I really don’t think it matters a heck of a lot. Thanks for the awesome post and sharing this recipe it’s a keeper 🙂

    Reply

  219. Nikita on May 27, 2013 at 12:15 pm

    Absolutely perfect! The best I’ve baked till yet 🙂

    Reply

  220. Jamila on May 28, 2013 at 11:05 am

    Omg I loved this recipe it has so much flavor for a vanilla cupcake and is so delish without frosting! Been looking for a cupcake like this thank you for the recipe!!!

    Reply

  221. Jamila on May 28, 2013 at 10:15 pm

    I did have a question this recipe tends to form a crust after it bakes is there something I am doing wrong ???

    Reply

  222. Zan on May 29, 2013 at 9:36 pm

    I made these for my third graders and they raved about them. They said they tasted like vanilla milkshakes! Usually third graders will just lick the frosting off the typical grocery store cupcake, but they devoured these. I did mix them more like a traditional cake, with creaming the butter and sugar and then adding the eggs and the dry ingredients. I just couldn’t do the dump!

    Reply

  223. Nisha on May 29, 2013 at 10:35 pm

    I was so excited to make these cupcakes but was very disappointed with the outcome. When mixing the batter felt like something was left out. The batter was too thick and after baking them the cupcake deflated a bit and it was not soft at all. Overall It was terrible. I really hope you double check your quantities because it didn’t turn out right. Sorry.

    Reply

    • Nicki D on June 7th, 2013 at 11:55 am

      I’m nervous because I just put a pan in the oven, and my batter was pretty thick too.. I’m hoping hoping they come out!

      Reply

    • Nicki D on June 7th, 2013 at 11:56 am

      I’m nervous because I just put a pan in the oven, and my batter was thick as well.. I’m hoping hoping they come out better, because they tasted great going in.

      Reply

  224. Crys on May 31, 2013 at 10:20 am

    I made these cupcakes for my boyfriend one lazy weekend. We both love vanilla, but I was not prepared for how much he LOVED these cupcakes!! At first I was afraid that they were under-baked, but soon realized that they were just gooey and moist thanks to the sour cream. My bf ate them warm in a bowl (with a blob of icing on them like custard) using a spoon. They were gone before Monday – a first! Thanks!

    Reply

    • Laura on June 2nd, 2013 at 2:39 am

      Did you have luck with the frosting? Mine didn’t taste good at all however my fiancé loved the cupcakes by themselves, as do I. Did you refrigerate yours?

      Reply

  225. Laura on June 2, 2013 at 2:37 am

    The cupcakes themselves are delicious. I am not impressed by the icing however. It just tastes like sweetened butter, not like any buttercream frosting I have tasted. I did use great value butter and great value powdered sugar but I have never had this problem before. The icing to me tasted awful by itself and acceptable on the cupcake. Suggestions?

    All in all I will be making the cupcake recipe again but will be substituting the icing with something else.

    Reply

  226. Luundu on June 3, 2013 at 2:57 am

    made these cupcakes without the icing- they were really amazing very easy to make and so scrumptious, couldn’t stop eating them, i am planning to make some more tonight:) …

    Reply

  227. Nicki D on June 7, 2013 at 11:54 am

    Well, I just popped a pan of these tasty babies in the oven, BUT, is this mix supposed to be as thicky-sticky as it is? I twas not at all a runny mix.. I followed directions to a tee, so fingers crossed.

    Reply

    • Nicki D on June 7th, 2013 at 2:07 pm

      Update:

      While it IS a very heavy cupcake, its a good cake. It would be way too heavy (imo) for a frosted cake. It is heavy like a cornbread-pound cake, but not as dense airy as a pound cake, at the same time. Its strange, but its NOT LIGHT AND FLUFFY. Moist, absolutely. Flavorful, absolutely (but I added a little extra vanilla too). Icing I made a lot of mods to, and turned it into strawberry limeade icing, lol. Ill use it again because I did like the thickness of the cupcake, it didnt crumble or break, but I might add a touch of something to make it a teeny bit fluffier..may sift everything, not sure. Thanks for the recipe!

      Reply

  228. Miya on June 10, 2013 at 4:07 pm

    yummyyyy!!! i really love cupcakes!!

    Reply

  229. Julia on June 14, 2013 at 9:55 pm

    I made these cupcakes and they turned out great the first time 🙂 But when i made them a second time they were puffy and then they fell inward. Also the inside wasnt baked 🙁 i dont understand i followed the recipe and did everything correctly 🙁 I also made sure of my baking temperature. Can you please tell me what happened?

    Reply

  230. Lilli on June 22, 2013 at 3:22 pm

    I have to say I was worried at first. Not your typically soupy cake batter from the box, this was more like cookie dough, even thicker than brownie batter. I’ve only had my own kitchen for a year and have always been a descent cook;) but just recently started to flirt with baking, not out of the Betty Crocker box baking, real baking. After looking through some cupcake recipes for a simple vanilla cake I found this and it is a KEEPER;) my husband even loved it! So this is now my go to cupcake recipes.

    Reply

  231. Deanne on June 26, 2013 at 12:24 am

    I am going to try these tonight. I have never made vanilla with the sour cream in it before.
    I have a random question. What patty pans do you use? I can never find the right size. They are either to deep and wide, or too shallow and wide. I have been on an endless search for the longest time.
    Do you use a special tin perhaps?

    Reply

  232. Vanessa Leona on June 30, 2013 at 12:23 am

    Hai as for the vanilla cupcake recipe, it says sour cream. I can’t really find sour cream. instead of that can i just butter milk or any other options..
    thank you so much.

    Reply

    • Michelle on July 1st, 2013 at 11:18 pm

      Hi Vanessa, You could use buttermilk or plain yogurt.

      Reply

  233. Geòrgia on July 1, 2013 at 4:32 am

    Worst cupcakes ever!!!!!!! Retire from cooking!!!

    Reply

  234. lori townsend on July 2, 2013 at 8:02 pm

    hi, i made these cupcakes and they were so deliscious. the batter was quite thick and cupcakes a little heavy. am i doing something wrong.
    Love your website!!!

    Reply

    • Arielle on August 14th, 2013 at 9:12 am

      Did you add sour cream to the batter? The sour cream makes it moist.

      Reply

  235. Mommy Mandy on July 2, 2013 at 9:49 pm

    Michelle,

    I am delighted to tell you that your recipe is the very first “from scratch” recipe I’ve used for cupcakes! My kids and I were inspired by Cupcake Wars and my 9 yo daughter stumbled upon your blog. Tonight we made a batch and enjoyed our creation while watching another episode of Cupcake Wars. It was so much fun! Though the batter turned out a bit dense, the flavor of it and of the frosting was amazing! These were by far the BEST cupcakes we’ve ever had! I wonder if we should have added 1 cup of sour cream instead of 1/2 cup to the batter? We don’t have a standing mixer, only a handheld so we had to improvise a bit. That, and all three children wanted to take turns mixing. Okay, Mommy wanted a turn too! We chose to do half vanilla and half almond flavor for both the batter and the frosting and we added a TB or two of sour cream into the frosting that really made it yummalicious! Thanks for being a part of the fun! Happy Baking!

    Reply

    • Michelle on July 3rd, 2013 at 3:17 pm

      Hi Mandy, Overmixing can definitely cause the cupcakes to turn out a bit dense. If you had multiple kiddos taking turns, I’m sure that could have been the culprit. I’m glad you enjoyed them!

      Reply

  236. Erin on July 4, 2013 at 9:21 am

    Not a typical cupcake at all — good if you’d like to make something resembling a sweet cornbread or a pound cake. While moist, the cake itself is crumbly. I’m not at all new to baking, and I am sorry to say that this recipe is a complete disappointment for what I was trying to accomplish.

    Reply

  237. Juhi on July 6, 2013 at 10:51 pm

    Hey, I was wondering, is it ok to freeze these cupcakes?

    Reply

    • Juhi on July 6th, 2013 at 11:00 pm

      Sorry, I meant, is it ok to freeze the batter for these cupcakes?

      Reply

      • Michelle on July 9th, 2013 at 9:21 am

        No, I would not freeze the batter. You could freeze the baked (cooled, unfrosted) cupcakes, though.

        Reply

  238. Big Fish baker on July 12, 2013 at 11:38 am

    Hello! I just wanted to say I love your blog. I did have a question, for the buttercream it says 1 tablespoon of vanilla extract. To me that seemed like too much and I couldn’t find any other comments about the measurement. So I just wanted to double check, it’s obviously delish from the feedback, I’m just extra thorough when it comes to new recipes. Thanks! Keep up the amazing work 🙂

    Reply

    • Michelle on July 14th, 2013 at 10:37 pm

      The 1 tablespoon is correct. If you don’t like vanilla flavoring, you could always reduce the amount.

      Reply

  239. Patricia on July 13, 2013 at 5:29 pm

    Where is the liquid in this recipe? Is it missing?

    Reply

    • Michelle on July 14th, 2013 at 10:37 pm

      The moisture in the recipe comes from the sour cream and eggs.

      Reply

      • Patricia on November 3rd, 2013 at 12:24 am

        OMG! What was I thinking. They were amazing

        Reply

  240. Megan on July 17, 2013 at 8:12 pm

    I was wondering if you could adjust this recipe to make chocolate cupcakes as well?

    Reply

  241. Jade Oshi on July 18, 2013 at 1:19 am

    Hi MIchelle,
    I just took to baking recently and I wanted to find out why you decided not to cream the sugar and butter in this particular recipe? Better texture or it doesn’t really make a difference?

    Reply

    • Michelle on July 19th, 2013 at 7:45 pm

      Hi Jade, I just followed the recipe as written; I have made quite a few cake recipes that use this method for combining ingredients.

      Reply

  242. Anne Sophie on July 18, 2013 at 4:14 am

    Looks so yummy!! i really want to do this recipe but i don’t understand what “one cup” represents. Is it a yoghurt cup ? i’m sorry, i’m french and i don’t see an equivalent of this! thanks!

    Reply

  243. Maggie on July 21, 2013 at 3:46 pm

    the frosting is waaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaay to sweat i did every thing it said they turned out pretty but noone could eat the frosting

    Reply

  244. ashlee on July 27, 2013 at 7:58 pm

    I believe you left out the whipping cream in the buttercream frosting…

    Reply

  245. Clare on July 29, 2013 at 10:43 am

    I’ve tried loads of your recipes and they’re always a success. Where I’m living I can’t get sour cream. Do you suggest Creme Fraiche, yogurt or cream treated with lemons as the best substitute? And would the quantity be the same? I also can only get poor quality vanilla essence but would like to use vanilla beans instead. Would 1 vanilla bean blended into the sugar in the cake recipe be appropriate instead of the extract?

    Reply

    • Michelle on July 29th, 2013 at 7:35 pm

      Hi Clare, I would use plain yogurt (full fat) as the substitute, same amount. Enjoy!

      Reply

  246. Brooke T on August 3, 2013 at 3:01 pm

    Thanks Brown Eyed Baker! These cupcakes were delicious! They are my new go-to vanilla cupcake recipe. You are da bomb!

    Reply

  247. Daniela on August 3, 2013 at 11:13 pm

    Is the batter for this cupcake ment to be so think?? Should there be liquid in the recipe??

    Reply

    • Michelle on August 5th, 2013 at 8:01 pm

      Yes, the batter should be fairly thick.

      Reply

  248. Nichole on August 3, 2013 at 11:59 pm

    Hi Michelle, I made these a few days ago. The flavor was rich and wonderful, and the interior of the cupcake had a great moist crumb. The top of the cake turned out rather crunchy, though. Any idea what I could have done wrong?

    Reply

    • Michelle on August 5th, 2013 at 8:02 pm

      Hi Nichole, If you’re using a dark/non-stick pan make sure you reduce the oven temperature by 25 degrees. It could have cooked the sugar on the top layer too much.

      Reply

  249. Maddie on August 7, 2013 at 7:14 pm

    These cupcakes rose up perfectly! My sour cream turned out to be spoiled so I didn’t have any sour cream. Is it ok that I didn’t add any? And if not should I combine Milk, lemon juice and butter for a substitute for sour cream? Btw love your website!!!!!

    Reply

    • Michelle on August 7th, 2013 at 9:20 pm

      Hi Maddie, If you’ve already baked them, then it’s too late to add any other ingredients. The sour cream is important, though, it helps provide moistness. In the future, you can use buttermilk or plain yogurt as a substitute.

      Reply

      • Maddie on August 9th, 2013 at 9:19 pm

        I was able to fix it with putting on lots of frosting and I added a glass of milk.

        Reply

  250. Amelia on August 9, 2013 at 3:46 am

    Hey!
    I’m really looking forward to making the Vanilla Cupcakes with my friend but I was wondering if I could use somthing insead of Sour Cream?
    Also Will it work if I use normal flour?
    Sorry i’m not an very experiance baker! 😀
    Anyway please anwer ( making them today ) love you webbsite…

    Reply

    • Michelle on August 9th, 2013 at 9:18 am

      Hi Amelia, You can substitute plain yogurt or buttermilk for the sour cream. I’m not sure what you mean by “normal” flour – all-purpose flour is what most know as “regular” or “plain” flour. Enjoy the cupcakes!

      Reply

  251. Maddie on August 9, 2013 at 9:16 pm

    Julie, I did the recipe without sour cream but they still tasted perfect! The sour cream just makes it less dry but if you put on lots of frosting then it wil taste fine. Hope that helped!

    Reply

  252. KC on August 9, 2013 at 11:20 pm

    Hi There,

    I am wondering if you would be able to advise if the ingredient list for the cupcake is missing any fluid/wet component. The reason I ask is that like another commenter, I notice that the batter is doughy rather than “smooth and satiny”. Also reviewing the wet components, the ratio of sourcream with the dry ingredients don’t seem to be expected to come to a consistency as smooth and satiny. Any advice is appreciated.

    Thanks!
    KC

    Reply

    • Michelle on August 19th, 2013 at 4:35 pm

      The ingredient list isn’t missing anything; it only uses the sour cream.

      Reply

  253. court on August 10, 2013 at 8:43 am

    would cake flour make a difference?

    Reply

    • Michelle on August 19th, 2013 at 4:36 pm

      Hi Court, I would not recommend using cake flour.

      Reply

  254. Emilia on August 13, 2013 at 11:32 am

    My cupcakes were Pefect although it only took around 10minuts to bake! Not sure why but still they were yummy! Thankyou so much for the recipe…can’t wait to make some more!

    Reply

  255. Cass on August 21, 2013 at 2:21 pm

    This question is a little off topic, but, I was wondering what kind of vanilla extract you use. I have bought a few different kinds and I don’t really like the flavor because I can taste the alcohol more than I can taste the vanilla. Any suggestions? …other than quit being a cheapskate and quit buying your vanilla at Costco? 😉 OH! and on that topic, where can you find dutch process cocoa powder? All my local grocery stores don’t carry it.

    Reply

    • JBaker on August 21st, 2013 at 7:41 pm

      I’m so glad to hear you say that! I’ve had the same problem all along. I think my baked stuff tastes way too strong, but no one else does. And I’ve tried good pure vanilla extract all the way to cheap artificial. Maybe we’re just super vanilla tasters 🙂

      Reply

  256. JBaker on August 21, 2013 at 7:13 pm

    Hi Michelle! I’ve made this recipe 4 times and I LOVE LOVE LOVE the flavour of the cupcake and frosting! My new go-to 🙂

    Mine came out crumbly too, even though I copied the recipe so very carefully. Almost a cornbread crumble. I kept reading message boards that said cutting out a bit of the baking powder can help with crumbliness in cakes/cupcakes. Do you think it’s worth trying? I’m making them for a work event Friday and I’m hoping there’s something that will make sure they stay together better as it’s a standing event and people might not want crumbs down their dress 😉

    Thanks so much! I love you and all your recipes!

    Reply

    • Michelle on August 23rd, 2013 at 4:48 pm

      I’m sorry you had some trouble with the crumbs! I haven’t attempted adjusting the baking powder, so I can’t say for certain if that would work or not. If you have success, definitely let me know!

      Reply

      • JBaker on August 29th, 2013 at 11:27 pm

        It did work! Was still hefty, but not crumbly at all. I did 1 tsp of baking powder and it made the difference. I wouldn’t go any more because it would probably be too dense.

        I did three batches and then a fourth in a pan for cake pops and it was great. I had to travel a few hours with the cupcakes decorated and I couldn’t believe how well they stood up to the bumpy road. I was terrified I’d get there and the icing would have flattened out, but they were beautifully stiff!

        Reply

  257. Anna on August 25, 2013 at 11:19 pm

    I have had a request for just a cupcake but are these light and fluffy? I’m making them for a friend’s birthday and she wanted that kind of light and fluffy spongey cake texture. I looked at your Perfect Party Cake recipe and wondered if I should make that into cupcakes instead of these vanilla cupcakes. What do you recommend?

    Reply

    • Michelle on August 27th, 2013 at 9:06 pm

      Hi Anna, These are a little heftier than a light, fluffy sponge-cake like cupcake. I would recommend a different recipe if that’s the specific texture you’re after.

      Reply

  258. Marlene on August 27, 2013 at 10:15 pm

    I dont have any powder sugar.So, can i use white sugar

    Reply

    • Michelle on August 29th, 2013 at 4:31 pm

      Hi Marlene, Unfortunately not – your frosting would be very gritty and not at all the right consistency.

      Reply

  259. Barb on September 2, 2013 at 9:23 pm

    I’m not a frosting person, but this frosting was amazing! Really the best vanilla frosting ever! The cake however seemed spongy and the tops were crisp. I will be trying a different cake recipe to use with the frosting.

    Reply

  260. Jess on September 6, 2013 at 4:25 pm

    I made these this afternoon. I made the batter exactly as written, but it was way too thick. I ended up adding probably at least 1/2 cup milk to get it to the right consistency. After baking, the cupcakes were spongy and heavy. I have no idea what went wrong; I’ve made cupcakes dozens of times and this has never happened. Any ideas??? Thanks!

    Reply

  261. jennifer thomas on September 7, 2013 at 6:22 pm

    Hi,
    Any tips for high altitude? I’m in Utah. I’m a pretty seasoned baker, and was tempted to make my own adjustments, but wanted to follow the recipe as written, first.
    The flavor was good, but the cupcakes had an almost greasy, coarse crumb, rather than soft and velvety. Also, the tops pulled right off and tasted more like a sugar cookie than a cake. I’m sure it’s the altitude, as it messes with a whole lot of my baking. Any advice for this recipe?
    Thanks!

    Reply

  262. Jennifer on September 10, 2013 at 5:20 pm

    These are the best vanilla cupcaks I’ve ever tried making! I did not have any sour cream on hand, so I subbed for plain Greek Yogurt. And oh, my goodness! It was like eating vanilla ice cream in cake form, if that makes any sense! Delicious!

    Reply

  263. Tamara on September 14, 2013 at 12:22 am

    I made a small batch of these to test them out before my son’t 1st birthday party and I didn’t have sour cream. What I did have was whole plain yogurt. They turned out great and I’m making 36 tonight with the yogurt. The kind I use has the cream on top so, I used up all that from a fresh container first. I’m not a baker so, I don’t know what the difference in substituting these ingredients makes but, these sure are delicious.
    Thanks for the recipe.

    Reply

  264. Leslie Pieper-McQueen on September 21, 2013 at 9:32 am

    Hi Michelle!
    I have a cupcake blog called My Year of Cupcakes. I featured you Vanilla Cupcakes with Vanilla Buttercream on Day 49. Here’s the link if you wanna take a look:
    http://myyearofcupcakes.com/2013/09/18/day-49-vanilla-cupcakes-with-vanilla-buttercream/
    Thanks for the recipe!

    Reply

  265. betterwithsugar on October 1, 2013 at 1:03 pm

    I have been looking for a great Vanilla Cupcake recipe for years, and this one rocks! Thank you!! I’ve made your recipe in cupcakes and cakes many times and every time it turns out great. That frosting is delicious too! 🙂

    Reply

  266. The Cake Lovers (@thecakelovers75) on October 3, 2013 at 6:23 pm

    Very simple looking cupcake.

    Reply

  267. Hira khalid on October 5, 2013 at 3:51 am

    hi .
    can we use yogurt instead of sour cream….???

    Reply

  268. Anaisa on October 5, 2013 at 12:33 pm

    Hi Michelle!!
    Do you think it would be bad if i substitute the sourcream for buttermilk? i’m not from US so i’m not quite sure of what is sourcream here!! Can’t wait to try this <3

    Reply

    • Michelle on October 6th, 2013 at 8:12 pm

      Hi Anaisa, Yes, I think buttermilk would be a suitable substitution.

      Reply

      • Anaisa on October 6th, 2013 at 10:55 pm

        Hi Michelle!!. I love how you’re so kind and reply everything, by far my favorite blogger <3. Besides, we share the same taste so i just know that if i make one of your recipes it would like me!.

        Made the cupcakes today, found a way online to substitute sour cream and they were perfect!!!! So moist <3, the next time i make them i will try with just buttercream.

        Thank u so much!

        Reply

  269. Heraa khalid on October 6, 2013 at 9:11 am

    Hi,
    can we use yogurt instead of sour cream..??

    Reply

    • Michelle on October 6th, 2013 at 8:07 pm

      I have not tried that substitution, so I can’t guarantee the result, but you could surely give it a shot. Let us know how it goes!

      Reply

      • Crystal on October 9th, 2013 at 6:18 pm

        I used homemade plain yogurt and it worked wonderfully!

        Reply

  270. Crystal on October 9, 2013 at 6:13 pm

    These were delicious!! I’ve been searching and searching for a good vanilla cupcake recipe and this one nailed it! It’s light, fluffy, and melts in your mouth. Thanks for the keeper!

    Reply

    • Crystal on October 9th, 2013 at 6:14 pm

      Oh and so moist!!

      Reply

      • karly on October 13th, 2013 at 3:37 pm

        hi

        Reply

  271. Tea on October 16, 2013 at 2:46 am

    Hey,
    I tried this recipe, but I lowered the sugar content in the dough to 3/4 cup and in the buttercream to 1 3/4 cup. For me it was still to sweet, but since it was my first time doing a buttercream I wasn’t sure how important is sugar. It’s possible to make a less sweet buttercream without changing the consistency?

    Thanks!
    Btw, I just love your site, it’s really helpful. 🙂 Keep up with the good job.

    Reply

    • Michelle on October 17th, 2013 at 5:29 pm

      Hi Tea, Unfortunately, it’s really not possible to eliminate ingredients (i.e. the sugar here) and not alter the consistency of the frosting.

      Reply

  272. Kim on October 18, 2013 at 2:54 pm

    I want to make these but use cake flour for a lighter texture. Do you think that would work? Can I sub it 1-1? Thanks!

    Reply

    • Michelle on October 22nd, 2013 at 5:40 pm

      Hi Kim, I tried that substitution, so I’m not sure if any other alterations would need to be made. You could always play around with it, though!

      Reply

  273. Amanda on October 18, 2013 at 8:28 pm

    Hi!!
    These sound amazing…making them as we speak. But the batter is really thick and not liquidy at all….is that the way it’s supposed to be? It almost reminds me of cookie dough…

    Reply

    • Sarah on November 21st, 2013 at 10:46 am

      thats how mine was it didn’t work out at all. did you figure out why?

      Reply

    • UnHappy Baker on January 11th, 2014 at 5:20 pm

      Mine were the same way; like cookie dough!!! Help please!

      Reply

  274. Tanwan on October 20, 2013 at 4:18 pm

    I am making the cupcakes right now and I was wondering if you have to use sour cream and if it will make a difference without it?

    Reply

    • Tanwan on October 20th, 2013 at 4:30 pm

      never mind I will use it 🙂 it was just cause I did not have any sour cream

      Reply

  275. Marie-France on October 24, 2013 at 11:29 am

    Hello, I tried these vanilla cupcakes and replace the sour cream by some vanilla yogourt that was expired and they were fabulous, the kids ate them all, within a 24 hours all the 12 cupcakes had disappeared into lunch and desserts. I can’t wait to try the tiramisu cupcakes…thank you for sharing these great receipes.

    Reply

  276. Chloe on October 25, 2013 at 2:31 am

    Gorgeous cupcakes,,, Looking through your recipes makes me hungry!

    Reply

  277. Beverley Clearley on October 27, 2013 at 4:30 pm

    OH , I’ve been looking through your recopies, and you made me in then mood for writting a food novel, :)) Haha

    Reply

  278. Mariclare the cupcake gal on October 27, 2013 at 9:08 pm

    I am trying these cupcakes and frosting tonight…. I LOVE vanilla cupcakes and am inspired but watching DC cupcakes……. I hope they turn out delicious and adorable!

    Reply

  279. Alisha on October 30, 2013 at 6:51 pm

    I finally decided on these for my first attempt at baking cupcakes. They seemed the least complicated for a newbie like me. I got everything ready and started, only to realize I had forgotten the sour cream! All I had in my fridge that was comparable were three Stony-Field Farm yogurts. I picked the raspberry, because it was blended and there were no seeds or fruit chunks like the other yogurts. I also had to use an electric mixer instead of a stand mixer. I was scared of over-mixing, based on some other comments, so I made sure to beat no more than 30 seconds and then by hand until I got all the flour pockets. I also followed your instructions on the eggs and butter being at room temperature. (I am learning quickly to pay attention to those notations!) The cake turned out super moist and really just delicious, nicely golden brown on top and great cake texture. I actually like the cake better than the frosting! Thanks Michelle for a great recipe and also for answering any questions I’ve had! 🙂 Next on my list is that heavenly looking Apple-Pecan Spice Cake with the cream cheese filling and praline frosting!

    Reply

  280. Shailah on November 4, 2013 at 7:57 am

    Amaizing.i like it.

    Reply

  281. melissa on November 14, 2013 at 5:53 pm

    I made these and they exploded in my oven not sure what I did wrong I followed the recipe to the exact measurements any advise would be help full

    Reply

  282. Sarah on November 21, 2013 at 10:40 am

    HI, I tried these cupcakes but they came out very dense and not very flavourful. I’m not sure what I did wrong 🙁 also the buttercream was very melty and not the greatest. what vanilla did you use? could it be because I don’t have a stand mixer?

    Reply

    • Michelle on November 21st, 2013 at 8:59 pm

      Hi Sarah, I use Nielsen Massey Madagascar Bourbon Vanilla Extract. The probably could be if you did it completely by hand and the ingredients didn’t incorporate well enough.

      Reply

      • Sarah on November 22nd, 2013 at 9:42 am

        thank you so much for responding! is there anyway I can avoid that using a hand mixer? unfortunately a stand mixer isn’t in the budget right now….someday!

        Reply

        • Michelle on November 22nd, 2013 at 12:37 pm

          Hi Sarah, I had mixer would definitely be a huge improvement over hand mixing!

          Reply

  283. Jamie on November 21, 2013 at 11:04 pm

    I made these cupcakes today the batter was thick and I was scared it would be dense but that was so not the case. they were light and fluffy and moist so great.

    Reply

  284. Mary on November 23, 2013 at 1:16 pm

    I made this cupcakes, and everything was perfect, they puffed up nicely, but then at the middle of the cooking time their center collapsed. Help !!! I love the flavor.
    Any advice will be appreciated .
    Thanks

    Reply

    • Michelle on November 24th, 2013 at 1:06 pm

      Hi Mary, I’m sorry you had some trouble. Did you happen to open the door to rotate the pan and maybe tapped it against the rack? That could cause them to fall. However, if they weren’t touched, I’m not sure why they would fall halfway through; sometimes cakes and cupcakes will sink in the middle while cooling if they have not cooked the whole way through.

      Reply

  285. Nicole on November 26, 2013 at 9:03 am

    I want to try this recipe but I have to make 60 cupcakes. Can you tell me how to adjust the recipe?

    Thanks!

    Reply

    • Michelle on November 26th, 2013 at 9:22 am

      Hi Nicole, Since you need 60 cupcakes, it looks like you’ll need to make 5 batches of this particular recipe. I have not tried to scale it up on a large scale, so I’m not sure if you could make all of the batter at once without issue.

      Reply

  286. Anna on November 26, 2013 at 8:36 pm

    hello:)
    i was just wondering if salted butter is okay to use instead of unsalted butter please help! thank you:)
    anna

    Reply

    • Michelle on November 27th, 2013 at 11:21 pm

      Hi Anna, Yes, just omit the salt in the recipe.

      Reply

  287. Malissa Harris on November 30, 2013 at 1:15 pm

    Can this be done with a hand mixer?

    Reply

  288. Anaisa on December 4, 2013 at 8:58 pm

    Hi Michelle!!!. I made this cupcakes and LOVE them, specially the cake itself, it was so moisty and good!!!, i want to do some cinnamon-vanilla cake pops and i was wondering if you think this recipe could work in cake form 😀 xoxo

    Reply

    • Michelle on December 5th, 2013 at 3:55 pm

      Hi Anaisa, I have never used this recipe to make cake, so I couldn’t say definitively. If you try it, please let me know how it turns out!

      Reply

  289. kerri on December 9, 2013 at 7:35 pm

    I made these last week, but because I have a serious addiction to your salted caramel, I added some caramel filling and a couple big spoonfuls of caramel to the buttercream. They were incredible, thank you. 🙂

    Reply

  290. Nicole on December 11, 2013 at 5:03 pm

    Hi I need to make 60 regular size cupcakes and I’m not sure how to measure the ingredients. Can you help?

    Thanks,
    Nicole

    Reply

    • Michelle on December 11th, 2013 at 11:27 pm

      Hi Nicole, Since this recipes makes 12 cupcakes, you would need to make 5 batches of this recipe.

      Reply

  291. sarah on December 14, 2013 at 10:04 am

    hey they look delicious…. im gonna try it frst thing tomorrow…. but I dont have sour cream. can I substitute sour yogurt for this? would that make too much difference?

    Reply

    • Michelle on December 14th, 2013 at 10:22 pm

      Hi Sarah, I think that plain yogurt would be an okay substitute for the sour cream. Enjoy!

      Reply

  292. Grace on December 23, 2013 at 6:50 pm

    How long can you leave the buttercream out? Do you have to refrigerate the buttercream when frosted on the cupcake?

    Reply

    • Michelle on December 24th, 2013 at 12:28 am

      Hi Grace, You do not need to refrigerate the cupcakes once they are frosted. If you make the frosting and aren’t planning to use it the same day, you should refrigerate it.

      Reply

  293. ARC on January 1, 2014 at 1:31 pm

    Can I just say that this is the first time in ever that I made homemade frosting–and it was good. Spoon-outta-the-container-and-straight-into-the-mouth good. Can I know for how long this can stay refrigerated?:) I still have some left over from all that holiday baking, heh!

    Reply

    • Michelle on January 1st, 2014 at 10:46 pm

      I would say about a week. You’ll need to let it come to room temperature and re-whip it before using again.

      Reply

  294. Victoria on January 4, 2014 at 9:58 pm

    Amazing cupcakes!! I had to add half and half to the buttercream recipe that I doubled because it was to thick. Still tasted great! But im not sure why it origionally came out too thick.

    Reply

  295. Unhappy Baker on January 11, 2014 at 5:13 pm

    This was AWFUL. They were dry, crumbly, and unevenly baked. I baked them for twenty six minutes. The outside was brown and the inside was goop. I did it right, and my oven is working. Shame on you for posting such a repulsive recipie. >:-(

    Reply

    • Unhappy Baker on January 11th, 2014 at 5:15 pm

      But the icing was ok…

      Reply

    • Ellie on January 16th, 2014 at 12:00 am

      You obviously didn’t do it right then..

      Reply

  296. Ellie on January 15, 2014 at 11:54 pm

    Can I make the frosting with a hand mixer instead?

    Reply

  297. Annie on January 18, 2014 at 10:09 pm

    Hi,
    Do you think this recipe could also be made into 9 inch rounds? I really love this recipe and would love to turn it into cakes.
    Thanks!

    Reply

    • Michelle on January 19th, 2014 at 10:48 pm

      Hi Annie, I personally have not made these as rounds, but some other folks have. Just be sure to double the recipe, and they may need some extra time in the oven.

      Reply

  298. Ann on January 19, 2014 at 8:26 pm

    Just baked these for my daughter. They turned out perfect! Thank you so much. I gave never baked before and so your instructions were right on and easy to follow.

    Reply

  299. Margaret Smith on January 21, 2014 at 7:32 am

    My cupcakes turned out horrible. They were dry and hard as a rock on the top. This was a to much work for bad cupcakes.

    Reply

  300. Blue eyed baker on January 22, 2014 at 3:52 pm

    The cupcakes tasted very dense and the batter was sticky. I do not recommend this recipe.

    Reply

  301. Ella Rosen on January 26, 2014 at 6:05 pm

    um…is there a liquid component to this recipe because my batter looks more like moist cookie dough, will the sour cream balance this out while the cupcakes are cooking?

    Reply

  302. Heather on January 28, 2014 at 7:51 pm

    This is a hit. They are so light and fluffy and amazing flavor.

    Reply

  303. Angel on February 2, 2014 at 8:58 am

    So, I made these last year, in November, but they did not come out right… BUT, because I knew exactly what I had done wrong, I did not post a review. Today, I made them again, did everything right… AND, they are the best vanilla cupcakes EVER!!! Lol!! Thank you! I have tried a gazillion cupcake recipes and this is the recipe I have said “I do” to!

    From the Netherlands…

    Reply

  304. Jane Hittle on February 4, 2014 at 9:09 pm

    I am going to try this recipe this week but I was thinking of trying vanilla paste. What are your thoughts on vanilla paste versus extra? Thanks in advance, Jane

    Reply

    • Michelle on February 5th, 2014 at 7:59 pm

      Hi Jane, You can substitute vanilla bean paste; use the same amount.

      Reply

  305. Yolanda Smith on February 8, 2014 at 8:56 am

    I’m making these today for my son’s friends 18th birthday party on Sunday!

    Reply

  306. Linda on February 8, 2014 at 11:27 am

    I followed your directions exactly and the cupcakes and icing were perfect! They aren’t as light as commercial cupcakes but they aren’t supposed to be. Cakey, moist, buttery goodness. And the buttercream is amazing! I’m trying salted butter this time for a little extra zip.

    Reply

  307. Kim on February 9, 2014 at 10:37 am

    I added a tsp of karo syrup to this frosting…. Yum!

    Reply

  308. raquel feeney on February 11, 2014 at 2:10 pm

    mine came out tasting like cornbread too! and the tops came off… 🙁
    they looked NOTHING like the cupcakes in the photos…

    I am in europe and the flour here is almost exclusively CAKE FLOUR… so that’s what I used… could it be that? We most certainly didn’t overbeat! The dough was think like for cookies, I too thought there was a liquid ingredient missing…

    Reply

  309. star on February 12, 2014 at 12:27 pm

    Hi, can i add some color with buttercream frosting?

    Reply

  310. Kitty on February 13, 2014 at 3:22 am

    Hi! This is my first time making cupcakes and i was wondering if the dark chocolate cupcakes would go nice with the vanilla buttercream cause my friends don’t really like peanut butter when i ask them if they wanted dark chocolate cupcakes with peanut butter .

    Reply

    • Michelle on February 13th, 2014 at 9:45 am

      Hi Kitty, Yes, the chocolate would definitely go well with the vanilla buttercream.

      Reply

  311. Kitty on February 13, 2014 at 3:25 am

    Sorry i asked so early in the morning just that i am from singapore and i think our times are 12 hours apart.

    Reply

  312. juanita torres on February 15, 2014 at 12:31 am

    i loved the cupcakes, but i was wondering if you can use this for a cake?

    Reply

    • Michelle on February 15th, 2014 at 9:35 pm

      Hi Juanita, I have not personally tried this, but others have commented that they’d have success. You would want to double the recipe to make a two-layer 8-inch or 9-inch cake, or a 9×13-inch cake.

      Reply

  313. Elliseh on February 18, 2014 at 10:35 am

    Thank you soooooo much for your buttercream recipe . It saved my life as nothing else describes it in cups . I am also getting married tommorow and these are the perfect recipe for my after party. My husband , calum and i, are very happy about this website and will visit the site again.

    Reply

  314. Calum on February 18, 2014 at 10:42 am

    Your buttercream recipe saved me and my fiancé lives. Elliseh( my soon to be wife) has already commented saying how great it was buti just wanted to expand on it. And also , hello michelle , you are invited to our wedding tomorrow as you saved our lives . We will email the details to you

    Reply

  315. Judy on February 19, 2014 at 3:07 pm

    Thank you for sharing your recipes made your red velvet and vanilla cup cakes both delicious

    Reply

  316. mnms on February 20, 2014 at 9:54 am

    The batter is delicious, however for me the baking time is too long. At 350, it’s more like 10-12 minutes. I took my first batch out at 14 minutes and they were slightly burned on the edges and a dark golden brown. Perhaps reduce to 325 for 14-16 min? Yummy cupcake, I wlil definitely use batter again!

    Reply

  317. Tracy on February 21, 2014 at 1:23 pm

    My batter is super, super thick. When the cupcakes baked up the tops cracked like a muffin. What did I do wrong?

    Reply

    • Michelle on February 21st, 2014 at 10:35 pm

      Hi Tracy, This is a thicker batter, so I doubt that you did anything wrong. As for the cracking, they may have been over baked.

      Reply

  318. mikey on February 23, 2014 at 2:44 pm

    just made these yesterday turned out SOOOOO good! they’re are delicious!
    I even added a few chocolate chips to some of the cupcakes.
    and added vanilla bean to the frosting and now there is yummy specs of vanilla bean! I will definitely make these again!

    Reply

  319. Jill on February 27, 2014 at 10:48 am

    So…these looked great. I got a wild hair and added a can of pineapple chunks about 1/2 cup fresh orange juice and about a cup of coconut flakes. Butter cream frosting with a hint of orange dipped in coconut. Just sounded good…lol
    They. were. awesome!

    Thank you for the recipe!

    Reply

  320. Kristina on February 28, 2014 at 7:37 pm

    I just made 2 batches of these, one last night and one today, and they also came out with a texture reminiscent of corn bread. The flavor tastes like a yummy vanilla cupcake, but the texture is much more of a muffin. They look nothing like the moist, soft ones in the photo above! I followed the recipe to a “t”, even counting the seconds of mixing together to a smooth & satiny finish on medium speed of my mixer. Very strange. I too feel like they need some moisture to get that “cupcake” texture we all are looking for. Compared to the chocolate ones I also made from your website, they look COMPLETELY different – even teh batter!!!!

    Reply

  321. michael on March 1, 2014 at 12:46 pm

    just made these. they were delicious!!!!

    Reply

  322. Mariko on March 3, 2014 at 8:56 am

    I would like to try this recipe but I only have a hand blender….the kind with two whisk attachments. Will it still turn out ok? Should I mix the wet ingredients together first and then add to the dry ingredients? I really want nice fluffy cupcakes for my daughters birthday party : )

    Reply

    • Michelle on March 3rd, 2014 at 4:03 pm

      Hi Mariko, I think it would be just fine to use your hand mixer, I wouldn’t change the method at all.

      Reply

    • Nina on March 5th, 2014 at 3:57 pm

      Hi! I used my hand mixer, followed as directed and they came out perfect 🙂

      Reply

  323. Nina on March 5, 2014 at 3:55 pm

    Just made these and they are delicious!! Love! Super moist and perfect for what i needed for my son’s bday party 🙂

    Reply

  324. Madalena Oliveira on March 7, 2014 at 5:22 pm

    GREAT RECIPE!!! THANK YOU!!! MY KIDS LOVE IT!!! I wish I could eat too, gluten and dairy problems are not fun!!! 😉

    Reply

  325. Amy on March 14, 2014 at 8:06 pm

    This is my go to blog/site for most baking recipes. Never made anything from here that didn’t turn out amazing!
    Just made these today for my daughter’s birthday. I goofed and only added half of the butter. :/ They’re still cooling so not frosted yet.
    But they look good and smell amazing!
    The frosting is soooooooo good! I’ll be saving some to take to work for to smear on crackers…anything to assist in the appearance that I *don’t* have a problem.
    🙂

    Reply

  326. Amanda on March 23, 2014 at 4:54 pm

    I just stumpled upon your page when looking for a vanilla buttercream receipe. I just made it, and oh my gosh-delish. I caught myself licking the bowl out. So simple, but so good. I have created a list of your cupcakes that I will be trying in the future. Really looking forward to the Red Velvet. Thanks again!

    Reply

  327. Lil on March 28, 2014 at 7:37 pm

    Kia Ora! I just baked these the other day and they turned out amazing 🙂
    I was wondering though If I could add oreos to this recipe just to turn it into a cookies and cream cupcake without the cupcake being dry?
    Thanks!

    Reply

    • Michelle on March 29th, 2014 at 1:25 pm

      Hi Lil, I have not tried this, but if you do, please let me know how they turn out!

      Reply

  328. Kate. M on April 6, 2014 at 9:49 pm

    These turned out absolutely delicious! I ended up using a hand mixer instead of the stand mixer with the paddle attachment, and though the cupcakes were a little denser, they still tasted delicious. Yum!

    Reply

  329. raquel on April 8, 2014 at 4:51 pm

    I also thought these tasted like cornbread… and they didn’t look as nice as the ones in the photo… and so I was about to write the comment on this page when I went back and poked around the kitchen and realized (are you ready for this?): I FORGOT THE BUTTER!! They were still DELICIOUS but more on the crumbly slightly cornbreadish side. but tasty a great! SO, I’m going to remake them tomorrow because that was the easiest batch of cupcakes I’ve ever made… although I should have realized when it was that easy that something was missing… 😉

    Reply

  330. raquel on April 9, 2014 at 4:46 am

    Well, I’m sad to say that I re-made these today WITH the butter and they were basically the same! A little more moist for sure but still a bit crumbly and “cornbread”ish… they don’t look like the one you have picture at ALL! Yours looks almost translucent… golden and moist and shiny looking! MINE looks wrinkled at the top with craters… looks like a muffin, tastes like cornbread. I mixed it on medium for 30 seconds, and the rest I did by hand. The batter was sticky and dense and felt like the liquids were missing! 🙁 The cake was tasty, but the texture was definitely crumbly and a little on the dry side. HELP! could you re-make this and post some pictures??? seems strange that so many of us are having the same problem…

    Reply

  331. Megan on April 11, 2014 at 9:36 pm

    Love these cupcakes !!!!! This is my go to vanilla cupcake and vanilla buttercream frosting recipe !!!!! Amazing every time 🙂 Thank you

    Reply

  332. Christina Goley on April 19, 2014 at 12:31 am

    Really great recipe! I made these and added colorful sprinkles, to make confetti cupcakes for Easter. Came out perfect, fluffy and creamy, didn’t know that was possible from a cupcake! Thank you for posting this, I will continue to refer to this recipe for vanilla cupcakes! 10 out of 10.

    Reply

  333. Gaby on April 20, 2014 at 5:51 pm

    I have made these cupcakes so many times, and every time super super good! I am baking them again for my twins’ 5th bday party two weeks from today, but I need like…60! Do these freeze good? What would you suggest? And thank you for sharing this great recipe.

    Reply

    • Michelle on April 21st, 2014 at 1:16 pm

      Hi Gaby, You can freeze them, but do not frost them until ready to serve.

      Reply

  334. Maria on April 28, 2014 at 8:45 pm

    great recipe – definitely made more than 12 cupcakes though. I doubled the recipe for fearing of only ending up with 12 and got closer to 40. They are delicious.

    Reply

  335. K on May 1, 2014 at 4:01 pm

    I made these the other day and they were the best I have ever had, hands down. I did substitute 1 c white flour for 1 c whole wheat to make myself feel like they were healthy. Haha! While normally this seems to make baked goods drier, these were still amazingly moist. This is going to be my go to recipe from now on. Amazing!!!

    Reply

  336. Zoe on May 2, 2014 at 8:52 am

    Hi I’m nine years old and I’m hoping to make these cupcakes today! But I’m wondering if I can substitute the sour cream for something else, I’m not sure what though. Please respond soon!

    Reply

    • Michelle on May 6th, 2014 at 2:00 pm

      Hi Zoe, I’m sorry it took me a few days to get back to you, I’m on vacation this week. You could substitute whole milk for the sour cream. I hope you enjoy them!

      Reply

  337. Christian on May 3, 2014 at 3:24 pm

    Why is the sourcream for???
    what it’s benefit to the mixture??

    Reply

  338. andrea on May 8, 2014 at 10:02 am

    what’s the difference between powdered sugar and confectioner’s sugar?
    how many oz. ia a miniature cup?

    Reply

    • Michelle on May 12th, 2014 at 10:15 am

      Hi Andrea, They are the same thing, just different nomenclature. I don’t know how many ounces a miniature cupcake weighs.

      Reply

  339. anber on May 8, 2014 at 9:41 pm

    This is the best vanilla cupcake recipe ever!!!!!! and I have tried box mixes and made them from scratch as well. I don’t even need a frosting for this I just put in food coloring and swirl it. it looks so pretty. not one of my siblings refused a second cupcake and they are really picky being that they are ages 9,12,and 17

    Reply

  340. Denise on May 11, 2014 at 7:57 am

    These came out great even though I kind of screwed them up. I made 1/2 a recipe for mini cupcakes. I over-beat the mix at the end (I went well over the 30 seconds and there was no point for stirring) and used light sour cream (that’s what happens when you try to buy sour cream around Cinco de Mayo). The resulting cupcakes have a really fine texture with a nice vanilla/butter flavor. I don’t bake often and have one of those v. basic hand mixers. I mixed all of the wet ingredients together then added that mix to the dry ingredients. I wasn’t sure if it was ok to add the wet items separately to the dry mix. They were ready to come out of the over in about 12 minutes.

    Reply

  341. Lilly on May 12, 2014 at 2:08 pm

    Hi Michelle! these were fantastic, fluffy and soft on the inside and a lovely crisp on the out! Please girlies! try this recipe it is fantastic and of course tastes fantatsic as well! xx

    Reply

  342. Rita on May 13, 2014 at 10:22 am

    Awesome. They came out lovely. Thank you so much. I love it. My husband rushed it. Lol.

    Reply

  343. Aimee on May 13, 2014 at 7:12 pm

    I found your site searching for a vanilla cupcake recipe, and just finished baking and frosting these amazing cupcakes. They came out perfectly. My kids and I think these are the BEST vanilla cupcakes we have ever had! Thank you for the wonderful recipe.

    Reply

  344. Michelle on May 15, 2014 at 2:27 pm

    Hi Michelle,

    I am planning to use your recipe to make cupcakes for my friends bridal shower. We will be making an engagement ring out of cupcakes. Do you have any suggestions for keeping the frosting white (besides clear vanilla extract) for the cupcakes that will make up the diamond? Also, any modifications for the icing I plan to tint silver for the ring? My guess was extra powdered sugar but wanted to double check! Thanks!

    Reply

    • Michelle on May 16th, 2014 at 10:56 am

      Hi Michelle, The trick most bakeries use to ensure completely white frosting is to use all shortening (no butter) and clear vanilla extract. You shouldn’t need to do anything different to the frosting that you plan to tint. It sounds like a super cute idea!!

      Reply

  345. Erin K on May 19, 2014 at 9:51 am

    Have you ever doubled this recipe? I have made many of your recipes and they are always perfect! However, this was a disaster. I have no idea where I went wrong!! They tasted great though 🙂 I topped them with a Oreo whipped cream frosting. I will definitely try these again.

    Reply

    • Michelle on May 20th, 2014 at 10:20 am

      Hi Erin, I have not personally doubled this recipe, but some other readers have mentioned that they have without issue.

      Reply

      • Teresa on May 25th, 2014 at 9:57 am

        I’ve had an issue, if you haven’t doubled them before how do you know it is easy?

        Reply

  346. Hanna on May 25, 2014 at 9:51 am

    Love these cupcakes!! They are wonderful!!! Just a question though, The cupcakes have a muffin texture. Is that normal?

    Reply

    • Melissa on May 25th, 2014 at 9:52 am

      What kind of butteR do you use?

      Reply

  347. Hanna on May 25, 2014 at 9:53 am

    Light

    Reply

  348. Melissa on May 25, 2014 at 9:54 am

    Try using normal butter not light. That will make the cupcakes feel normal, and not like muffins.

    Reply

  349. Nora on May 25, 2014 at 9:55 am

    Best cupcakes!!!!

    Reply

  350. Elly on May 28, 2014 at 2:42 am

    Hi!do i have to put sour cream?

    Reply

    • Michelle on May 28th, 2014 at 10:22 am

      Yes, it’s very important for ensuring a moist cupcake.

      Reply

  351. Adriane on May 28, 2014 at 8:57 pm

    I need 36 cupcakes. If I just triple all the ingredients in the recipe will it turn out the same? Thanks!

    Reply

    • Michelle on May 30th, 2014 at 12:48 pm

      Hi Adriane, I have not tried tripling this recipe, but I know others have scaled it successfully.

      Reply

  352. Carolina on May 31, 2014 at 3:45 am

    Hi, I love your blog, I love your dogs and I love your recipes!!! I’ve made this before and they turn out fantastic, but this time I’d like to make mini cupcakes with this recipe. Do I need to ajust something in the recipe or can I just use it as it is? And as for time and temperature in the oven…do you have any suggestions for me? Thank you!!

    Reply

    • Michelle on June 3rd, 2014 at 1:38 pm

      Hi Carolina, You can use the recipe as-is, keep the temperature the same, but reduce the baking time. I would start checking for doneness around the 8-10 minute mark.

      Reply

  353. krista on June 14, 2014 at 12:26 am

    I am a terrible baker & these were the easiest and tastiest cupcakes I’ve ever made. My mother-in-law was shocked when I told her I made them from scratch!

    Reply

  354. Paula on June 19, 2014 at 3:00 pm

    I just made these to test them. I plan to make some more later tonight for a school party tomorrow. They are terrific!

    I read through a lot of the comments, just to be sure I wasn’t missing any good tips. A lot people complained about crumbly, cornbread-like cakes. I did not have that experience, and I think I know why. The recipe says to mix for 30 seconds THE FIRST TIME you mix. That’s just to get things started. You need to mix again after you scrape down the sides. You can’t just mix the batter for 30 seconds. I mixed a few times with scraping in between before I got the silky consistency. It won’t be super thick anymore by then. It won’t be thin, but definitely not like cookie dough. Of course people will say that you shouldn’t overbeat, but you do have to beat enough.

    For vanilla cupcakes, this is a GREAT recipe!

    Reply

  355. Bethany on June 24, 2014 at 5:52 am

    Hey these cupcakes look amazing! im making them for my little sisters birthday party and was wondering if it would be crazy if i put sprinkles on them? :))

    Reply

    • Michelle on June 26th, 2014 at 11:00 am

      Not crazy at all! Do it!

      Reply

  356. ivanka on July 1, 2014 at 12:45 pm

    Hey, I have to say that these cupcakes looks delicous and I plan to do them tomorrow.. but I have to say it would be easier for many of us if you used metric system :/ sometimes I get really confused by all the cups which vary in dry and other ingredients…

    Reply

  357. Mia on July 3, 2014 at 3:44 pm

    Just made these cupcakes for the 4th of July! Absolutely perfect and great tasting! Thank you so much for the recipe!!

    Reply

  358. Patricia on July 10, 2014 at 6:46 pm

    This is my son’s favorite recipe. Could I turn this into a sheet cake by doubling all the ingredients? If so what is the cook time? He is requesting this for his birthday. Thanks. Love all your recipes!

    Reply

    • Michelle on July 14th, 2014 at 12:17 pm

      Hi Patricia, I have not tried converting this to a cake, but you would want to increase the baking time a bit. Let me know how it turns out!

      Reply

  359. Mar on July 16, 2014 at 6:32 am

    I don’t have sour cream. What can I substitute it for?

    Reply

    • Michelle on July 16th, 2014 at 10:32 am

      Hi Mar, You could use plain yogurt.

      Reply

  360. Nancy on July 23, 2014 at 11:02 pm

    Too much sugar in the icing in my opinion. I think 1 cup or so is enough. Otherwise, quite good! Thanks!

    Reply

  361. Brittney on July 24, 2014 at 12:51 pm

    These cupcakes are phenomenal! I used this recipe for a small baking competition at my high school last year (although I used yogurt as a substitute for sour cream, as we had to make a healthy substitution as a requirement), and I won first place and $50! I topped them off with homemade caramel, and my friend is still asking me to make her some. This is my go-to cupcake recipe when I’m in the mood to bake from scratch. Thanks for sharing! 🙂

    Reply

  362. maame on July 27, 2014 at 2:45 pm

    i really liked your recipes. i want to find out that what if i don’t have a hand mixer? can i use a wooden ladle ??

    Reply

    • Michelle on July 28th, 2014 at 10:51 am

      Hi Maame, I have not attempted this recipe by just mixing with a spoon. I’m not sure if you could aerate the mixture properly, but if that’s all you have, it’s certainly worth a try. Let me know how it goes!

      Reply

  363. Ruchi on August 2, 2014 at 1:55 am

    Hi tried the receipe came out really well, this ones a keeper! Only variation I did was I added 3 whole eggs and it still came out super awesome !

    Reply

  364. Nicole on August 2, 2014 at 11:02 pm

    I made these cupcakes with my boys (4 & 6 yrs.) and they are delicious! We made your chocolate butter cream frosting.

    Reply

  365. Sara on August 2, 2014 at 11:09 pm

    Hi! I’m so excited to come across this recipe! I have been desperately searching for a vanilla cake recipe and was starting to think there was no such thing and it was either yellow or white but I personally don’t think either of those are vanillaee enough (yes I know I made up a word with horrible spelling lol) I plan on using this to make a double or triple layer cake that I will then cover in frosting rosettes. I already had a frosting recipe picked out for it’s stiffness (uses shortening) but yours sounds so much more decadent, do you think I could use your frosting and still have it hold shape for the rosettes? I live in Florida and made a cake the other day that had half butter half shortening buttercream and it kept melting on me so I’m concerned about that. Btw I am new to your blog but am absolutely loving it!!

    Reply

    • Michelle on August 3rd, 2014 at 10:04 pm

      Hi Sara, If you’ll have the frosting in heat/humidity, I would recommend sticking with the stiffer frosting, as it will be more reliable.

      Reply

  366. Julie Zabrowski on August 6, 2014 at 3:32 pm

    Hi, I made thie recipe over the weekend; but the cupcake batter was so thick I added milk to it. Is there no liquid in the batter?

    Reply

  367. sadia on August 19, 2014 at 6:47 pm

    Just came across these cupcakes. The batter seems more like for cookie dough. Is there a chance I can add milk

    Reply

  368. Celeste on September 5, 2014 at 11:59 am

    Hello there, I am new here, came across your site while searching easy recipes for my picky husband. 🙂 for the frosting i ran out of sugar but i do have Domino confectioners sugar can i use that? also i dont really cook nor use butter so the closes thing i have to it is the Smart Balanc Buttery spread, will this work? Thanks and i will be coming back here on a weekly basis, i love this site and your recipes, and your FRIDAY section!

    Reply

    • Michelle on September 5th, 2014 at 8:00 pm

      Hi Celeste, Yes, confectioners sugar is the same thing as powdered sugar. I am honestly not sure if the Smart Balance will work; I never use butter substitutes in my baking.

      Reply

  369. Celeste on September 6, 2014 at 11:31 am

    Hello, yes I googled it and figured that out. As far as the smart balance, mistake! I think I read in another comment and i had the same result, the icing wasn’t thick and so it had a melty look to it. I will make sure to buy and use actual butter next time. Other than the cupcakes were delicious! Thanks for the reply.

    Reply

  370. laura on September 13, 2014 at 6:42 pm

    How many cups of butter? Not sure if you mean 8oz or 8 fluid ounces. I don’t want to mess these up. Help please!!!!

    Reply

    • Michelle on September 15th, 2014 at 10:16 am

      Hi Laura, For the frosting I presume? You need 8 ounces, which is 1 cup, or 2 sticks, however, you measure.

      Reply

  371. Sylvia on September 26, 2014 at 8:42 pm

    Would this recipe be ok to use for a cake?

    Reply

    • Michelle on September 28th, 2014 at 7:37 pm

      Hi Sylvia, I have never tried using this recipe for a cake, but others have reported it successful.

      Reply

  372. Heidelind on October 19, 2014 at 3:59 pm

    I was looking for a simple cupcake recipe for cupcake decorating. I did add some seeds from a vanilla bean since I have them and rarely use them. I’d say that was a good idea. They we’re effect for decorating and very yummy:)

    Reply

  373. Sherie on November 4, 2014 at 3:49 am

    Im making this recipe. I hope for success wish me luck. Im rooting for more of your cupcake recipes. 🙂

    Reply

  374. Madison on November 12, 2014 at 7:27 pm

    Hello! These look SO delicious! I am thinking I am going to make them for my daughters 1st birthday party this weekend! I am wanting to do a little smash cake for her and wondered if you think this recipe would work? If so, how would you go about with cook time, etc..? Thanks xx

    Reply

    • Michelle on November 16th, 2014 at 2:02 pm

      Hi Madison, Sure! It all depends on what size you make it, but you may need to increase the baking time.

      Reply

  375. İhsaniye Satılık Daire on November 14, 2014 at 9:12 am

    Hi there! I have so many issues I hope you can help! I made this recipe and my cupcakes came out like cornbread…

    Reply

  376. kendyl on November 30, 2014 at 12:32 pm

    hi I am ten and love backing hope I mack it rite =)

    Reply

  377. Stephanie H. on December 21, 2014 at 10:18 am

    Hello Michelle,

    I can`t help it but I am about to go to the kitchen and make them right after I finish typing.

    Wonderful recipes I find on here.

    Thank you

    Reply

  378. Ashley on January 9, 2015 at 10:30 pm

    My husband was licking the icing off the beaters when I wasn’t looking! He loved it! Thanks for such great recipes!

    Reply

  379. Christie on January 16, 2015 at 9:26 am

    Pls can i use milk instead of sour cream or is there something else i can use? PLS HELP!!!

    Reply

    • Michelle on January 16th, 2015 at 2:27 pm

      Hi Christie, You can use plain yogurt in place of the sour cream.

      Reply

  380. Barbi on January 18, 2015 at 11:56 am

    I just made these with my daughter and followed the recipe exactly. We both felt like the cakes tasted more “muffiny” if that makes sense. It did yield 12 well-portioned cakes but the flavor was pretty plain. Frosting was good, not out-of-this-world. I had almost added coconut milk to everything and toasted coconut on top…really wishing I had. Thank you for the recipe anyway.

    Reply

  381. Sasha on January 29, 2015 at 2:13 pm

    I love this recipe.I’ve been trying to find a good vanilla cupcake recipe for the longest and I finally found one I’m happy with.Thanks so much.I wasn’t a fan of the icing because of how sweet it was and I ended up just using a store bought buttercream.When you made yours we’re they super soft? Mine were very soft and I’m not sure that that was a good thing lol.Thanks again and I look forwRd to using this recipe again.

    Reply

  382. Christa on February 11, 2015 at 4:56 pm

    Do you think I can substitute Greek yogurt for the sour cream? If so, the same amount?

    Reply

    • Michelle on February 13th, 2015 at 2:11 pm

      Hi Christa, Yes, you can substitute Greek yogurt for the sour cream.

      Reply

  383. John on February 26, 2015 at 2:04 pm

    Hi,
    This is my totally first time baking and is the dough supposed to look like bread dough. Like I said this is my very first time baking but i mixed all the wet ingredients first then sifted in the dry slowly while I mixed and its pretty thick. Any help would be greatly appreciated.

    Reply

    • John on February 27th, 2015 at 12:29 pm

      So I made the cupcakes anyway and they turned out more like a muffin then a cake. They had pretty good flavor and the frosting was awesome but I was wondering what I did wrong. Anytime I’ve made cakes in the past the batter was very smooth and this batter was just like bread dough.. Any help would be much appreciated.

      Reply

  384. Arie on March 2, 2015 at 4:39 pm

    Hi! I’m making these for a friends engagement shower, the batter is very thick. I was just wondering if that was normal? Is it supposed the a denser cake?

    Reply

    • Michelle on March 2nd, 2015 at 7:30 pm

      Hi Arie, Yes, the batter should be thick. Enjoy the cupcakes!

      Reply

  385. SBakes on March 3, 2015 at 8:09 am

    Sorry, we did not care for these at all. The kids each ate one, and I ended up pitching the rest a week later. That’s a first in our house. We do prefer a sweet buttercream, but this is sugar overload. Even my sugarholic 10-year-old thought so. I’ll stick with my tried and true Best Ever Vanilla Bean Cupcakes

    Reply

  386. juvy duque on April 7, 2015 at 5:43 am

    what if i dont have sour cream?is there any substitute?

    Reply

    • Michelle on April 8th, 2015 at 10:36 am

      Hi Juvy, You can use plain yogurt.

      Reply

  387. Julia Buller on May 22, 2015 at 9:52 am

    Hi Michelle, I made these, the ultimate chocolate and red velvet cupcakes and while the last two turned out beautifully, both batches of the vanilla ones never puffed up but had a flat slightly hard top. I followed the recipe to a T. Is there a tip to get these fluffier?

    Reply

  388. holly k on June 7, 2015 at 2:30 pm

    i added milk to the buttercream icing and ran out of powdered sugar after about 1 1/3 cups and used granulated sugar for the rest. It made the frosting have a slightly crunchy texture instead of a creamy one and it is actually really really good, i mixed it ALOT more too. But anyway, thanks for the recipe the minis came out amazing and made sooo many!

    Reply

  389. E on July 2, 2015 at 5:56 pm

    Very good! I added one stick of butter to the buttercream and it came out the perfect consistency for decorating.

    Reply

  390. farah on December 8, 2015 at 11:01 pm

    These cupcakes are sooooooo delicious that I literally baked 5 dozens of them.YUM!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

    Reply

  391. Erinzen on January 12, 2016 at 12:05 am

    This was great! It was light and fluffy but had a crunchy top. I will definitively be making these again!

    Reply

  392. Jessica on March 8, 2016 at 6:16 pm

    these are divine. the interplay of the tang of the sour cream in the cake with the beautifully simple frosting is perfect. you are a baking genius! love your recipes, thanks for sharing.

    Reply

Leave a Comment





(Your comment may need to be approved before it will appear on the site. Thanks for your patience! If it is your first time commenting you may want to review the Comment Guidelines.)