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


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


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)


620 Responses to “Vanilla Cupcakes with Vanilla Buttercream Frosting”

Comment Pages 1 2 3 4 8
  1. 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!


    • 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.


  2. 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!!


    • 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.


  3. 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?


    • 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.


  4. 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! :)


    • 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!


  5. 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?


    • 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.


  6. 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!


  7. 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.


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

      Yes, they are definitely buttery, yum!


  8. 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!


    • 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.


  9. 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.


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

    Can I make and color this frosting in advance?


  11. 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.


  12. 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 =)


    • 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.


      • 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!


      • 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.


  13. 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.


  14. 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!!


    • 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 ( – 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:

      Have fun experimenting!


  15. 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!


  16. 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.


  17. 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!


  18. 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:(


    • 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?


      • 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!


  19. 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!!!


  20. 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.


    • 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.


  21. 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? :(


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


    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!


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

    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?


    • 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!


  24. 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.


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

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


  26. 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 :)


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

    my names tamsyn and i was wondering… 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


  28. 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! 😀


  29. 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


  30. 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!!


  31. 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! :)


  32. 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.


  33. 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?


    • 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.


      • 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.


        • 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.


        • 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.


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

    hi, is it okay to omit the sour cream?


    • 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.


  35. 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!


  36. 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


    • 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!


  37. 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!


    • 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 :)


  38. 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.


    • 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.


  39. 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!!


  40. 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!


  41. 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?


    • 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.


  42. 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?


    • 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.


  43. 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 (:


    • 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.


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

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


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

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


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

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


  45. 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!


    • 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.


  46. 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!


    • 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.


  47. 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!


  48. 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.


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



    • 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.


      • 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 :(


        • 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!


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

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


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

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


  50. 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!


    • 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!


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