Vanilla Cupcakes with Vanilla Buttercream Frosting

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

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

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

Vanilla Cupcakes

Yield: 12 cupcakes

Prep Time: 25 minutes

Cook Time: 20 to 24 minutes

Total Time: 50 minutes


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)

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585 Responses to “Vanilla Cupcakes with Vanilla Buttercream Frosting”

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  1. 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?


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

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


  3. 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…


  4. 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


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

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


  5. 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!


  6. 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.


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

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


  8. 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…


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

    Hi, can i add some color with buttercream frosting?


  10. 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 .


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

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


  11. 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.


  12. 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?


    • 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.


  13. 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.


  14. 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


  15. 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


  16. 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!


  17. 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?


    • 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.


  18. 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!


  19. 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!


  20. 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!!!!


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

    just made these. they were delicious!!!!


  22. 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 : )


    • 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.


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

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


  23. 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 :)


  24. 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!!! ;-)


  25. 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.


  26. 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!


  27. 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?


    • 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!


  28. 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!


  29. 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… ;)


  30. 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…


  31. 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


  32. 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.


  33. 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.


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

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


  34. 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.


  35. 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!!!


  36. 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!


    • 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!


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

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


  38. 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?


    • 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.


  39. 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


  40. 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.


  41. 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


  42. 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.


  43. 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.


  44. 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!


    • 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!!


  45. 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.


    • 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.


      • 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?


  46. 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?


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

      What kind of butteR do you use?


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



  48. 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.


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

    Best cupcakes!!!!


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

    Hi!do i have to put sour cream?


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

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


  51. 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!


    • 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.


  52. 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!!


    • 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.


  53. 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!


  54. 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!


  55. 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? :))


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

      Not crazy at all! Do it!


  56. 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…


  57. 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!!


  58. 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!


    • 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!


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

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


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

      Hi Mar, You could use plain yogurt.


  60. 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!


  61. 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! :)


  62. 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 ??


    • 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!


  63. 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 !


  64. 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.


  65. 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!!


    • 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.


  66. 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?


  67. 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


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