Vanilla Cupcakes with Vanilla Buttercream Frosting

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

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

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

Vanilla Cupcakes

Yield: 12 cupcakes

Prep Time: 25 minutes

Cook Time: 20 to 24 minutes

Total Time: 50 minutes

Ingredients:

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

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

Directions:

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

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

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

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

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

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

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

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599 Responses to “Vanilla Cupcakes with Vanilla Buttercream Frosting”

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  1. 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

  2. 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

  3. 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

  4. 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

  5. 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

  6. 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

  7. 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

  8. 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

  9. 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

  10. 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

  11. 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

  12. 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

  13. 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

  14. 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

  15. 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

  16. 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

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

    Why do my Cupcakes come out Flat?

    Reply

  18. 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

  19. 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

  20. 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

  21. 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

  22. 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

  23. 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

  24. 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

  25. 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

  26. 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

  27. 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

  28. 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

  29. 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

  30. 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

  31. 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

  32. 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

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

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

    Reply

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

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

    Reply

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

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

    Reply

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

    they were really good thanks!

    Reply

  37. 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

  38. 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

  39. 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

  40. 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

  41. 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

  42. 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

  43. 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

  44. 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

  45. 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

  46. 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

  47. 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

  48. 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

  49. 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

  50. 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

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