I added purple food coloring to have purple cupcakes and I sifted my flour to make it lighter. Would you double the ingredients? Can cake flour be substituted for the all purpose flour? Watch the video tutorial below and you will be a pro in no time. God bless you!!

Hi Sally, I’ve made cupcakes using this recipe as well as a 6 layered 6″ rainbow cake by doubling this recipe.

Hi Jessica, I’ve use cake flour before and it works but they are not as soft.

But other than that it was excellent!!! Could use for this week and keep looking as unpacking. Thanks for sharing! Just read the reviews!”. Cupcakes were flat. I personally think these win now, but everyone has their own preferences. Join the community on the 1st of every month as we tackle a new challenge recipe.Review Sally's Baking Challenge FAQ page if you have any questions. Today I’m sharing my favorite vanilla cupcakes recipe, the mini version of my favorite white cake and vanilla cake. Hi Ana, we updated and improved it this year, adding a video tutorial. Thank you! Yum! I’ve had them taste denser and almost cornbread-like once when I over-baked. Hi, I haven’t tested that substitution so I can’t say for sure.

could i use normal vanilla instead of pure vanilla extract? Our most popular and favorite cupcakes! Also, if you haven’t tried our (2-ingredient) Homemade Vanilla Extract, it will take your baked goods to the next level. I followed the recipe scrupulously. Thank u very much. I have not tested this without using an extract. That might help. But after i placed them in the fridge, the cupcake harden I read that I can place them there so I did. I tried the chocolate ones that you have and came out not too good. Well, I made the time. Your email address will not be published.

So I just eat the cream by itself slowly with tea . Hi Sana, I usually keep this recipe the same and would modify the frostings with different flavors. Once cupcakes are at room temperature, cover and keep at room temperature overnight or refrigerate if storing for longer. The cupcakes will overflow and create a flat and ugly muffin top. I’m glad you enjoyed the cupcakes enough to make them twice! Allow to cool in the tin for 2-3 minutes and then carefully remove cupcakes to continue cooling on a wire rack. Hi Lakshay, I haven’t teted that with yogurt but I do recommend reading through the comments. Did you change anything about the recipe? I love that it was for 12 cupcakes instead of 24.

Natasha’s favorite tips to unleash your inner chef! Have you seen my cupcake frosting tutorial? Beat on medium-high speed until combined, then beat in the sour cream. Hi Natasha,

Awww that’s the best! Nicely done as usual Lindsay! Hi, for this cupcake, there is no need to sift the cake flour? Beat the eggs in a separate bowl and mix …

Thanks! I’ve been making these cupcakes for years, they were my go to for all occasions – my family loved them! Add half the icing sugar and beat until smooth. I haven’t tested it with this particular cupcake though. Hi Dinah, Ideally, it should not but it may happen when your oven is not calibrated to the correct temperature. Hi Lea, I haven’t tested that with chocolate but I think it could work. Hi Martha, We are so glad you enjoy these!

I was wondering how much dry ingredients we need. Cupcakes are great served chilled or at room temperature because they don’t harden with refrigeration.

So simple yet so foolproof.

If you’re familiar with my recipes, you know that this is not the first time I’ve shared a recipe for vanilla cupcakes.  Do you think you can handle it? Thanks for sharing your great review with us. This recipe is great! Cook Time 20 minutes. No complaints from my 7 yr old :).

If you’re sprinkling a topping on the cupcakes, make sure to do it right after you pipe your frosting. First time to bake cupcakes fr scratch and this recipe turned out great!

Could I add lemon zest and juice to this recipe to make a lemon cupcake? I will be trying out this recipe tonight and I just want to make sure of something. Bake in the oven for 10-15 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean. We enjoy getting creative with cupcakes and they are one of the easiest desserts to make. The cupcakes came out terrific! Hi Sarah, cake flour is not typically self rising flour. my moms boss’s kid loved them. Here are some suggestions: Swiss meringue buttercream, rainbow chip frosting, chocolate buttercream, strawberry buttercream, marshmallow frosting, white chocolate frosting, raspberry frosting, or cream cheese frosting. Is there a reason why it is not needed in this cupcake and it is needed in the white cake? 225g unsalted butter (at room temperature), For some extra flavour inspiration, take a look at our, by using ground almonds and a gluten-free flour, or for the vegans among you, check out this. Add eggs one at a time, beating well with each addition then scrape down the bowl. Is it ok for me to add sprinkles to the batter?? I don’t really use egg substitutes.

Thanks We’ve had great results turning it into a Vanilla Cake. Like someone owes you a vegan receipe.

I was so impressed with this recipe! So glad you enjoyed this recipe! The Perfect Vanilla Cupcake. Thanks Lindsay!

Let cool 5 minutes in the pan then remove cupcakes to a wire rack to cool completely. And, for even better flavor, make and use homemade vanilla extract. I’m so glad to hear that! Such a great vainilla favor, too! Hi Tyler, I have never noticed a funny taste to these.

Thank you.

We have the frosting recipe linked several times to the recipe blog post but you can also find it HERE. Add the butter to a large mixer bowl and beat until smooth. They turned out really good Natasha , no disappointment! I tried the new recipe last night and we didn’t like them. This recipe makes exactly 12 cupcakes and requires simple ingredients: all-purpose flour, butter, sugar, eggs, buttermilk, baking powder, salt and vanilla. I didn’t know if you had any thoughts. Hi Renee, the best way to look at old versions of a recipe is to go to this site https://archive.org/web/ and paste the URL of the recipe in the search bar. I also have a Vanilla cake recipe if you want to check it out.

Hi Audrey, that should work. They are light and fluffy and yet buttery. The first week of every November is all about Thanksgiving Pies. With the mixer on low speed, add the dry ingredients until just incorporated.  This is an important step because cupcake batter is delicate, and we can damage it by mixing too much. Thank you!

I hope it becomes your new favorite. Hi Sumayyah, are you referring to vanilla bean by chance? I feel like it doesn’t stay in place.

So which one is the final recipe? For the buttercream icing, beat the butter until soft.

FREE BONUS: 5 Secrets to Be a Better Cook! I have it with out it. Perfection in a cupcake wrapper.

Also, the buttermilk doesn’t come through as tangy but ti does balance the sweetness of the cupcake and helps with the rise and texture. Well, for me… and for science, and for you too.

I am going to makes these today for my daughters baby reveal tomorrow.

Lemon is acidic, so when you add lemon juice to a recipe it’s ideal to use some baking soda to react with the acid and give you the best texture.

Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. How would we adjust the recipe of we wanted to make 6 or 24 cupcakes?? It will make 36 mini cupcakes from one batch, just be sure to fill them only halfway and bake mini cupcakes for 10 minutes. Hi, I would love to try these they look amazing but I wish there was an eggless vanilla cupcakes recipe. This is an outstanding recipe. Just scoop it into an airtight container and close it securely before placing it in the fridge. Hello! These we’re great!

That is so great! Working with too much batter at once runs the risk of under or over mixing which leads to a tough textured baked good.

Hi Annah, I have not tried making this into a cake but the original recipe author said that if you double the recipe you can make an eight or 9 inch round cake. And we’ll talk more about that in a moment when we talk about the butter. I’m so happy you enjoyed that.

I used yoghurt as I didn’t have buttermilk. https://www.lifeloveandsugar.com/lemon-poppyseed-cake/, I plan on doing these cupcakes and adding a different flavor as well. NOTE: Some people have reported having trouble with this recipe, while others love it. Bake in the center of the oven at 350˚F for 20-23 minutes, or until a toothpick inserted into the center comes out clean.

Thanks for sharing this recipe with us! Pipe in a swirl motion and then enjoy! I have made this thrice in the last ten days and they are a big hit!

Makes 24. Set aside. Thank you! I was initially surprised that there wasn’t any baking soda in it. Never miss a post - subscribe to receive emails! Do you have one using sour cream on your site?

You are most welcome, Maryam. This is my go-to vanilla cupcake recipe. Wow.

After cupcakes are frosted, refrigerate until ready to serve. Thank you so much for sharing. My granddaughter’s is coming and it would help make the cupcakes special. Just place them into an airtight container, and they’ll stay good for up to three days in the fridge or at room temperature. I don’t need that many cupcakes so that’s why I’m asking if it could be halved. . I made the frosting for it too and they came out perfect! I feel like I often overcook my cupcakes, mostly because it always comes out with little crumbs when I insert the toothpick so I place it back in the oven. Does it not damage the texture. You just need milk and lemon juice to make a quick buttermilk substitution. Hi! cupcakes, vanilla cupcake recipe, vanilla cupcakes. I’d like to make a two layer cake using this recipe, would doubling the recipe work? I tinted some of it pink with 2 drops of red food coloring. So if I wanted to use whole eggs, should I cut out the cream or the milk? Cuisine American.

Hi Natasha, The only problem is I can’t make my frosting as pretty as yours. Hi Koniah, to be honest, I have not tested mug meals to advise on.

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