Perfect Vanilla Cupcake Recipe

My go-to vanilla cupcakes. Perfect every time!

You have to try this vanilla cupcake recipe! This is the first cupcake recipe I’ve posted. Ever! I’ve posted muffins but not a true cupcake. I guess I’ve been waiting to discover this. My sister Alla introduced me to this recipe. She’s made it several times and each time it was perfect (naturally, if I eat at least 3 cupcakes, I request the recipe).

The original dough recipe is from Glorious Treats who tested scores of cupcakes before arriving at this fantastic and truly perfect cupcake recipe. She has also recommended cake flour for best results.

I decorated these beauties with raspberries or halved strawberries and basil leaves and the colors were so striking and lovely. They went fast at the baby shower. I suspect people ate more than one because not everyone had a chance to try them (and there were 45 since I tripled the recipe!). I don’t blame you for sneaking multiples ;).

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P.S. F.Y.I. Readers who live in high altitude areas have reported that the cupcakes don’t rise as well in high altitudes.

PPS. According to the original recipe author, you can create a 9″ cake out of this recipe. I have not tested this but several readers have reported good results turning it into a cake. You would need to double the recipe for two 9-inch cake layers.

Servings: Makes 15 regular-sized cupcakes

Ingredients for Vanilla Cupcake Recipe:

1 1/4 cups cake flour *measured correctly (Watch How to Make Cake Flour) or Canadian all-purpose flour
1 1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 large eggs, room temp
3/4 cup sugar
1 1/2 tsp pure vanilla extract
1/2 cup canola oil (vegetable or extra light olive oil also work)
1/2 cup buttermilk or plain kefir

Click here for the Best Cupcake Frosting Recipe (as photographed here), or try this new Swiss Meringue Buttercream.

How to Make the Best Vanilla Cupcakes:

Preheat the oven to 350 °F and line a cupcake/muffin pan with cupcake liners.
1. In a medium bowl, whisk together 1 1/4 cups cake flour (or Canadian flour), 1 1/4 tsp baking powder, 1/2 tsp baking soda and 1/2 tsp salt. Set flour mix aside.

My go-to vanilla cupcakes. Perfect every time!

2. In the bowl of an electric mixer, beat 2 eggs with the whisk attachment on medium speed (15-20 seconds).

My go-to vanilla cupcakes. Perfect every time!

3. Add 3/4 cup sugar and continue to beat on medium speed (30 seconds).

My go-to vanilla cupcakes. Perfect every time!

4. Add vanilla and oil and beat on medium speed (1 minute)

My go-to vanilla cupcakes. Perfect every time!.

5. Reduce mixer speed to medium/low and slowly add about half of the flour mixture, mixing until incorporated. Add half of the buttermilk and mix until incorporated. Repeat with remaining flour and buttermilk. Beat until just combined and smooth, scraping down the sides of the mixing bowl as needed. The batter will be thin.

My go-to vanilla cupcakes. Perfect every time!

My go-to vanilla cupcakes. Perfect every time!

6. Pour batter into a lined muffin pan. I use a level ice cream scoop for even measuring. Fill liners to about 1/2 full (do not over-fill).

My go-to vanilla cupcakes. Perfect every time!

7. Bake for 12 -14 minutes at 350 °F or until a toothpick inserted in the center comes out clean.  My oven takes 14 minutes. Let them cool in the pan for a couple minutes, then remove. Note: if baking mini cupcakes, bake 10 minutes.

My go-to vanilla cupcakes. Perfect every time!

Once the vanilla cupcakes are cooled to room temp, pipe on the frosting. I used this amazing cupcake frosting recipe. When piping on the frosting, I didn’t have the right frosting tip so I just used the  coupler and made about circles working from the outside in. It was perfect and super easy!

My go-to vanilla cupcakes. Perfect every time!

P.S. Use lots of frosting. No one likes a gimpy cupcake.

Perfect Vanilla Cupcake Recipe

4.63 from 295 votes
Prep Time: 10 minutes
Cook Time: 14 minutes
Total Time: 24 minutes
My go-to vanilla cupcakes. Perfect every time! from @natashaskitchen
This is the only vanilla cupcake recipe you need! They are perfectly soft, rise evenly and go well with just about any cupcake frosting. The best cupcakes!
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $6
Servings: 15 cupcakes

Ingredients

  • 1 1/4 cups cake flour or Canadian all-purpose flour
  • 1 1/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 large eggs room temperature
  • 3/4 cup sugar
  • 1 1/2 tsp pure vanilla extract
  • 1/2 cup canola oil
  • 1/2 cup buttermilk or plain kefir

Instructions

Preheat the oven to 350°F and line a cupcake/muffin pan with cupcake liners.

  1. In a medium bowl, whisk together 1 1/4 cups cake flour (or Canadian flour), 1 1/4 tsp baking powder, 1/2 tsp baking soda and 1/2 tsp salt. Set flour mix aside.
  2. In the bowl of an electric mixer, beat 2 eggs with the whisk attachment on medium speed (15-20 seconds).
  3. Add 3/4 cup sugar and continue to beat on medium speed (30 seconds).
  4. Add vanilla and oil and beat on medium speed (1 minute)
  5. Reduce mixer speed to medium/low and slowly add about half of the flour mixture, mixing until incorporated. Add half of the buttermilk and mix until incorporated. Repeat with remaining flour and buttermilk. Beat until just combined and smooth, scraping down the sides of the mixing bowl as needed. The batter will be thin.
  6. Pour batter into a lined muffin pan. Fill to about 1/2 full (Do-Not overfill)
  7. Bake for 12 -14 minutes at 350 °F or until a toothpick inserted in the center comes out clean. Let them cool in the pan for a couple minutes, then remove. Once the cupcakes are cooled to room temp, pipe on the frosting.

Recipe Notes

A note about the flour: all-purpose works, it just doesn't produce a cupcake quite as soft as cake flour or Canadian Flour.

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My go-to vanilla cupcakes. Perfect every time!

P.S. Thank you all for trying this recipe and making it so popular! We’ve had to turn the comments off on this one after reading 1,231 of your amazing comments and reviews. Thank you all for trying this recipe and sharing it with the people you love ❤.

The best frosting for cupcakes or cakes. Easy, delicious and pipes beautifully! | natashaskitchen.

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Kriz
    June 16, 2018

    I tried to follow this recipe but I have the impression I made a mistake because my cupcakes taste eggy, has anyone experienced this? Reply

    • Natasha
      June 16, 2018

      Hi Kriz, I haven’t had that experience. It could be due to a substitution or change in the recipe? It’s difficult to say without being there. Reply

  • Sonja Koen
    June 12, 2018

    Hi. I have made a lot of different cupcake recipes over the years and this one was by far the best. Thank you for sharing yours with us. Reply

    • Natashas Kitchen
      June 12, 2018

      That’s so great! It sounds like you have a new favorite! Reply

  • Marakie
    June 10, 2018

    Can this recipe be used to make a cake when doubled? Reply

    • Natasha
      June 11, 2018

      Hi Marakie, yes 🙂 I have a note on that towards the top of the recipe post. Reply

  • Sitapa J.
    June 5, 2018

    So I baked these for a school assignment, but I realized that I actually didn’t need them today, more rather, I needed them for next week. How can I save these cupcakes? Or should I just use this batch for something else and make a new one for when I actually need it? Reply

    • Natashas Kitchen
      June 5, 2018

      Hi Sitapa, I haven’t tried this yet, but they should freeze well before adding the frosting. Reply

  • Alisha D
    June 2, 2018

    Oh my goodness. The BEST cake ever! At the last minute this morning, I made a 9 in cake for my (surprise;) 3rd baby’s 1st Birthday party today with this recipe and it was to die for! I had already made 24 cupcakes, but I wish I had made cupcakes with this recipe instead of King Arthur’s Chocolate Cake mix (GF)- not that the cake box mix is bad but it’s not as pure as this. I used my favorite Cup4Cup Gluten Free flour that I always use when baking or cooking, and you would never know it’s GF. Also didn’t have buttermilk, so used sour cream and water in place of buttermilk. I have bookmarked this page!! Reply

    • Natasha
      June 3, 2018

      Thank you Alisha, for such a nice review and for sharing your version of the recipe 😀 Reply

  • cecille amante
    May 30, 2018

    can i use veg. oil instead of canola oil?tnx Reply

    • Natasha's Kitchen
      May 30, 2018

      Hi Cecille, yes a vegetable oil will work. Reply

  • Anny
    May 16, 2018

    Just made these almost exactly and they were delicious! Used regular flour instead as I didn’t have cake flour or corn starch. Made them into little Minnie Mouse cupcakes for my daughter’s birthday. Frosting was light and yummy but not as stiff as I had wanted. Reply

    • Natasha
      natashaskitchen
      May 17, 2018

      Hi Anny, I’m so glad you enjoyed the recipe!! For the frosting, it helps if the ingredients aren’t overly softened and also to beat your cream straight out of the fridge while it is chilled until it is stiff and spreadable. If you start folding in the whipped cream while it is too soft, the frosting will also be soft. I hope that helps for next time! 🙂 Reply

  • Julie Kotsiuba
    May 16, 2018

    Thank you so much for the amazing recipe, I loved them. I was just wondering if you could freeze the batter for latter, and if you can how would you do that. thank you 🙂 Reply

    • Natasha
      natashaskitchen
      May 17, 2018

      Hi Julie, I honestly have not tried freezing the batter so I’m not sure if it would work. I wish I could be more helpful with that, but I don’t know if the leavening would still work after freezing and thawing. It’s usually best to bake soon after the mixture is combined. Reply

      • Kathleen Pyne
        June 9, 2018

        I froze another cake batter and the cupcakes came out great. Reply

        • Natashas Kitchen
          June 9, 2018

          So happy to hear that, Kathleen! Reply

  • Anneke
    May 12, 2018

    Can you use yoghurt instead of buttermilk/kefir? Reply

    • Natasha
      natashaskitchen
      May 12, 2018

      Hi Anneke, one of my readers, Anna, wrote in with the following helpful review: “you can also use plain yougurt thinned with water. This was an amazing recipe-my cupcakes have never been stellar, but this was an incredibly delish cupcake. Thank you!” Reply

  • Lena
    May 2, 2018

    Made these a couple of days ago and they were delicious!!!!! Reply

    • Natasha's Kitchen
      May 2, 2018

      Yay, I’m happy to hear you enjoy the recipe Lena! Thanks for sharing! Reply

  • DS
    April 30, 2018

    Hi Natasha,

    I have made this as cupcakes/layered cakes countless times and always turned out wonderful.

    I have got some caramel flavouring (store bought) lying around and wondering if I can use this in place vanilla. Would you think it will be overpowering if I use the same amount as Vanilla Extract? Reply

    • Natasha
      natashaskitchen
      May 1, 2018

      Hi DS, I haven’t tried adding caramel flavoring instead of vanilla but I think it would be worth experimenting. You might google substituting vanilla with caramel flavoring. I haven’t tried that product so I can’t give any specific advice on it. Reply

  • Sweetz
    April 28, 2018

    Living here in Colorado you have to altitude adjust anything that requires baking soda or baking powder. I altitude adjust mine and they come out just right. It’s a learning process, something I had to learn as I’m from Texas. Reply

    • Natasha's Kitchen
      April 28, 2018

      I’m glad the recipe is a success! Thanks for sharing your helpful review! 🙂 Reply

  • Alice
    April 4, 2018

    The best vanilla cupcake recipe that I have found. Thank you for sharing. Reply

    • Natasha's Kitchen
      April 4, 2018

      Wow, that’s quite the compliment! I’m glad you love the recipe Alice, thanks for sharing! Reply

  • Paige
    April 2, 2018

    Made these cupcakes and they were amazing! Everyone had positive things to say about them. Would this batter still produce the same light fluff texture if it were made into a cake? Can it be used for a 6″ three tier cake? If so, how long would I bake the layers for? Reply

    • Natasha
      natashaskitchen
      April 3, 2018

      Hi Paige, 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. It seems as though she kept the baking instructions the same. Reply

  • Elyn
    September 25, 2016

    I’ve always been searching for the Perfect Vanilla Cupcake. But all turn out to be either not enough flavour, or the top of the cupcake are usually “harden”. But! I’ve finally found the Perfect Vanilla Cupcake! I made it yesterday and this cupcake was super moist, super soft. And now i’m just gonna used this vanilla cupcake for the rest of my life 😀 Thank you so much for the recipe! Reply

    • Natasha
      natashaskitchen
      September 25, 2016

      Elyn, I’m so happy to hear that! Thank you for sharing your great review and you are welcome 😀. Reply

  • Joyce
    September 24, 2016

    DELISYOSO!!!
    Just made a little tweak. I did used cake flour. I used just 1/2 cup sugar. I realized that I don’t have buttermilk so as Asian as me, I used coconut milk. I used olive oil instead of canola oil.
    For the frosting, I used your Prague frosting recipe with lots of tweak. I used 1/3c coconut milk, 3eggs,1/4c honey and a cup of chocolate chips. The end result was so soft & silky. Thank you so much! Reply

    • Natasha
      natashaskitchen
      September 24, 2016

      Thank you so much for sharing your review and how you improvised. I’m sure that will help others who may not have something on hand. Now I want to try your variations! 🙂 Reply

  • Jimmie Turner
    September 17, 2016

    I have been searching for a long time for a good vanilla cupcake recipe & tonight I found it!!! Thanks for the recipe! Made two dozen & most of them were gulped down by two of my grandsons before they were even frosted! Yum! Reply

    • Natasha
      natashaskitchen
      September 18, 2016

      That is the best when kids love what we parents make. Thank you for sharing that with me 😀 Reply

  • Jess
    September 8, 2016

    This is a great recipe! It is super moist and fluffy with a light vanilla flavour. After trying out the vanilla cupcakes a few times, I decided to ads a tbsp of cocoa powder for a chocolate cupcake and it still turned out great. Reply

    • Natasha
      natashaskitchen
      September 8, 2016

      That’s so awesome, thank you for sharing your wonderful review and your idea for making them chocolate. It’s great to know it works 😀. Reply

    • Eva
      September 11, 2016

      I baked mine for 14 min and they are still runny with batter… what am I doing wrong? 😮
      Followed recepie to the t and filled to half. Is my oven broken?!? LOL
      How many am I supposed to get frön one batch? TIA Reply

      • Natasha
        natashaskitchen
        September 11, 2016

        That is definitely unusual. Do you have that experience with other baked goods? It’s hard to say without being but it really may be your oven based on how you’re describing it. 1 batch makes 15 cupcakes. Reply

        • Jocie
          September 23, 2016

          I had the same problem. Though I kind of expected it since it normally takes about 22 minutes to get a nice fluffy cupcake from my oven. Reply

  • September 8, 2016

    Has anyone ever doubled this recipe? If so, did you double all the ingredients or just some? Reply

    • Susan Bohuslav
      September 16, 2016

      Hi, I just doubled the recipe and it came out fine 🙂 I doubled all the ingredients… Some people say that doubling recipes is an issue, but I have worked in pastry for a while and have never seen an issue with it. Reply

  • Nikita
    September 6, 2016

    I’m afraid that the recipe would become dense so I’m adding 2 tablespoons of sour cream for moisture… Reply

    • Natasha
      natashaskitchen
      September 6, 2016

      Hi Nikita, I haven’t tried that modification so I can’t really say how that would affect the recipe. They always turn out fluffy and soft without needing sour cream. I’m curious though how the sour cream works out for you. Reply

    • Bailey
      September 7, 2016

      Would I need to make any adjustments to this recipe to make a 6″ round cake? And do you think it would stack well? I’m thinking about doing 4 layers Reply

  • Karen
    September 5, 2016

    Best recipe ever!! I used your recipe to make cupcakes for the first time and are delicious!! Thank you for sharing! Reply

    • Natasha
      natashaskitchen
      September 5, 2016

      I’m so happy you loved the recipe! 🙂 Thank you for sharing your awesome review! Reply

  • Jacy
    September 1, 2016

    Hi Natasha! I’ve made these using cake flour & they have turned out fabulous! I’m making your Strawberry Layer Cake for my son’s upcoming birthday (I’ve made it for all birthdays this year and it’s been a hit!), but I wanted to do gluten-free cupcakes for those in my family with allergies. Do you think a gluten-free flour would work with these? Reply

    • Natasha
      natashaskitchen
      September 1, 2016

      Jacy, I haven’t tried with gluten free but few of my readers have reported great results using gluten free flour for the cup cakes and for the strawberry layer cake. Let me know how it works out for you! Reply

  • Maymay
    August 31, 2016

    Hi Natasha. Wondering if I can use egg whites instead of whole eggs for this recipe? That is all I have on hand. If so, what are the measurements? Reply

    • Natasha
      natashaskitchen
      August 31, 2016

      HI Maymay, I haven’t tested it that way so I can’t say for sure how it will affect the recipe. I hesitate to recommend it though since in general, yolks add fat and moisture to baked goods and help to create a smoother batter. Reply

  • Azka
    August 31, 2016

    Natasha,
    Can I substitute melted margarine instead of Canola oil? Reply

    • Natasha
      natashaskitchen
      August 31, 2016

      Hi Azka, I haven’t tried that substitution so I can’t say for sure. If you experiment, let me know how it works out 🙂 Reply

  • Sanober Khan
    August 27, 2016

    Wow, looks delicious and so easy to make! Can i replace this flour with almond meal? Reply

    • Natasha
      natashaskitchen
      August 27, 2016

      I’ve never tested it that way but I imagine you would have to make other adjustments to make that work. Reply

  • Lev K
    August 24, 2016

    I just made these cupcakes today. I filled them with a salted caramel filling and then frosted with a salted caramel buttercream. They were wonderfully moist and light, but still held up well with the filling. I will definitely use this recipe again in the future. Thanks Natasha! Reply

    • Natasha
      natashaskitchen
      August 24, 2016

      Lev, that’s just awesome!! Thank you for sharing your wonderful review and you are welcome 🙂 Reply

  • August 24, 2016

    These are amazing! Only change I made was to use half butter, half oil for buttery flavour. Thanks! Reply

    • Natasha
      natashaskitchen
      August 24, 2016

      Rosie, I’m so happy to hear that! Thank you for sharing your great review! Reply

  • Ambika Sood
    August 17, 2016

    Hi Natasha , thanks for a great recipe – mine did taste a tad bit floury though- could u help with the flour measure in grand – I’m kind of addicted to using my kitchen scale ☺thanks so much Reply

    • Natasha
      natashaskitchen
      August 18, 2016

      Hi Ambika, it is unusual that it would taste floury. I haven’t measured it that way and I actually don’t have any ready made cake flour to weight it for you at the moment. Here’s a good chart you can reference. 1 cup is about 120 grams. Reply

  • Mo
    August 17, 2016

    Hi. these look great and I hope to try them for my son’s birthday. I wanted to ask if you can use a food processor instead of a mixer to combine the ingredients? Will the regular knife attachment work?
    Also do you think it will work if I sub a xylitol/stevia mix instead of sugar? Thanks! Reply

    • Natasha
      natashaskitchen
      August 17, 2016

      Hi Mo, you could even do these cupcakes by hand with a regular bowl and whisk, you’ll just need to increase your mixing time (which really isn’t long to begin with) 😉 I don’t use sweeteners because I don’t like the flavor of them but that is a personal preference. I haven’t tested it to say how it would affect the recipe to substitute. Reply

  • Elizaveta P.
    August 8, 2016

    Hi Natasha! I love your recipes! I’m really into baking muffins and cupcakes, so I was wondering if you could make more recipes for those. I would greatly appreciate it, Thank you! Reply

  • Corina
    August 7, 2016

    Delish flavor and great with the suggested frosting. I made two batches and both came out pretty dense, almost like corn bread/muffin consistancy. How can I remedy this? Any tips? Reply

    • Corina
      August 7, 2016

      I used King Arthur cake flour. Reply

    • Natasha
      natashaskitchen
      August 7, 2016

      Hi Corina, did you change anything about the recipe? Also, did you possibly over-bake? I’ve had them taste more dense and almost cornbread-like once when I over-baked. I sure hope that helps! Reply

  • Andrea
    August 6, 2016

    I plan on making these the day before my son’s birthday party. Should I store them in a lidded container in the fridge or are they safe at room temp? Reply

    • Natasha
      natashaskitchen
      August 7, 2016

      I think they would be OK at room temperature for a day, but I always refrigerate them anyways. 🙂 You can also frost them with the cupcake frosting and refrigerate them fully done and it works really well! Reply

  • Cara
    August 5, 2016

    I accidentally bought fat free buttermilk. Will that work? Or should I return for regular buttermilk so they taste better? I am excited to try this recipe. Reply

    • Natasha
      natashaskitchen
      August 6, 2016

      Hi Cara, a fat free buttermilk should still work fine. I usually use low fat but I think it will be fine with fat free 🙂 Reply

      • Cara
        August 6, 2016

        Thank you Natasha! Reply

  • Dhipanee
    August 5, 2016

    I also used a higher protein all purpose flour, since cake flour tends to dry out baked goods at high altitude. Reply

  • Dhipanee
    August 5, 2016

    I was impressed at the fluffiness of the cupcakes. I wish that it had a more buttery taste, but it is the tradeoff for using oil I guess. However, the cupcakes did hold up better the next day. I did make your cupcakes following the recipe and baked at 375 degrees instead of 350 since I live in Colorado at 5000 ft. The cupcakes came out with a flat top and was very light and fluffy. I then adjusted the baking soda and powder to account for the altitude difference and the second batch came out more mounded and prettier in my opinion. I had reduced the amount of both by half. Baking power at 1/2 tsp and baking soda at 1/4 tsp. I wish I could attach pics for you. The texture did not change, and they baked at around the same time. I did feel that the first batch was saltier than the second. Not quite sure why. Reply

    • Natasha
      natashaskitchen
      August 6, 2016

      Thank you so much for sharing your review and tips about high altitude cooking. I’m sure that will be very helpful for those who live in high altitudes. You’re awesome! Reply

  • Aneesa
    August 2, 2016

    I just made these and they we so light, fluffy, moist and DELICIOUS! Everybody in the house said they only wanted one…we all ended up eating 3 and I’m seriously considering going back for another..lol
    Thank you so much for this recipe. Reply

    • Natasha
      natashaskitchen
      August 2, 2016

      That is awesome! I’m so happy you all enjoyed the cupcakes 🙂 Reply

  • Rebecca
    August 1, 2016

    I just made these this morning. I doubled the recipe and made 100 mini cupcakes. I didn’t have to change the oven time, and the tops of the cupcakes stayed almost perfectly flat- great for icing! Lol! I wasn’t sure about the batter because it was very runny but they turned out light and beautiful. Thanks so much for a great and easy recipe!! Reply

    • Natasha
      natashaskitchen
      August 1, 2016

      Rebecca, thank you for such a nice review, looks like you might have a new favorite cupcakes recipe 😁. Reply

  • vicki baker
    July 30, 2016

    I have made the cupcakes and they are great I have tried many different recipes but these are the best THANK YOU SO MUCH Reply

    • Natasha
      natashaskitchen
      July 31, 2016

      I’m so happy you liked the cupcakes! You’re so welcome 🙂 Reply

  • Mary Alarcon
    July 30, 2016

    Preparé estos panquecitos y quedaron deliciosos. Muy fáciles de hacer. Reply

    • Natasha
      natashaskitchen
      July 31, 2016

      I’m so glad you liked the cupcakes! 🙂 Reply

  • Michael
    July 23, 2016

    Maybe someone has already mentioned this… but: If you dock, these cupcakes are 50g each for 12 cakes, recipe as stated. Reply

  • Natalya
    July 22, 2016

    Love this recipe! Going to use it over and over, thank you 🙂 Reply

    • Natasha
      natashaskitchen
      July 22, 2016

      Natalya, thank you for such a nice review, looks like you might have a new favorite 😄. Reply

  • Cindy
    July 22, 2016

    I just made these and they are fantastic! The problem with cupcakes is when they don’t rise well and look all flat and hard, but these are perfect! they rise really well and stay like that! The only thing is that they are really light and I like them a bit denser, but overall, this recipe is definitely a go-to and it’s really really good! Reply

    • Cindy
      July 22, 2016

      By the way! the number of cupcakes is very accurate! I made the double amound of batter and exactly 30 cupcakes came out 🙂 so if I only made the amount that you indicate in the recipe exactly 15 would come out. Thank you! Reply

    • Natasha
      natashaskitchen
      July 22, 2016

      Cindy, thank you for the nice review, looks like you might have a new favorite 😀. Reply

  • Alexis
    July 22, 2016

    Can I add butter instead canola oil? If yes, I must add also 1/2 cup ? Reply

    • Natasha
      natashaskitchen
      July 22, 2016

      Hi Alexis, I haven’t tested butter with this recipe so I can’t really recommend it. My experience with butter in certain cupcake recipes is that it tends to make them firmer, especially after refrigeration. This is why I prefer oil over butter for cupcakes. Reply

  • Yasmine Habash
    July 21, 2016

    I tripled the recipe to accommodate a large crowd, and they were very eggy! I really don’t know if I can serve them. 🙁 Reply

    • Natasha
      natashaskitchen
      July 21, 2016

      Oh no! Did you make the full batch of batter and have it sit on the counter while the other cupcakes baked or did you get them all in the oven at once? This recipe works best if you make each batch separately. Also, several readers have reported that this recipe needs to be adjusted for high altitude baking. I sure hope that helps! That is a bummer though 🙁 Reply

    • Poprocks
      April 22, 2018

      2 eggs in essentially what is the equivalent of a single layer vanilla cake recipe adapted to cupcakes is very standard. No offence but if they came out eggy you did something wrong. Don’t rate a recipe 1 star if it failed for you because you don’t know what you’re doing. Reply

  • Maya
    July 20, 2016

    Truly wonderful recipe… the best I have found! My 11 year old daughter made it by herself with no help from me for the first time, and I was amazed by how well it turned out. Will be saving this as my go-to recipe from now on! Reply

    • Natasha
      natashaskitchen
      July 20, 2016

      That’s so sweet! Thank you for sharing that with me 🙂 Reply

  • Lorraine
    July 20, 2016

    The best cupcakes ever! I’ve finally found a trusted recipe that’s flop free.

    Please recommend a red velvet cupcake recipe as perfect as this. ’cause Im still looking for a the perfect red velvet cupcake recepe Reply

    • Natasha
      natashaskitchen
      July 20, 2016

      Oh I’m so happy you discovered it and loved it! I don’t have a recipe for red velvet yet but thank you for the suggestion! 🙂 Reply

  • vivian
    July 19, 2016

    Can I freeze these cupcakes? And how long can I freeze them for? Reply

    • Natasha
      natashaskitchen
      July 20, 2016

      I haven’t tried freezing them so I can’t say for sure. If you try it, let me know how it goes. It sounds like a good idea. 😋 Reply

  • maria
    July 17, 2016

    Love this recipe. I’ve been looking for the perfect vanilla cupcake for some time now, and I am in love with these! Also, the cake flour turned out beautiful. Thanks for the recommendation. It’s unexpectedly hard to find good cake flour in Spain. Reply

    • Natasha
      natashaskitchen
      July 17, 2016

      Maria, thank you for such a nice review and you are very welcome 😀. Reply

  • Diana
    July 15, 2016

    Hi Natasha! I really want to make these for my brother’s birthday. How many mini cupcakes would one batch yield? Also, how could I turn these into chocolate cupcakes? Thanks!! 🙂 Reply

    • Natasha
      natashaskitchen
      July 15, 2016

      If I recall correctly, I believe it makes 36 mini cupcakes form one batch, just be sure to fill them only halfway. Also, bake mini cupcakes for 10 minutes. Reply

  • Tina
    July 13, 2016

    I don’t have a whisk attachment can I just use the beaters? Maybe I should just buy a new mixer 😀! Reply

    • Natasha
      natashaskitchen
      July 14, 2016

      Hi Tina, yes, with the handheld electric mixers, the whisk attachment and beaters are interchangeable :). Some recipes like the European sponge cake may take longer to beat with a handheld mixer but overall, you can make it work for most recipes 🙂 Reply

  • Carol
    July 12, 2016

    Great recipe.Thanks. Reply

    • Natasha
      natashaskitchen
      July 12, 2016

      You’re welcome 🙂 Reply

  • Carol
    July 12, 2016

    I have tried this recipe. I did not taste it my self because I cannot use acid but my daughter gave it a tumbs up. Great, I will be making it for clients. Thanks Reply

    • Natasha
      natashaskitchen
      July 12, 2016

      I am so glad your daughter liked the cupcakes! Thank you for sharing that with us 🙂 Reply

  • Sini
    July 6, 2016

    Great recipe. Works everytime…my son’s favourite cupcakes, so I end up making them at least once a month… Reply

    • Natasha
      natashaskitchen
      July 6, 2016

      Sini, thank you for such a nice review, I’m so happy to hear that he loves them 😁. Reply

  • Cj
    July 5, 2016

    hi I made these for canada day, and while i loved your siteand photos the cupcakes went flat. They tasted good, but were a bit heavier than ‘light, fluffy’ cupcakes. Not sure what Idid wrong. But anyway thanks for the recipe, with the frosting on the cupcakes, people were happy to eat them! Reply

    • Natasha
      natashaskitchen
      July 5, 2016

      Hi Cj, It’s difficult to say without being there but I am alway happy to help troubleshoot :). Are you possibly in a high elevation area? Also, what kind of flour did you use? Did you measure the ingredients out using dry ingredients measuring cups/spoons, leveling off the tops for even measurements? Reply

      • Cj
        July 6, 2016

        Hi Natasha
        I used all purpose unbleached flour and measured carefully. But I live in Calgary so perhaps it’s the high elevation that is the culprit!
        Love your blog, the photos are super helpful!
        Thanks
        Cj Reply

  • Vicky
    July 2, 2016

    Was thinking bout trying this recipe for Fourth of July but was wondering if I could use self rising flour instead of all purpose? Would I leave out the baking soda and salt then? Also do you know if I can make these chocolate as well? I wanted a batch vanilla and a batch chocolate. Reply

    • Natasha
      natashaskitchen
      July 3, 2016

      Hi Vicky, since baking is so much a science and any changes can drastically alter results, I can’t really give you a recommendation on those changes without testing them myself. For chocolate cupcakes, I would recommend this recipeReply

  • Amanda
    July 2, 2016

    How would powdered buttermilk work? I never keep liquid on hand, but have plenty of powdered. Reply

    • Natasha
      natashaskitchen
      July 2, 2016

      Hi Amanda, I haven’t tested it with that substitution but I think it should work. Reply

  • Erin
    July 2, 2016

    I would like to add blueberrys to the batter, should I add a little more flour so that they don’t sink? Reply

    • Natasha
      natashaskitchen
      July 2, 2016

      Hi Erin, I haven’t tried it with blueberries so I’m not sure if it would sink in this batter since the batter isn’t very thick. Adding more flour may affect the overall consistency of the cupcakes and again, without testing it, it’s hard to give you a recommendation. Reply

      • Erin
        July 2, 2016

        I tried putting fresh blueberrys in after I put the batter in the cups and using my finger to push them down a little and cover with batter. It worked really well, they fell a little, but not to the bottom. I might try coating them with flour next time just to see how that works too. They were amazing! Reply

      • Laura Carusone
        July 7, 2016

        if you coat fruit with flour prior to putting into batters they don’t sink. 🙂 Reply

        • Natasha
          natashaskitchen
          July 7, 2016

          Thanks Laura! I’ve done that before but not with this recipe so I wondered if it would work since this batter is pretty loose. Reply

  • Mimi
    July 2, 2016

    I made the cupcakes for my son’s party and they are delicious!! my only problem is that they came out flat I’m sure it’s a user error, any suggestion on what I’m doing wrong. Reply

    • Natasha
      natashaskitchen
      July 2, 2016

      Hi Mimi, did you use standard measuring spoons and scrape off the top for an exact measure? Reply

  • Dakota
    July 1, 2016

    I usually don’t leave reviews, but this is the first recipe that worked perfectly for me! I am at a higher altitude so baking is harder, but I rose the oven temperature by 25 degrees and they cooked and rose perfectly! Thank you so much I will be using this recipe forever. They truly are the Perfect Vanilla Cupcake! Reply

    • Natasha
      natashaskitchen
      July 1, 2016

      Dakota, thank you for such a wonderful review, I love getting comments like these 😁. Reply

  • NanaBanana
    June 27, 2016

    tried the cupcakes last night and they were really good and fluffy! tried other recipes before but this is thee best! good even without the frosting! keeping this recipe on my book! thanks for sharing! Reply

    • Natasha
      natashaskitchen
      June 27, 2016

      I’m am so happy you loved it! Thanks so much for sharing that with me 🙂 Reply

  • Ann-Marie
    June 26, 2016

    Tastes too much like baking soda. You can add more baking powder and less soda to avoid that. It’s also a little dry. Otherwise it’s a good recipe. Reply

    • Natasha
      natashaskitchen
      June 27, 2016

      Hi Ann, are you certain you did not accidentally switch the measurements for baking soda and baking powder? I’ve never sensed baking soda in this recipe and I don’t recall anyone mentioning that before. If you try making it with less soda, keep in mind you need more baking powder when replacing it since baking soda is 3 to 4 times stronger than baking powder. Reply

  • Frànca
    June 20, 2016

    Natasha, dear, first I have to tell you that I made these as cupcakes & it was amazing. Second, I turned it into a cake (2 batches, as 1 batch only makes one layer) and it was DELICIOUS. I paired it with a homemade caramel icing and ascended to heaven. Yes. I died and my death was deliciously gorgeous, lol. Your vanilla recipe is my go-to/base for EVERYTHING. 💜 Reply

    • Natasha
      natashaskitchen
      June 20, 2016

      Oh my goodness that’s quite a review! Lol. You know one of my readers just asked about turning it into a cake. Did you bake the layers separately and how long did you bake for? Reply

      • Frànca
        June 21, 2016

        I had to fight my friends away from this cake with a stick! Lol.

        To turn it into a cake, I prepared two batches of batter in their own bowls instead of doubling the recipe. I poured both bowls of batter in their own 8 inch pan and placed both pans in the oven at the same time for about 28-29 minutes exact. It works very well in 9inch pans also.

        I do suggest that if any of your readers are using springform pans that they line the pan bottom with parchment or wax paper (the batter is thin!) BEFORE they seal the springform around it. Make sure the ends of the paper are sticking out so that when you “release” the bottom you can easily lift the cake from the base once COMPLETELY cooled using those paper ends.

        I also didn’t notice the star rating so, ahem, five big golden ones from me! Reply

        • Frànca
          June 21, 2016

          NOTE:
          The temperature used for my cake worked because of the behaviour and temp of my oven. Oven temperatures vary so adjust your bake time accordingly, fellow bakers! <3 Reply

          • Natasha
            natashaskitchen
            June 21, 2016

            Great tip! thanks again! 🙂

        • Natasha
          natashaskitchen
          June 21, 2016

          Ha ha that’s awesome! 🙂 Thank you so much for sharing how you turned it into a cake! Reply

  • Heather
    June 20, 2016

    I’ve made these cupcakes (with your perfect frosting too) and they are fantastic. I’m going to be making some again for my daughter’s 1st b-day party in a couple of weeks. I was also debating about making a cake for her as well with this recipe. Have you made this as a cake before and if so how does that affect the cooking time? Reply

    • Natasha
      natashaskitchen
      June 20, 2016

      Hi Heather, I haven’t tested it as a cake before but several readers have. You’ll need to double the recipe and bake in two 9-inch cake pans. I can’t say exactly on the baking time without testing it myself and I don’t recall anyone giving those specifics. Bake for the time in the recipe, then test with a toothpick. If it’s wet, add 3 to 5 minutes. Reply

  • Katrina
    June 17, 2016

    How far in advance can these be baked for a party and how would you store them. If you are making more than 15 would you double the recipe or just do each set one at a time? Thanks a million! Reply

    • Natasha
      natashaskitchen
      June 17, 2016

      I think it’s best to make 2 separate batches. You can store them in the fridge frosted or unfrosted and covered for a couple of days. Reply

  • Paula
    June 17, 2016

    This is the best recepie you can find! Amazing! Everybody loved it! Reply

    • Natasha
      natashaskitchen
      June 17, 2016

      Hi Paula, I’m so glad you loved the recipe! 🙂 Reply

  • herman
    June 14, 2016

    Everything looked good going in, but I pulled them out after 15 min. and they were still batter in the middle. I popped ’em back in, they came out overly browned but alright otherwise. Reply

    • Natasha
      natashaskitchen
      June 14, 2016

      Hi Herman, Just to be sure, is it possible that you may have overfilled the cupcakes? Did you fill them half full and end up with 15 cupcakes? Reply

  • Madi
    June 12, 2016

    I’ve been wanting to try this recipe for awhile, but I was planning to use silicon cupcake liners. Do you think it will change the bake time or temperature at all?

    Thank you!! Reply

    • Natasha
      natashaskitchen
      June 12, 2016

      Hi Madi, I haven’t tried these in silicone but I think you may need to bake 2-5 minutes longer. make sure to do the toothpick test to check for doneness. I don’t use the silicone liners often because they tend to stick and if I’m lining them with paper anyways, I just use a regular cupcake pan. Reply

  • Denise McDonald
    June 12, 2016

    This really is the perfect vanilla cupcake. I’ve been testing recipes for five or six years and none were even close to the flavor and texture of this one. As a bonus it also has a lovely crown.
    I was careful not to over mix, in fact I stirred in the flour and buttermilk by hand and then ran the mixer only to smooth the batter. I also added 1/4 teaspoon of Wilton’s butter flavoring. I baked an extra minute to achieve slight browning.
    Thank you, it is the only yellow/vanilla cake recipe I’ll ever need. Reply

    • Natasha
      natashaskitchen
      June 12, 2016

      I am so happy you loved it and thank you for the wonderful review! 🙂 Reply

  • Karrie
    June 12, 2016

    I need gluten free. Could I use my fav all purpose gluten free flour recipe and add the cornstatch? Do you work with GF at all? I am gong to give it a go and will post if it worked on here. I substitute for dairy too as I am celiac and dairy intolerant. Reply

    • Natasha
      natashaskitchen
      June 12, 2016

      Hi Karrie, I haven’t tried with gluten free but 2 of my readers have reported great results using gluten free flour. Let me know how it works out for you! 🙂 Reply

  • Thea Hurba
    June 11, 2016

    I have made this recipe a few times and have had rave reviews each time. Thank you Natasha, having made quite a few different recipes yours is definitely my favourite! Reply

    • Natasha
      natashaskitchen
      June 11, 2016

      Thank you so much for the wonderful review! 🙂 Reply

  • Julie
    June 9, 2016

    LOVE this recipe! I substituted a bit of the liquid with lemon juice and orange juice and cut some of the vanilla to make lemon and orange flavored cupcakes. They came out so moist and fluffy, we couldn’t stop eating them, and they were gone by the end of the day! Reply

    • Natasha
      natashaskitchen
      June 9, 2016

      That’s awesome to know it works with the orange and lemon juice. Yum!! Thanks so much for sharing that :). Did you use the same frosting? Reply

  • loulouopp
    June 6, 2016

    AMAZING fluffy not too sweet delicious cupcakes to die for my new go-to recipe using it every time Reply

    • Natasha
      natashaskitchen
      June 6, 2016

      That’s just awesome!! Thank you for sharing your wonderful review 🙂 Reply

  • Cheryl Towning
    June 5, 2016

    I just made these delicious cupcakes and they came out perfect. I live at 8500 feet in Aspen Colorado. The trick to high altitude baking is: reduce the baking powder by 20%, reduce the baking soda by 20%. Increase the canola oil by 2 Tbs. Increase the buttermilk by 2Tbs. Cook on convection bake. Reply

    • Natasha
      natashaskitchen
      June 6, 2016

      Thank you so much for sharing that! I’m certain it will help others in the future 🙂 Reply

  • Jal
    June 5, 2016

    With picky eaters at home whether it come to desserts or anything,I gave this cupcakes a try.
    AWESOME.. Reply

    • Natasha
      natashaskitchen
      June 6, 2016

      I’m so happy to hear that! thanks for the fantastic review 🙂 Reply

  • Leigh
    June 2, 2016

    I’ve never posted a comment on recipe blogs before, but these cupcakes are so good I had to add my 2 cents.

    I baked them for a baby shower on the weekend – used vanilla bean paste instead of vanilla extract, and iced with vanilla bean swiss meringue buttercream. They got RAVE reviews – several said I should be charging for them.

    I’m about to try the recipe again, but use lime zest instead of vanilla for a lime-flavoured cupcake. Have you tried this? Reply

    • Natasha
      natashaskitchen
      June 2, 2016

      I haven’t tried it but it sounds like a really good idea. Let me know how they turn out and thanks for the really awesome review 😀. Reply

      • Leigh
        June 3, 2016

        Update: I used the zest of three limes and the cupcakes turned out well! Fairly subtle flavor but definitely there. Reply

  • May 30, 2016

    Thank you, these turned out terrific! I used the cake flour, subbed coconut oil for the canola, and used vinegar/milk instead of buttermilk. This will definitely be my go-to cupcake recipe from now on. Reply

    • Natasha
      natashaskitchen
      May 30, 2016

      Hi Jacquelyn, thank you so much for the awesome review! I’m so happy you enjoyed the recipe 🙂 Reply

  • niveshny
    May 30, 2016

    Hi, I need to know for how long can I store them in the fridge before frosting and will the cupcakes still taste fresh.

    Thank you
    Niveshny Reply

    • Natasha
      natashaskitchen
      May 30, 2016

      You can store in the fridge frosted or unfrosted for 2-3 days for maximum freshness but keep them covered so they won’t absorb odors from other foods. Reply

  • Ashleigh
    May 29, 2016

    This was an easy and tasty recipe.i used all purpose flour and they still turned out soft and fluffy. I did beat the eggs and sugar quite a bit before adding the other ingredients. I also used half a bottle of sprinkles and folded them into the batter to turn them into funfetti cupcakes. They turned out great! Reply

    • Natasha
      natashaskitchen
      May 29, 2016

      I love the idea of funfetti cupcakes!! Thank you for sharing that with me 🙂 Reply

  • Tracey
    May 29, 2016

    This roulette is amazing! Cupcakes came out fantastic. I want to make two 9 inch round cakes with this recipe. Should I double it? Reply

    • Natasha
      natashaskitchen
      May 29, 2016

      Hi Tracey, I haven’t tried it myself but according to the original recipe author, you should double the recipe to make 2 (9″) cakes. Reply

  • May 26, 2016

    Fantastic! I’m in Florida where I’m sure the conditions are quite different from Canada. I needed a vanilla recipe that didn’t give me a sugary, crusty top and this is it! I noticed while it was baking it smelled like the box cupcakes and it tasted like it too! I did use vegetable oil and butter-vanilla emulsion as substites though. So easy, so quick! And I LOVE that it doesn’t take a half carton of eggs and half a box of butter! Superb! Reply

    • Natasha
      natashaskitchen
      May 27, 2016

      I’m so happy to hear that! Thank you for sharing your great review! You might have a new favorite 😀 Reply

  • Anne
    May 25, 2016

    Oh my G! I’ve been looking for the best vanilla cupcake recipe and I finally found it! My vanilla cupcakes used to turn out crumbly or dry. With this recipe, they came out soft, fluffy and oh so good! Even my 3 year old who couldn’t eat half a cupcake finished a whole one in seconds. This is my go to recipe from now on! Thank you!!! Reply

    • Natasha
      natashaskitchen
      May 25, 2016

      Anne, that is music to my ears! Thank you for sharing your wonderful review 🙂 Reply

  • Mirna
    May 21, 2016

    Hi Natasha,

    Thank you so much for sharing this recipe….it will definitely be my first choice when baking cupcakes for any occasion.

    Reply

    • Natasha
      natashaskitchen
      May 21, 2016

      Thanks Mirna! I’m so glad you like the recipe 🙂 Reply

  • May 20, 2016

    What would you recommend for cooking time if I want to make these as mini cupcakes for a party? Thanks so much!! Reply

    • Natasha
      natashaskitchen
      May 20, 2016

      Hi Pamela, I haven’t tried these as mini cupcakes but one of my readers recommended 10-11 minutes. Reply

      • Pamela Rothbard
        May 20, 2016

        Great, thanks! I’ll let you know how it goes. Reply

  • Courtney anderson
    May 19, 2016

    These cupcakes tasted very strongly of oil! I used canola oil and it was not expired. Very disappointing. Reply

    • Natasha
      natashaskitchen
      May 19, 2016

      Hi Courtney, normally you should not be able to taste Canola oil unless it has become rancid. I don’t recall anyone else reporting the same thing so I would suggest trying a different oil. Reply

    • Ebony
      May 19, 2016

      I thought I was the only one. I also tried the recipe and had the same problem. I thought my oil was bad (because the bottle was nearly empty). Are there any subtle oil alternatives ? Reply

      • Natasha
        natashaskitchen
        May 19, 2016

        I’m not sure why else you would be able to taste canola oil, but you might try extra light olive oil (not extra virgin) – I purchase it at Costco and find it to be a really great all-purpose oil which works well for baking and higher heat cooking. Reply

  • May 16, 2016

    This is an amazing recipe! I had about a 15-16 min bake time, but that may have been because I used milk instead of buttermilk (I was too lazy to go to the grocery store). I also upped the vanilla by 1/2 tsp. for a total of 2 tsp – I really love the flavor!! I’ve seriously been looking for the perfect vanilla cupcake recipe for so long now and I think yours just might be it! Thanks so much for sharing!! Reply

    • May 16, 2016

      And by milk, I mean the milk substitute with vinegar! Reply

    • Natasha
      natashaskitchen
      May 16, 2016

      I’m so happy you loved the recipe! I’m sure yours were scrumptious with the extra vanilla! Reply

  • Tina
    May 16, 2016

    WOW!! These cupcakes are amazing! Everyone said the frosting was like a cloud! It was beyond tasty! This will be the only vanilla cupcake recipe I will ever use. It made 14 cupcakes. All 14 were gone the day after making them. Thank you for always having the most great tasting recipes. I even posted it on Instagram! That’s how delicious they were! =) Reply

    • Natasha
      natashaskitchen
      May 16, 2016

      Thank you so much for that awesome review and for sharing on Instagram! Did you by chance hashtag it #natashaskitchen in the comments so I can find it? Sometimes my feed cuts off after a certain amount of activity and I can’t go back to find it. Reply

      • Tina
        May 16, 2016

        I shared the post as #thankstonatashaskitchen
        Thank you again!!! Reply

        • Natasha
          natashaskitchen
          May 16, 2016

          Thanks Tina! I checked that tag and I’m just seeing a chocolate cake. Instagram has been so weird with tags lately!! Anyway, thank you so much for sharing! 🙂 Reply

          • Tina
            May 16, 2016

            No Problem!! I edited my post to tag you as #natashaskitchen

            Thanks again!

          • Natasha
            natashaskitchen
            May 16, 2016

            Thanks Tina!! 🙂

  • Anne
    May 16, 2016

    Hey Natasha!
    This is the first time I’ve wrote something about anything but I just had to. These are so so delicious my family loves them. Not too sweet but just the right amount. I use coconut oil instead and a splash of almond oil and oh my it makes them amazing. Thank you so much for sharing such a great recipe. I have searched and searched for a good recipe and finally found one! Thank you!! Oh I must say they also go amazing with strawberry frosting. Purée the strawberries and cook with a bit of sugar to make a reduction and use in place of milk in the butter cream. Soooo delicious! Reply

    • Anne
      May 16, 2016

      Sorry I meant almond extract not almond oil! I use a splash of it as well with the vanilla Reply

    • Natasha
      natashaskitchen
      May 16, 2016

      Thank you so much for the fantastic review! I’m so happy you liked the recipe 🙂 Reply

  • Jannette
    May 15, 2016

    Hello,

    What company of Canadian flour do you use? The link no longer works.

    Thanks! Reply

    • Natasha
      natashaskitchen
      May 15, 2016

      The one I used was called red rose. It is sold at Cash and Carry and some Winco stores. Cake flour works really well also – check the link above for the tutorial on how to make it with just 2 ingredients! 😉 Reply

  • Eda
    May 15, 2016

    I just made a bath of cupcakes following this recipe , the result is awesome. Such easy to follow and extremely delicious recipe 🙂 Reply

    • Natasha
      natashaskitchen
      May 15, 2016

      I’m so happy you liked it! 🙂 Reply

  • Kelly
    May 12, 2016

    I love this recipe! I do have a question though, can they be made and refrigerated for 2 days? Reply

    • Natasha
      natashaskitchen
      May 12, 2016

      Hi Kelly, yes that would work fine. You can even frost with the cupcake frosting that I linked above and refrigerate for 2 days 🙂 Reply

  • Gaby
    May 10, 2016

    I did this recipie and my cupcakes spilled all over the oven. =( Reply

    • Natasha
      natashaskitchen
      May 10, 2016

      Hi Gaby, wow that is definitely not normal, but I am always happy to help troubleshoot. Did you bake 15 of them and fill them half full? If you overfill them and don’t give them room to rise, they can overflow. Also, if you filled them correctly, are you certain you didn’t switch the baking powder and baking soda measurements? Baking soda is much stronger than baking powder and that could cause a similar situation. I hope that helps for next time! Reply

      • Gaby Gavica
        May 21, 2016

        Hi Natasha!!
        Apparently I messed up with the measurements of the baking soda and baking powder from tsp to tBsp. 🙈 Reply

        • Natasha
          natashaskitchen
          May 21, 2016

          Oh no! That will definitely do it! It happens to everyone – tonight I totally burned a full batch of bacon – shh! don’t tell! 😉 Thanks for reporting back. Reply

  • Denise Gray
    May 10, 2016

    Hello Natasha! This is the first time I have ever written to a blogger. I pride myself on being a “self-made chef”. So to say I am high-maintenance when it comes to food, is an understatement. That being said, I wanted you to know that I find myself looking and trusting only 2-3 folks for recipes that I may not just create myself. Bobby Flay, Ina and YOU! Yep! You have wonderful recipes and I think this cupcake recipe is perfection. So easy, and just plain GOOD! Thanks for always being my back up when I want a recipe that I do not create on my own!! Reply

    • Natasha
      natashaskitchen
      May 10, 2016

      Awww that’s so sweet. You’re so nice! I read your comment to my husband and I’m all smiles right now. Thank you for your vote of confidence 🙂 It really means a lot to me! Reply

  • Kendra
    May 9, 2016

    Hi if you make it a cake instead of cupcakes what size cake will it be? I need to make a 9×13 so if I need to alter the measurements please tell me what it would be. Thanks Reply

    • Natasha
      natashaskitchen
      May 9, 2016

      Hi Kendra, According to the original recipe author, you can create a 9″ cake out of this recipe. I have not tested this but several readers have reported good results turning it into a cake. You would need to double the recipe for two 9-inch cake layers. Reply

  • Emily
    May 8, 2016

    Hi Natasha:) I have made these cupcakes twice now for my co-workers and they are a HUGE hit!!! The frosting is so addictive – as one of my co-workers put it, it’s like biting into a cloud!:) I absolutely love your recipes! They are fool-proof! Reply

    • Natasha
      natashaskitchen
      May 8, 2016

      Emily, that’s just awesome!! Thank you for sharing your wonderful review 🙂 Reply

  • Julia
    May 6, 2016

    Hi- do you think I could bake this recipe into a cake instead of cupcakes? Thanks 🙂 Reply

    • Natasha
      natashaskitchen
      May 6, 2016

      Hi Julia, I haven’t tried but several readers have reported good results. You would need to double the recipe for two 9-inch cake layers. Reply

    • Tera
      May 8, 2016

      Yes, I’ve made it into a cake, I’ve used this recipe as a cake and as a base to a homemade ice cream cake.. Both turned out great!!! It takes longer to cook baking as a cake though!! Reply

  • Ashlee
    May 4, 2016

    Hi I’m just wondering how long these will stay good for? And how much in advance I can bake them? Thanks 🙂 Reply

    • Natasha
      natashaskitchen
      May 4, 2016

      Hi Ashlee, you can keep them at room temperature on the counter for a day, after that I would put them in tupperware and refrigerate. If you frost them, you need to refrigerate until ready to serve since there is dairy in the frosting. Reply

    • Tera
      May 8, 2016

      I have made these many times, and whether I frost them or not, I throw them straight into the freezer.. They stay fresh for about a month…. Reply

  • Aigul
    May 3, 2016

    I feel like I’m writing comments here every other day, but I just can’t stop cooking these days)) thank you so much for this recipe, it is really good and super easy, I didnt make a frosting though. My son loved them! I can’t believe I can cook so well!))) thanks again Reply

    • Natasha
      natashaskitchen
      May 4, 2016

      I love hearing from you! 🙂 Thank you again for the fantastic review! Reply

  • Iris
    May 3, 2016

    Thank you for sharing this recipe, made it tonight and we love it. I struggled with many others. This one’s a keeper. Reply

    • Natasha
      natashaskitchen
      May 4, 2016

      It’s sounds like you’ve found a go-to cupcake recipe. That’s awesome! 🙂 Reply

  • Ann
    May 3, 2016

    These were just lovely and so quick to make! Thanks so much. Reply

    • Natasha
      natashaskitchen
      May 3, 2016

      I’m so happy you enjoyed the recipe! Thank you for the great review 🙂 Reply

  • Mary
    May 1, 2016

    I love the texture and consistency of these cupcakes! But for some reason, mine tasted very strongly of flour (I used the cake flour recipe to turn my AP flour into cake flour). I’m a bit neurotic about details, so I followed your instructions to a T. Any ideas on how to tame the flour taste in the future? I don’t want to give up on this recipe because I loved everything else about it!! Thank you! Reply

    • Natasha
      natashaskitchen
      May 1, 2016

      Hi Mary, I have never tasted flour in my cupcakes and I regularly make my own cake flour. You have me stumped. When you measured the flour, did you scoop it into the cup and scrape off the top? If you dip your measuring cup into your flour container, it will be compressed and you will end up with an inaccurate flour measurement. Reply

      • Mary
        May 1, 2016

        Oh! That’s got to be the problem! I did dip it in and then leveled off with my finger. I’ll try the scooping method next time, and hopefully that will fix it. It’s such a great recipe all around, so I was really hoping you could help me to figure it out! Thank you so much!! 🙂 Reply

        • Natasha
          natashaskitchen
          May 1, 2016

          You’re very welcome 🙂 Reply

  • Katie
    April 27, 2016

    Would food coloring affect the out come of the cupcakes? I want to try to make rainbow cupcakes! Reply

    • Natasha
      natashaskitchen
      April 27, 2016

      They should work as long as you don’t go overboard with the food coloring 🙂 Reply

  • Chad
    April 27, 2016

    In English gimpy means lame, as in broken limb of some kind. Reply

    • Natasha
      natashaskitchen
      April 27, 2016

      I meant lame but not in the broken limb way. It seems I’ve been schooled. lol. Thanks Chad! Reply

  • Mayra
    April 25, 2016

    Can I make a cake instead of cupcakes with this recipe? I made the cupcakes and they were delicious, but now I was wondering if I could just make it into a cake. Reply

    • Natasha
      natashaskitchen
      April 26, 2016

      I haven’t tried it myself but other readers have reported good results doubling the recipe for two 9-inch cake pans. Reply

  • Mariam
    April 23, 2016

    I love these cupcakes! Will use this recipe forever! They turned out so beautiful and soft, and moist– almost sponge-like. Thanks! <3 Reply

    • Natasha
      natashaskitchen
      April 23, 2016

      Thank you for sharing your wonderful review! 🙂 Reply

  • Terri
    April 23, 2016

    The detailed instructions on when/how long to mix, beat, etc. were very helpful. I used whole wheat pastry flour and increased measurements by 1 1/2 to make 24 beautiful and tasty cupcakes. Great recipe for an inexperienced baker (me!) Reply

    • Natasha
      natashaskitchen
      April 23, 2016

      I’m so happy you loved the recipe! Thank you for sharing your great review 🙂 Reply

  • Anna
    April 23, 2016

    I made a test batch of these yesterday (I am planning to make them for Mother’s Day) and they turned out wonderful! The only change I made is to the buttermilk. In addition to the milk and vinegar substitute, you can also use plain yougurt thinned with water. This was an amazing recipe-my cupcakes have never been stellar, but this was an incredibly delish cupcake. Thank you! Reply

    • Natasha
      natashaskitchen
      April 23, 2016

      Thank you so much for sharing your awesome review and your tip about using plain yogurt thinned in water. It’s awesome to know that it works well with that substitution! Reply

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