Perfect Vanilla Cupcake Recipe (VIDEO)
Everyone loves cupcakes! This is the only vanilla cupcake recipe you will need. They are super easy to make and the texture is light, fluffy, and melt-in-your-mouth good.
Watch the video tutorial below and you will be a pro in no time. We love these with our Cupcake Frosting because a cupcake isn’t a cupcake without frosting.
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Watch Vanilla Cupcakes Video Tutorial!
These cupcakes are perfect for birthday parties and baby showers and they always disappear fast which is why I always make a double batch for gatherings. They are quick and easy to make and homemade cupcakes taste way better than boxed cupcake mix.
Ingredients for Vanilla Cupcakes:
This recipe makes exactly 12 cupcakes and requires simple ingredients: all-purpose flour, butter, sugar, eggs, buttermilk, baking powder, salt and vanilla. The combination of softened butter and buttermilk creates an amazingly soft cupcake crumb that just melts in your mouth. Also, if you haven’t tried our (2-ingredient) Homemade Vanilla Extract, it will take your baked goods to the next level.
How to Make Vanilla Cupcakes:
These cupcakes are easy to master and you will be making bakery-quality cupcakes in no time.
- In a medium bowl, whisk together dry ingredients: flour, baking powder, and salt.
- In a second bowl (or bowl of your stand mixer), beat together softened butter and sugar on medium-high speed 5 minutes until thick and fluffy.
- Beat in eggs 1 at a time, mixing to incorporate with each egg then blend in vanilla and scrape down the bowl.
- Reduce mixer to medium speed and add the flour in thirds, alternating with adding the 1/2 cup buttermilk and beating well between additions.
- Pour batter into 12 lined muffin tins, filling 2/3 full. 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. Let cool 5 minutes in the pan then remove cupcakes to a wire rack to cool completely.
Tips for the BEST Cupcakes:
- Room Temperature Ingredients – eggs, buttermilk and butter must be at room temperature to keep your batter an even consistency.
- Alternate Adding Flour and Buttermilk – this keeps the mixture uniform and well blended. If you add in all of the flour or buttermilk at once, it can saturate the creamed butter and cause the mixture to separate. Mix well between each addition.
- Measure Correctly – be sure to use the proper measuring cups for wet and dry ingredients. Watch our video on measuring ingredients to ensure great results every time.
- Don’t Overfill – Fill cupcake liners 2/3 full or they will overflow and cause a muffin top. If you divide evenly between 12 cupcakes, you should have exactly enough batter. A trigger release Ice Cream Scoop makes portioning easier.
How to Decorate Cupcakes:
Once your cupcakes are cooled to room temperature, it’s time to decorate. This is a great vanilla cupcake base for just about any kind of frosting and toppings. We pipe frosting on with a pastry bag and our favorite Wilton 1M Tip. We have so many frosting options so pick your craving:
- Vanilla Cupcake Frosting – our go-to cupcake frosting
- Swiss Meringue Buttercream – well worth the extra effort
- Chocolate Cream Cheese Frosting – whipped and decadent
- Blackberry Frosting – you’ll love the flavor and color
Common Questions:
Can I Make Cupcakes Ahead? Once cupcakes are at room temperature, cover and keep at room temperature overnight or refrigerate if storing for longer. After cupcakes are frosted, refrigerate until ready to serve. Cupcakes are great served chilled or at room temperature because they don’t harden with refrigeration.
Can I Use This Batter to Make a Cake? We’ve had great results turning it into a Vanilla Cake. You would need to double the recipe for two 9-inch cake layers.
Can I Substitute the Buttermilk? Plain kefir will also work well instead of buttermilk. You can also make your own buttermilk at a ratio of 1 cup whole milk to 1 Tbsp fresh lemon juice. Combine and let it sit 10 minutes to curdle then stir and use.
How Long to Bake Cupcakes? Bake until the tops are springy and a toothpick inserted int the center comes out clean. These were perfectly baked at 350˚F for 22 minutes in a conventional oven.
More Cupcake Recipes:
Who can resist a cupcake? They’re just so cute and easy to love. We enjoy getting creative with cupcakes and they are one of the easiest desserts to make. These are our top-rated cupcake recipes:
- Moist Chocolate Cupcakes – this is a great base and so easy
- Pumpkin Cupcakes – with a marshmallow-soft frosting
- Honey Cupcakes – with a cherry filling
- Dark Chocolate Cupcakes – with white chocolate frosting
Perfect Vanilla Cupcake Recipe
Ingredients
- 1 1/4 cups all-purpose flour
- 1 1/4 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter softened
- 3/4 cup sugar
- 2 large eggs room temperature
- 2 tsp pure vanilla extract
- 1/2 cup buttermilk or plain kefir, room temperature
Instructions
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Preheat the oven to 350°F and line a cupcake/muffin pan with cupcake liners.
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In a medium bowl, whisk together 1 1/4 cups flour, 1 1/4 tsp baking powder, and 1/2 tsp salt. Set flour mix aside.
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In the bowl of an electric mixer, beat butter and sugar on medium-high speed 5 minutes until thick and fluffy, scraping down the bowl as needed.
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Add eggs one at a time, beating well with each addition then scrape down the bowl. Add 2 tsp vanilla and beat to combine.
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Reduce mixer speed to medium and add the flour mixture in thirds alternating with the buttermilk, mixing to incorporate with each addition. Scrape down the bowl as needed and beat until just combined and smooth. Divide the batter evenly into a 12-count lined muffin or cupcake pan, filling 2/3 full.
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Bake for 20-23 minutes at 350 °F, or until a toothpick inserted in the center comes out clean. Let them cool in the pan for 5 minutes, then transfer to a wire rack and cool to room temperature before frosting.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
This recipe was first published in June 2012 (below is the original photo). After testing countless batches, we improved the recipe, swapping out oil for softened butter and took out the baking soda to create a super soft crumb. Everyone agrees, these are the best cupcakes. Just read the reviews!
P.S. Thank you all for trying this recipe and sharing it with the people you love.
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Yum!!! My young boys wanted cupcakes so we quickly looked up a recipe and came across this one. We had to improvise a bit with what we had. We substituted half and half for buttermilk. It was delicious. A bit more dense rather then fluffy but oh so good. Thank you.
Hello Jennifer, nice to know that you and your family enjoyed these cupcales. Thanks for sharing your feedback with us!
It was so awesome. It was like the best cupcake I ever tasted.
I’m so happy you enjoyed that Eva!
You are my go to for recipes..Love you! I made these and they came out so dense, did not rise. Any thoughts on why?
Hi Denise, did you change anything about the recipe? Also, did you possibly over-bake? I’ve had them taste denser and almost cornbread-like once when I over-baked. I sure hope that helps!
Hi! I have made a whipped frosting just like yours and it completely melted off the cake even though it was refrigerated.
Have you had any issues with your whipped frosting melting off your cupcakes at room temp?
Hi Jamie, it depends on your room temperature. If you are in a hot environment or very humid environment, I would keep the frosting refrigerated until ready to serve. Also, make sure your cream cheese isn’t overly soft (1.5 to 2 hours at room temperature is plenty). Overly soft cream cheese can make the frosting seem runny.
My whole family loved this recipe, its going to be are every weekend tea time snack. Thanks Natasha. Alwlays smile and shine like you do.
Awesome! Thank you for sharing your great review with us, Anna. I appreciate it.
I’m making these again for my little sister’s surprise birthday party! The first time I made them, they were a HUGE hit! Thanks so much, Natasha!
I’m so glad you loved our vanilla cupcakes. Thanks for the awesome review!
Hello Natasha!
Thank you very much for sharing this recipe.
I have been trying to bake cakes and cupcakes for a while now and all the previous tries were a fail. I nailed this one! And they have come out to be the most amazing, light, moist cupcakes i have ever tried.
The method was easy to follow and the ingredients were nice and simple.
I’m so happy I tried your recipe.
Wish you and your family all the Best!
Aww, that’s the best! Thank you so much for sharing that with me, I’m so glad you enjoyed this recipe. I’m all smiles
I was looking for a good recipe and thought I’d try this one since it had high ratings!! And let me say I was not disappointed . The cupcakes came out perfect and I decorated with my frosting recipe😍 can’t get over their taste now 🙏
That’s just awesome! Thank you for sharing your wonderful review!
Hi
The recipe calls for 1/2 cup buttermilk….should i add 1/2 tablespoon lemon juice to half cup milk then?
Hi, yes, that would work. I hope you love the cupcakes!
Also I love photagraphy and am planning to start a baking channel, what camera, light ring, mike, tripod, etc do you use?
Hi Lish, check out our resource on starting a blog and we also have our tools in our Amazon shop.
OMG! I can’t beleive I am talking to YOU!
Aww, that’s the best! Thank you for stopping by!
I am a BIG fan, you are such a great person, thank you! 🙂
You’re so nice! Thank you!
Hi! I am 11 and I LOVE to bake, can you tell me how you got such a smooth top with no cracks? I tried this recipe and I got cracks 🙁
Hi Lish, make sure you are using baking powder and not soda. Also, make sure the right ingredients are room temperature per the recipe and lastly I suggest watching the video to see where things start to look different.
I did use baking powder but IDK how long we leave the ingredients to get to room temp? How many hours? And can we use your buttercream recipe?
Hi Lish, Letting the ingredients rest at room temperature for about 60 minutes minimum is ideal. If you have granite counters to may run colder so I like to have them on a plate or rack
Loved the flavor and texture of these! For some reason, they sank in the middle. Did I over-mix maybe? I’m also at higher elevation, but I’ve never had an issue with baking from scratch–just with mixes.
Hi Heather, I haven’t had that happen. I wonder if it has to do with higher elevation. Here is a good resource from King Arthur flour for baking at high elevations.
Hi Natasha,
I’m wondering if everyone who ended up with dense cupcakes, like mine, were from Canada, using Canadian all-purpose flour, which is higher in protein. I tried this recipe for a second time, measuring in grams (120/cup), using new baking power, but the results were the same – heavy, muffin-like cupcakes. I love your recipes and have always had great results, except for this one.
Hi Marlene, if using Canadian flour, you would need less of it since it does have a higher protein and gluten content. I have experience with that flour and almost always, you would want to use less in a recipe than all-purpose flour.
Hi Natasha,
I tried this recipe out and it turned out amazing. The cupcake was tender and moist, and not dense. It was perfectly sweet without being overly sweet. I don’t think I will ever use boxed cake mix again after this. The whipped cream cheese vanilla frosting recipe was amazing as well. I loved it! Thank you
You’re welcome! I’m so happy you enjoyed it!
I love your recipes so want to try these for my mother-in-law’s birthday…but she is diabetic. Could I substitute a sugar alternative to this recipe? Thank you.
Hi Gillian, I haven’t tested any sugar substitutes so I can’t advise on that.
Use a sugar substitute that measures the same as sugar.
Hi Natasha,
I have cake flour only. I see that all purpose flour use is 158g. What would cake flour be in grams pls! And 12 cupcakes will be 2 6inch pans?
Thank you!
Christy
Hi Christy, our new recipes can be converted to grams, just click on Jump to recipe and click Metric. I hope that helps!
Thank you! These come out as PERFECT cupcakes. Moist, not dense just delicious. My search is over for the best vanilla cupcakes!
Excellent! I’m so glad you found and loved this recipe. Thank you, Crisse for your lovely feedback!
These were absolutely delicious! so good we did another batch with the chocolate recipe and they were equally delish. I need to do an actual cake for my 7 yr old birthday party and he loved these so much. Have you used this recipe for a cake? Could I do 6” rounds?
I’m so happy you enjoyed this recipe, Lisa! I have not tried making this into a cake, but the original recipe author said you could make an eight or 9 inch round cake if you double the recipe. It seems as though she kept the baking instructions the same.
Hello,
What pipping tip did you use?
Hi Ali, please see the section titled “How to Decorate Cupcakes:” in the post above.
Hi Natasha,
Is the glass mixing bowl you used in the video 2.5 quart or 4 quart?
HI Ashley, that is a 4Qt bowl like this mixing bowl.
Hi Natasha,
I was wondering if I could use greek yoghurt in stead of buttermilk?
Gonna try this recipe on nye!
Chaya
Hi Chaya, plain kefir will also work well instead of buttermilk. You can also make your own buttermilk at a ratio of 1 cup whole milk to 1 Tbsp fresh lemon juice. Combine and let it sit 10 minutes to curdle then stir and use.
Hi Natasha. I made these cupcakes yesterday without the frosting and it turns up super good. I added in some raisins and chocolate chips and my family loves them very much. One question, the cupcake was really soft on the 1st 3/4 of the cake but on the last 1/4, the cake becomes like thicker like part of the batter sinks to the bottom when baking. Also the raisins and chocolate chips sinks to the bottom as well.
Any reason why this happens?
Hi Cheryl, it is a really light recipe, so those additions may be the culprit and why they sank to the bottom.
Mmm, these cupcakes were absolutely delicious!!! I made them for my mom’s birthday and they were a total success! Do you think using cake flour might make these cupcakes even more light and fluffy, or should I just stick to all purpose flour?
Hi Audri, these already have a very soft crumb – they might be overly soft with cake flour. I haven’t tested it with this particular cupcake though.
Okay, I might try it out. Thank you!
Just made these with Gluten free flour (Bobs red mill all purpose), and baked them in the mini forms – turned out perfect. In the mini form baking time was exactly 20 min, I also made my own buttermilk from 2% milk and lemon juice. Delicious!
Very nice! Thanks for sharing that with us, I’m sure a lot would love to try that too!
Hi Natasha! What you think if I replace all purpose flour for gluten free all purpose flour or baking gluten free flour?
Hi Jenny, I haven’t tried gluten-free flour, but a few of my readers have reported great results using gluten-free flour for the cupcakes. Let me know how it works out for you if you experiment.
hi as it say buttermilk, can I replace it to almond or lactose free milk instead? Also about the egg, can it be replace to flax seed instead? I did make that and it come out right.
Hi Sandra, I honestly haven’t tried substituting those ingredients using those but I think it’s worth experimenting with. If you try it, please share with us how it goes!
How can I get the older version of the recipe with oil? I strongly prefer oil based cakes and am devastated that this one was changed and the old one is no longer at least published on a different page or something.
Hi Trish, The best way to look at old versions of a recipe is to go to this site and paste the url of the recipe in the search bar. I hope that helps!
Hi Natasha, I was going to follow this recipe but I don’t have softened butter can I use oil instead? btw i love ur channel and u make everyone smile
Hello Nureen. Thank you so much. You might try extra light olive oil which is my go-to for baking and most of my cooking.
Hi Natasha!
I made your vanilla cupcake few tines but most of them always separates from the cupcake case after they were cooked. The taste was super amazing and may family and friends loved it. What else can i do to ensure that the batter sticks to the cupcake case?
Hi Christine, I haven’t had that experience? Do you mean it separates from the wrapper at the bottom? I’m not sure how that could happen.
Yes, it separates from the cupcake wrapper after i took them out of the oven. I am
Worried because whatever i do it fails. 😭.. at times i served the cupcakes without the wrapper and just apy the icing and decors on top when served at home. So far that is my dilemma with making the cupcake.
Typically when cupcakes separate from the liner, they’re not fully baked. Learned that the hard way.
Hi Natasha,
about 2-3 months ago, I made your vanilla cupcakes. They didn’t rise properly. And when I tasted them, it didn’t taste like vanilla cupcakes at all. But I know exactly why they didn’t turn outright. First, I only used 1/4 cup of sugar because I thought it was too much. Also, the type of buttermilk I used was not the right one. I also got the measurement on the buttermilk wrong. Anyways, do you have any other recommendations for the next time I make your vanilla cupcakes?
Hi Mariam, with baking being such a science, I do recommend not making changes. This recipe really relies on the sugar for volume. I hope you give it another try!
Hi Mariam, sorry to hear it didn’t go quite well the first time you tried this recipe. It is important to follow the measurements and ingredients for the recipe to work. Please check out my guide on How to Measure Ingredients I would also recommend checking out the comments below this recipe for more tips. I hope that helps!
I have never made such amazing cupcakes.
Thank you, Chloe. I appreciate your great review and feedback!
I taste a bitter flavor from the buttermilk is this normal can I use something else?
Hi Kristin, buttermilk is not normally bitter. I wonder if maybe yours was spoiled? Plain kefir would also work here but they would taste about the same.
I just made them and had no buttermilk. I added a teaspoon of vinegar to 2% milk and was perfect.
Just made these cupcakes! They are amazing! My kids loved them too! Thank you so much, Natasha, this will definitely be my go to recipe!
That is the best when kids love what we moms make. That’s so great!
Hi Natasha,
I’ve heard that nonstick cookware could harm your health. Is this true?
Thanks.
I’m not an expert on this but generally speaking, Teflon is a safe and stable compound. However, at temperatures above 570°F (300°C), Teflon coatings on nonstick cookware start to break down, releasing toxic chemicals into the air. You may do some research on Google for more info on this so you can find more findings about it.
Hello, thanks for the recipe. My cupcakes turned out very dense. Any reason ? I suspect, flour being not fresh.
Hi Sampada, It is most likely due to changing the process of making the batter. It would be difficult to blend the butter and sugar the same way without an electric mixer.
Hi Natashia! Would it be possible to reduce the sugar from 3/4 to 1/2 cup? Thanks.
Hi Leo, these muffins rely on sugar for volume. A small adjustment may not hurt it, but a full 1/4 likely will. One of our readers wrote that they adjusted the sugar, and their cup cakes did not turn out.
Hi Natasha,
These cupcakes look amazing! I have a desire to make these, and I did tonight! Unfortunately, I don’t have any piping tips or piping bags. So I used a plastic bag instead with a hole cut in the corner (I hope that’s ok). However, after I frosted the first cupcake, it looked like a gloppy mess. The frosting is lopsided and it just look horrible! I should’ve bought a piping bag and tip. The cupcakes you posted in this blog post look so beautiful because you used a piping tip. Trust me, mine doesn’t look half as good as yours. What should I do?
Thank you!
Charlotte
Hi Charlotte, we definitely recommend a piping tip to make it look pretty, but also, I would make sure to follow all the steps for the frosting to make sure the frosting holds its shape.
I was wondering if you have the old cupcake recipe. My kids seemed to prefer that one more . This one is great too just seems to taste a little different than the old one .
Hi Tanya, The best way to look at old versions of a recipe is to go to this site and paste the url of the recipe in the search bar. I hope that helps!
Hii Natasha
Firstly your cupcake recipe looks so delicious and I wanted to make them for my sons birthday but couldn’t seem to find buttermilk in our country do you recommend any other substitutes? or is it okay if I use white vinegar and milk to make my own?
Hi Liza, Plain kefir will also work well instead of buttermilk. You can also make your own buttermilk at a ratio of 1 cup whole milk to 1 Tbsp fresh lemon juice. Combine and let it sit 10 minutes to curdle, then stir and use.
Natasha im so impressed with this recipe Girl it was a total success!!!! and what i did, I baked two batches and in the second batch i separated it and put different colours perfect!!!!! Thank You!!!
That is so awesome! I’m glad you enjoyed these cupcakes.
The BEST cupcake recipe. Thank you.
Thank you so much for your lovely comment, Maria!
Hi, this is most definitely the perfect cupcake recipe. This is my go to recipe for every occasion. Just one question, I need to make 5 dozen cupcakes for a charity event and I want to know if I can double recipe. Thanks.
Hi Nirasha, Thank you for the wonderful review. I’m so glad you love the cupcakes! I always make these as a single batch, but I think it would work to do a double batch as long as you could bake them all at once, otherwise, if baking one batch at a time, I would make the batches separately so the batter isn’t sitting for that long before it goes into the oven.
the best cupcakes recipe ever!!
I’m so glad you enjoyed it!
Good Morning, I was wondering if you’ve tried doubling this recipe? I need more than 12, wondered if I could double it or it would be better to make 2 separate batches. Thanks for your time.
Hi Rebecca, that should work to double if you can bake them all at the same time. If the batter will be sitting for awhile while the first batch bakes, I would recommend making a single batch at a time.
In your cupcake recipe do you suggest lite or regular buttermilk. Please specify. Thanks
We used regular buttermilk!
Hello Hina, either should work fine. I hope you love this recipe!
I love Natasha’s videos and have really loved the other recipes I’ve tried of hers. But I tried out these vanilla cupcakes yesterday and was disappointed. I measured out all my ingredients and followed the recipe exactly. Although the taste was fine, I felt the texture was a bit heavy. I had hoped these would be light and fluffy. But they weren’t light at all. I made a Swiss meringue buttercream to top them. The cupcakes tasted ok, But I would not make them again. That being said, her individual Pavlovas are perfect! I’ve made well over 100 of them! But I had to give my honest review for these cupcakes. I’m still a big fan of her content and other recipes. But will look for a different white cupcake recipe next time.
Hi Paulette, these are normally very fluffy, lighty and airy. I wonder if it might have been due to the way flour is measured. If you push the measuring cup into the flour bin, it would cause it to be compacted and you’ll get 25% too much flour. Also, you might check that your leavening is active and still working.
Hi Paulette, these are normally very fluffy, light and airy. I wonder if it might have been due to the way flour is measured. If you push the measuring cup into the flour bin, it would cause it to be compacted and you’ll get 25% too much flour. Also, you might check that your leavening is active and still working.
Hi! Can I substitute the AP flour for cake flour? Can I also substitute the butter for margarine?
Thanks
Hi Mariah, these already have a very soft crumb – they might be overly soft with cake flour. I haven’t tested both ingredients that you mentioned with this particular cupcake though.
I tried the vanilla cupcakes recipe but it turned out too dry for me Not sure where it went wrong. i did same as shown here. So disappointing,at-least butter cream frosting turned good
Hi Sri, I’m glad you enjoyed the cupcake frosting. It sounds like the cupcakes may have been overbaked (that is the usual culprit for dry cupcakes). Also, make sure they aren’t baked on convection settings.
Could I leave out the yolk and add only egg whites, with 1 extra maybe? This was really yummy but looking for a more white cake!
Hi Ashley, 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.
Sorry if this is a repeat, but I didn’t see my review after I submitted. Couldn’t pass up a review for such a great recipe. My child who normally passes up desserts had FOUR cupcakes. Thanks so much for the recipe! It’s amazing!
Wow, so great to hear that, Marie. I’m glad that your child loved these cupcakes!
Thank you so much for sharing this AMAZING recipe! It was such a huge hit. I made it for my twins’ birthday. The sweet tooth ate 2.5 and the one who normally passes up on desserts (I know! Who does that!?) ate 4!
Wow, that makes me so happy! Thank you so much for your awesome feedback, Marie.
What can I use in place of buttermilk?
Plain kefir will also work well instead of buttermilk. You can also make your own buttermilk at a ratio of 1 cup whole milk to 1 Tbsp fresh lemon juice. Combine and let it sit 10 minutes to curdle then stir and use.
this recipe was amazing
Thank you Jill!
Best cupcake ever tasted family loved it!
Thank you! I’m glad your family lobed these cupackes.
Hi Natasha.
Is it possible to convert this recipe from cups to grams?
You surely can, in the recipe, click on Jump to recipe then click Metric to convert it into grams
This recipe is great! A little sweeter than some others like another commenter mentioned, but when I saw the amazing fluffy consistency of the batter I knew the texture of the baked cupcake would be good and it was.. I was impressed! Mine were fully baked in 20 minutes. I will be saving this recipe for future use. Yum!
I’m so happy you enjoyed that. Thank you for sharing that with us!
Delicious! So light and fluffy! I was skeptical because they didn’t rise much but they are delicious.
Hi Emily, I’m happy to hear that you loved the end result. Thanks for your awesome review!
Can someone please provide me with the old recipe? I’ve tried looking it up but can’t seem to find it. I’ve been making these cupcakes for years, they were my go to for all occasions – my family loved them! I tried the new recipe last night and we didn’t like them. They knew something changed!
Thank you in advance!
Hello Natasha. The best way to look at old versions of a recipe is to go to this site and paste the url of the recipe in the search bar. I hope that helps!
Hi Natasha! In your opinion would these cupcakes stay fresh, if I made it 3 days ahead of an event.Thank you!
Hi Amrita, you could freeze or refrigerate them. If it’s up to 3 days, I would cover and store in the refrigerator.
Best cupcake recipe! I used to make cupcakes from a mix and now I only make these. My kids love them so much, I make them every week. I actually make them as mini cupcakes. Better for little hands. Love your recipes!!
Awww that’s the best! Thank you so much for sharing that with me. I’m all smiles
Never go wrong for beginners! Thank you so much for such a easiest and delicious cup cake recipe! My twins loves it and I start doing it at least 2 week once.
You’re welcome Jeya, I’m so happy you enjoyed this recipe. Sounds like you found a family favorite!
Texture was good, made Cookie Monster cupcakes. Cupcake itself was a little sweeter than I would have liked so I knocked off a star.
No worries, thanks for your honest feedback! I’m glad you liked it.
I was wondering how much dry ingredients we need. You don’t specify.
Sorry, never mind. I didn’t see above! Awesome Recipe!
Hi Sarah, I have the details in the recipe card towards the bottom of the post.
Hi I love this cupcake recipe! Can I make this into a 6 inch vanilla cake? I know that you have a 9 inch cake recipe but wanted a smaller cake. Thanks.
Hi Alyssa, I haven’t tested this in 6-inch pans, but we did convert this to a vanilla cake recipe here.
Hi Natasha! This looks great! I was wondering if I could make this recipe as mini cupcakes instead of regular sized cupcakes. How much batter should I fill the cupcake liners up with? Thanks!
Hi Audrey, that should work. It will make 36 mini cupcakes from one batch, just be sure to fill them only halfway and bake mini cupcakes for 10 minutes.
I tried this recipe today and it turned out PERFECT! I was initially surprised that there wasn’t any baking soda in it. These were moist and fluffy, truly amazing!
So great to hear that you enjoyed these vanilla cupcakes. Thanks for sharing that with us!
Hi Natasha!
I am planning on cooking these cupcakes as they look beautiful! I just wanted to ask if i can use self-raising flour instead of all purpose flour? If so, i am assuming i dont add the baking powder? Also, does the buttermilk make the cupcake taste tangy or does it more just make the cupcake fluffy? Thankyou so much 🙂
Hi, I haven’t tested that substitution so I can’t say for sure. 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.
Hi Natasha,
The cupcakes came out terrific! I was wondering if I could add some unsweetened cocoa powder to make them chocolate and how much ? I tried the chocolate ones that you have and came out not too good. Cupcakes were flat. Looked like mushrooms. The chocolate one has baking soda instead of the powder and no eggs and butter
So not sure if that’s why
But the vanilla are delicious 😋
Thank you!
Hi Matilde, I haven’t tried this specific recipe as chocolate cupcakes. We do have a couple of chocolate cupcakes to choose from though.
These we’re great! I left them un-iced over night in an airtight container and they started to dry out fast. I know I could have froze them and that would help. But I’d like to add dry pudding mix to the batter how can I adjust for that!
Hello iam living in europe and i would like to make this muffin can you please write the i credient in grams? Thank you very much dany
Hi Daniela, is you scroll down to the recipe card we have a metric conversion option there. Also, We are currently working on adding metric measurements to all of our recipes but it is taking some time as we have to add them one at a time. Thank you so much for being patient! In the meantime, check out our post on measuring which should help
Hi Natasha! Can I add oreos to these cupcakes to make oreo cupcakes?
I Trishia, I haven’t tested that to advise, if you experiment I would love to know how you like this recipe!
THESE are delicious!!!!! They are so easy to make and there isnt too many ingredients. I made the frosting for it too and they came out perfect!
I’m so happy you enjoyed that!
Hi Natasha, I love your recipe. I haVe two questions though. How long can the cupcakes stay fresh after cooking? Well, considering we’re using milk products to make them. And how is one supposed to preserve?
Hi Gloria, once the cupcake base is baked, the milk products are not a concern. If they are frosted, they will need to be refrigerated after the frosting is on. A buttercream frosting can be used to keep at room temperature longer. The cupcake frosting that we linked to here can be served chilled, it does not have to be at room temperature.
The best cupcake recipe ever!!! 10 thumbs!
Hi, from Malaysia!
You’re the best! Thanks for your awesome review.
Hi Natasha,
Just wondering, how many grams of all purpose flour is 1 cup? I’ve seen websites like King Arthur Flour say 120g. Other websites say 125g. Can you clarify this for me?
Thanks!
Hi Ashley, we follow the flour packaging guide but Google also shows 120g.
Hi Natasha, I have been using your vanilla cupcake recipe for years and have adapted it to make birthday cakes for my kids over the years. This is a great recipe and thanks for sharing it. If using this recipe as a sheet cake, increase the bake time to 25 minutes (I always rotate my cake tins around 14 minutes)Made a day ahead it is super easy to cut into shapes to be decorated). Adding confetti to the cake batter transforms the cupcakes into a funfetti experience as well.
That is so great, Sodhi! This is such a perfect Birthday cake and I’m just glad that you’ve been using this recipe. Thanks for sharing that useful info with us too!
So fun!! How much confetti sprinkles would you recommend adding? I never thought of this. I will be making birthday cupcakes for my son and funfetti cake would be so fun!
Just found this recipe today and gave it a shot. I have to agree with some of the other users that say these cupcakes have a funny taste to them. I’ve never made cupcakes with vegetable oil before and I expect that this is the culprit.
They have a very light color and are very fluffy but I can’t stand the taste in them, sorry.
Hi Tyler, I have never noticed a funny taste to these. Vegetable oil should be flavorless. Maybe yours was old which would give off a rancid aroma. You might try extra light olive oil which is my go-to for baking and most of my cooking.
So good! Will use recipe again. Easy and fit a 12 smaller cupcake tin perfectly. I had more than my fair share of those 12 cupcakes.
I’m so happy you enjoyed that! Thank you for this great feedback!
Hello! I’m so excited to try this recipe but wondered if I could use cake flour in place of the all purpose. If so, do I use the same amount?
Thanks!
Hi Carla, these already have a very soft crumb – they might be overly soft with cake flour. I haven’t tested it with this particular cupcake though.
Can You Use This Recipe And Bake This In [3] 6 Inch Cake Pans?
Hi Sarah, I haven’t tested this in 3 6-inch pans, but we did convert this to a vanilla cake recipe here.
I had the perfect vanilla cupcake recipe, soft and moist. It was my grandmothers. It called for sour cream. Missplaced recipe book during move. Do you have one using sour cream on your site? Could use for this week and keep looking as unpacking.
Hi Garcon, that sounds nice! I don’t have that version yet but feel free to share it with me if you find it. You may email it to hello@natashaskitchen.com.
Hi Natasha,
in April 2019 I made some vanilla cupcakes of yours that were absolute outstanding, everyone raved about them. they were made with oil i remember but i went to find the recipe to pass on to my Mum and noticed that it is not there i think? What happened to that recipe?
Hi Angela, we have updated and improved the recipe. This one has an even better, softer texture.
The best vanilla cupcake recipe ! So soft and fluffy
I’m so happy you enjoyed that. Thank you for sharing that with us!
So I love using this recipe but I feel like I’m going crazy I’ve been using it for a bot a year now can’t always remember the quantity for ingredients so I always look at the recipe and I could have swore you had it listed cake flour not all purpose and oil not butter? I understand you had updated it for the oil for butter but can I have the old recipe please
Hi Faythe, you can search sites like this and plug in the URL to view the old version of the recipe. This video is the updated version. The printed recipe card is also now the updated and improved version. We only update recipes when we feel they are significantly better and this definitely is. The texture turns out so fluffy, soft and phenomenal. I hope it becomes your new favorite.
What size of cupcake did you make? Regular or mini? Thanks in advance I want to make it today
Hi Christine, we made regular ones. I hope that helps.
Hi Natasha! I Tried these on my Sister’s Birthday with chocolate Ganache and coffee cream..My sister and my family loved it …..Thank you so much for sharing…Natasha
You’re welcome! I’m so happy you all enjoyed it!
Hi Natasha! I made these cupcakes today and they are the best vanilla cupcakes I have ever made!! I have made heaps of cupcakes for many years but this is a superb recipe!!! Thank you so much! I am learning so much from you for free! God bless you!! –
Love, Sheila from Australia
You’re welcome, Sheila! I’m so happy you enjoyed that!
i tried these on my sisters birthday..with chocolate ganache and coffee cream…it was a family hit…thanks natasha for sharing the recipe
You are most welcome, Maryam. That sounds perfect, thanks for sharing that with us!
Can i double this receipe?
Hi Saira, a double recipe should work great!
The cupcakes came out very bitter. I followed the recipe scrupulously. I think the amount of baking powder/soda is excessive. For this amount of flour it should be 1/4 of tsp not 1 and 1/4.
Hi Kate, be sure you are using baking powder and not soda. If you used soda that is likely the culprit since it is 3 times stronger that baking powder.
Hi natasha,its me again i just want to say thank you for sharing your vanilla cupcake and frosting. They are super yum yum.i just tried making them today for my uncle’s bday and oh my gosh everybody loves it! Please keep making more cupcakes. Next week in going to try the vanilla cake and vanilla frosting. So excited here
That’s just awesome! Thank you for sharing that with me Joy!
Hi Natasha!
I will be trying out this recipe tonight and I just want to make sure of something. I watched your video and it looks like you are only using a half stick of butter but the recipe calls for a full stick of butter. Just want to make sure I’m using the right measurement. Can you please clarify?
Hi Lisa, we most definitely used a full stick. It may be the brand used that looks shorter. We have the full closed butter pack posted.
Hello! Is it ok to use cake flour instead of all purpose?
Hi Jessica, I’ve use cake flour before and it works but they are not as soft.
Hi! I was looking for a vanilla cupcake recipe and came across your website. I read the recipe and watched the video but I am confused since you had this note below the recipe:
“This recipe was first published in June 2012 (below is the original photo). After testing countless batches, we improved the recipe, swapping out oil for softened butter and took out the baking soda to create a super soft crumb. Everyone agrees, these are the best cupcakes. Just read the reviews!”
So which one is the final recipe? I don’t see oil in the list of ingredients or in your video. I hope you can clarify.
Thanks!
Hi JC, the video is the updated version. The printed recipe card is also now the updated and improved version. We only update recipes when we feel they are significantly better and this definitely is. The texture turns out so fluffy, soft and phenomenal. I hope it becomes your new favorite.
Can you bake cupcakes without baking soda or baking powder? If so, could you upload the recipe? Thank you in advance!
Hi Alyson, I haven’t tried that yet to advise.
Hi Natasha,
I would like to make these for a baby shower and was wondering if i could bake the cupcakes and freeze them (before frosting of course, haha)? Thank you.
Hi Denise, you could freeze or refrigerate them. If it’s up to 3 days, I would cover and store in the refrigerator.
Thank you so much for the reply. I plan to make a week ahead so I will freeze them. Do you defrost at room temp or the refrigerator? Does it matter if i frost right away or wait for them to defrost?
Hi Denise, in this case, it doesn’t matter whether you thaw in the refrigerator or at room temperature. The cupcakes will be the softest at room temperature for serving, so it depends on when you plan to serve them.
Hi Natasha,
Could you please clarify if 3/4 cups of sugar is 150g?
I’m tuning in from Australia 🇦🇺 and our measuring cups are a little different than US. Looking forward to your reply ASAP.
Many thanks in advance
Hi Nataliya, this weight chart should help. When you’re also at the recipe you may click Jump to Recipe and click Metric to convert the ingredients.
Hi Natasha. I would love to know if your vanilla cupcake recipe is ok with adding coloring as one woyld stir colors in after main mixing. Does it not damage the texture. Please advise.😊
Hello Sam, I haven’t tried that to advise but I imagine that should work. If you do an experiment, please share with us how it goes.
Use gel food coloring
Hi Natasha, have you updated this recipe at all? I wrote down the cupcake recipe back in July 2018 and when I went to use that today, there were so many different things than this current recipe? Or was there a perhaps another recipe before that I can’t find anymore?
Hi Ana, we updated and improved it this year, adding a video tutorial. After testing many batches, this is our best one yet.
HI NATASHA DO YOU LIKE MUG MEALS THEN GO TO BIGGER BOLDER BACKING AND TYPE UP MUG MEALS
Hi Koniah, to be honest, I have not tested mug meals to advise on.
hi natasha, i am excited to make this next week for my uncle’s birthday. however, i want to ask if i can use cake flour instead of all-purpose? thank you.
Hi Joy, I’ve use cake flour before and it works but they are not as soft.
I see… ok thank u for the heads up. I will use all purpose flour then. Thank u very much
could i use normal vanilla instead of pure vanilla extract?
Hi Sumayyah, are you referring to vanilla bean by chance? I have not tested this without using an extract.
Do you think I would be able to add sprinkles and make this a confetti cake?
Hi Emily, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe.
Hello Natasha,
I tried this recipe today with the frosting and it turned out delicious! But after i placed them in the fridge, the cupcake harden 😔 I read that I can place them there so I did. Did i do something wrong or missed something with the recipe?
Thank you!! Love watching your videos!!
Hi Bernice, the cupcakes will always be softest at room temperature but they shouldn’t really harden with refrigeration. If you are referring to the frosting and used buttercream frosting, that is normal for the buttercream to harden in the fridge and it will soften as it comes back to room temperature.
Hi,
I have tried your recipe today. The taste was good but the cup cakes didn’t come as fluffy and light weigth. It came as dense. I don’t have any mixer. I mixed everything with my spatula. Where did I go wrong??
Hi Sai, It is most likely due to changing the process of making the batter. It would be difficult to blend the butter and sugar the same way without an electric mixer.
Flavor was good and it was nice and spongy but it was also very dry
Hi Victoria, thanks for your feedback. Did you change anything about the recipe? Also, did you possibly over-bake? I’ve had them taste denser and almost cornbread-like once when I over-baked. Over-mixing could also cause this. I hope that helps!
These are great! Easy to make and simple recipe. I added purple food coloring to have purple cupcakes and I sifted my flour to make it lighter. Turned out great! Thanks for this recipe and will definitely use it again!
Oh wow, I can imagine how beautiful it would look if it’s colored purple. Thanks for sharing your great feedback with us!
No doubt it’s perfect recipe for super soft vanilla Cupcake ( with heavenly taste ). It was difficult to stop on it. Love it. Thanks dear Natasha for This awesome recipe. Stay blessed
You are most welcome! I am so happy to hear that you enjoyd the vanilla cupcakes!
Highly recommend this! Tastes soo good!
Thank you, Sam. So glad you enjoyed this recipe!
Yum! I made this recipe yesterday, as a cake instead of cupcakes. I used one 8inch pan and baked it for about 30 minutes. I wanted it thick enough to cut in half as a small layer cake. It’s so good! Very light and airy and exactly what I’ve been looking for. I will definitely be making again!
I am so glad that worked well! I also have a Vanilla cake recipe if you want to check it out.
hi natasha, m a complete beginner in baking can u plz tell me if i were to make any flavour cupcakes would dis be the basic recipe for all flavours or how can i make flavoured cupcakes .
Hi Sana, I usually keep this recipe the same and would modify the frostings with different flavors. Check out our cupcake recipes for inspiration.
Hi! Do you have any alternatives for buttermilk?
Hi Angeline, check the post above where I mention how to make it yourself. You just need milk and lemon juice to make a quick buttermilk substitution.
Can I find the old recipe anywhere?
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 hope that helps!
It is soo good they are so nice and smooth. I couldn’t make your frosting cause I didn’t have heavy cream. But still delicious.
Our most popular and favorite cupcakes! Thank you for this wonderful review, Isabella!
Hi Natasha!
We absolutely love your cupcake recipe. It turned out perfectly. We will be making them again for my daughter‘s seventh birthday this weekend. I just have two questions for you. First question: should the toothpick come out perfectly clean, meaning no crumbs when checking for doneness? 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. Is crumbs, very little ones mean it’s not done? I would assume if it looks wet it isn’t ready, am I right?
Second question: could I add gel food colouring to the icing recipe or would this jeopardize the texture?
Thank you so much!
Hi Jissell, you might have some moist crumbs stick to the toothpick but should not have wet batter on your toothpick. Gel color should be fine. You could put a small amount in a separate dish to see if it is to your liking before applying it to the entire batch of frosting. Our Vanilla Buttercream takes on color really well also.
Hi there,
I have featherweight pipping tool you use. Do you use any connector at bottom? I feel like it doesn’t stay in place. I have it with out it. Once I place frosting it sorta stays lol. Let me know what you use. Thanks
Hi Samantha, sometimes I use the connector but most of the time I just push the tip into the end of the piping bag and it seems to work ok.
What size pipping bag do you use?
This is the piping bag that I used.
i am doing 30 cupcakes can you tell me the measurements for it.
Hi Alicia, at the recipe, you may click “Jump to recipe” and click on the number of servings to adjust the ingredients.
thank you
If I bake and frost the cupcakes the night before and refrigerate them, will they still be soft and moist or will the texture change and become hard and dense?
Hi Christine, they will still be moist and soft. If you want them to be soft, I recommend letting them come to room temperature before serving, but they are also really good right out of the refrigerator.
These cupcakes are delicious, moist, light and airy. There are delicious cupcakes and would diffidently make these again!!! my moms boss’s kid loved them. The only thing that I would note is that I could not find the frosting recipe except for on the video. But other than that it was excellent!!!
I’m so glad you enjoyed this recipe, Elijah! We have the frosting recipe linked several times to the recipe blog post but you can also find it HERE.
These were THE BEST in the world. Super moist and fluffy, tastes like a GOOD store bought cupcake! Thank u!
Super! We love your comment and feedback, thank you so much!
Perfect recipe, thank you, the cupcakes were delicious. I used yoghurt as I didn’t have buttermilk.
Hi Roselle, thank you for sharing your wonderful review. It’s great to know that it works well with yogurt as well.
I know this has nothing to do with the actuall cupcake but when i went to print the recipe it printed 87 and thats because it was TOOO long
Hi Michaela, Oh no! Make sure to scroll down the page to the Print-friendly recipe card which is highlighted in yellow. Click Print on the print button there and then it will take you to the printing screen. This recipe is set to print on one page. It sounds like you printed the entire website page which would include a ton of comments since this is a very popular recipe.
Hi Natasha,
I have made these cupcakes many times in the past and always remember using cake flour and it always came out great. Why has that changed to all purpose flour?
Hi Neepa, I’ve use cake flour before and it works but they are not as soft.
The 5 star reviews on this recipe are well-deserved! First time to bake cupcakes fr scratch and this recipe turned out great! Didn’t have a chance to frost them as husband and I gobbled on most after the cupcakes cooled down. The few left were shared with nephews. Will have to bake this again coz while both nephews enjoyed the cupcakes, they didn’t get to ice and pour sprinkles on them anymore. Thanks for sharing this recipe with us! Stay safe.
You’re welcome Alex! I’m so happy you enjoyed this recipe!!
Natasha–love watching your videos & thank you for sharing so many great recipes! The best recipes are the favorite “tried & true” ones! Have you ever put together a cookbook that would be for sale? You should…I’d be the first to buy a copy!! Let me know!
Thank you for that wonderful feedback Kathy! We have a book in the works! Stay tuned!
They turned out really good Natasha , no disappointment! Thank you
That is wonderful to hear! Thanks for sharing your great review with us.
I do not have buttermilk. What can I do?
And I do not have whole milk, just 2%.
Hi Elmis, check the post above where I mention how to make it yourself. You just need milk and lemon juice to make a quick buttermilk substitution.
Hi..Can use cake flour instead of all purpose flour for this recipe and if so how much..what would be the ratio for the vanilla cupcakes?
Hi Rebecca, I’ve done it and it works but they are not as soft. If you have corn starch and all-purpose flour, you can make your own cake flour easily.
As a vegan I really didn’t appreciate finding out that this recipe uses egg and milk. It is also very hard to find a good cupcake recipe. I and many others would appreciate it if you did a vegan recipe so everyone can go by God’s law and not use animal products.
Thank you for sharing that feedback, Kathy! Have you tried our eggless Chocolate Cake recipe?
You don’t aprecite? Like someone owes you a vegan receipe. Create your own
Delicious recipe! For some reason the cream is too much for 1 batch of cupcakes. Almost enough for 2 batches. I made these twice and I believe the 1st time I had to bake another batch to use up the cream.
This time I made again but forgot about amount of left over cream. So I just eat the cream by itself slowly with tea 😉
Hi Olga, you are correct, the frosting recipe makes enough to frost up to 24 cupcakes and the vanilla cupcakes recipe makes 12 cupcakes. I have the serving size in the recipe card towards the bottom if that helps. I’m glad you enjoyed the cupcakes enough to make them twice! Have a wonderful week.
This is an outstanding recipe. I loved them! My guests loved them!
I’m so happy you enjoyed that. Thank you for sharing that with us!
Hi! Recipe looks delicious! Can you use a mini cup cake mold? Or the same muffin tray you used in video? Can’t wait to try it! Thanks
Hi Samantha, that should work. It will make 36 mini cupcakes from one batch, just be sure to fill them only halfway and bake mini cupcakes for 10 minutes.
If I make your vanilla frosting will it be alot for mini cup cakes? Extra frosting? Would you cut recipe in half? If so
If so what recipe measurements? Can’t wait to try them! Thanks
Hi Samantha, I haven’t tried that yet to advise on the measurements. You might have to do an experiment on that one. Please let us know how it goes if you try it.
Delicious! I tried these for my sons birthday and they were amazing! I hope to try more of your yummy recipes again!
I hope you do too! Thank you for that lovely review Katy!
Hi Natasha, can I use half of the vanilla batter and convert it to chocolate cupcake batter? Let me know please. Thanks
Hi Lea, I haven’t tested that with chocolate but I think it could work. One of our readers wrote: “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.” I hope that helps.
My cupcakes ended up sticky instead of moist, and a bit wet, I think it might have been because I used to much buttermilk on accident, but they were ok
Hi Rachel, that could possibly be the cause. Just make sure to follow the right measurements and it should be better next time. Please share with us again how it goes the next time you try it!
please how long will you bake it as 1 cake for? am 12 and i want to try it.
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. It seems as though she kept the baking instructions the same.
Hi Natashia! Can you use this recipe for a cake? Would you double the ingredients? Thanks!
Hello Jodi, check the notes in the recipe on converting this to a cake.
Hey Natasha can I use Greek yoghurt instead of buttermilk? This recipe looks so fascinating, cannot wait to try.
Hi Lakshay, I haven’t teted that with yogurt but I do recommend reading through the comments. One of our readers wrote in: “Just a side note, the reason you need buttermilk (or the vinegar/milk mixture) is because the baking soda will only work if it has an acid to react to, producing bubbles which help your cake rise and get fluffy. Buttermilk has lots of lactic acid in it, you can also easily substitute sour cream or yogurt. Just FYI 🙂 Kefir should work just fine because it does contain lactic acid producing bacteria which ferments the milk much like sour cream or buttermilk!” I hope that helps.
Since the new version of the recipe does not have baking soda (just baking powder) do I need something with acid like buttermilk? With the new version, can I just use whole milk? That’s what I have. I was going to add lemon juice or vinegar to make it a buttermilk substitute, but maybe now I don’t need to? Thanks much
Hi Karen, I haven’t tested this with plain milk. If you experiment, please let me know how it goes.
Hi Natasha…
Love your recipes, they are truly delicious. On these cupcakes, to make them a bit more fun for birthday parties, do you recommend food coloring on the frosting?
Hi Marisa, that should work as long as you don’t go overboard with the food coloring
Hi I tried this recipe twice each time it came out pale, it did not brown. And it was fluffy when i took it our of the oven but went flat. How do I fix that? P.s. the taste was awesome.
Hi Hartlyn, you might check to make sure your leavening is still active.
I’ve been using this recipe for a few years now, and I’m sad to see it was changed. Just wondering why?
Hi Anna, we updated the recipe and posted a new video tutorial. I hope you have a chance to watch the video. I think thew updated recipe is significantly better and I hope it becomes a new favorite for you.
I was so impressed with this recipe! I love that it was for 12 cupcakes instead of 24. However, I’m an avid Aldi shopper and I couldn’t find buttermilk or plain kefir. However, Aldi carries a lemon kefir so I cut the sugar to 2/3 cup and used the lemon kefir. As a foodie, I couldn’t detect any lemon flavor in the cupcakes. Thanks for a great recipe!
That is so great! Thank you so much for sharing your experience with us, Amy.
Hi! I put the cupcakes into the oven for the allotted time, but they were very pale. I increased the baking time by a 10 minutes, but is this supposed to happen?
Hi Dinah, Ideally, it should not but it may happen when your oven is not calibrated to the correct temperature. These will be a little more on the pale side as you see in the recipe photos. I do recommend using an oven thermometer to make sure it is calibrated.
I want to make them in the mini muffin tins. How long do you think they should go in the oven for?
Hi Sarah, that should work, 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.
This recipe is perfect! I tried making two vanilla and chocolate on the same batch (just split the batter in half) and it turned out really good! Thanks for sharing!
I’m so happy that worked! Thank you for sharing that amazing feedback with us!
I love the original recipe better, can you please add a link on here or just have them both available here I’m dying to make them again, trying to avoid added dairy
Hi Kseniya, 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 hope that helps!
These are amazing! They almost taste like a cupcake sugar cookie. Not too sweet, wonderful flavour. Wow. Thank you!
You’re welcome, Sarah! I’m so happy you enjoyed that!
How many does this recipe make?
Never mind, I found the amount. If anyone is wondering it’s 12.
Hello, i love this recipe as i added to it craisins (dried raisins & bluberry) i also grated some lemon skin to it and it came out so fresh and super tasty. You can tell by the smell while its baking in the oven.
I’m so glad you enjoyed it, Lulu! Thank you for the wonderful review!
12 cupcakes
Can I add flavor to vanilla cupcakes like blueberry
Hi, I haven’t experimented with that but that should work fine to add fruit and different flavorings to this batter.
Hey Natasha! These cupcakes made my mouth water and I want to make them tomorrow for my moms birthday! Is it ok for me to add sprinkles to the batter?? Thanks!
I imagine that should work. Happy Birthday to your mom!
Hi Natasha! Can cake flour be substituted for the all purpose flour? Or would they not turn out as well? Thank you, I love your recipes!
Hi Stephanie, I’ve done it and it works but they are not as soft. If you have corn starch and all purpose flour, you can make your own cake flour easily.
These really are perfect. They are light and fluffy and yet buttery. I have made this thrice in the last ten days and they are a big hit!
I’m so happy you enjoyed that. Thank you for sharing that with us, Jais!
Made the cupcakes today and both my kids love them! They are just super yummy! Thank you, Natasha for posting this recipe online.
I’m so glad you enjoyed it, Vivian! Thank you for the wonderful review!
Hi! I am making these cupcakes for a graduation catering, is this recipe going to be ok if I times it by 4.5? Making 54 cupcakes.
Hi Brianne, I bet that much batter would overwhelm the mixer. I would make it in batches of maybe double the recipe at a time. I hope you love this recipe.