82 Reviews

Excellent vanilla cupcake. I do add 1 extra tsp of vanilla and half a cup of greek yogurt with honey. They stay moist for days. My husband, who only liked chocolate cupcakes up until now, loves these and says that I do not need to make chocolate anymore.

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Naomipowell February 17, 2012

YUM! This was exactly what I was looking for - a super good, straightforward vanilla cupcake! WIth a perfect texture! I think this would also be so good using almond extract - next time!! Thanks for sharing! **I also want to add that these dried out pretty quickly, so be sure to frost as soon as they're cool.

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Mmmama November 20, 2011

Great flavor, but the cupcakes weren't as fluffy as I would've liked. Next time I think I will separate the eggs and beat the egg whites until stiff peaks form, and then fold the egg whites into the batter to make fluffier cupcakes.

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eemmais August 18, 2013

This is the first time my children have eaten not only the frosted top, but the entire cupcake! That's the highest possible praise a cupcake can receive. The adults in the house weren't disappointed either. Thank you for posting.

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N@ February 19, 2012

These were perfect! good basic cupcake recipe. Will do again and hightly recommend.

Made these for a baby shower and the Grandmother to be asked me if I used cake mix, it's funny because I thought they tasted like a box mix too!

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Carmenid June 27, 2011

YUUUUUUUUUUUUUUUMMMM! These were the best cupcakes i've ever made! they were moist and delicious!!! And i used 2% milk instead and it turned out think and yummy!!!!!! I'm an nine year old baker and these were easy, fun and not very time consuming. These are soon delicious!!!!!!!!!!!!!!!!!!!!!!!!!!

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liz123 April 25, 2016

hmm as written the temp is too high or the time is too long. Mine came out very brown when cooked at 375* for 18 min. also my daughter thought they were corn bread consistency...? yeah not a fave. even when I shortened the time to 10 min and lowered the temp to 350* they came out ho hum. I only added the extra tsp of vanilla (as suggested by author of the post). Otherwise I followed exactly as written.

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Tirzah E. April 24, 2015

They are firm enough for party cakes, won't crumble, and they are delicious with the extra teaspoon of vanilla. Just did a trial run for a shower a few weeks away. Used the convection oven for the second batch -- better.

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Janie Dever November 15, 2014

These cupcakes were fantastic. I used cake flour instead of all-purpose flour, to give the cupcakes more texture. I was a little skeptical at first because the recipe seemed too easy,I`m so happy I gave these a try and will be making some more soon!

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lexyrocks June 27, 2014

My husband and I really enjoyed these cupcakes. I did tweak the recipe slightly. I used 1/2 cup of apple sauce and 1/4 cup of butter. I also doubled the vanilla and they turned out great. They puffed up nicely and the flavour was good. The only thing I did find was they were a bit hard on the edges but I think part of that is because I didn't use any cups for the the cupcakes and baked them directly in the pan (didn't have any on hand and we had gotten a horrible snowstorm so picking some up was out of the question). Great recipe and one I will be going back to.

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mir1229 February 08, 2014
Amy Sedaris's Vanilla Cupcakes