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.
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.
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.
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.
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!
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!!!!!!!!!!!!!!!!!!!!!!!!!!
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.
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.
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!
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.