26 Reviews

These cupcakes are delicious. They are a little dry. And a little too sugary.

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I LOVE COOKIES AND LARRY November 03, 2013

made these this morning. they are good but not great. mine turned out a bit oily for some reason. i followed the recipe and only used real butter, real vanilla etc. the flavor is slight, not bad in any way, just wish they had more vanilla flavor. maybe next time i'll experiment with vanilla bean. this is a good base recipe.

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SMH February 28, 2012

I selected this recipe to use as "a part" of another... "Boston Cream Cupcakes" recipe that I saw last week on TV with Chef Lydia - a well known Italian lady and cook. I used this recipe after reading about 10 - as it seemed just perfect for my needs. I admit to "doctoring" the recipe a little... I added more vanilla extract, another 1/4 tablespoon or so; added 1/4 teaspoon almond extract and the grated peel of a quite small lemon - could have used orange peel also, but I had the small lemon right at hand. All I can say is these were killer!!! I don't actually adore dessert, not a big sweets eater but had 12 women for dinner at home and needed to provide dessert. So, I made these cupcakes; let them cool, sliced off the top - 1/4" or 1/2".... I put a big tablespoon of cooked vanilla pudding on the bottom half, put the top back on and squished them down a little so both sides stick together. Then I put the cupcakes on pan with a rack insert, poured Bakers Semi-Sweet chocolate I had melted into a thick pourable consistency to use as a topping". The result? One delicious cupcake with pudding in every bite and a little chocolate topping - YUM, YUM, YUM!

Even though I'm not a real dessert person, I thought these were just delicious. Everyone loved them. I will make these again and again, the hardest part? Mixing the cooking pudding, it tkes a lot of time and you have to stay there so it doesn't scorch/burn..

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Coco1101 October 14, 2011

These were SO good! Made them for an office party and everyone loved them, so easy to make also. The recipe made more then 24 standard cupcakes, I got 12 mini cupcakes also out of the batter. Thanks for posting!

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LittleChefSam February 08, 2011

I just LOVE this recipe. I actually use gluten-free flour and they still come out perfectly. Sometimes I'll throw some chocolate chips or some crushed pecans in the batter at the very end and no matter what they still come out nicely. I use the cinnamon-creme fraiche frosting recipe with it. My family LOVES them!

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tat2dgoddess December 24, 2010

These cupcakes are perfect! I have been using this as my "basic" recipe and just adding whatever other ingredients I need to suit my needs. So glad I found this.

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funnymamalynn July 23, 2010

To put it mildly THESE ARE FANTASTIC!!! My one and only problem with these is the fact that I used all my butter making the cupcakes, and I really wanted to make buttercream frosting to put on them. But still was not disappointed in the least in the flavor and texture. What a perfect cupcake! Never again will I buy them at the store, not with this recipe on hand. In order to not over mix these, I beat the dry ingredients and milk in the butter, sugar mixture by hand. Wonderful!! HMMM. It's 4am, I wonder if anyone would notice this only made 12 and not 24? yummmmie. Thank you for sharing

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cherrycola June 13, 2010

I made these one lazy Sunday afternoon. The recipe is simple and the results were tasty (great clean vanilla flavor). I halved the butter (only one stick) and used 1 and 1/3 cup of nf milk to bring down some of the fat but keep consistency-- probably not as moist, but still very good and not crumbly. Paired with a low fat rasberry cream cheese frosting-- so good! Thanks for this recipe staple!

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Stilletto Rach May 02, 2010

Really enjoyed the flavour, the texture was light and fluffy but...mine sunk before they got out of the oven??? Made 48 mini cupcakes with half the recipe. Will make again & hope they stay up because the taste & texture was very good. Thanks

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thehungrykiwi April 10, 2010

I loved it! It's very vanilla indeed. Just a note: if you accidently put in baking soda instead of baking powder like I did, cupcakes *may* explode...but the vanilla flavor still comes through. I'll make it again for sure and be positive I use baking powder! I split the recipe in half with no problems and frosted these with a yummy strawberries and cream frosting from SophistiMom's website. It was a B-day present for my awesome friend :)

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Wish my name is Sheridan November 22, 2009
Very Vanilla Cupcakes