Perfect Vanilla Cupcakes {Recipe}

This week I’ve made 6 batches of vanilla cupcakes and a vanilla cake.  I feel like my oven has been on for 42 hours straight!  =)  What are all these cupcakes for, you might ask.  Well, for me… and for science, and for you too.  Confused yet?   I’ll explain…

  I have been on a search for a perfect vanilla cupcake recipe for several years.  I have tried Martha’s, Magnolia’s, Billy’s and Amy Sedaris’.  I’ve read the Cake Bible from cover to cover (really!).  I’ve googled until I can’t google anymore!  Some of the recipes were good, just not perfect.  I’ve considered just giving up… maybe my expectations were to high.  I wanted a vanilla cupcake recipe that was as light and fluffy as a box mix, but without all the funny chemicals.  I wanted a cupcake that was flavorful and moist.  And I wanted it to be almost as easy to make from scratch as from a box.

This week, I wasn’t going to stop until I found what I was looking for.  So I baked and baked… then went to the store for more butter and sugar, and baked some more!  I tried recipes with butter, oil, or some of both… recipes with milk, buttermilk, or sour cream… 1 egg, 2 eggs, 5 eggs… baking powder, baking soda… bake at 350*, bake at 325*…

I made cupcakes that were lopsided, over-flowing, over-baked, and just plain ugly…

And then I made these…

They looked beautiful and tasted perfect, so I double checked all my notes to make sure I could remember what I put in them… then I made another batch to make sure it was THE ONE.

They were just as perfect!!  I think I heard angels singing….

I am SO happy to share the results of my many experiments.  I am perfectly happy with these cupcakes and look forward to making them again and again.  Now certainly, peoples tastes and preferences vary greatly.  I love these, my husband (my #1 taste tester) loves them, and I hope many of you will too.  As with any recipe, it is very important to use the best quality ingredients you can.  You will notice the recipe calls for cake flour, which is a bit more expensive than all-purpose flour, but I have found it is essential to produce the light and fluffy texture I was looking for.  Also, the recipe uses oil instead of butter.  I realized most cupcake recipes (from scratch) call for butter, and yet box mixes (which have the texture I was looking for) are baked using oil.  I was concerned that using only oil would leave the cupcakes without adequate flavor, but I found that with good quality vanilla, these cupcakes are delicious and flavorful.

Perfect Vanilla Cupcakes

Recipe by Glorious Treats

Yields- 15-16 cupcakes

1 1/4 cups cake flour

1 1/4 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 eggs

3/4 cup sugar

1 1/2 teaspoons pure vanilla extract

1/2 cup oil (vegetable, canola or extra light olive oil)

1/2 cup buttermilk

(or 1/2 cup milk plus 1/2 teaspoon white vinegar or lemon juice- add acid to the milk then set aside for 5 minutes before using)

Directions-

* Preheat oven to 350*F.

* In a medium bowl, add cake flour, baking powder, baking soda and salt.  Stir together with whisk, and set aside.

* In the bowl of an electric mixer, add eggs and beat 10-20 seconds.  Add sugar and continue to beat on medium speed about 30 seconds.  Add vanilla and oil, beat.

* Reduce mixer speed to low and slowly add about half of the flour mixture.  Add half of the milk, then the rest of the flour and the rest of the milk.  Beat until just combined.  Scrap down the side of the bowl.

* The batter will be thin.   Pour batter into a muffin pan prepared with paper liners.  Fill liners about 2/3 full.

* Bake cupcakes in pre-heated oven for 12-14 minutes.

* Cool in pan 1-2 minutes, then remove cupcakes from pan (carefully) and finish cooling on a wire rack.

* Frost as desired when fully cool.  I love to use my favorite Vanilla Cream Cheese Frosting recipe.

* Feel free to use this recipe for a cake as well.  The recipe above will work for a 6″ cake.  Double the recipe for an 8″ or 9″ cake.

* A note about Cake Flour-  Cake Flour has a lower protein content than traditional all-purpose flour, which results in a more tender, delicate crumb in the finished product.  If you can not find or access cake flour, feel free to substitute as necessary, but your results will vary from the original recipe.

Prop notes-

Brown cupcake liners from Simply Caked.  The pretty purple cupcake liners are from Confectionery House.  The pearlized sprinkles are from Sweet Baking Supply.  Cupcake stands available at Farmhouse Wares.

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917 Responses to “Perfect Vanilla Cupcakes {Recipe}”

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    Kirsten — July 27, 2011 at 4:20 pm

    YAAAY!!! I have been on the hunt for a really great vanilla cupcake recipe and every one I tried hasn't quite hit the mark. I'm excited to try these, they look perfect! But your stuff always looks amazing.

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    Jennifer — July 27, 2011 at 4:27 pm

    Thank you Glory!!! I, too, have been looking for that perfect vanilla cupcake recipe. I will be trying this on Friday!! :)

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    Doodle — July 27, 2011 at 4:30 pm

    Wow… these are just perfect. I love the purple cases, they finish the cupcakes off perfectly. I am very impressed by your effort and determination. Thank you for sharing your success. It's comforting to see that others too sometimes bake 'unacceptable' things, that are slightly wonky looking or as you put it, just plain ugly!! I seem to be stumbling upon this quite regularly at the moment :( Maybe one day I will be as talented as you. Thanks again. They look so lovely.

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    Kim-A Creative Spirit — July 27, 2011 at 4:37 pm

    Can't wait to try them……

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    JulieD — July 27, 2011 at 4:41 pm

    Oooh ooh! I can't wait to try these! Thanks! :D

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    Di-licious — July 27, 2011 at 4:56 pm

    Aside from the oil, these are very, very close to my favourite vanilla cupcake recipe…I always considered the buttermilk to be the secret weapon but now I'm going to have to try them with vegetable oil. And not having to wait for the butter to soften would mean you could bake these on a whim any time of the day!

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    Marci — July 27, 2011 at 4:59 pm

    Thank you for sharing this! I too have been on the search for years to find the best cupcake recipes and every recipe has fallen short in some way. I can't wait to try yours.

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    Marilyn — July 27, 2011 at 5:02 pm

    I will by trying these! We made cupcakes for my daughter's wedding last Saturday. Would have loved the lavender papers.♥♫

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    Candace & Nicole — July 27, 2011 at 5:05 pm

    You are my hero! Thank you, I am adding this to my recipes!

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    Blog is the New Black — July 27, 2011 at 5:11 pm

    Thanks for doing all the work for us! I will be sure to remember these the time I need a good ol' vanilla cake!

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    Joy Adams — July 27, 2011 at 5:22 pm

    Congratulations on your conquest. I am sure that these cupcakes are wonderfully tasty.

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    manda — July 27, 2011 at 5:28 pm

    They look so good.

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    Jen — July 27, 2011 at 5:32 pm

    Thank you so much for sharing your perfect vanilla cupcake recipe :) I know what it feels like to sift through recipe after recipe to find "the one" haha! I am currently on a quest to find the best sugar cookie recipe.

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    Dragonfly Desserts — July 27, 2011 at 5:37 pm

    I love that you experiment and try things over and over…..this way we can all benefit from your wisdom and not have to suffer the mess! Thanks Glory!!! I can't wait to try out this recipe!!

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    Bizcochitoz d'Rosa — July 27, 2011 at 6:03 pm

    Thank you! i've tried many different vanilla recipes too, i'll try your and hope mine come out as pretty as yours!

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    dameDonna — July 27, 2011 at 6:05 pm

    Do you weigh the cake flour? I can't wait to try this out!! I have a fail safe recipe that always works but it too dry and not my favorite. The one I've worked and worked on for texture, flavor and moistness is so hit and miss. Thank you SO much for sharing! :-)

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    Glory/ Glorious Treats — July 27, 2011 at 6:20 pm

    DameDonna- I don't weigh my flour, I just gently scoop it into my measuring cup, then level, but don't pack it down.

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    Jessica Brown Hussein — July 27, 2011 at 6:20 pm

    Hi Glory, thankyou for your efforts in finding the best recipe for us, could I trouble you to tell me, 1. What is the difference between all-purpose and cake flour and 2. What brand of cake flour did you choose, thanks so much, Jessica
    (jessicabrownhussein@y7mail.com)

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    Glory/ Glorious Treats — July 27, 2011 at 6:38 pm

    Jessica- Here is an article on the differenc between cake flour and all purpose, http://www.differencebetween.net/object/difference-between-all-purpose-flour-and-cake-flour/

    Also, I use Softasilk cake flour, mostly because it's what they sell at my local stores.

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    Parent Volunteer Group — July 27, 2011 at 6:46 pm

    Hi Glory, They look great, I am going to try them I love buttermilk in cake recipies. Thanks for posting this Marlyn

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    SweetSugarBelle — July 27, 2011 at 7:02 pm

    Laaaaaaaaaaah!!! Angels singing. Wonderful wonderful wonderful!!!

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    Trish - Sweetology101 — July 27, 2011 at 7:09 pm

    This is GREAT!!!!!!!!!!!!!!!! You might have saved me years of suffering and therapy.

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    Anonymous — July 27, 2011 at 7:22 pm

    Thanks so much for doing all our research for us! I, like so many others, felt the same way as you about vanilla cupcakes…I cannot wait to try them – and they came in the knick of time as I need to make some in 2 weeks for a little girl's birthday! Merci, merci, merci!

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    JessDesserts — July 27, 2011 at 8:19 pm

    Theres a whole "search" for the ultimate vanilla cupcake on another blog. I cannot wait to try these! It would be the ULTIMATE to finally find the perfect vanilla cuppie!! Thanks so much! :o)

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    Melissa D — July 27, 2011 at 8:34 pm

    Thanks for sharing and for all your hard work! I think just about everyone grew up eating cake mix cakes & this is the taste we associate with a cake. Nowadays people want scratch cakes but they don't live up to our idea of what cake should taste like. How awesome that you have mastered a scratch recipe to taste like a mix but be much better for us. I'm so gonna try this recipe this weekend.

    P.S. I'm making your smores cookies tomorrow to take to work Friday. Can't wait :-)

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    Mary Sanavia — July 27, 2011 at 9:46 pm

    All in the name of science…..these look wonderful, I will add the to my to-do list. Normally I´m a butter person, but sometimes oil recipes are a bit easier to do. Thanks!

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    Shannon — July 27, 2011 at 10:43 pm

    I've been waiting for you to post this ever since I discovered your perfect chocolate ones – it's fabulous to have someone else do all that road testing. Thank you so much!

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    Chele — July 27, 2011 at 10:57 pm

    I agree – they are indeed perfect and look stunning!

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    girlkyle — July 27, 2011 at 11:05 pm

    I just bookmarked this recipe! I love your passionate persuite for the perfect vanilla cupcake. You should contact Stef at The Cupcake Project… She's currently hosting a thing she's calling "The Quest for the Ultimate Vanilla Cupcake". You might be perfect for the explorer position?

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    Summer — July 27, 2011 at 11:07 pm

    God Bless you!!! I too have been on a mission for the perfect vanilla cake. I tried all the recipes that you mentioned too never totally excited with the results. I was looking for the same things you were in a vanilla cupcake..so I can not wait to try these!!!!

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    The Procrastobaker — July 28, 2011 at 12:21 am

    I love the photo of all the oddly shaped ones :) this is such a brilliant post! I am definitely saving it for reference next time i plan to make cupcakes, you have taken the hard work out of it for the rest of us and im very grateful for that! Gorgeous little photos to go with a fabby post :)

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    Linda V @ Bubble and Sweet — July 28, 2011 at 2:27 am

    They do look perfect and I am loving the pearly sprinkles.

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    Linda @ Lemon Drop — July 28, 2011 at 3:11 am

    These are beautiful !

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    Amaranta — July 28, 2011 at 4:53 am

    Es perfecto! gracias por compartir tu receta!

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    Ari (elplacerdeloscincosentidos) — July 28, 2011 at 5:17 am

    look PERFECT!!!!
    Will love to try it…
    but I don´t know where in Spain I can find "Cake Flour".. mmmh
    thank´s for sharing…

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    Anonymous — July 28, 2011 at 5:51 am

    You are a dear for sharing this with us, I have been on the search also. I will def. try your combi. How many grams are 2 eggs on your side? Because here in The Netherlands we have S, M en L sizes….
    Many Thanks and kindest regards.
    Xandra

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    amalia — July 28, 2011 at 6:46 am

    I am so excited to try these!! Thanks for all your hard work!! I love every recipe you post!!!

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    Maria Nelson — July 28, 2011 at 6:58 am

    Did you know you can make your own cake flour? No need to spend $4 a box anymore or make a special trip to the store! Simply add 2 T. cornstarch to each 1 cup flour your recipe calls for, and sift twice. Then measure from that mixture. Voila!

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    Sue — July 28, 2011 at 7:34 am

    Congrats on your success! Yep, they certainly do look perfect! It's good to know their taste matches. We are lucky that we get to benefit from your diligence:)

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    Sharon — July 28, 2011 at 7:55 am

    What brand vanilla do you use? I'm looking for something better than the generic brand I see at the grocery store. Can't wait to try these.

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    OvenDelights — July 28, 2011 at 8:32 am

    Thank you so much for sharing! With these times its really costly to try to experiment with recipes. I have had to cut back on stocking my pantry, and have had to rely on great reviews like this when it comes to trying new recipes. I'm confident enough this recipe will work for me! Thanks again!

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    Linda — July 28, 2011 at 9:03 am

    This one cracks me up. You sound like me a few weeks ago. I was "searching" endlessly for the perfect white cake for my daughter's birthday earlier this month. Your narrative on the oil and butter was right on! In fact, I made two recipes (one oil, one butter), was not satisfied, then went to chocolate for the party! I will be trying yours soon. I had to stop at two times, because my husband didn't' want the cake sitting around. Take care.

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    Glory/ Glorious Treats — July 28, 2011 at 9:07 am

    @Xandra- All U.S. recipes are made for large eggs, unless otherwise noted.
    @Sharon- I use Watkins vanilla.

    About cake flour- Cake flour has a lower protein content than all purpose, and is milled finer. If you can not find cake flour, a close substitue would be to add 2 Tablespoons corn startch to just under a cup of flour, to equal 1 cup cake flour. Sift together. I have never used this, so your results may vary from my original recipe. Feel free to use google as a great source of information on substitutions.

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    Christy {The Girl Who Ate Everything} — July 28, 2011 at 9:54 am

    Beautiful! Just gorgeous.

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    Maggie @MaggieCooks — July 28, 2011 at 11:02 am

    I've been a cake box fan for a while now, I've gave scratch cupcakes a try and they have never tasted good or had the fluffy texture that the cake box gives you!
    I'm so glad you found a scratch recipe that works so good and makes the most cute cupcakes! I'm anxiously waiting to give your recipe a try! :D

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    Danielle — July 28, 2011 at 11:44 am

    THANK YOU FOR THIS!!!! Ahhh, I'm so excited. i've also been on the hunt for this and mine always looked like the "ugly" ones. Can't wait to try this!!!

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    DreamgirlLisa — July 28, 2011 at 11:51 am

    So happy I just bought some buttermilk and have all the other ingrediants on hand…trying this one tomorrow! Thank you once again for sharing and your beautiful blog!

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    Michelle — July 28, 2011 at 1:53 pm

    Will be trying out this recipe soon, many thanks.

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    Francesca — July 28, 2011 at 2:27 pm

    Wow Glory you've certainly hit the mark with this one :) look at all of the comments you have received. I have just one more question to add please… When filling the cupcake cases do you measure the 2/3 using a cookie scoop or anything? I sometimes struggle to ensure consist sizing and not over filling the cases. Thank you again for sharing your wonderful recipe and tips.

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    Loretta — July 28, 2011 at 5:42 pm

    Thank you Glory, like all the others, I've been in search of a great Vanilla Cupcake. My husband comes home and says "Not more yellow cupcakes". I'm constantly trying new recipes. I have found that recipes with oil rather than butter will give you a moister cupcake. So, you do need a flavor to compensate for the butter. I am going to try vanilla bean paste. Much more concentrated than vanilla extract. Can't wait to try your recipe…..thanks you!
    Loretta

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    Little Housewife — July 28, 2011 at 6:31 pm

    Hehehe… I thought the lead in to your story was hilarious listing all the ingredient combos and oven temperatures you've tried.

    I have a question though and it's a problem I run into often…

    I have a wonderful Vanilla Cupcake recipe from the Crabapple Bakery in Australia (I'm happy to share but I don't want to do your head in after all this hard work) and it makes around 30 cupcakes. Your receipe yields 15-16 cupcakes. The only cupcake tins I have ever seen are for 12 cupcakes. What do you do with the remaining mix while the first batch bakes?

    I have tried baking two trays at the same time (one on top of the other on different racks) but both always come out substandard. I've tried leaving the remaining cake mix in the mixing bowl but it obviously looses it's airation. I've tried to leave the remaining cake mix on a slow beat to keep the airation. None of which work. Short of having a double oven (which I will be getting next year) what did you do?

    Thanks so much :)

    Penny – Little Housewife, Auckland, New Zealand

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    Jaime — July 28, 2011 at 7:29 pm

    I can't wait to try these…. So many if us have been on the same mission! Who would have thought a good "vanilla" cupcake would be so hard to conquer! Thanks for sharing the results of all your hard work:)

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    tina — July 29, 2011 at 6:05 am

    great cupcakes!

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    Jess @ littlegirlbigappetite — July 29, 2011 at 9:05 am

    Love the purple cupcake liners you have :)

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    Paige Reese Designer Bakeshop — July 29, 2011 at 11:47 am

    Good timing! I have been looking for one too. Thanks for sharing!

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    Las Vegas Mama — July 29, 2011 at 12:29 pm

    I am looking forward to trying these. I cannot find regular buttermilk at any of my local grocers. They are ALL reduced fat!! If I use the alternative is it going to mess up the "perfection"??

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    Glory/ Glorious Treats — July 29, 2011 at 1:36 pm

    @Little Housewife- Yes, most cupcake pans hold 12 cupcakes, so it will be be fine to let the batter sit out while the first batch bakes. Just give the batter a little stir before baking the second batch. Baking powder is activated by heat, so it will not lose it's power by sitting at room temperature.

    @Las Vegas Mama- Yes, most buttermilk is 2% and that will be perfect. Also, I never have buttermilk on hand, and I use the milk with a little vinegar alternative =)

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    Cecilia — July 29, 2011 at 5:58 pm

    i can hardly wait to try this recipe! Thank you for all of your hard work! Tell James we appreciate all of his hard work taste testing all those cupcakes to! Love you!
    ~Cecilia

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    amalia — July 30, 2011 at 6:56 am

    What size tip did you use for the frosting? It looks beautiful!

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    chloe — July 30, 2011 at 6:11 pm

    i'm not necessarily saying their is a case of plagiarism going on, but this was weird to me, only hours after you posted: http://www.mybakingaddiction.com/vanilla-bean-cupcakes-recipe/

    vanilla cupcakes w/ vanilla frosting, same wrappers, same sprinkles??

    weird, right?

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    Glory/ Glorious Treats — July 30, 2011 at 7:17 pm

    @Chloe- No copying on either end, just a strange coincidence! We've chatted (Jamie of My baking addiction and I) and even considered making changes to our posts, but decided to leave them as is. We just both have great taste in supplies =)

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    traditional sweets — July 30, 2011 at 10:43 pm

    That sure is looking delicious. Thank you for sharing your yummy ingredient to us. I'll be looking forward for your next post.

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    My Picnic Basket — July 31, 2011 at 8:13 pm

    I have been dying (not literally) to find a really good cupcake/cake recipe for regular old vanilla. I will certainly try these out—the chocolate and the vanilla! Thanks for working so hard!!!! AND SHARING!!!

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    Sue — July 31, 2011 at 10:12 pm

    My niece emailed me today, looking for a cupcake recipe for a baby shower, and you can bet I will be linking her directly to these:)
    Thanks also for the great cupcake baking tips!

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    Lildarling — August 1, 2011 at 9:47 am

    Excellent! Thanks so much for sharing:)

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    Anonymous — August 1, 2011 at 10:28 am

    I really enjoyed baking this cupcake. I live by your chocolate and the vanilla is a good recipe also. I have one question though, it isn't that sweet. At first bite it tasted like a muffin, but then it began to taste like a cupcake. Is there a way to add a bit more sugar without the possibility of messing up the cupcake?

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    Brandy — August 1, 2011 at 11:11 am

    How do your liners stay so perfect as well? Love them!

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    Glory/ Glorious Treats — August 1, 2011 at 11:31 am

    @Anonymous- If you would like the cupcakes a bit sweeter, I think you could add up to 1/4 cup more sugar and leave the other ingredients the same.

    @Brandy- I'll be posting on the cupcake liners in the next week or so.

    @Amalia- I used a 1M tip for these, I'll be posting more on piping tips in the next week or two.

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    Noelia — August 1, 2011 at 5:00 pm

    This comment has been removed by the author.

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    Melissa — August 1, 2011 at 6:43 pm

    These look amazing. =o] I've been on the search for a perfect white and yellow cupcake/cake forever! I just tested a yellow cake a few days ago..yet another failure!

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    OceanSol — August 1, 2011 at 7:19 pm

    This was the solution to all of my problems…amazing. I went with a buttercream frosting with buttermilk and it was perfect!! THANK YOU!!!!

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    paige. — August 1, 2011 at 9:14 pm

    Thanks for the perfect recipe for vanilla cupcakes. I hate to say it but, I'm glad someone has the all the hard work for us! I'm jusst getting my feet wet with decorated sugar cookies and i'd love to learn how to make a few good cupcakes. (Gotta love all the inspiration from "Cupcake Wars" as well as your awesome blog, BTW they look fantastic. again thanks so much!!
    paige

    paige.fuentes@yahoo.com

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    Food Photography — August 1, 2011 at 10:18 pm

    I love the pictures.What camera do you use?

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    kirbie — August 2, 2011 at 12:40 pm

    Wow, these really do look perfect! I've been frustrated with most of the vanilla cupcake recipes I've tried. I'm definitely going to try this one.

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    ericasedibles — August 2, 2011 at 2:40 pm

    I too have just about given up finding a good vanilla cupcake. I have tried and tired and searched until i could search no more.
    I can't wait to try these!!

    They look absolutely delicious!!
    Thank you

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    Anonymous — August 3, 2011 at 3:37 pm

    Looks wonderful! I cannot wait to try them. I have a question. How do you keep your cupcake liners from getting oily or messy?

    Whenever I make cupcakes mine aren't as clean looking after the cupcakes have cooked and sometime seem oily at the bottom. Also, I have issues with the liners folding inward while I am pouring in the batter (I have even used an ice cream scoop and squeeze bottle). So they never come out looking as nice as yours. What is the secret?

    K.Gardner

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    sugarswings — August 4, 2011 at 12:04 pm

    i am doing these! i have tried magnolia twice and have made some sad looking but very moist vanilla cupcakes with them….i think its the butter…so love you use oil…thanks for sharing!!!

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    Hilary — August 4, 2011 at 12:12 pm

    Can't wait to try them!

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    Camille — August 5, 2011 at 8:53 pm

    OMG, thank you soooo much for the recipe! I've been searching for the good cupcakes recipe for ever, and really getting depressed for not making them right. The cupcake came out perfect, spongy feel and good looking. And a great taste.
    THANK YOU AGAIN!

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    Christine Donohoe — August 6, 2011 at 9:56 pm

    Yay!!!! Thanks sooo much for posting these!! I can't wait to try these!I've been looking for a vanilla cake recipe for a long time, but never found one I liked.

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    Glory/ Glorious Treats — August 7, 2011 at 4:42 pm

    Thanks for all the sweet comments!
    @K. Gardner- I just added a post all about cupcake liners, http://glorioustreats.blogspot.com/2011/08/cupcake-basics-cupcake-liners.html

    @Food Photography- I use a Cannon 30D, with a 50mm 1/8 lens

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    wendy — August 8, 2011 at 4:18 pm

    Thanks for all your hard work and experimentation. I will def bake these!!!

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    Nicole — August 8, 2011 at 5:48 pm

    Hi – I couldn't wait to try these, so I did! I could only find White Lily 'light' all purpose flour – so my cupcakes rose more than I'd hoped. But the texture and flavor were nice. So, I will try them again and just put less batter in each liner. Trying the cream cheese frosting next. Thanks!

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    Gillian — August 10, 2011 at 6:01 am

    Hi, I live in the UK where cake flour does not exist. As an alternative would Self Raising or Plain flour be the equivalent?

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    joey — August 10, 2011 at 8:17 am

    i attempted these cupcakes and the texture was great!

    but one question – beacuse there is no butter in the recipe, how would i make the cupcakes sweeter? or more fuller with flavour.

    more sugar and vanilla?

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    Sew Create It - Jane — August 13, 2011 at 4:26 am

    Just had to stop by and thank you very much for the recipe. I found you through Thimbleanna who swooned over your cupcakes.
    I’ve just made the vanilla cupcakes yesterday and they were perfect and that is saying something as we are a no egg household (two of us are allergic) and it is always a bit iffy making new recipes using my egg replacement that I get from the health food shop…but these cupcakes turned out light and fluffy just like one with eggs and the crumb was perfect and I’m overjoyed that once again the cupcake in all its glory is back in my life!

    Thank you thank you!!!

    (P.S….sorry for the ramble…must be the sugar high!!) :o)

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    Glory/ Glorious Treats — August 15, 2011 at 9:11 am

    @Gillian- If you can't find cake flour, feel free to try all purpose flour (plain flour), for each cup of flour, remove one tablespoon of flour, and add one tablespoon of corn starch, sift together well.

    @Joey- These cupcakes are designed to be frosted, so I didn't want them overpowered with sweetness. You are welcome to increase the sugar a bit if you like.

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    Mel G. — August 15, 2011 at 3:37 pm

    Hi – These look delicious!! How far in advance can I make these and your Perfectly Chocolate cupcakes? And would I need to refrigerate them? I need to make seven dozen and want to get started …
    Thank you!

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    Glory/ Glorious Treats — August 15, 2011 at 7:22 pm

    @Mel G- Most cupcakes are best the day they are made. If needed, bake the cupcakes the day before they will be served. Cover them, and keep them at room temperature.

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    Norma — August 18, 2011 at 5:53 am

    Had to try these so I baked a batch this morning. The consistence was like a box mix (light and fluffy). Mine didn't bake as pretty but I over filled the liners a bit. I also made my own buttermik, next time will use store bought. I also think I'll shift the ingredients. Overall I really liked the taste. Thanks for sharing.

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    Jeanette White — August 18, 2011 at 6:05 pm

    Not sure what I'm doing wrong but all the cupcakes sank in the middle…..They tasted good! Could you help me out when you get a chance as to why they sink in. Thanks!

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    Ashley — August 18, 2011 at 8:24 pm

    Holy wow, perfect is right! I just made these, and oh my goodness they are delicious and beautiful! Fluffy, light, perfectly sweet, and perfectly shaped!

    I love baking and decorating cupcakes, but seldom like eating them. I'm just not a cake person. I prefer pastries and cookies. But these? I am trying like heck not to eat all of them right now!!

    I doubled the recipe AND I made them into rainbow cupcakes. Ambitious for my first try with this recipe, but I figured, why not? I thought the extra mixing and pouring of the different layers might have resulted in crappy cupcakes, regardless of how great the recipe seemed, but I was totally wrong. Even after all the mixing and pouring, they came out absolutely beautiful.

    I can't thank you enough for this!

    (Also, after almost two full years of unemployment, I FINALLY found a job and started this week. I'm making these cupcakes for my new co-workers, and they are going to be seriously impressed. If anyone asks for the recipe, I will be directing them here. Thank you thank you thank you!)

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    Anonymous — August 20, 2011 at 8:30 pm

    YUM!!! i try almost all your recipes and they are absolutely perfect..do u happen to have a chocolate or white mud cake recipe you would like to share? tried plenty of recipes and they dont turn out as good as i want them to..thank u :)

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    Anonymous — August 21, 2011 at 5:40 pm

    Dear Glory,

    Thankyou again for your efforts here.

    I have made these twice now, the first time subing the flour and buttermilk, the second time (last night) with Achor Cake Flour (from Australian Coles Supermarkets) and Buttermilk both times the cake was gorgeous, but when I peel back the wrapper the base of the cupcake is quite brown versus the actual body of the cupcake.

    I thought this may be because I am overcooking these, but I am following the recipe to a t and had reduced the cooking time for each batch. Is this just me? Or is this normal?

    Thanks so much,

    Cheers,

    Jessica

    jessicabrownhussein@y7mail.com

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    Anonymous — August 22, 2011 at 5:56 am

    This IS the PERFECT cupcake recipe. I made your recipe for a birthday party last weekend.. They were a hit, they even shadowed the cake from a fancy bakery..and I didn't used the mixer..
    THANK YOU THANK YOU.
    Aimee B.

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    Anonymous — August 25, 2011 at 4:06 am

    AHHH ! Thank you so much for this recipe. It's perfect. I did a tiny twist though..I made them into rainbow cupcakes ! They came out beautiful and oh-so yummy. :)

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    Sarah — August 26, 2011 at 1:22 pm

    I can't wait to try this recipe, but I have a question. Do you use a convection oven? 12-14 minutes for cupcakes doesn't seem like enough time. Just curious.

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    Glory/ Glorious Treats — August 28, 2011 at 11:19 am

    @Jessica- Without being in the kitchen with you, sometimes it's hard to say what the problem may be. Are you putting the cupcakes in the oven before it's fully pre-heated? Maybe your pans are a dark finish, or too thin, that can sometimes cause extra browning.

    @Sarah- No, I don't use a convection oven (or I would have noted that). I know the time seems on the low side, but I've made these several tims, and it seems to work out great! Of course you are welcome to test them with a toothpick for doneness.

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    Amelia — August 29, 2011 at 9:08 am

    These are delicious! I made them last night and brought them to work this morning. All dozen were gone by 10 a.m. Mine looked lumpy but tasted good…I guess I added the flour too quickly (?) but was afraid of overbeating. Thanks for your hard work!

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    Anonymous — August 29, 2011 at 11:25 am

    I thought they could use a bit more sugar and SURELY did not have enough vanilla in them. Thank you for the recipe though. My search continues! :)

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    Shannon C. — August 30, 2011 at 12:55 pm

    I discovered your recipe on FB. With my daughter's 6th birthday coming up this weekend I decided to try the cupcakes out before I tackled the cake. I haven't frosted them yet, but I must say, they don't even need frosting. These are scrumptious! Great recipe!

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    The Warwicks — September 1, 2011 at 4:02 pm

    Thank you! Thank you! Thank you! My search for a great vanilla cupcake recipe has finished! Perfection

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    kyleen — September 1, 2011 at 7:51 pm

    I love the cake stands; so cute! Your cupcakes are gorgeous too.

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    Anonymous — September 4, 2011 at 8:21 am

    Hi, would you recommend halving the recipe? or do you think it would yield different results? Thanks
    p.s these are just looking soo lovely

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    Ashley M — September 7, 2011 at 2:24 pm

    If I'm doubling the recipe and making an 8-9 inch cake how should I adjust the cook temp and time??? Thanks!

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    Kelly — September 7, 2011 at 6:12 pm

    I adore these! How could we make these chocolate?

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    BitesNSlices — September 10, 2011 at 9:00 am

    Can I use all-purpose flour instead for your Perfect Vanilla Cupcake recipe?

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    Hilason Treeless — September 13, 2011 at 6:48 am

    I too have been looking for that perfect Vanilla cake recipe………..I think my search ends here.. Great blog overall. Glad to follow it.
    http://sadaf-culinaryadventures.blogspot.com

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    Miguel Hinojosa — September 13, 2011 at 1:05 pm

    Tu blog ha sido el gran descubrimiento del año!!!
    Dios mio que blog tan fantastico.
    Miguel
    lareposteriademiguel.blogspot.com

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    dalia — September 13, 2011 at 1:29 pm

    Hi Glory,
    I'm just waiting for my last (4th)batch of vanilla cupcakes to come out of the oven and while I wait, I must share the weirdest experience. I followed the recipe to a T for the first batch. The only thing I didn't have in the fridge was buttermilk so I did the milk/vinegar thing and followed the recipe. The batter yielded 16 cupcakes but each and every one of them spread (flat like cookies), overflowed and were just plain ugly. I decided to make a second batch but this time I doubled the recipe. After putting in the first pan of the second batch, I decided to taste one of the ugly cupcakes. They were horrible! The salt overpowered the cupcake and the cupcake texture was too airy (I mean you barely pinch the case off and it fell apart). After tasting the salt, I realized that I completely forgot the salt in the second batch, but these came out amazing! The batter didn't spread, they looked like they fit the cupcake case much snugger and best part, they taste great. The texture of the second batch is a bit denser than the first batch, but moist and delicious. The only mishap with the doubled quanitity was that some of them came out just right, while others had a huge dome on top. What do you think?

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    CakesnChristy — September 26, 2011 at 7:17 pm

    I was wondering about the oven. I have a gas oven; where should I position the racks?

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    Anonymous — October 6, 2011 at 7:35 am

    I tried these…super! Delicious, easy and economical. Made two batches because my normally picky son liked them so much. They aren't very sweet, which i think is best with all the frosting on top! Made the Sweetapolita's Swiss buttercream- came out beautifully and tasted great with the cupcakes. Thankyou for the recipe!

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    dianewr — October 8, 2011 at 1:24 pm

    Thank you for this great recipe! I really want to try it soon. Looks like I have been missing out on your blog–not anymore!

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    Lex's Life as a New Wife — October 18, 2011 at 7:46 am

    I wanted to make this as a cake. How should I adjust the bake time or temperature?

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    Gloria — October 20, 2011 at 10:03 am

    The best vanilla cupcakes!!!…Thank you for sharing this recipe…Greetings from Canary Islands!

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    glor — October 22, 2011 at 1:54 pm

    all your cupcakes are fascinating that i reli want to try them out! :D
    May i know for your measuring cup, is 1 cup = 250mL or 200mL?
    Besides, what's your cupcake size? are they around 6cm in diameter? If i'm using paper cups with ~4cm in diameter, should i reduce the baking time by half for all recipes?
    For oil, would corn oil or peanut oil be fine?
    While for frosting, how could i shuffle / substitute the ingredients if i want the sweet flavour to reduce by half?
    Sorry for so many questions… Many thanks in advance! =]

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    Amanda — October 27, 2011 at 9:35 am

    I just made a batch of these today because my 3 year old wanted vanilla cake. We had fun baking together. They tasted great….didn't look very pretty because I let him fill the cups up :) This was my first time making cake from scratch…I've always used a box mix. Never again! These were so much better.

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    Anamaria — November 3, 2011 at 6:02 am

    This looks really amazing…where could I find buttermilk and cake flour though?

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    Marie G — November 3, 2011 at 10:13 am

    Glory YOU GOT IT DOWN 110% WONDERFUL, SUPER MOIST VANILLA CUPCAKE RECIPE. THANK YOU THANK YOU…CAN'T WAIT TO TRY YOUR OTHER RECIPES!!! BTY I DID NOT HAVE VANILLA EXTRACT SO I USED 1 TSP ALMOND EXTRACT AND WOW DELICIOUS

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    Marie G — November 3, 2011 at 10:13 am

    Glory YOU GOT IT DOWN 110% WONDERFUL, SUPER MOIST VANILLA CUPCAKE RECIPE. THANK YOU THANK YOU…CAN'T WAIT TO TRY YOUR OTHER RECIPES!!! BTY I DID NOT HAVE VANILLA EXTRACT SO I USED 1 TSP ALMOND EXTRACT AND WOW DELICIOUS

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    Impulsive Addict — November 6, 2011 at 7:04 am

    Thank you for this recipe! My daughter is having a cupcake party for her 2nd birthday and I've been stressing about finding a good cupcake recipe. I found this on pinterest. THANK YOU!

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    knottyknitpicks — November 11, 2011 at 12:53 pm

    OMG, I haven't been able to follow regularly but i just came back to look at the recipe section and saw the vanilla cupcake at the bottom of the page! can't wait to try these!

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    Kelly — November 14, 2011 at 2:53 pm

    i am soooo happy to find your blog and to find out you experimented. i am trying these for my daughter's 6th birthday. will let you know how it goes :)

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    Anonymous — November 15, 2011 at 5:34 am

    Thanks so much for sharing this recipe. I just tried it, and my cupcakes turned out perfect! I didn't think they'd look as good as yours in the pic, but they did!! Can't wait to try the butter cream frosting now!! :) Emashka xx

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    Anonymous — November 16, 2011 at 10:58 am

    cream cheese frosting, that is*

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    Anonymous — November 18, 2011 at 4:55 pm

    I try this recipe Oh my God perfect thank you so much

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    Anonymous — November 20, 2011 at 3:39 pm

    I tried these… The first batch came out yummy and the second batch not no much. I took them to a bake sale and mine were the only ones that sold out. Thanks for the recipe.

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    Lena — November 22, 2011 at 11:14 am

    Hi, just tried your recipe, and this cupcakes are perfect :) Thank you for experimenting and shearing.

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    Mary — November 23, 2011 at 4:47 am

    I just baked a batch and wanted to know how your cupcakes came out with that beautiful dome? Mine spread flat. I've read that an initial higher temperature and then reducing the temp. will ensure a dome-though this doesn't work when i do it. Is that what you did? Wonder what i'm doing wrong? They taste great but i was hoping they'd look like yours in the picture. Any tips would be appreciated. Thanks!

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    Cyndi — November 30, 2011 at 9:45 pm

    So I have been searching a long time as well. I made a batch and carefully sifted the flour and they came out sunken and darker on top than I wanted. Then I added a couple Tablespoons more of cake flour to the remaining batter and viola! Perfect, light, golden cupcakes. If your cupcakes are caving in, try adding a bit more flour. I would love a weight measure, so maybe I'll find it on my own. Thanks for the lovely recipe.

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    Anonymous — December 5, 2011 at 6:43 pm

    These are great! I was looking for an easy, yummy and fluffy cupcake recipe and you have perfected it!
    I made my batch as mini cupcakes with mini chocolate chips and the are really good.
    I can't wait to decorate them for my kids christmas party:)

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    sze — December 12, 2011 at 7:16 pm

    what kind of oven do you use? i've been baking cupcakes using the convection feature of my oven but noticed that the time to peak in the middle. Your cupcakes looks so nicely shaped that i would like to know if you use the normal baking method on your oven.

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    Anonymous — December 20, 2011 at 5:08 am

    Thank u for da recipe…i tried it, they were perfect tasted well..i wanted to ask that whenever i bake cupcakes they are not perfectly shaped..they r either too flat or too domed or uneven shape..how shall i bake them perfect shaped cupcakes…thanks

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    Muneera — December 29, 2011 at 10:09 am

    thank you for sharing your success! i came across your blog just today and like you (and many other bakers) i've been on the search (no HUNT) for that perfect recipe for years. Ive tried so many and the one that i liked the most outa the lot was Donna Hay's double chocolate cupcake recipe. Will be trying these over the weekend. And thank you oh so much for the frosting tips. You're god-sent :)
    Love, muneera

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    Anonymous — January 3, 2012 at 2:19 pm

    can't wait to try, thanks for not giving up

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    JenG — January 3, 2012 at 6:28 pm

    Thank you so much for this recipe, my husband thanks you also. I've always stuck with Martha's recipe for vanilla cupcakes but these are 1000 times better. Light and fluffy, just what I was looking for!
    It is also the perfect cake recipe for Maple Pudding cake.

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    JenG — January 3, 2012 at 6:29 pm

    This comment has been removed by the author.

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    Elli — January 6, 2012 at 3:39 am

    First of all, I wann thank you for that great recipe. I really love it! But I have a question: for 2 days now I‘m searching for these sweet little…ähm…i don‘t know what it‘s called…mini cake plates? These tiny plates, your Cupcakes are standing on. Where can I find them? Would be great, if you can help me.

    Love & greeting from your german reader
    Elli

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    Morgan — January 8, 2012 at 4:42 pm

    2 questions about this recipe – 1> would you suggest altering the baking time for minis? and 2) what are your thoughts on butter extract to add that missing butter flavor? Im from the south so I have relatives that swear by it, but Im always wary of getting that alcohol taste, especially in something this delicate. Looking forward to trying this one out!

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    Glory/ Glorious Treats — January 9, 2012 at 3:54 pm

    @Elli- The cupcakes stands are from Farmhouse wares (as mentioned at the end of the post)

    @Morgan- For minis I would suggest a baking time of 6-8 minutes. You'll have to give it a try. Feel free to add butter extract if you like. I would start with 1/2 teaspoon.

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    Elli — January 10, 2012 at 4:07 am

    Oh God…i‘m so sorry. Anyway, thank you very much!

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    Genevieve — January 11, 2012 at 11:01 am

    I was wondering what the baking time would be if I used this recipe to make an 8" cake instead? Thanks so much for the help and the great recipe. I can't wait to try it!

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    Anonymous — January 11, 2012 at 11:05 pm

    Oh my goodness…these were so delicious! Thank you for this recipe. It's amazing :D

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    KMerritt76 — January 13, 2012 at 11:42 am

    I made these yesterday. The taste was great but they were a little crumbly and stuck to the paper. Did I bake them too long? The first batch I baked for 14 minutes and the second batch was baked for 13 minutes.

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    Mrs Molly Doll — January 16, 2012 at 1:22 am

    Oh my lordy! I googled moist vanilla cupcake and found your blog. One of the best things I have done!! These cakes were sooooo easy and tasted like heaven! And the cream cheese frosting worked perfectly with them. I had so many people compliment me on them. I loved your recipe so much I am featuring it on my blog now…
    x Molly

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    LeAnne — January 19, 2012 at 5:42 am

    Made these with my daughter yesterday and hands down the best vanilla cupcake I've ever had. I couldn't believe I made it! This is the only vanilla cupcake recipe I will ever use.

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    CantStopBaking — January 19, 2012 at 9:13 am

    Thank you for this recipe- going to try it out today for my son's party. It makes a perfect amount- I didnt want 30 cupcakes now :)

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    Kathleen — January 19, 2012 at 3:47 pm

    Was just wondering if your cupcake recipes could also be made into just 1 big cake?

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    Laci Sullivan — January 20, 2012 at 12:06 pm

    Hi,
    I am trying to find the perfect recipe for my daughter's first birthday cupcakes and giant cupcake-cake. I have never baked a cake or cupcakes before so I am trying to make sure I have everything perfect before I get started. I have a few questions.

    1) Will this recipe work with a Wilton-giant cupcake two cavity pan? If so, will the temperature and time of cooking vary? I am not sure how many it serves but I think it serves 12 people.
    2)Will this recipe work with a fresh strawberry filling?
    3)Will these cupcakes and giant cupcake work out with a Swiss merangue buttercream (vanilla flavor) frosting, strawberry filling and topped with rock candy?
    4)I am open to different recipes. I would like a vanilla cake with strawberry filling and buttercream icing but I am just trying to find a great recipe for this. I am so afraid of messing this up!

    Whatever advice you can offer would be greatly appreciated.

    Your blog is amazing, thanks for everything!

    Laci

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    Glory/ Glorious Treats — January 20, 2012 at 12:27 pm

    @Kathleen, Yes you can certainly use this to make one large cake. For an 8" cake, use one recipe per layer (for two layers, double the recipe, for three layers, tripple the recipe).

    @Laci- In general I would never recommend trying all new recipes for the first time for a party. If you could do a trial run first, it will reduce the stress for the actual party quite a bit!
    This recipe should work fine for the giant cupcake pan, although I'm not sure how much batter you'll need. You may need to tripple the recipe. And you'll have to just watch it a bit to check for baking time. The fillings and frostings you listed I'm sure will be delicious with this cake. Best of luck!

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    Lara — January 24, 2012 at 12:16 am
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    Deepali — January 25, 2012 at 7:41 pm

    Hi Gloria. Your recipe certainly sounds like it won't go tumbling down on me. I had a real temptation to have a REAL chocolate cupcake yesterday so i baked them. However my recipe called for 3 eggs and as i dont eat eggs, i ommitted them. :((( would your recipe turn out ok without eggs?

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    angie — January 26, 2012 at 2:40 pm

    I'm definitely going to try these – they look delicious! I'm hungry now!

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    Anonymous — January 26, 2012 at 11:49 pm

    WOW! I just made these for my daughter's pre-school class for her birthday. I made these into the rainbow ones on pintrest and all I can say is I will be up early tomorrow morning to make new ones for her to bring to school! Simply delicious! Oh yeah…and I love baking and this was my first time making cupcakes from scratch! I will never make a differnt vanilla cupcake! Thank you for sharing!!

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    Nathan and Katie — January 28, 2012 at 4:42 pm

    not sure what i did wrong, i've never had an issue with baking before but these sunk and were brown on top…any pointers? I followed the recipe to the T and double checked after they came out ruined and i had every thing the way it was written…

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    Glory/ Glorious Treats — January 28, 2012 at 8:30 pm

    @Nathan and Katie- I'm not sure what to suggest… I've used this recipe several times with good results. Usually when cupcakes sink it's because they need to be baked just a bit longer, or the liners were overfilled, and the cupcakes overflowed, and had nothing to hold up the strucure. Unless by chance you are at a high elevation, that would a whole different issue. Feel free to experiment with variations, or give another recipe a try. Best of luck!

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    Glory/ Glorious Treats — January 29, 2012 at 2:20 pm

    @Anonymous commenter who keeps leaving rude comments-
    This is my personal site, where I share my photos, ideas and baking experiences. If you try a recipe and have a specific question as to why it may have not turned out as expected I am very open to that, and will try to offer suggestions. But if you have nothing to offer but negativity, then your comments will be removed.

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    Nathan and Katie — January 29, 2012 at 8:41 pm

    I actually am at a high elevation, so I'll adjust for that with the recipe and try again!

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    Sue — January 30, 2012 at 9:16 pm

    Yahoo…! This one is a keeper. I loved them. I made this and it came perfect! Thanks a lot…xoxo

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    kesha — January 31, 2012 at 9:59 am

    I have made these numerous times and they are always a hit-even with the cake mix lovers :) I reaaallly love vanilla so I always add homemade vanilla extract and vanilla bean paste.

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    Anonymous — February 6, 2012 at 8:34 pm

    I am a beginner and I made this cupacake recipe, they were easy and awesome. It is so good I can eat it even without the frosting.

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    Anonymous — February 8, 2012 at 1:00 am

    hey dear i tried your recipe today i like taste and they r too moist but the problem is they looks sp bad like your first photo can you tell me what i did wrong?
    I followed same direction what you said in recipe please tell me what i did wrong because i wanna try again

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    Laura — February 8, 2012 at 9:57 am

    In the oven now! Wish me luck!!

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    Anonymous — February 9, 2012 at 1:42 pm

    Thank you! I adapted your recipe to be gluten free and they turned out very tender moist and super vanilla.

    Frosted with Bourbon Vanilla SMBC!
    So happy:)

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    Anonymous — February 10, 2012 at 11:33 am

    I just baked these for a customer and the smell amazing. I think i am going to bake another batch for my house this evening with my daugther who is 2 1/2 and loves baking with me. This way I know how the product tastes. I doubled the batter to make however only ended up with 24 cupcakes but my were higher then yours so thats probably why i only got 24. Thank you so much for the recipe my home smells amazing so they must taste just as good as they smell :)

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    Gabrielle — February 10, 2012 at 7:55 pm

    I just made 3 batches of the cupcakes. They are delicious! I'm turning them into my nieces first birthday "cake". Thank you for sharing this amazing recipe!

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    Maya — February 12, 2012 at 6:01 pm

    Wow..my search for perfect vanilla cake ends here. Just made the first batch and all of them are gone !! Super moist, light and fluffy !! I am going to make more tomorrow for my son's Valentine's Day class party .Thank you very much for the recipe.

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    Anonymous — February 13, 2012 at 12:33 pm

    I tried and the result it's not satisfying. sorry.

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    lauren — February 13, 2012 at 2:22 pm

    I tried to make these and used duck eggs. Now duck eggs are very large. I dont think they came out as good as they should. Should i have used only one duck egg (which I heard are GREAT for baking). Or should I have just used fresh chicken eggs? About to make a batch with fresh chicken eggs.:) All in all they are really good. Im wondering if my vanilla is not right. My mom gave me pure vanilla from Mexico. Hum? Thoughts?

    THANK YOU FOR YOUR HARD WORK!!!!!

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    Idiosyncratic — February 13, 2012 at 3:54 pm

    Hi, I'm new to this blog but when I Read about your experiments, I sighed in relief as I have been on this mission myself in exact same way, only today I tested 3 diff recipes including Mary berry, magnolia and other and none to my liking! I googled till I'm cross eyed
    BUT can't wait to try these, I am in the uk so don't have cake flour but I do use the home made version which is supposed to be equivalent of cake flour!

    Hope they turn out as j expect , and will post if they do

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    Anonymous — February 14, 2012 at 3:49 am

    any chance this can be converted into English metric? I have tried loads on Google and just cant do it.

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    Lynn — February 14, 2012 at 8:07 am

    Made these last night for my son's school valentine's party. The best cupcakes I have ever made! Thank you. The only change I added was to additionally use one full vanilla bean in the batter. My husband loved them. I am definitley going to check out the rest of your site. Thank you again!

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    Anonymous — February 15, 2012 at 6:15 am

    I'm sorry to be a party pooper; mayb its because I used
    regular milk not butter milk but these cup cakes come out flat on top and all different sizes. The sponge does seem exceptionally light though so 10/10 there. It seems the key is to use much bigger cupcake cases to get that "rounded top" good luck cupcake makers!

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    missyjenny — February 15, 2012 at 11:11 pm

    I must be doing something wrong, because my batter wasn't thin! It was quite a thick and heavy batter. It turned out fairly moist, but not as moist as what I would have imagined… I used vegetable oil and buttermilk. Is the batter supposed to be crepe thin or pancake thin? Please help!

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    epicurean mommy — February 22, 2012 at 10:27 am

    Glorious indeed! thanks for sharing this… I can't wait to try this later. I'm in search for a "perfect vanilla cupcake" sans the funny ingredients that I'm not so fond of using hehe. I love your blog btw. keep it up!

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    sweetadeline — February 23, 2012 at 9:40 am

    I Love this recipe. I was just curious though, could I substitute the vanilla extract for lemon extract to make these taste like a lemon cake? I was doing to do a raspberry cream cheese frosting so I wanted to be sure????

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    Anonymous — February 24, 2012 at 3:20 am

    Do you really mean eleven cups of flour?? And eleven tsp of baking powder and eleven tsp on vanilla extract??

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    Anonymous — February 24, 2012 at 4:48 am

    These look great but Im a lactose free girl and I cant have buttermilk is there a sub. I could use instead of buttermilk because i love that pink cake with swirl frosting. I was going to make it for my b-day party but in teals.
    Please Help

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    baby girl diary — February 28, 2012 at 1:06 pm

    Thanks for sharing this great recipe! This is the vanilla cupcake recipe tat I am looking for after trying a few….

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    reema — March 2, 2012 at 5:25 am

    I made these and they were super delicious, but it made only 8 cupcakes for me, maybe because I used an egg replacer instead of eggs, now if i want to make these my way into 12, how do I increase the ingredients?? could you tell me pleaseeeee, thanks

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    lovingmom — March 2, 2012 at 1:15 pm

    @ anonymous. Hello. That's one and one fourth. Or one and one half. Not eleven. Look again. It happens to the best of us wink wink wink:-)

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    SweetAngie — March 5, 2012 at 7:17 pm

    I have been searching for 6 months for a vanilla cake recipe!!! I have baked 10 cakes and threw every single one of them away until I baked this one! This cake is so yummy and is fool proof. THANK YOU for preventing me from baking another 10 cakes that the garbage will enjoy!

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    Nicholas Sloanhoffer Nicholas Sloanhoffer — March 6, 2012 at 11:17 am

    Thanks for the perfect vanilla cupcakes recipe. It seems you found the right combination of ingredients for light and fluffy cupcakes.

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    Miss.Kyoko — March 6, 2012 at 3:39 pm

    I made these the other day, and all I can say is finally a cupcake that lives up to its name.
    This recipe is a keeper.

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    Manda — March 7, 2012 at 6:09 am

    I made these as a test run for my daughter's 1st birthday party. They were really yummy, but they were TINY. They didn't rise at all. Any suggestions on how to fix that, or is that just how this recipe bakes up?

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    Anonymous — March 9, 2012 at 10:24 am

    Hi Glory, Thank you for your hard work Can you advise to the WEIGHT of the measured cake flour? I have learned to bake by weight and not by measured volume and have found this greatly adds to ensure a successful end product. Thank you in advance. JM

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    Anonymous — March 10, 2012 at 1:38 pm

    I made these a few weeks ago and they tasted very good! I have one question though. The tops of mine were hard and flat, unlike yours which look soft and not flat at all. The insides were soft, though. I followed the recipe exactly, except I used lemon juice and milk instead of buttermilk like you suggested. But other than that I don't know what it could be. I want to try them again in hopes I won't have the same problem. Do you know what the problem could be? I'm not sure if it's my oven, or what. It was weird because other than that they were delicious! Thanks!

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    sulaf — March 11, 2012 at 11:14 am

    Hi,
    Can I use this recipe to make a circle cake? not cupcakes but a whole cake??

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    Nicole — March 11, 2012 at 4:47 pm

    This was a delicious recipe and they came out beautiful! Although, the recipe says it makes around fifteen cupcakes but it make about 9 cupcakes that were each 2/3rds full. I tripled the recipe and came out with 30 cupcakes. Just FYI!

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    Jenna — March 12, 2012 at 3:13 pm

    So what did I do wrong? I followed the recipe and my cupcakes came out spongy? Any ideas?

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    Emily♥♥♥ — March 16, 2012 at 5:20 pm

    I made these with your American Buttercream recipe. They turned out great! Here's my post, featuring your blog. :)

    http://wilderlace.blogspot.com/2012/03/macarons-cupcakes-and-kitty.html

    Emily

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    Anonymous — March 16, 2012 at 8:26 pm

    I made these. I have a small cupcake business that I run out of my home. I have tried countless vanilla recipes and was always disappointed. Never once did I like any of them. The cake was always dry and the appearance of the cupcakes was unacceptable, sunken in the middle, or flat at best, some came out round, others came out oval! How in the world that happens is beyond me. Your recipe is the best vanilla recipe I have ever tried. My cupcakes came out soft, moist, perfectly shaped and domed on the top. I dyed my batter green and decorated them with green and white icing for a St. Patty's Day order that was placed by my office. The office peeps said I out did myself. I will for sure follow your blog in future since this is what I have to expect from your recipes. Outstanding, thank you.

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    tammy — March 17, 2012 at 11:21 am

    Can anyone please tell me what I did wrong? My were flat and oily! I followed the receipe 1/2 cup of oil….is that right.

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    Brandi — March 17, 2012 at 2:55 pm

    Reading this entry was like reading my diary. I have tried dozens of recipes in search of one with the same things you were looking for (especially the light texture). I too immersed myself in the Cake Bible and tried countless recipes with high promises. Can't wait to try them…though I'm skeptical because I've been let down so often before…on the other hand, I discovered the Hershey's Perfectly Chocolate cake recipe recently and you use that, so maybe there is hope for the vanilla too… can't wait to try!

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    Irmak — March 18, 2012 at 1:17 pm

    This is just what I was looking for!
    Although I have a question, I only have access to self rising cake flour, can you possibly tell me what adjustments I need to make?

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    Anonymous — March 19, 2012 at 6:18 am

    To Anonymous
    Posted Feb 9 2012

    You mentioned you adapted this recipe to be gluten-free .. Do you mind sharing what you did? I'm getting quite frustrated at trying to find a gluten-free vanilla cake recipe that is moist AND that doesn't taste gluten-free.

    Thanks,

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    Brandi — March 19, 2012 at 9:06 am

    Okay, so I have a question for you. I read all the comments and didn't see it, so hopefully I'm not redundant. I saw that you scoop your flour into the cup but do you sift your cake flour? It make a 1/2 ounce per cup difference if it's sifted…

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    Samantha L. — March 25, 2012 at 1:18 pm

    These just came out of the oven. I have't even frosted them yet & they are amazing! I'm truly a novice baker but have this new found cupcake obsession. Thank you so much for sharing :)

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    Anonymous — March 28, 2012 at 4:43 am

    Baked these last night and they were perfect. I did have to bake them about 5 minutes more, I use a GE Profile electric oven, and I know all ovens are different. They were so delicious and I was surprised there were any left this morning with 5 people in the house. Thank you so much for a delicious recipe!

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    Yours Truly - Events By You! — March 29, 2012 at 6:24 pm

    I can't wait to try this! I think I may try it as a cake first, though! Sounds delicious!!! :)

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    Jayde — March 31, 2012 at 2:11 am

    WOWEEEEE!!!!! It was 9am South African time and I was lying in bed browsing for a better cupcake recipe as I am "practicing" and trying to improve my (non existent) baking skills as my kids turn 4 and 5 next month. I just baked a batch using your recipe and OMG they are stunning! So light and fluffy with a tinge of saltiness (buttermilk). What a recipe! Love it :)))

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    Anonymous — March 31, 2012 at 4:36 pm

    These are amazing!! Thank you sooo much!!

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    Anonymous — March 31, 2012 at 6:09 pm

    These were ok but did not live up to all the hype. I found these overly oily and not nearly enough vanilla.

    Thank you for sharing, you're hard work is much appreciated.

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    Ladybug — April 1, 2012 at 9:00 am

    Hi Glory,
    I was looking for a cupcake recipe that uses oil instead of butter and found your blogsite. Tried it today and they turned out great. Thanks for sharing! I made a minor modification to the recipe by substituting buttermilk with yoghurt since I couldn't find buttermilk here. I also used fresh vanilla instead of extract. Since the mixture was quite thick I added 1/4 cup of low fat milk. They still turned out good and my friends and husband love them! Thanks again!!

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    Paula — April 2, 2012 at 8:58 am

    What a FANTASTIC recipe! Thanks so much for going through all the hard work to deliver such a great cupcake. Here's my post using your recipe! http://housewivesofriverton.blogspot.com/2012/03/strawberry-lemonade-cupcakes-cupcake-of.html

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    Anonymous — April 4, 2012 at 6:10 am

    I live in England so we don't have buttermilk or cak flour so i just used the normal subsitutes (add cornflour to plain flour and add white wine vinegar to milk). I made them this morning and they taste great but don't look so good. The top of the cak cooked but them some mixture burst through (on all of them)so they look abit messy. The "skin" is also abit wrinkly. Do you have any advice on how to solve these problems?? Thanks!

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    Alexandra — April 6, 2012 at 12:36 pm

    Your vanilla cupcake recipe is simply delicious! Thanks for sharing the recipe!

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    Anonymous — April 7, 2012 at 6:14 pm

    Last time I purchased paper liners they came with foil liners also. What is the purpose of the foil liners. Are they both required or are the foil ones for something special?

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    Tiffany — April 8, 2012 at 10:03 am

    They came out too oily.

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    Angel — April 8, 2012 at 10:08 am

    THIS RECIPE IS TERRIBLE! THE OIL WAS LITERALLY LEAKING THROUGH MY CUPCAKE LINERS.

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    :: nia rashid :: — April 8, 2012 at 9:25 pm

    *thumbs up* this recipe was marvelous! made a batch last weekend and gonna make it again this weekend! hehehe…thanks for sharing. xoxo!

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    TheFancyFritter — April 13, 2012 at 11:56 am

    Do you think you could use coconut oil as a substitute for the oil? Hope to hear back soon! Thanks!

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    Marley F. — April 15, 2012 at 6:01 am

    I just had a batch come out of the oven and must say they are absolutely delicious and moist. They came out perfect with a nice round top, just like the picture. I have tried many recipes online and some have been good, but this will be my go to recipe from now on. Thank you so much for sharing!!!

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    Priscilla — April 15, 2012 at 8:52 pm

    Hi! I was excited to try your recipe, but the cupcakes turned out a little dense for me. They had this weird mouth feel taste to them.

    Oh, well. This was a great stop. Still looking for a perfect vanilla cupcake recipe!

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    Glory/ Glorious Treats — April 15, 2012 at 10:36 pm

    @The Fancy Fritter- I've never tried them with coconut oil… isn't coconut oil quite solid? I would recommend using a liquid oil, but feel free to experiment!

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    Crystal — April 16, 2012 at 4:01 pm

    These were AMAZING! Thanks for sharing the recipe! I have found my new favorite vanilla cupcake. They even tasted awesome 3 days later…I wished that I had more! I used all purpose w/cornstarch instead of cake flour, but next time I will be sure to use cake flour to get a finer crumb. Thanks again!

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    Sweet_Heavens — April 16, 2012 at 5:03 pm

    I tried the recipe the other day with high hopes and I'm not sure why they did not turn out as beautiful as the pictures. Has anyone had experience using unbleached cake flour? I was using that up until yesterday when I wondered if it was making my cupcakes flat or sinking. If it wouldn't make a difference I don't want to try this one twice.

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    Sweet_Heavens — April 16, 2012 at 5:56 pm

    Also want to add the taste was fantastic. I know whatever happened was because of me :-). I appreciate the work you did. I've been wanting a weekend to bake without hubby and kids.

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    Wayne — April 19, 2012 at 12:43 am

    Thank you so much for you recipe. I would like to share my results with you.

    The cupcakes itself came out perfect like yours, however, my concern is that with many cupcakes a person picks up different aromas from them, and what myself and a few tasters have picked up from your recipe is that the cupcake has a tendency to smell a bit like egg.

    Do you think that this may be because of too little vanilla?

    Regards,
    Wayne

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    Becca — April 19, 2012 at 3:26 am

    WOW! I wish I found this recipe months ago! It is so delicious and absolutely beautiful! Perfect texture, perfect taste! My only issue is that they rose quite awkwardly… I bake cupcakes all the time and have never experienced this before. I imagine that I probably messed up a measurement somewhere (baking at midnight has it's cons) but I was able to easily cut off the excess for a perfectly flat top. Thank you so much for creating & sharing this one!

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    Have a cuppacake — April 20, 2012 at 12:38 pm

    hi glory!! i love your blog!! i tried your vanilla cupcakes recipe, turned out moist and soft…after trying out a ga-zillion vanilla recipes. but i got a problem, the top of the cupcake gets really sticky and chewy after a while but the inside is good! what could be wrong?

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    Ashley Bores — April 23, 2012 at 2:00 pm

    Glory, I came across your post on frosting cupcakes on tomkat studios and had to come check you out! This morning I made this recipe, and your cream cheese frosting recipe to the letter. I followed the tips on how to bake and frost the cupcakes and they came out absolutely PERFECT on the first try! I cored the cupcakes in the middle and filled them with a little red raspberry spread and my family said they were the best cupcakes they had ever had!

    They didn't get that nice dome, but I think I may have filled them a little high. I didn't have liquid buttermilk and tried the powder and water and they were still great. Trying them tomorrow with the milk and lemon to see if there is a difference! Thank you so much for a Great recipe!

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    kimbapudgesimon — April 23, 2012 at 9:37 pm

    So what am I doing wrong? I just tried this recipe 2x's and they fell in the middle and are hollow. Very frustrating. I did have to use regular flour, but I didn't expect this type of difference.

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    Fátma Medina — April 24, 2012 at 6:38 am

    Hi Gloria,
    In search of a moist, cumbly, delicius & perfect cupcake I FOUND YOUR site and THANKS THE LORD for listening to my prayer (I know I've been a bit dramatic)LOL
    For serious, I've never tasted anything like it! Last night I made your cuppies, did EXACTLY as suggested and got 15 beautiful, tender, moist & crumbly cupcakes. I might a "novice baker", but besides my love for baking, I've always eaten cupcakes all my life, who hasn't?…
    From now on I'll be a faithful follower of your post and sure is I will give you credit. THANKYOU FOR ALL THE HARD WORK YOU DID, ON BEHALF OF ALL OF US!

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    Reemaliciouz — April 24, 2012 at 9:13 am

    yaaaaaaami thank u for sharing !!!! look and taste fab ,, but i over load :(

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    Fátima Medina — April 24, 2012 at 1:04 pm

    Hi Gloria, first time on ur site and JUST LOVE UR CUPPIES. I made them last night and I also heard angels singing…. lalalala
    Thnx for all the hard work don on the "researche" for all of us to benefit from it. Rest assure that whenever I present ur cupcakes at my parties I will give u credit.

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    Enid — April 27, 2012 at 4:41 am

    Just finished trying this recipe….and it turned out perfect! Thanks so much.

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    Erica — April 28, 2012 at 7:06 pm

    Just baked these after a horrible batch of "cinnamon" cupcakes — they were perfect!!! I just added a sprinkling of cinnamon to the batter, and they were nice and fluffy and perfect little vanilla cupcakes — the perfect base for my churro cupcakes!

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    Anonymous — April 29, 2012 at 10:49 am

    Brilliant recipe! Thankyou so much! Just in time for my daughter's birthday. Turned out perfectly, but also had to bake for an extra 5 min or so. After many attempts at ore recipes, this is now the one I'll use time and again!

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    Anonymous — April 29, 2012 at 12:46 pm

    Just wondering what consistency the cake batter has? Would love to make these at nursery school but need to sqeeze batter from a bottle to make it easier for the kids so need a thin batter. They look fabulous.

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    Anonymous — April 30, 2012 at 12:11 pm

    Made these cupcakes this weekend and as promised, they came out looking exactly as photographed in on this blog entry- perfect domed shape, didn't collapse when taken out of the oven, etc. HOWEVER, I didn't get the light, fluffy texture like that of a box mix cake…? To me, the cake texture was more similar to corn muffin/bread than traditional cupcakes. I followed the recipe to a tee… am I missing something here?

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    chocolate hug — May 2, 2012 at 12:07 pm

    I only had all purpose flour on hand and used that. These STILL turned out so much better than the Betty Crocker ones I made last night. BC isn't what she used to be. The recipe in there had the texture of corn bread! These even tasted better! doubled the recipe, made slightly smaller cupcakes (2 doz) and had enough batter for a thin round 8" cake. Thanks for posting!

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    Lexi — May 2, 2012 at 9:21 pm

    I followed your recipe to the letter except I used regular pure olive oil instead of extra virgin light and my cupcakes sunk in the middle. This is frustrating after all the great comments about this recipe. Any idea what went wrong?

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    Falon — May 3, 2012 at 8:10 pm

    Hello your website is awesome!! I was wondering what your thoughts were about making this into a white cake. Do you think omitting the yoke would make a big difference? I thought of just adding one more egg and using just the whites.

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    Anonymous — May 4, 2012 at 1:26 pm

    Wow! Even though I'm not really a baker, I made these cupcakes for a boys' soccer team party,with vanilla frosting and black soccer ball decorations. They were light and fluffy, sweet and savory. I loved them, and this is my second time making them! This is a big deal, I normally don't go back to a cupcake recipe after I've tried it, but the boys came back begging for more and I love them too! :)

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    Anonymous — May 4, 2012 at 9:29 pm

    These are the best vanilla cupcakes. They taste like the ones at the professional bakeries. This is my go to cupcake recipe.

    The only modification is that I used 1 cup of sugar instead of 3/4 cup.

    Great Job Glory!!!1

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    Anonymous — May 4, 2012 at 9:51 pm

    Hi Glorious, I was just about to give up until I found your recipe. I made them this afternoon. I have never seen such beautiful cupcakes. I took pictures and sent them to my friends. And the texture was perfect. Between a angel food cake and pound cake texture. I am so excited. They taste delicious. I did have to cook them for 17 min, it could be where I live or my oven. Thank you…

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    Trish G. — May 5, 2012 at 8:26 am

    made them tonight and it has risen similarly to your pictures which is great but the cupcake is moist but turned out very dense, more than I expected it to be. I wonder why? :(It's also too oily. thanks for the recipe tho!

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    Anonymous — May 5, 2012 at 2:05 pm

    These cupcakes are wonderful- thanks so much! I've been looking for a long time and often resort to box mixes as I'm dissappointed with vanilla from scratch.

    One comment I have for others that have had trouble- check your oven temperature. This is very important. You can buy an oven themometre at a hardware store for $5. My oven takes WAY longer to preheat than it tells me!

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    Betsy — May 5, 2012 at 8:41 pm

    Hi Glory – First time ever posting on a blog but I couldn't live with myself if I didn't RAVE about your perfectly vanilla and perfectly chocolate cupcake recipes. I recently used these for Easter and my good friend's baby shower today and they were a HUGE hit at both events! In fact one person said that these weren't only the best cupcakes she'd ever tasted but the best dessert she's ever had. I also love your cream cheese frosting! For the baby shower I went with a Swiss Meringue buttercream though – it was delicious but talk about time intensive – not sure I'll be making that again anytime soon! Sorry for the long post but just wanted to say thank you for doing all the research and your willingness to post these fabulous recipes!

    Many blessings to you and your family!
    Betsy

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    Anonymous — May 6, 2012 at 6:16 am

    Awesome! I look forward to making them sooon

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    Moondance Coffee House Baker! — May 6, 2012 at 11:38 am

    Well here is my question, have you tried to make this a basic recipe for all cupcakes, like add blueberries, or Lemon etc.
    What i am looking for is the perfect lemon cupcake recipe, that has been tested, tried and true!

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    Mrs. Johnson's 4th Grade Class — May 6, 2012 at 4:40 pm

    I made these yesterday for my daughter's party and they really are perfect! Everyone complimented me on them and asked where I got the recipe. People were eating 3 and 4 of them! Thanks so much!

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    Ade — May 7, 2012 at 6:16 pm

    OH. MY. GOD. I've been searching for the perfect vanilla cupcake recipe for almost 3 years. FINALLY!!! They rose perfectly and were super moist and fluffy. These may not make it through the night! THANK YOU!!! :)

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    flick — May 8, 2012 at 2:00 am

    what kind of sugar did u use in this recipe? granulated white sugar or confectioners'?

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    babyjotes! — May 8, 2012 at 3:14 pm

    Holy Cow!

    I just made some cupcakes, it called for alot of butter…well, they came out gross..even my kids puckered their faces and couldn't finish…I have decided to go for one usung oil..and I have found you! Going to try this one next! Thanks for sharing…

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    Anonymous — May 9, 2012 at 10:13 pm

    When you double this recipe do you double the baking powder as well? Always unsure. Thanks!

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    liziszen — May 10, 2012 at 6:12 pm

    Thank you, I have made twice this week… I too had been on the search for the perfect cupcake. Batch one was still moist three days later, I purposely kept 3 to keep checking for freshness, not that cupcakes usually make it that long around here! Anyone with a good gluten free version?

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    Kate — May 10, 2012 at 8:05 pm

    Looks like a wonderful recipe! I am eager to try, however I have just discovered that American cup sizes are not quite the same as the ones here in Australia. I don't suppose you have the weighted measurements? Lovely blog, by the way!

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    dryoasis88 — May 12, 2012 at 9:44 am

    Wow! What wonderfully light and moist cupcakes! I made a double batch of the vanilla just as the recipe says, plus I made a double batch with lemon zest, 1/3 less vanilla extract and baking powder which is premixed with safran (to make them yellow, this is something that may be hard to find in the US, I live in Germany and they like to make their cakes with safran mixed baking powder for the yellow color). Both batches were delicious! I got exactly 30 cupcakes from each batch. Along with 3 dozen chocolate cupcakes from another recipe, these will be the dessert at a baby shower I am throwing next week. They are already in the freezer and will just come out the day of the party to get ready. Thank you for doing the legwork to come up with such a great recipe! It was easy and they look, smell and taste just wonderful.

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    Anonymous — May 14, 2012 at 4:02 am

    Have been making these for a couple months now and hands down the best recipe! I've made numerous variations with this is a starting point. Never disappoints. Thank you so much!

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    taliay — May 15, 2012 at 11:01 am

    I'm not sure where I went wrong but these turned out disastrously for me! I followed the recipe exactly, using King Arthur cake flour, a fresh box of baking soda and my baking powder is pretty new too. I am using a gas range. I divided the batter among 15 cupcakes, put in the preheated oven, checked at 12 mins and they were overflowing and goopy, left them in for another 5 mins and they still seemed goopy but I didn't want to overcook them and pretty much figured they were ruined so I took them out. 5 mins later most of them sank in the middle and the tops were still goopy but the rest of the cupcake was cooked. Did I not cook them long enough? I seem to have problems when baking from scratch but when using mixes everything comes out fine. I'm going to get an oven thermometer to make sure that's not the problem. Maybe I'll try again after that.

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    Nicole Kane — May 15, 2012 at 4:36 pm

    I've made these cupcakes several times and flawless, the best I've ever had! I make my own buttermilk using almond milk due to a dairy allergy and still amazing! I will be making these again this weekend and there are 2 kids that have gluten allergies so I will be using quinoa, can you advise on if the recipe will alter? I won't have time to make a mistake so want to get them right the first time. Thanks!

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    Anonymous — May 16, 2012 at 1:33 am

    Hi, I've tried your vanilla cake and it's delicious! Thanks! However, cream cheese frosting was runny, I didn't even add any milk/heavy cream. Could you give me some advise? Thanks!

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    Kerrry — May 16, 2012 at 8:11 pm

    Looking for a cupcake recipes and came acrossed this one. The vanilla cupcakes are awesome.

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    Mel — May 19, 2012 at 2:59 am

    Made these today 4 the second time,
    so yumm thanks so much!

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    Anonymous — May 19, 2012 at 5:06 pm

    I just made these and they weren't perfect. I didnt have bettermilk so followed the recipe to make you own…wondering if I had store buttermilk it would have been better?? Any suggestions…would like to try again.

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    Ramona M — May 20, 2012 at 4:20 pm

    Tried these this weekend for my birthday. Turned out fabulously and were absolutely delicious. I only had one since the children loved them!!

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    Steph — May 21, 2012 at 5:49 pm

    I just made a half batch of these and the texture was perfect! The taste was good but a bit on the bland side for me. I'll definitely make this again maybe with an extra 1/2 tsp vanilla and 1/4 cup of sugar. Thanks for the recipe!

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    Anonymous — May 22, 2012 at 6:35 am

    I used unbleached all purpose flour and put vinegar in regular milk and they still came out perfect. Thanks for sharing I had a great chocolate receipe and was desperate to find a great vanilla receipe as well.

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    Angel — May 23, 2012 at 9:40 am

    I'm going to try this right away! How well do they do in the freezer??

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    EmmaJne — May 28, 2012 at 3:39 pm

    These look just gorgeous. I really like how you've taken that photo of all your failed attempts – they look like the cupcakes I make!! Just proves that practice makes perfect. More practice for me..

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    Alex @ Crave It Make It — May 28, 2012 at 5:20 pm

    Thanks for the recipe Glory! I made them this weekend and they turned out great. They even freeze well for later use.

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    Anonymous — May 28, 2012 at 8:38 pm

    I tried this recipe tonight and although the consistency was wonderful, they had a sour taste to them. I did use milk/vinegar instead of buttermilk, could that have caused the sour taste?

    Thanks!

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    Therese — May 30, 2012 at 1:32 am

    I just made these and they were awesome!! It's my first time to be making cupcakes and I'm very lucky to have found this recipe. Thank you so much! even my not-so-fan-of-sweets hubby and son loved them! first time I saw my son ate cupcakes. Really thank you. :)

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    Anonymous — May 31, 2012 at 6:08 am

    I just made a midori splice cupcake using this base… and omg it was good!

    Thanks heaps,
    - Dave

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    Anonymous — May 31, 2012 at 1:03 pm

    I baked these the other night and they came out amazing both in taste and looks. I used all purpose flour + cornstarch in place of the cake flour. I'm going to try to fill the tins more than I normally would with other recipes. Thanks so much.

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    Tasha — June 2, 2012 at 7:56 am

    I have baked these twice since finding the recipe. The first time they were a little too doughey, and stuck in your throat. The second time I made them, instead of the cake flour and baking powder, i used 1 cup of self raising cake flour, and 1/4 cup of ordinary self raising flour. After this modification, they were absolutely perfect! :)

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    Anonymous — June 3, 2012 at 6:27 pm

    I've been on the lookout for the perfect vanilla cupcakes for my son's first birthday so looking forward to trying my hand at making these…
    Can you tell me how much you put into each cupcake to ensure the perfect rising in the papercase (I never seem to be able to get it even) or is it just a case of trial and error?

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    Marie — June 5, 2012 at 6:38 am

    Just made these 5 minutes ago and it is PERFECT. Made 10 cupcakes in muffin cases and baked for 20 mins in my fan oven at 150degrees celsius. Ive tried A MILLION vanilla cupcake recipes and this was by far the best.

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    Koviak — June 6, 2012 at 6:22 am

    This comment has been removed by the author.

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    Koviak — June 6, 2012 at 6:30 am

    I just made these last night – they turned out exactly like the picture; gorgeous! I used AP flour and the lemon juice/milk combo.
    I ate one without frosting and the taste is very good. I used the vanilla cream cheese frosting also – love it! Thanks for posting!!

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    Anonymous — June 10, 2012 at 12:47 am

    I did not like the way these cupcakes turned out. They were too oily, and very chewy. I am pretty sure I did everything according to the directions, as I checked and double checked before doing them. They fell in the middle, very deeply, and they just didn't turn out like yours did in the picture. Glad so many other people like them, but I will go back to my regular recipe. =0(

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    Anonymous — June 11, 2012 at 4:45 pm

    I have searched for a vanilla cupcake recipe and this is perfect!!!! I tried it this weekend and had great results.

    Thanks for sharing!!!

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    Heather Risdon — June 11, 2012 at 8:44 pm

    I am making both the chocolate and vanilla cupcakes as we speak. My chocolate ones are cooling now. They baked for 22 minutes (as per the recipe) and came out perfect. The vanilla muffins are liquid inside after 12 minutes. Why such different cook times between the two? Is that a typo? Thanks for these recipes though! This is the FIRST time I have made something chocolate from scratch that didn't taste chalky and yuck!

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    Lisa — June 12, 2012 at 9:58 pm

    Well, I’m sorry to say that these didn’t work out for me. I had to bake them longer and never really got the perfect dome. I’m sure that it’s my oven for that part. I’m sure there are hot spots and even though I have an oven thermometer, there’s nothing that will fix that…except a new oven someday! I followed the recipe to the letter and for whatever reason, the taste reminded me of pancakes…and not in a good way. I’m not a vanilla fan but I know what vanilla cupcakes taste like. Glad that others have had good results! It just won’t be the one for me.

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    BILY'S MOM — June 14, 2012 at 12:36 am

    EXCELLENT RECIPE – THANKS FOR SHARING!!! MADE THESE LAST NIGHT. MY CUPCAKES (NO FROSTING) TURNED OUT GREAT – FLAVORFUL, MOIST, NICE CRUMB, NOT TOO SWEET. AT FIRST, I WAS ALARMED B/C THE CAKES ROSE BUT THE CENTER WAS SUNKEN IN. HOWEVER WHEN DONE, THEY ENDED UP WITH A BEAUTIFUL DOME ON TOP. COOKED THEM FOR 14 MINS. I HAD NO CAKE FLOUR SO I USED THE APF/CORNSTARCH SUB FOR THE 1 CUP AND USE APF FOR THE REST (1/4 c). BE SURE TO SIFT FLOUR WELL. BEST TO USE STORE BOUGHT BUTTERMILK BUT IF YOU DON’T HAVE ANY, HERE’S A SIMPLE SUB: MEASURE 1 CUP MILK, TAKE OUT 1 Tbs AND REPLACE WITH 1 Tbs WHITE VINEGAR OR LEMON JUICE (LEMON JUICE WORKS BEST) AND LET SIT FOR 5-10 MINS BEFORE USING. THIS IS MY GO TO VANILLA CUPCAKE RECIPE NOW.

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    Lastia — June 14, 2012 at 7:21 am

    I never find great vanilla cupcakes recipe, it was always good..
    but I just tried this recipe couple hours ago, and it turned out GREAT! so fluffy, light but moist and sweet! no need frosting on top, it’s so DELICIOUS alreadyyy..
    will be my favorite vanilla cupcakes!
    thank you..

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    Lauren — June 14, 2012 at 2:14 pm

    So wish I found this recipe sooner. It is wonderful! Definitely the taste of perfection! I used it twice the second time using the milk and lemon juice (b/c thats all I had) and still was wonderful. One batch I used a chocolate buttercream frosting and for the second I used a vanilla lemon cream cheese frosting both were winners. Thanks so much for taking the time to come up with this recipe & then passing it on…much appreciated!

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    Natasha of Natashaskitchen.com — June 15, 2012 at 4:47 pm

    I have these in the oven right now! My sister makes your cupcakes and she shared the recipe with me. They are awesome! Thank you so much!! I’m making them for my sister’s baby shower.

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    Yadira — June 16, 2012 at 2:24 pm

    Good quality butter is difficult to find in my country latetly, so I was looking for a butter-free alternative when I found this recipe. I made a batch yesterday and the cupcakes were perfect! Moist and soft and even better than the usual recipe I use (from the Primrose Bakery cookbook). I added some lime zest and used regular flour wih a tablespoon of cornstarch like someone here advised. I used swiss meringue buttercream (I like it because is so light). Thanks for all the work you put on this recipe :)

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    Catherine — June 16, 2012 at 10:44 pm

    Thanks so much just made these after looking for a perfect cupcake recipe for weeks and they are delicious, to bitter the milk i substituted lemon juice for lime and its delish!

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    Lucia — June 17, 2012 at 6:12 am

    I tried this and I’m pretty sure I followed the recipe When I let them cool they sunk in the liners?! :(

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    Melanie — June 18, 2012 at 9:57 am

    Want to make a birthday cake for my husband but I don’t have cake flour, I only have self-raising flour (bought the wrong flour!). How can I make it work with this? Would I still need to put the baking powder and soda? If so, how much? Will the cakes come out the same? Please help! Thanks :)

    • Glory replied: — June 18th, 2012 @ 5:40 pm

      Melanie- I have only made the cake with the ingredients I’ve listed, I have no way to know what the results may be if you alter the recipe. Free free to experiment. I don’t know how much levening is in self-raising flour… I would almost lean toward using regular (all purpose) flour, along with corn startch (subing one tablespoon of corn startch for one tablespooon of flour, for each cup of flour), and use that in place of cake flour, but keep the levening the same. Be sure to sift the flour and corn startch, or your self-raising flour, to try and duplicate the delicate crumb that cake flour would lend.

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    Alex — June 19, 2012 at 1:59 pm

    Simply delicious!!!!!
    Tried these yesterday and they were every bit as wonderful as you had promised! Definitely book-marking this recipe!

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    ST — June 20, 2012 at 5:53 pm

    I’ve also tried millions of vanilla cupcake recipes leaving me with that not-right feeling in my tummy and on my taste buds!! not fun! and i just gave up and went back to boxed mixes (which always make the angels sing!) so i can’t wait to try this one, hope i don’t screw it up <3

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    Rachael — June 21, 2012 at 12:36 pm

    These taste amazing! Super moist, too. However, mine came out way to brown and flat, they also dipped in the middle. Totally my mistake since I accidentally used way to much baking powder(used TBSP, not TSp, oops) I’m hoping that is what caused them to be overly brown. Making another batch today. Boy does my hubby love me!! (he loves cake)

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    Rachael — June 21, 2012 at 1:58 pm

    Okay!! I remade these with the right amount of BP, They came out perfect!!!! even fixed the browning problem i had! Thank you Glory!

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    Meg — June 22, 2012 at 12:44 pm

    I’m a new baker and made these last weekend. They turned out perfectly!
    Thanks so much!

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    Kelly — June 22, 2012 at 2:04 pm

    I’m not a huge vanilla fan-more of a chocolate or citrus flavor kind of gal- but I purchased a new mixer and just HAD to try it out with a new recipe. Since my husband likes vanilla, I thought I would try these. They are amazing!!! So moist and yummy – one of my new faves. I passed some along to two of my neighbors and they got rave reviews – and did not last long at all. Thanks for all your hard work in finding just the right recipe.

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    bella — June 22, 2012 at 5:33 pm

    oh ma gosh you just saved my life I’m throwing a get-together for all my cousins and i couldn’t find one great cupcake recipe then i saw this very doubtful and i tried it out and was amazed thank you!!!!!!! you just saved the party :)

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    Ayza — June 25, 2012 at 2:10 pm

    Best vanilla cupcakes everr. Turned out great! I use American butter cream frosting on these or sometimes I use chocolate ganache. Really good!

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    Rima — June 26, 2012 at 1:54 am

    I am so excited to try this recipe. Thank you for doing a trial & error for us!

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    Marilyn — June 26, 2012 at 8:43 pm

    Your cupcakes look simply gorgeous! Thanks for doing all that work… but I live in high altitude Colorado, just over a mile high. In order to have perfect cupcakes like yours, what do I need to add in order for my to turn out as beautiful? I am making these for a bridal shower in a week, and would really appreciate any tips at your earliest convenience. Thanks in advance!!

    • Glory replied: — June 26th, 2012 @ 10:55 pm

      Marilyn- Because I don’t live at hight altitude, I have no idea what suggestions to give you. Feel free to Google “baking adjustments for high altitude”. I do always suggest that bakers do a “practice batch” when trying a new recipe for a special occasion, don’t wait to try a new recipe for an important event! Happy Baking!

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    Emma — June 26, 2012 at 9:18 pm

    Thankyou so much for this recipe! It truly is a godsend – I’ve been baking and baking and baking and nothing I’ve tried so far has hit the mark. These little cupcakes are simply perfect. There’s no butter and slightly less sugar than a lot of recipes I’ve seen. They’re still sinfully sweet, but can be eaten in all good conscience! The beauty is that this recipe makes a wonderful starting point – you can modify it in all sorts of ways to create even more. I’ve recently just made chocolate cupcakes based on this recipe – and they’re just as perfect.

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    Dr. A — June 27, 2012 at 12:29 am

    Thank you so much for sharing your recipe. We made these for the first time yesterday and they are exquisite . My kids loved them and I loved them. I have tried both of the major reality show cupcake chains in CA and DC (which will both remain nameless but you know which ones I mean) and without question I choose your recipe hands down! Thank you again for an amazing treat.

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    Irah — June 27, 2012 at 10:41 am

    This cupcake recipe is amazing. The cupcakes are so light, fluffy and moist. Thanks for sharing your recipe.

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    Sue B — June 30, 2012 at 5:41 am

    Just finished making a batch of these. They look lovely and are moist and dense. They will work well with my plan to fill with nutella and frost with nutella buttercream. I plan to try this recipe again, increasing the sugar to 1 cup and substituting butter for oil. Overall this is a good solid recipe. Thank you for sharing!

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    Beth — July 1, 2012 at 11:08 pm

    I don’t know why all the folks make a comment and they have not tried them. I reserve my comments until I try the recipe. Please folks, make em, then comment on your opinion of them. I’m going to try these and then leave my comments.

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    Fatimah — July 2, 2012 at 4:50 pm

    Hi Glory, I absolutely love your website and all your recipes!
    I’ve tried these a couple of times and they’ve always been a hit..
    I’ve noticed though that the tops of the cakes tend to be a bit sticky after baking (I hadn’t covered them) – is this normal?? or am I doing something wrong?? Any advise would be appreciated

    Thanks ;)

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    Melinda fox — July 4, 2012 at 2:32 pm

    After trying so many recipes this one is the best I found tried. Thank you!

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    Stephanie — July 6, 2012 at 1:01 am

    Hi, I am new to baking and I want to make these cupcakes for my dad’s birthday.

    This may be a silly question but I am clueless, the recipe says 3/4 cup of sugar, what type of sugar? is granulated sugar fine?

    Thanks!

    • Glory replied: — July 6th, 2012 @ 1:19 am

      Stephanie- Yes, whenever a recipe calls for just “sugar”, granulated white sugar is what you should use. For any other kind of sugar (brown sugar, powdered sugar), the recipe will state the full title.

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    Melissa Yam — July 7, 2012 at 9:20 am

    Thanks for this wonderful recipe. It was a hit in my office. I added in blueberry jam in the cup cake top with buttercream frosting. I myself have been in search for the ideal vanilla cupcake recipe and chance upon your blog. Thanks :)

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    Darsh — July 8, 2012 at 1:46 am

    Heyyyy! Great cupcakes! However, is it possible to substitute the eggs with mashed bananas or something? Trying out eggless. Please help.

    • Glory replied: — July 8th, 2012 @ 6:20 am

      Darsh, I have no experience with egg free baking, so I’m not sure what substitutions to recommend! Eggs provide the structure, not just moisture in most baked goods. Take a look at this site, http://artofdessert.blogspot.com/ I know she has lots of egg-free recipes, it might give you some good ideas.

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    bernice — July 8, 2012 at 6:39 pm

    do you have a chocolate cupcake recipe?? and if not is there one you would recommend?

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    Jennifer — July 9, 2012 at 12:29 am

    These cupcakes look delicious. I will be making a test-batch tomorrow with my kiddos and if they turn out well, I will be making them for my son’s 2nd birthday in a few weeks. They look beautiful and so yummy!

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    Tara — July 9, 2012 at 9:23 pm

    As if you didn’t have enough comments already… I just HAD to say WOW. These are soooo good! I didn’t even use cake flour and I was in a hurry (making cupcakes for my daughter’s lemonade stand dream come true…) and so I just had the kids help me mix the ingredients with a whisk instead of electric mixer. I did follow the rest of the instructions as written and they came out moist and perfectly dense and flavorful. You almost don’t even need frosting. Delicious!!

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    Elizabeth — July 11, 2012 at 10:33 pm

    Tried this recipe and absolutely loved it. Very simple and delicious. Must try recipe.

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    Lil" Baker — July 13, 2012 at 2:39 am

    I can’t wait to try these! Thanks for the recipe! :)
    Would it be okay if you substitute shortening for the oil? And if you wanted a 2-layer 8″ cake, would you have to quadruple the recipe?

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    ana — July 13, 2012 at 4:46 pm

    Perfect!! My new go to recipe. I substiuted cake flour and buttermilk, because in our country they don’t sell special flour for cakes.
    They came out perfectly domed, moist, dense but puffy. I injected some strawberry cocktail syrup.

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    Sydney — July 13, 2012 at 7:41 pm

    Thank you thank you thank you!!! I’ve never had much luck (or any luck) with vanilla cupcakes. My attempted cuocakes always turn out oddly shaped, sized, or tasting. But these cupcakes, ABSOLUTELY divine! They looked exactly like the pictures! I didn’t have any buttermilk around, so I just used half and half, and even with that slight alteration, these cupcakes were DELISH. Light, fluffy, moist? All of the above. 12 out of 10 stars! :)

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    Nicole — July 14, 2012 at 2:56 am

    Hi Glory!!!
    THANK YOU for providing us all with this lovely recipe. I wasn’t sure what to expect since I’ve never used cake flour, but I am definitely in love with the cupcake. The texture of the crumb is perfect. THIS is definitely the PERFECT CUPCAKE!!! I made three batches this morning for my little girls 3rd birthday party tomorrow. Thanks again and I know everyone will love them!!!!!!

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    Mhairi — July 14, 2012 at 3:44 pm

    Hi! look lovely in the photo! I have just made them and they came out of the oven with perfect domes so big thumbs up there! Unfortunately I found them too sweet so next time i make them i will cut the sugar by at least 30% Also they are very brown, It may be because i put too much vanilla in them, they look as if they are wholemeal cupcakes? how strange!

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    Leonie — July 16, 2012 at 6:37 pm

    Delicious, just made them yesterday. Also made your vanilla frosting, yum! I filled the cases to the half way point, and they turned out perfect. Thanks for sharing!

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    Logina — July 16, 2012 at 9:27 pm

    you have no idea how desperate i am to eat home made BY ME :D vanilla cup cakes but immediately i am definitely trying these now but there’s a question i would like to ask,
    I LOVE BUTTER by all means and love the buttery taste does it taste like this also with the oil thing or i can substitute oil with butter and if yes how much butter ?
    and thank you for the pictures, unfortunately one can’t eat laptop screens :D
    PS: im baking it now !!!

    • Glory replied: — July 24th, 2012 @ 11:05 pm

      Feel free to experiment with this recipe as you wish. I have only made it with oil, because I wanted a light and fluffy texture that is almost impossible to get with butter cakes. As long as you are using high quality ingredients (especially the vanilla), I think you’ll find the flavor of these cakes quite nice. Happy Baking!

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    michele — July 17, 2012 at 1:30 pm

    Oh my goodness. In my circle of family and friends there is one thing, and one thing only, that I make which I am known for. It is my chocolate cake. I have to admit, it is pretty good. I wanted to make a vanilla cake for my daughter’s birthday so I tried this one. It is better than my chocolate one. It looks like most of the other comments were from people who were planning to make this. If you have not, make it today! It is not hard. I made it with the vanilla cream cheese frosting. This is the most moist and flavorful cake I have come across.. Thank you! I made it as a 4 layer pink ombre cake with graduating shades of pink as the layers went up. I have a blog in which I talk mostly about french decor, never about food. That being said, I would like your permission to link back to this post so my readers can make this wonderful cake. Thanks again!

    Michele

    • Glory replied: — July 17th, 2012 @ 7:01 pm

      Michele,
      Thanks so much for the great review! Please feel free to share a link on your site back to my post. Thanks!

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    Dianne — July 17, 2012 at 11:10 pm

    These were pure beautiful. They were perfect! I’m gonna use this recipe for a very long time!~

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    sandy — July 19, 2012 at 3:56 pm

    failure, why…? baking soda! the cause of domes, take it off, do 1 and 1/3 c flour, an extra teaspoon of baking soda and good vanilla extract, and 1 c sugar. this worked truly PERFECT, at least for me. please try if you had any issues.

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    sandy — July 19, 2012 at 3:58 pm

    woops correction*** extra teaspon of baking powder!

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    Diane Petty — July 23, 2012 at 3:13 am

    These vanilla cupcakes are fab. I have been looking for a good recipe for a long time. Once I sawthe oil and the buttermilk in the recipe I sort of knew it would be perfect. Thank you

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    Shoug — July 23, 2012 at 10:36 am

    hi Glory! thank u so much for this recipe, but i just have one question: Do you use cupcake trays or just regular trays (like the one in the picture) for baking? thank u:)

    • Glory replied: — July 24th, 2012 @ 4:58 pm

      I bake the cupcakes in muffin/cupcake pans. The cupkcakes pictured are cool. Once I bake my cupcakes, I remove them from the hot pan within a few minutes, cool them on a wire rack, then transfer them to a large baking sheet (as shown), to frost them.

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    Erica — July 23, 2012 at 4:42 pm

    Made these the other night – they were super easy and super delicious. I didn’t have buttermilk so I used 1/2 tsp vinegar in the milk, let it sit for 10 mins. I used extra virgin olive oil and 1 cup of sugar. I was nervous because the batter was so thin. But they came out perfect and delicious! I measured 1/4 cup of batter and got exactly 18 cupcakes that were just the right size with an ever so slight dome. PERFECTION! I will definitely use this for my go to vanilla cake recipe. Thank you so much!

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    Anna — July 25, 2012 at 1:18 pm

    My cousin and I are going to use this recipe to make rainbow cupcakes with a butter cream frosting… Yummy :D <3

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    Stacehfaceh — July 26, 2012 at 1:10 pm

    OMG. You’ve saved my sanity and probably my life with this recipe. It’s perfect. It’s the texture of a box mix, but the flavor of homemade, and the little cupcakes are just beautiful with the speckles of vanilla bean. They’re all just so lovely. We made a batch last night that turned out 12 normal sized cupcakes and about 80 minis. My only sad thought about these cupcakes is that it’s so perfect that we can’t use our Nutella Buttercream with them! The buttercream takes away from the perfectness of the cupcakes, and makes it a little overwhelming I think. We’re going to try your vanilla cream cheese frosting recipe, and I’ll probably cry a little bit from sheer happiness when I taste it. Thank you thank you thank you!

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    MelissaLevelUpEnglishChina — July 27, 2012 at 7:48 am

    Thank you! i can not wait to try this recipe, it looks perfect! i work for my brother at his childrens English school in Tianjin, China, tomorrow we are baking cupcakes with the children and i needed a recipe that was simmple and called for oil (butter is harder to find here in china) i was afraid i would not find it until i stumbled across this site, thank you or helping, the kids and i are very grateful.

    search on,

    Melissa Marie Hoopingarner

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    CD — July 28, 2012 at 9:08 pm

    Just wanted to say, “Thank you, thank you!” for this recipe. I, too, have been searching for the perfect scratch vanilla cupcake recipe and this is it. I made these cupcakes with a brown sugar frosting, and they were fabulous! Thanks again.

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    Melanie — July 29, 2012 at 6:34 am

    Hello, I first of all would like to thank you for all of the wonderful ideas you share. It’s truly inspirational. I was very excited to find your recipe for these “perfect Vanilla cupcakes” and immediately thought that I would have to try them. I always have issues with my cupcakes doming/ peaking too high in the middle and unfortunately, the same happened with these. I absolutely love the taste and texture but I don’t know what I am doing wrong to have them peak so high. My second batch I experimented a little by reducing the oven temperature and varied the amount of mixture I put in. They all still peaked. They start off flat but in the last 6 minutes they peak up. Mine also look more golden than yours. The only thing I can think of that was different to yours is I used caster sugar (fine) and not the standard type of sugar.
    I would truly appreciate any suggestions you might think of to help me correct this problem.
    Many many thank yous to you and many kind regards.

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    jacqui — July 30, 2012 at 2:26 pm

    Hi, This is an awesome sharing! Thank you in advance.

    I am intending to bake this for my daughter’s bithday, If I were to do it in a 9 x 13 inch rect tray ( 3 recipes needed) How long do you think I need to bake it for?

    Bless you.

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    Cheryl — August 1, 2012 at 4:51 pm

    Hi, I’m looking for a vanilla cupcake to bake for a baby shower. I wanted to fill them with a raspberry seedless jam and was wondering if you thought these would hold up for the filling. I am unsure where you say these are light and fluffy. I may try a batch today just to see if it works. Thanks for sharing and any help with my question would be greatly appreciated.

    • Glory replied: — August 3rd, 2012 @ 4:52 am

      Yes, these would hold up to a filling nicely. Feel free to experiment. Happy Baking!

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    lilly — August 1, 2012 at 10:59 pm

    These are the BEST vanilla cupcakes ever!!! Im so glad i tried theses out! I didnt use cake flour and they still came out perfect for me! Thanks so much for this recipe!!!

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    Melissa O — August 2, 2012 at 1:55 am

    Just made this cupcakes for the first time… And they are amazing, I have being looking for a perfect cupcake recipe for ages! I have try so many but they always ended up muffin like… This are airy, fluffy and with a delicate flavor, just perfect for the base of any frosting.
    This recipe work up perfectly for me, I must admit that I was a bit worry because I live in Central America, where the water is more humid, but this recipe was amazing.
    Thank you so much for sharing it, this has become in my personal favorite.

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    Melissa O — August 2, 2012 at 2:14 am

    Oh! I also forgot to say that I use skim milk and vinegar… Im gonna try making this with half whole grain flour and cake flour, to increase the fiber (feel free to hit me, but cant help it, I study Nutrition and Dietetics so I always want to change some things) XD

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    May — August 3, 2012 at 2:17 am

    Just a quick question- I wanted to make orange cupcakes, but I dont know what I need to use, Do I use zest, or orange extract? And how much?

    Thanks! I love your recipes!

    • Glory replied: — August 3rd, 2012 @ 4:51 am

      I would try a combo of both extract and zest. Too much citrus extract can add a bitter taste, so I would use 1-1 1/2 teaspoons of orange extract. Zest is great, and I would probably start with 1-2 teaspoons of zest. I would still keep some vanilla extract in the recipe as well, maybe 1/2 teaspoon. Feel free to experiment! Happy baking!

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    Tinacake — August 4, 2012 at 6:21 pm

    The cupcakes are in the oven so far it looks good they rised really well will post later for taste thanks for sharing:)

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    Tinacake — August 4, 2012 at 10:36 pm

    So I made them came out really good moist so what I was looking for will definitky remain with this recipe for a cake also I guess if I want a white cake ill use white vanilla extract.Thumbs up:)

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    Kelly Vargo — August 5, 2012 at 3:26 pm

    Hello could you convert the measurements into grams or ounces please, as I live in the IK., also would Snowflake Cake Flour be OK as I can get this from Amazon?

    Many thanks xx

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    Mandy — August 7, 2012 at 8:19 am

    Thank you for sharing this wonderful recipe!! can you please tell me, is the sugar you used regular or caster sugar (fine)?

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    mealtimemayhem — August 7, 2012 at 1:11 pm

    I made this recipe over the weekend and it will definitely become one of my go-to cupcake recipes.

    I’ll be blogging about it later this week and hope you don’t mind my linking to your blog!

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    Hannah — August 7, 2012 at 2:39 pm

    I’m searching for a yellow cake recipe to use as the base of a homemade Twinkie. Do you think these would work? I want them to be fluffy and moist but they need to be sturdy enough to pick up and to have the cream filling piped inside. Also, do these turn out quite yellow like a Twinkie or would I need a little food coloring to make them look more like the real thing? Thanks for posting great recipes!

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    Youvanette — August 7, 2012 at 3:03 pm

    Thanks so much for this recipe! I just tried it right now and it did come out moist and yummy. I think I’ll stick with this recipe of yours. Thanks so much!

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    Mary-Lou Jane — August 8, 2012 at 8:45 pm

    Hi I tried your cupcake recipe with my friend today and like you said they were going to be a thin batter. But then we took them out of the oven and let them sit and with my homemade frosting recipe we frosted it. Then we decided to taste one and all of a sudden got a wiff of a foul smell like fish. Then we had her parents try it and sure enough they do smell. Why is that it smells like fish powder? Does this happen to you as well?

    • Glory replied: — August 8th, 2012 @ 9:39 pm

      Mary-Lou, No, they should certainly not smell like anything but vanilla cake! You may want to check your ingredients, or your stove, there may be an odor in your fridge or pantry that has mades it’s way into the ingredients.

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    Patrick — August 10, 2012 at 11:21 am

    Perfect recipe! I made cake instead cupcakes but still perfectly moist and soft. I posted the crazy cake I made here http://iampatzs.blogspot.com/2012/08/2-hours-crazy-birthday-cake.html

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    Cheryl — August 11, 2012 at 10:50 am

    I made a few batches of these cupcakes for my baby son’s christening and they were amazzzzzzzzing!……….EVERYONE has been asking me for the recipe. Thank you so much for sharing this with us. Ive spent a fortune over the years paying for cupcakes for my girls birthday partys which never really came up to scratch…….I am pretty good at cake decorating but could never quite get the cake part right……..Now I can thanks to you……Im looing forward to making these again! x

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    Tinacake — August 11, 2012 at 12:54 pm

    Omg I made these cupcakes for a friend event and All I had is great comments thank u so much for sharing its definitly a keeper:)

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    Courtney K — August 12, 2012 at 4:24 am

    I just stumbled upon your blog when looking for a good recipe for vanilla cupcakes. I just made these this evening and they are DIVINE! As is the vanilla cream cheese frosting (which my mother and I were eating by the spoonful). I made them for my grandmother and I cannot wait for her to try them tomorrow! Your blog is simply beautiful! I’m a new follower and I can’t wait to try out other things you have on here, and those you have yet to post!

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    Amy — August 14, 2012 at 8:33 am

    Just made these last night and filled with a fresh pineapple curd and topped with bright yellow buttercream, too good! Can’t wait to try more variations!
    Thank you so much for the hard work you’ve done to create this recipe, it really is being well appreciated :)

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    Lisa — August 14, 2012 at 5:55 pm

    Hi Gloria!
    Do you have any idea what size cake this recipe will make? Thanks!!

    • Glory replied: — August 23rd, 2012 @ 5:10 pm

      Yes, if you are making a 8″ or 9″ round cake, use one batch of batter (the full recipe above) for each layer. For a 6″ cake, you could make 1.5 times the recipe above. I don’t have baking times for the cakes, because it depends on how much batter is in each pan, and the size of the pan. The cake is done with it is slightly golden, with a small dome, and a toothpick inserted in the center of the cake comes out with moist crumbs, but no wet batter. Happy baking!

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    veronica — August 15, 2012 at 12:49 am

    what kind of cake flour did you use?

    • Glory replied: — August 23rd, 2012 @ 5:07 pm

      Any brand should be quite similar.

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    Mary — August 15, 2012 at 3:38 pm

    Your recipe won my very own vanilla cupcake taste. All of my co-workers loved it! Read all about the taste test here:

    http://mary-making.blogspot.com/2012/08/vanilla-cupcake-taste-test.html

    Congrats!!

    • Glory replied: — August 23rd, 2012 @ 5:07 pm

      Wonderful news! Thanks for giving the recipe a try!

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    Martina — August 16, 2012 at 2:19 am

    I´ve been browsing your page for some weeks now, and I´m starting to try your recipes…I´ve made cupcakes many times, and they never came out right… I thought it was me… I have to say I couldn´t believe my eyes when I opened the oven door!!! They were so perfect!! thanx so much to your science expperiments! hehe
    I´m in Argentina, and unfortunately i can´t find many of the products you use, but I´m trying to do my best…. fortunately, I travelled to California lastmonth, and I bought the wilton 101 cookie cutters! so I can make all the cookies I want
    Thankyou so much for being so generous and share your recipes with all of us! congratulations on your work!!

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    saSa — August 16, 2012 at 12:39 pm

    Indeed… angels were singing! I’ve tried more vanilla cupcake recipes than I can count on my fingers, and this one takes the prize! The ones with butter in them always have a thick batter (and I know the cupcakes will be good if I can lick the leftover batter clean from the bowl!) and there was always this buttery heaviness in the baked sponge. Butter goes great with other flavors, but this recipe for vanilla cupcakes.. OH LA LA!! Thank you. Glorious, you really are.

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    rachel — August 17, 2012 at 4:19 pm

    Hello – do you have a photo of one of these cut in half so we can see the texture? That’d be great.

    • Glory replied: — August 17th, 2012 @ 4:56 pm

      Rachel, No, I don’t have an image of the inside. The cake is light and fluffy, and will have some small air pockets inside. The cake is a light golden color. Happy Baking!

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    Veronica Woll — August 18, 2012 at 1:13 pm

    Have u tried to freeze these–I like to do things in advance –then make the icing that morning and frost…will give it a try and let you know… So happy to find this–I am using the powder buttermilk and adding water-will let u know how that works also…

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    Amy Crew — August 19, 2012 at 10:50 pm

    I tried this recipe today, and… they didn’t turn out so perfectly. I baked them for the amount of time that you provided in the recipe (12-14 minutes) but they were still really gooey, so I left them in the oven for another 5 minutes. When I pulled them out of the oven, they were conical shaped, with a large spot of goo at the top! I let them cool off, but their weird shape remained, and when I bit into one there was a small layer at the top that was still goo, and the rest of it was dry and bland. It was like the ingredients settled out while they were baking.

    • Glory replied: — August 23rd, 2012 @ 4:33 pm

      Hi Amy,
      I will say that I did have similar results one time, although I’ve made this recipe many times with great results! I think I may have not mixed the ingredients well enough, and/or my oven was too hot. Try the recipe again, you might experiment with the oven at 325*F.
      Happy Baking!

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    Bethaney — August 21, 2012 at 11:03 pm

    THANK YOU! THANK YOU! I have made this recipe several times now and absolutely LOVE it!! I have also tried to find a perfect vanilla cake recipe but now the search is over!! Everyone else who said they didn’t like it must have screwed up somewhere..i make cupcakes professionally and this recipe is hands down the best!! I tried it for my spumoni cupcakes but since the batter is so light and thin, the cherries just sunk…but I will be making almond cupcakes with this recipe by using almond flavoring instead of the vanilla..many many thanks!

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    alex — August 22, 2012 at 2:47 pm

    Did you use the buttermilk or the milk with acid?

    • Glory replied: — August 23rd, 2012 @ 4:29 pm

      I usally use milk with vinegar, or powdered buttermilk. You should have the same results with either option (including regular buttermilk).

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    Heidi — August 22, 2012 at 3:29 pm

    Hi Glory!

    Would you mind telling me the weight of the 1 1/4 cups of cake flour in oz./gr.? I just want to make this cupcakes and I want them to be really perfect.

    Thanks for sharing.

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    Angelica — August 23, 2012 at 12:32 am

    These are amazing!! I just ate them slightly warm-YUM- with my kids because we couldn’t wait. I made them exactly as listed and they turned out beautifully. I will say to those that said their cupcakes spread out- i used liners on half the cupcakes and no liners- with spray on the other half. The half with liners was perfect, the others spread a bit. Also, when you add the frosting, the cupcake is definitely sweet enough. If you’re used to box cake mix and frosting these will not be as sweet, which is a delight! Once you go homemade- you’ll never go back! Thank you for the easy recipe.

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    Tonya T — August 24, 2012 at 7:10 pm

    These are yummy! I have been on a baking kick for about a month since I had my first baby. I have been determined to perfect some recipes that I want to be a part of our family for good.This will be one of them. NO MORE BOX STUFF! Thank you so much for sharing your recipe. I was so excited about how these turned out that I wanted to give one to my infant.

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    florence — August 25, 2012 at 3:42 am

    THANK you glory! I had tried this n my family love it. .especially the kids

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    leenie — August 26, 2012 at 5:37 pm

    Omg tried these last night and they were amazing, texture, taste and look were on point.. So glad to finally find a vanilla cupcake recipe that I love…. Thank you so much

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    Kaniz — August 26, 2012 at 5:59 pm

    May God bless you my dear….i was looking for a perfect one n just baked one batch Vanilla cupcakes with this recipe….omg!!!! they are just perfect…cant tell you how glad i am!!!! Thank you again….:)

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    Mamjo — August 28, 2012 at 5:41 am

    I have tried this recipe, it raised nice but the inner part seems not well cooked. Do u have any advise and idea why it happened?
    I need to redo and planning to make this recipe for my son’s birthday in a few weeks. Appreciate much your input to make it right. Thank u :)

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    Kathleen — August 29, 2012 at 11:00 pm

    These look delicious and oh so perfect! I’m going to bake them tomorrow :)
    One question: If I substitute the buttermilk with the milk and vinegar combo, should I use whole milk?
    Thanks!

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    Ariel — August 30, 2012 at 1:30 pm

    I am baking these right now. What I noticed so far was that the 350 temperature was starting to brown the cupcakes a little too early. I let them do their thing and rise but then I transferred them to the bottom rack and lowered the heat to 325. I went back in about 5 minutes to see how they were coming along, and then they got all weirdly shaped. One of them even erupted and started spilling its insides out lol. Oh well live and learn.
    Is it better to just bake them on the bottom rack ? I hear some people say the middle rack is the best. What do you normally do?

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    Beth — August 30, 2012 at 4:35 pm

    Amazing!!! They’re so good, they don’t even need frosting in my opinion!

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    sofie ahmed — September 3, 2012 at 10:47 pm

    The yield written on the recipe is not accurate. I doubled the recipe and came out with exactly 24 cupcakes. They look amazing though, can’t wait to eat them ….Thanks for sharing!!
    HAPPY BAKING :)

    • Glory replied: — September 4th, 2012 @ 2:06 am

      I have made the recipe several times, and have a similar yeild of 15-16 cupcakes (as listed) each time, but it’s very possible for that to vary based on how full each liner is filled. So glad they look good, enjoy them!

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    Sharon Homemaker — September 4, 2012 at 3:39 pm

    Hi Glory, … I could not find cake flour and buttermilk at my local store,, so I make the buttermilk according to ur instruction, and I use superfine flour. I got 24 cupcakes(2 oz size). I bake in 3 batches, first batch was perfect, the rest becomes dome shape. But all of them taste GREAT, these are the best vanilla cupcakes I hv ever made, fluffy, moist, extra soft, perfect sweetness…. I hv just eaten 5 of them, and it is 11.30pm !!! Thank u so much! I am keeping this recipe!

    Sharon Malaysia

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    eloise — September 5, 2012 at 10:22 am

    hi, i have tred this recipe and it is gorgeous. do you think i could use it for a giant cupcake?? please let me know asap as im wanting to do it for my boyfriends 30th in 3 weeks. x

    • Glory replied: — September 6th, 2012 @ 10:38 pm

      Eloise, Yes, this recipe should work well for a cake (or giant cupake). You will likely have to double or triple the recipe.

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    Esther — September 7, 2012 at 7:37 am

    I bake for my kids once in a while and was looking for an easy recipe that uses oil instead of butter. In my country cake flour is not available.I wanted 36 cupcakes so I doubled everything except the salt (I am on a low sodium diet and with baking soda and baking powder being present a whole tsp of salt was too much!) I substituted half cup of the all purpose home baking flour with half a cup of quick porridge oat flour to weaken the gluten. the results were great. The cakes were light with fine texture and moist- the best cupcakes i have ever made with so little effort.Thanks for the great recipe!! Did i forget to mention the taste?they were simply delicious with just the right level of sweetness that you could taste the vanilla! GREAT RECIPE!! My kids loved the taste and even carried some to school.

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    Jessi Rice — September 12, 2012 at 2:50 pm

    SUCCESS!! I made these for my daughter’s baptism on Sunday. This was the first time I have made cupcakes (or a cake) from scratch! Great recipe, VERY easy and I think I will never use a box mix again unless I am in a super hurry. The cream cheese icing was also my first attempt at icing and that also turned out wonderfully! I did both the vanilla and chocolate – chocolate was my fav! I think I could eat a spoonfull of that every day. GREAT JOB! and thank you for doing all of the hard work for all of us to enjoy!

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    Bectee — September 12, 2012 at 4:13 pm

    Hi, what can you use to substitute the cake flour?

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    jsmerek — September 14, 2012 at 5:18 pm

    Just made the perfect vanilla cupcakes for my daughters 3rd birthday party on saturday! they turned out wonderful! I am no on to making the chocolate for a second time! Thank you for helping me find my love for baking again!

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    Taylor — September 16, 2012 at 6:22 pm

    I CAN NOT WAIT TO TRY THESE CUPCAKES!!! They look only THE BEST! :)

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    Carol — September 17, 2012 at 6:10 pm

    What is it with these cupcakes? I’ve made them 4 times and only once did they turn out “perfect”.

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    anna — September 17, 2012 at 8:47 pm

    Hello there! I was online looking for a cupcake recipe made from scratch that didn’t require butter. I didn’t have any vanilla so I added Amaretto. They smell and taste delicious (raw). I am sure that baked they will taste even better. Your website is def going in my favorites. Thank you!

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    Kim — September 19, 2012 at 2:32 am

    I followed your recipe, the only substitution being using regular milk for buttermilk, and the cupcakes caved in on themselves.

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    Momyls — September 21, 2012 at 5:32 am

    I LOVE your website and have made many of your recipes with great success. I can not get these right….maybe because I am making my own buttermilk?….they take at least 10 mins longer to bake than your recipe and they cave in the middle…..help?

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    Pa — September 21, 2012 at 1:28 pm

    Has anyone ever made these as mini cupcakes. How long would they need to bake? Thanks.

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    Ilze — September 22, 2012 at 4:59 pm

    Hi Glory, I tried this recipe for cupcakes for my brother’s daughter turning 3. They are amazing!!!! So soft and fluffy and packed with vanilla flavour. To top it all, it was SUPER easy to make! Thank you so much for all your research. I have also tried various recipes before and these are definitely the best vanilla cupcake recipe I’ve ever made. This is going to be my standard vanilla cupcake recipe from now on. Thank you, thank you, thank you!
    Love from the beautiful Winelands, SA

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    andi — September 23, 2012 at 1:41 am

    I made your cupcakes and I say they are perfect……………..thanks, andi

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    Zara — September 24, 2012 at 7:02 pm

    I made these cupcakes today and I am in love. These cupcakes are truly amazing- Light, fluffy, great taste (perfect sugar.) I live in Denmark at the moment, and so there were a few things I did differently, but still turned out great. 1. I used organic flour instead of cupcake flour. 2. I used powder vanilla instead of liquid. 3. I used a tiny oven (only fits a mini 6 cupcake pan) which caused my cupcakes to get golden before completely baking on the inside, but still were moist enough. I did notice that when I took my cupcakes out of the oven they went down a little (i could hear them sizzle) and I think this has something to do with my oven. But over all….. i lovvvvvvvvvvved this recipe and will continue using it cuz it tastes so much like box cake mix. Thank you so much for all the effort!

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    Stephanie — October 1, 2012 at 5:32 pm

    This is the best tasting vanilla cupcake from scratch I have ever made! They usually end up too dense, but these are the perfect consistency and the vanilla flavor really comes out in them! Thanks for sharing! I’m making 4 dozen for my nephew Wyatt’s (facebook page A New Heart for Wyatt) 1st Heart Birthday tomorrow, it’s been a year since he had a heart transplant at 5 months old! These are the perfect party cupcakes! (:

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    RK — October 1, 2012 at 7:56 pm

    Wow!! Thanks a lot for such a good recipe !! Just tried and it worked wonderful .. Now going to try the icing part . Thanks a ton!!

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    Linda — October 2, 2012 at 1:13 pm

    Made your perfect cupcake yesterday and I must say they are perfect! Thanks for all your hard work! I will definitely be using this recipe a lot!

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    Joanne — October 3, 2012 at 5:37 am

    I am so glad I found this, as all the Googling was not pulling up what I want for my son’s bday cupcakes I will be making tonight. I haven’t made any cake treats lately and completely forgot about cake flour. Yay , I think they will be great using your recipe!

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    Eva — October 4, 2012 at 9:30 pm

    hi. im new here and i’d like to ask the cake flour is the same with the self risin? and if not, in case i cant find cake flour is there anything i can to replace it with?
    thank u very much

    • Glory replied: — October 8th, 2012 @ 3:53 pm

      Eva- No, cake flour is not the same as self rising flour. Cake flour has a lower gluten content than regular/all purpose flour. If cake flour is not available, use regular flour, but replace one tablespoon of flour with one tablespoon of corn starch for each cup of flour. If possible, sift the flour as well.
      Happy baking!

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    Micha3ygirl — October 5, 2012 at 3:35 pm

    Look good but mine did not come out moist….rather dry actually

    • Glory replied: — October 8th, 2012 @ 3:55 pm

      Next time, try baking the cakes just a minute or so less. The cakes are done when they have a nice dome and a toothpick inserted in the center of a cake comes out with a few moist crumbs, but no wet batter.
      Happy baking!

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    Linda — October 5, 2012 at 4:13 pm

    This has become my staple vanilla cake recipe. It is divine.

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    Vallari — October 7, 2012 at 7:16 pm

    I JUST baked these!!!!! Deliciously perfect is an understatement!
    I made half of this recipe with different flavours: raspberry(essence), orange(rind), cranberry(dried) and lemon (rind). All turned out good!!
    Thanks a lot once again Glory for this recipe. Im all set to try lots of things with this one.

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    Helen — October 11, 2012 at 6:43 pm

    These cupcakes are amazing! I cant believe how light and fluffy they are.You can use this cupcake as the base for any kind of filled cupcakes and all different kinds of frosting or just add different zests to the batter and have an a light citrus flavor. SO GOOD! I can finally FINALLY end my quest for the perfect, fluffy, flavorful vanilla cupcake! Thank you!

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    Veronica — October 12, 2012 at 6:02 pm

    PLEASE HELP! Anyone! I made these last night. They tasted really good, and they looked perect! However, When I bit into one it seemed a little oily? Should I just cut the oil a little bit? And if I do should I sub in something else? Also, they seemed a little crumbly and stuck to the paper a bit. I saw someone else ask for a fix for this as well, but didn’t see an answer anywhere. Please help I would like to make them for a bridal shower tomorrow.

    • Glory replied: — October 22nd, 2012 @ 4:12 pm

      Veronica- Of course food comes down to personal preferences quite a bit. Please feel free to experiment with the recipe as you see fit. Replacing some of the oil with apple sauce may help if you find them oily (although I do not). Although, often if the cupcakes are sticking to the liners, either you should try different liners, or there is not enough oil. Again, feel free to experiment. Happy baking!

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    Heaven — October 12, 2012 at 7:36 pm

    Hello Glory,
    I just wanna say i LOVE your site. All the recipes are so good thank you for sharing them with us.

    My Daughters birthday is tomorrow and i wanna make a vanilla cake, can i use the vanilla cupcake recipe to bake a 9 in cake to be stacked.

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    Michele Assini — October 12, 2012 at 10:23 pm

    Hi. I lovvve your site. Your buttercream is Amazing! I Made these today and they came out looking & tasting great but they had a little bit of a bitter aftertaste. Did I add too much vanilla, baking soda etc? This has happened before so it’s def not your recipe. Help!

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    stacey — October 14, 2012 at 3:37 pm

    i was looking for a simple recipe with items i already had in my cupboard and these looked like the ones. i just popped them out of the oven and they are as perfect as the ones in your photos. im so excited to share them with my friends later. your directions were spot on. thanks!

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    Ineshka — October 17, 2012 at 6:45 am

    Hi! Thanks a million for this… I have been looking for the perfect recipe for the Vanilla Cupcake for such a long time! This was simply heaven!! :)

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    TM — October 18, 2012 at 4:13 am

    Hi, -I found your site on Pinterest while looking for a good recipe for white cupcakes. I just baked a batch and mine don’t look anything like your perfectly rounded, yummy looking cupcakes. They came out lopsided with tall slanted domes that oozed over the sides of the pan and don’t look appealing at all. They do taste good but seem a bit spongy and dry. I used cake flour and followed the recipe exactly, except I did double it. Any thoughts on what I did wrong??? i’m pretty new at this baking from scratch thing so any help/advice is appreciated. Thanks so much.
    (Sounds like everyone else that has tried this recipe was very happy. I will give it another go soon! )

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    saheda — October 18, 2012 at 12:37 pm

    I’m baking my cakes at 170 degrees centigrade. They do rise nicely but brown too quickly before the inside is done. Shall I lower the temperature? If so, then will 150 degrees centigrade be too low?? I have a fan assisted oven.

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    Aneta — October 18, 2012 at 3:59 pm

    thank you, thank you, thank you!!! they taste perfect and they look perfect! they even smell perfect! thank you for your efforts of creating this PERFECT recipe!!! Love it !

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    monster — October 19, 2012 at 9:48 am

    You have a lovely blog site going. I have a similar vanilla recipe and the only difference is the oil. Mine uses butter and I am going to try it with oil the next time. However, I usually make vanilla cupcakes with either blueberries or chic chips stirred in. Especially with the blueberries, since it has liquid, I wonder if it will be too ‘watery’ with the oil instead of butter?

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    Kenda — October 20, 2012 at 2:29 am

    The cupcakes are amazing! How long would you cook the cake version for?

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    Melanie — October 22, 2012 at 3:31 am

    Hello again
    I had to come back to say that I have made these cupcakes again since having the thermostat replaced in my oven. The problem I was having before were the tops peaking…..but not any more…..they came out perfectly rounded. This is the first time I have ever made such perfect cupcakes…..I’m very excited. Love it! Thank you so much for sharing. Love your blog!

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    Evie — October 22, 2012 at 11:58 pm

    Hi Glory! I just tried this recipe and I wanted to say thank you so much for posting it up! I have been trying out several cupcake recipes from other bloggers but the taste and texture was just not there. I tried these and all my faith has been restored in baking cupcakes from scratch! The taste was perfect, and so was the texture, moist and fluffy. I topped them off with your Chocolate cream cheese icing. I am very grateful that you take the time to post these recipes for us to try out. Thank you again and I cannot wait to try another one of your recipes!

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    Sarah — October 23, 2012 at 7:44 am

    What an amazing recipe! It is so versatile and bakes perfectly every time. I have substituted half melted butter for half of the oil to change the flavour (as our vegetable oil in South Africa often has quite a strong taste), and sometimes swap 2 tablespoons of cornflour with 2 tablespoons of the flour for a slightly finer texture. The cupcakes keep for ages, so I can make them to take away as presents when we are staying with friends. I have used the recipe to make two birthday cakes as well. Thank you so much for sharing!

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    Clair Griffiths — October 26, 2012 at 4:02 am

    Thanks for recipe. Mine turned out pretty well as well, although I had the same problem as saheda, that they browned too quickly before cooking. Will try them at 160 for 18 minutes and see how I go. The crumb and texture is beautiful by the way :)

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    Liliana Daminato — October 28, 2012 at 9:32 pm

    These are simply splendid! I misplaced another excellent vanilla cupcake recipe I had…and after searching, I found this one, which sounded close to it. The little gems are are cooling on racks now and look perfect! Now..to turn them into little Hallowe’en skeletons ;) Thank you!

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    Constance of North Borneo — October 31, 2012 at 4:10 pm

    OMG! I just made this and it is the perfect vanilla cupcake recipe. It is light and fluffy. Yummy to eat on its own too. This is going to be my “the recipe” for vanilla cupcake. Thanks Glory for the recipe.

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    Susan Hutchison — November 1, 2012 at 2:31 am

    These were very moist but the taste was very disappointing reminded us of a corn muffin!.

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    Emery — November 2, 2012 at 11:21 am

    Just made this today and WOW! My family and relatives loved it so much as compared to the first one I made with a different recipe (that resulted to be way too dry and tasteless even with the vanilla extract). I had around 3 dozen cupcakes since our muffin pan is that of the mini cupcakes one. :D Thank you and kudos for your lovely vanilla cupcake recipe! ^__^

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    Lori — November 5, 2012 at 8:00 am

    When I took them out of the oven after 14 minutes, I poked one of them and it was still 100% gooey inside! This is not right, no? Do they magically set after cooling?

    • Glory replied: — November 9th, 2012 @ 10:17 pm

      Ovens can vary quite a bit, and the baking time will depend on how full you fill the liners. Feel free to use the general test for any cakes…. test with a toothpick. The toothpick should come out with a few moist crumbs, but no wet batter.

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    Mady — November 5, 2012 at 2:36 pm

    THANK-YOU SO MUCH! I just tried these, and they came out just perfect! Fluffy, but just firm enough for icing. Delish! Like you I’ve tried different recipes and it didn’t quite turn out, so when I saw the description of yours, I thought, I have to try it! Low and behold it’s the best recipe. Best part, it was easy!

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    Nabilah zaim — November 7, 2012 at 5:00 pm

    You don’t have to sieve the dry ingredients?

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    Ina — November 8, 2012 at 6:32 am

    Hi I Made these twice using all the required measurement except that i substitute the buttermilk with milk and 1/2 teaspoon of vinegar as suggested, but it always turned out to be overflowing? i followed the instructions what do you think that made it that way? please help me the taste is really good the only problem is its overflowing… thanks

    • Glory replied: — November 8th, 2012 @ 5:25 pm

      Hi Ina,
      If the cupcakes are overflowing, I would just guess you are over filling the cups with batter. Try filling the liners just 1/2 full, or slightly more.
      The answer would be different however if you are at high elevation.
      Happy Baking!

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    Mari (Denmark) — November 9, 2012 at 11:09 am

    They are absolutely fabulous! They are so soft and moist -just what I was looking for. I added a finely chopped vanilla pod to the batter and the flavor was even more rich.

    Thank you so much for this recipe.

    Greetings all the way from Denmark

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    krizia — November 9, 2012 at 3:02 pm

    Hi! Thanks for this easy but so yummy recipe. I baked this cupcake several times and my family loved it, specially my kids! Will bake your chocolate cupcake recipe this weekend.. =)

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    Jeannie — November 10, 2012 at 7:12 am

    Just made these and they turned out wonderfully light and fluffy! I added an extra 1/2 tsp of vanilla because I love a stronger vanilla flavor. The husband said they were delicious and I haven’t even had a chance to frost them yet. Thanks for a great recipe!

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    Ina — November 11, 2012 at 1:33 am

    Hi its me again heres a picture of the vanilla cupcake. Why it always turned out like this? I wanted to have the perfect cupcke shape :( help me please

    • Glory replied: — November 12th, 2012 @ 7:53 pm

      Hi Ina, I’m not for sure what caused the cupcakes to rise as yours did. I would start by reducing your oven temperature to 325*F. Your oven may be a bit hot. You could also experiment with reducing the bakind soda just a bit.

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    Julianne — November 11, 2012 at 2:47 am

    Hi Glory. I absolutely love your blog and you are so talented! I came across your recipe earlier this week and used it to bake my cupcakes for National Vanilla cupcake day. Thank you so much for posting this amazing recipe and keep up the good work!

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    DeLena — November 13, 2012 at 10:17 am

    I came across this recipe in a google search–so glad I did! I made them today, and they were great! Moist, light, crusty on top–Yum. I live in India, so no cake flour, but it didn’t matter. Thanks for sharing!

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    Natalie E. — November 15, 2012 at 12:09 am

    Hi, thank you so much for putting all your time and effort into these cupcakes. Your photos are displayed wonderfully. My cupcakes look, taste and smells delicious! However, after 15 minutes of letting them bake, they were still clearly uncooked. I would say this recipe should be for 18-22 minutes.

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    HOF — November 16, 2012 at 2:14 pm

    I have attempted this recipe twice now. The first time I had cupcake overflow! Easy to fix problem and on the second batch they rose beautifully. I can’t say that the texture was great though. They baked up with more of a cornbread consistency. I did substitute the buttermilk for milk+vinegar. I hope that is to blame. I will try a third time! I have been hunting for a good recipe too. I hope this is it!

    • Glory replied: — November 16th, 2012 @ 6:59 pm

      The milk + vinegar vs. buttermilk will likely not effect the texture much. You may try sifiting your flour, this may help just a bit.

      Happy baking!

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    Canadian cupcake — November 17, 2012 at 5:01 pm

    I made these and they were amazing. So easy to make and tasted really great too. I’m just a little curious about the amount it makes. I used the average cupcake liner and it only made 10 cupcakes. Does this recipe still work if you double it? Thanks for the recipe!

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    Courtney — November 19, 2012 at 1:26 am

    I am so glad I just discoved your site! I just made these and they were amazing. I will use this recipe forever now. I wish I found your site earlier because I made a peanut butter frosting today and it didn’t turn out as good as I had hoped. I am DEFINITELY making the ones you’ve posted. I can’t wait to try it!

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    tamy — November 19, 2012 at 1:27 pm

    The taste was amazing although i had diffecult knowing when is ready ?

    How can i use this to make a lemmon or orange cake ?

    Thanks alot hope u answer me :(

    • Glory replied: — November 19th, 2012 @ 10:54 pm

      The cakes are ready when they are very lightly golden in color, and a toothpick inserted in the center of a cake comes out with a few moist crumbs, but no wet batter.

      Yes, I’m sure you could adjust the recipe to have an orange or lemon flavor. Feel free to experiment. I would start by adding a teaspoon or two of fresh lemon or orange zest, and a tablespoon or two of fresh juice (maybe reducing the milk just a bit).

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    tamy — November 19, 2012 at 2:01 pm

    also i know that to make orange cake we have to add orange juice and there is already oil in this recipe !! so is it okay or ?please help !!

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    Fefi — November 19, 2012 at 2:11 pm

    could i replace the milk with oil or fruit joice ?
    Thanks Alot for your effort ,,,,,, Amazing<3

    • Glory replied: — November 19th, 2012 @ 10:55 pm

      Feel free to experiment, but I would certainly start by making small adjustments, not replacing all the milk or oil.

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    Gautami — November 19, 2012 at 7:41 pm

    Awesome!!!!the cupcakes were soooooo good. thanks…..

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    Jennifer Pickens — November 19, 2012 at 10:38 pm

    I am so glad i stumbled upon this recipe. I have used your chocolate cup cake recipe and everyone loves them. My only question is have you tried doubling the recipe to make 24 cupcakes? I’m debating doubling the recipe or just making the whole batch again. What are your thoughts? Thanks so much!

    • Glory replied: — November 19th, 2012 @ 10:55 pm

      Yes, feel free to double it.

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    Lindsey — November 20, 2012 at 3:38 pm

    I am so happy to come to your page. My kids want to make cupcakes for thanksgiving to take to my Moms and I have been looking online for recipes. I can’t wait to try this one out. I will be posting a link to your site so people will know where I got the awesome recipe from. Happy Thanksgiving and happy baking :)

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    Nikki — November 22, 2012 at 5:58 pm

    Hi Glory! I am so glad I found this site! I’m on maternity leave with my second child and have lots of time to bake…and I love baking cupcakes! I followed your recipe for these perfect cupcakes (other than buttermilk…I used milk+vinegar) and they looked fantastic!! However, they were kind of oily and dense…:( what suggestions do you have for next time? Thanks so much! I have saved this to my favourites! xo

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    Ancelyna — November 23, 2012 at 6:33 pm

    Hi, I just baked 72 of these beautiful cupcakes. And I got to say – they are perfection! Even all the way here in Europe, they turned out so well! I had to make a few modifications, maybe this is helpful for some of your foreign readers:
    * I used regular flour, but substituted 1 TBSP of flour with 1 TBSP of corn starch per cup just like you suggested. And sifted it too.
    * Buttermilk doesn’t exist here and our vinegar is different strength, so I used milk+lemon juice. But I had to use vinegar for one batch, because I ran out of lemon juice, I used half the amount vinegar buttermilk substitute calls for.
    * AND I used a tad more baking powder and a tad less baking soda+salt (I could taste the soda in my test batch but then again I can taste baking soda in just about anything, so it bothers me sometimes).
    * AND the common vanilla flavoring agent here is vanilla sugar, so I used that instead of extract (doubled the amount, so 1TBSP of vanilla sugar) and STILL they are perfect! Soft, light, airy, tender. Thank you!

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    Gloria — November 30, 2012 at 12:46 pm

    Hello I write from Spain, first I love your site and as you share with all your wonderfull recipes. I was surprised a great job to get the perfect recipe. I promise that I will do and I’ll tell you the result. Although I will have problems with the units of measure (here we use others), I hope to get a result similar to yours. Thank you very much for all the advice

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    Mars Faraon — December 1, 2012 at 4:26 am

    Hi…thanks so much for this recipe,..I’ve been looking for a similar ingredients that i use for my chocolate cupcake. I also use veg.oil and cake flour for my chocolate cupcake, and also they are fluffy and moist…i bet this vanilla cupcake recipe is also moist and fluffy, haven’t tried it but i bet it’ll be a good one.. i might try to make this today : )

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    Drienie Mayo — December 2, 2012 at 6:50 pm

    The only thing I can say is WOW….Thank you so much for this recipe. They came out fantastic. I had to leave mine in the oven a bit longer but they are lovely fluffy and light…..I have been looking for a great recipe as well and this one will be going into my book as my favourite cupcake recipe…..Thank you again……

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    CakeQueen — December 3, 2012 at 9:53 pm

    I just baked these. They are perfect. If someone has a complaint about them, its because they are doing something wrong. I didnt even follow the directions (i put everything in the mixing bowl at once and only mixed it for a minute or two) and they came out perfect. The oil keeps it soft. Butter gets hard when its cold and has a dry texture. Oil keeps the crumb soft and tender.

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    Shirley — December 4, 2012 at 3:27 am

    Finally !! I did it !! Thanks to you I have finally baked a great cupcake. I tried this recipe once before but didn’t have the buttermilk so I tried it using the milk with vinegar. They didn’t turn out right for me.. They were like little lead cupcakes, lol.. This time I used powdered buttermilk according to the directions given and WOW.. my cupcakes are great !! They are light, airy, tasty and look just like your pics. I would love to have them turn out exactly like that without so much oil, but until someone has a suggestion that works, I will absolutely stay with this recipe. Thank you for having the cupcake fix !!

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    Caitlan — December 7, 2012 at 9:48 pm

    Just made these cupcakes and they taste PHENOMENAL! My family loves them and I think I might make them for my party! Thank you so much, I will definitely be coming back to his recipe, :)

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    SugarphoenxxNY — December 7, 2012 at 10:49 pm

    i have made every vanilla cupcake known to man found one that was just ok… so yes i settled. Now i stumble across yours and i feel like i have hit the mother load !!!!!!!! Thanks Glory !!!!

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    megan — December 9, 2012 at 6:30 pm

    hi!
    what type of sugar do you use?

    • Glory replied: — December 12th, 2012 @ 4:47 am

      white granulated sugar

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    Ashley — December 10, 2012 at 8:01 am

    Great recipe!! Came out perfect first time :D

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    Monica Whalen — December 14, 2012 at 5:20 pm

    just made these and I’m so happy i found the perfect cupcake, Thank you so much for sharing and is it ok to double the recipe?

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    Brandie — December 17, 2012 at 11:55 pm

    I just baked these tonight and I have to say these are truly the best vanilla cupcakes! Thank you for sharing!!!

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    Judy — December 18, 2012 at 10:34 pm

    Fantastic! Thank you so much for a recipe with oil instead of butter – and they are perfect! I even ‘veganised’ (egg & dairy replacemnt) them for a colleague and they still turned out perfect. Again – thank you.

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    Michelle — December 19, 2012 at 2:21 am

    OH MY GOODNESS!! One of the best vanilla cupcake recipes I have come across! I have been searching for the perfect recipe and you have certainly delivered! They were a massive hit at work and people could not get enough!

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    zeenat — December 19, 2012 at 9:03 am

    these look perfect. u wouldn’t happen to ave the metric measurements?? i’m in the uk and our cup measurements vary – would really appreciate it xx

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    Valentina — December 22, 2012 at 5:02 pm

    Hi Glory!

    I’ve made these cupcakes and the result is that I LOVE them! Thanks for sharing!
    I’ll put the recipe in my blog if you dont mind, I will name your blog :)

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    Vanessa — December 22, 2012 at 11:14 pm

    I love this recopeee i love cookies and cupcakes and this really was just amazing if u find any good cookiee recipes plzzz inform me

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    Katie — December 24, 2012 at 1:49 am

    do you still add salt and baking powder if your cake flour has both added?

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    margie hardian — December 24, 2012 at 11:10 am

    as this has no butter, and not too many liquid stuff, my cupcake became not moist. It also has bad shape. Its like an egg inside its egg holder. It has high and round top.

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    Bridget — December 26, 2012 at 12:42 pm

    Wow!!! What a write-up. And great job on the effort. It all says in “then I made another batch to make sure it was THE ONE.”. I am no baker at all, but wanted to find a vanilla cup cake recipe and am in the process of researching. I think I don’t need to look any further. Thanks for sharing this. :)

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    lisa — December 29, 2012 at 2:45 pm

    so i tried the recipe and the batter was really liquidy and it only made 11 of them but let me tell ya they were FANTASTIC. yummeeeeeeeeeeeeee. DELICIOUS.

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    lisa — December 29, 2012 at 2:46 pm

    sorry i meant WASNOT liquidy

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    Rose Endres — December 30, 2012 at 4:18 am

    Oh these are sooo yummy. Mine rose quite a bit though , next time ill prolly only fill them half way. I added a tinge more vanilla, cause i used imitation vanilla. Also added some jello mix to the batter. Thank You these are so light and fluffy!!

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    naima — December 30, 2012 at 7:42 pm

    just marvelous !!

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    Daisy — January 2, 2013 at 9:14 pm

    Hi Glory! I made a batch and they were delicious! Any suggestions to prevent the cake from sticking to the liners?

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    giamom2005 — January 3, 2013 at 3:34 am

    Wow, those ARE the best cupcakes in the world…finally! Thanks for all the hard work!!

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    nicole — January 3, 2013 at 12:48 pm

    Has anyone mentioned using coconut oil instead of vege oil?

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    Sharon — January 5, 2013 at 4:36 am

    Extremely easy recipe, but definitely lacking flavor. Not sure if I will make them again.

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    KAJ — January 9, 2013 at 4:13 pm

    I’ve decided to try this recipe for my son’s birthday cake. I’ll be using a 9×13 pan. Do you recommend doubling or tripling the recipe? I have time to experiment if needed. Any feedback is appreciated!

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    Jenni Tunbridge — January 12, 2013 at 11:35 pm

    Thank you so much!!! I love to bake and have tried so many recipes to try find that perfect cupcake. Yours is absolutely the best!!!! I love all the tips that you share. I made some great ones for a baby shower today and I never could have done them without you! Thanks for the awesome blog!!!

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    judee — January 15, 2013 at 6:38 am

    I just finished baking this. Perfect!!! It wasn’t dry and was very fluffy. The taste is just balance not too sweet, just enough for my palette. This is a glorious treat indeed! Thank you very much for sharing this.

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    Morgan — January 18, 2013 at 2:52 am

    Thank you thank you thank you!!! I did a trial run of these on the weekend with just milk and they still turned out perfectly! I made two round cakes and 24 cupcakes using this recipe tonight and used the buttermilk this time and they are so perfect. The cupcakes mound just right and the cakes are so nice a moist. I can’t thank you enough for all the work you did to create these no fail cupcakes for us! Looking forward to trying the chocolate ones as well!

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    AS — January 18, 2013 at 4:26 am

    I made your recipe as a cake and it was so moist and yummy! I wish I had found this recipe years ago. I only happened to stumble upon your blog because I was searching for a recipe without butter since I didnt have any in the house. I only changed the recipe a little. I added one tablespoon of vinegar and I increased the sugar to about 1 1/4 cups. It was so perfect. Thank you so much. I will save this recipe and use it for years to come!!

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    Febs — January 20, 2013 at 7:52 am

    I already found a good yellow cake recipe, but yours using oil instead of butter, which I like very much. I don’t have to use electric mixer, a whisk worked well, but I didn’t have to use too much muscle. I tried it yesterday, and it was lovely and moist.

    I also have been looking for a savory cake recipe that is not muffin. Since this vanilla recipe is easy and using only 2 eggs (well, 1 egg, since I only made half of recipe), I went ahead and tried the savory version of it. I only add 1 teaspoon of sugar for taste, swap buttermilk with sour cream since I had some on the fridge, and replace vanilla extract with half a teaspoon of mustard, and add pepper to taste. I also used all purpose flour, not cake flour, I wanted the cake texture to bee less soft. That’s the base. I also add cheddar cheese and smoke beef, just to see if the cake holds up to the additional fillings. And it was!! It came out just as moist as the sweet one. The smoked beef didn’t sink to the bottom. Tasted reallllyy good when warm, with gooey stringy cheese coming out when pulled apart. The AP flour made it great texture as a savory cake. It still moist and soft when it’s cold too.

    I’ve tried 2 savory cake recipe prior to this one, that is savory cake recipe, not just omitting sugar from it. They came out too cakey when warm, and just tough when cold. This tweaked savory cake was just perfect!

    Lovely as sweet cake and savory cake. Definitely a keeper. Thank you for the recipe. It really is a Perfect Cupcakes Recipe.

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    Belinda — January 21, 2013 at 10:09 am

    After 2 batches of cupcakes that crusted up and came away from the cases, I tried your recipe….and you got it right . They look perfect and taste great. Thank you for sharing.

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    Kim — January 22, 2013 at 8:55 pm

    I have been searching for the best vanilla cake possible I am gonna try this one soon, Thanks for the recipe, I have tried your chocolate cupcake recipe and I will now not use any other. Thanks again.

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    Lisa — January 24, 2013 at 6:36 pm

    I just made these…JUST made them! They are P E R F E C T! I’ve been searching for a cupcake recipe that made perfect fluffy (not too sweet) cupcakes that didn’t harden as soon as they cooled. This is it! I am so grateful that you went to trouble to bake and test and test and bake. Your efforts are appreciated! I’ll be making these again and again! THANK YOU!

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    jajah — January 25, 2013 at 4:35 am

    hi there..thank you so much for sharing this and for the recipe..excited to try your perfect vanilla recipe since i tried a lot and i didn’t like the outcome. any how what milk should i use in substitution for buttermilk since whole milk is not available in our place :( thank you so much Natasha :)

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    Shannon — January 25, 2013 at 6:56 pm

    The cupcakes turned out amazing! They were a little heavy, but they make great breakfast cupcakes! Thank you.

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    Angel — January 27, 2013 at 6:54 am

    For anyone asking about making cakes with this recipe: After a little trial and error tonight, I doubled the recipe and made two 9 in round cakes. Baked at 350 degrees for approximately 26-28 minutes :)

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    katherine — January 27, 2013 at 7:44 am

    OMG!! I just tried this.. and its totalllyyy awesoomee…
    i swear it really taste like heaven…

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    Christeena Dinehart — January 28, 2013 at 1:36 am

    I had such high hopes for these but my search continues! They baked up nice enough but have too much of a “muffin” taste and texture for me to consider them a cupcake in my little world! I do appreciate your efforts and thank you for all you do! I love your blog and look forward to your posts!

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    Mona — January 28, 2013 at 6:59 pm

    You are gorgeous! And recipe is AWESOME! Thank you because every recipe which i used earlier wasn’t good and this is really perfect! ;)

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    Simone — January 28, 2013 at 9:21 pm

    Perfect vanilla cupcakes thanks for the. Recipe. It was exactly what I was looking for!

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    Emilia — January 31, 2013 at 6:44 pm

    Oh My Gosh!!!!!!! I entered (with this recipe) to the hummingbird bakery competition and I might win a kitchen aid mixer and their new bakery book! Im really excited to find out if I win or not!!!!!

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    tif — February 1, 2013 at 9:08 pm

    I just made 3 batches of these. My go has been the Magnolia cupcakes…but now it’s these. They are so soft and delicious and it’s such an easy recipe to make, Thank YOU!!

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    Leese — February 1, 2013 at 11:25 pm

    Thank you soooo much for posting thiis! You are incredible and this recipe is DElish! ox

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    Kupkake — February 2, 2013 at 3:50 am

    I tried these cupcakes for a contest. I just finished making about four dozen of them. All of the other cupcakes I researched were cornbreadish. These were absolutely fantastic! Thank you so much! ;)

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    Sarah — February 2, 2013 at 5:13 am

    I have also been in search of the perfect vanilla recipe, and as a new baker I am comparing recipes I find online to each other to figure out what the basic components are and where I can play around. I tried this twice; once with oil and once with butter. I really hate adding oil, but it sounded so delicious I had to try it once the way it was written before I started messing with it. I have to say, in my opinion it was much better with BUTTER. I had the butter sitting on a warmer for a while so it was nice and soft, and I added it at the same point as the oil was added in the original recipe and then beat the wet mixture on high for a minute. For those that also don’t like adding oil, try real butter, it turned out light, fluffy and delicious.

    THANK YOU for the hard work!

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    nicole — February 3, 2013 at 3:49 am

    FYI:
    If you cannot find cake flour you can make your own
    1 cup of regular flour minus 2 tbs. Then add 2 tbs corn starch.

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    Trish @ MyBigFatBundt — February 3, 2013 at 5:47 pm

    Yes, these were very much like the vanilla cupcakes you would get from a box of high-quality mix. I tried them two ways: one with all oil and another with half oil/half melted butter. I am a pastry chef in a gourmet-upscale cupcake shop, and so many others out there trying, we are also trying to really perfect our ‘blank canvas’. (We’ve also tried the Magnolia’s, Sadaris, The Cake Bible…I’m just not impressed–their cakes are good for a 24-hour window but have no shelf life for a customer who is taking something home for the next day or two.) I’ve developed a recipe that is is about 90% to my liking (many of our customers LOVE it, but of course the chef needs to be ga-ga over it as well, haha), but it has quite a bit of ingredients and very specific mixing requirements to get it perfect. Makes it difficult to train anyone coming in behind me. :-D This recipe is a great one for folks wanting to use this at home or even in a small cupcake business, but it’s just not quite what we were looking for at the shop, ALTHOUGH (and I stress this highly), I think kids would love this cupcake because of the familiarity they would experience from it being so similar to a boxed-mix cupcake. I really did enjoy the subtle flavors and the use of buttermilk (favorite baking ingredient). You could pair this cupcakes with nearly ANY kind of frosting, and it could also very easily be transformed into an almond cake as well. I noticed a few people were having issues with their cakes coming out ‘chewy’ or with an odd texture. Very important: Do NOT over-mix these cakes. You aren’t beating any air/structure into a butter/sugar mixture. Therefore there won’t be minutes of mixing time. Really these should almost just be done by hand entirely. You will develop gluten VERY QUICKLY if you over-mix, resulting in a ‘chewy’ cake.

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    Nancy — February 3, 2013 at 6:42 pm

    I didn’t have any baking soda, so I just omitted that and used whole milk instead of buttermilk and flour+cornstarch instead of cake flour and even with those changes they came out wonderful. Light and fluffy, not too moist or too dry and not overly sweet. I will definitely make them again, thanks for the recipe :)

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    Ashley — February 4, 2013 at 12:26 am

    Hi!!! I’m 18 and am trying to pick up a new hobby. I tried in vain but failed miserably at my first batch of cupcakes. They came out tasting like corn bread and slightly burned :} but then through the grace of God I stumbled upon your recipe and they came out great! (but they still taste like corn bread :{ I dont know what I’m doing wrong :{ I was hopping you could give me some much needed advice! Your my inspiration! Thanks again for sharing your recipes!!

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    Elmas — February 5, 2013 at 11:27 am

    So many thanks. At last I baked like yours.

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    judey — February 6, 2013 at 7:26 pm

    i made these last nigh for my family and i wrote the recipe down wrong. instead of just 1/2 cup of oil. i used 1 1/2 cups!!! i ate a few and so did everyone else! i guess we were really hungry for cupcakes because they werent that bad. a little greasy ;-) hahahahahahahahahahaha

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    Whizz Kid — February 6, 2013 at 9:04 pm

    Always sceptical about anything claiming to be the best or perfect, I had to try it.
    Well, not disappointed, this is my new cupcake sponge mixture!

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    Jamie Lynn — February 9, 2013 at 3:55 am

    I just made these cupcakes, and I just have to say…..THANK YOU! They are wonderful! I can’t wait to try the frosting as well :) truly delicious

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    Eva — February 9, 2013 at 5:33 am

    I’m so glad I found you! I have found so many vanilla cupcake recipes and I’ve made all of those that I found trying to find the PERFECT one. Well, I was almost going to give up, then I read all of the great comments here and decided to give it one last try. OMG! This really is the BEST vanilla cupcakes recipe. I used a vanilla bean in the batter instead of the extract, but I’m sure that they are just as good with only the vanilla extract. I paired them with your chocolate cream cheese frosting. I made these for Super Bowl Sunday….my family LOVED them! Thank you, Thank you, Thank you!

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    Heather — February 9, 2013 at 9:20 pm

    Just made these, and after they cooled my 3 yr old and I tried one without icing. YUM! I am whipping up my favorite Italian Meringue Buttercream now! Will be giving these to the neighbors as V-Day gifts. :)

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    La Gourmandesse — February 10, 2013 at 8:06 pm

    I made these as birthday cupcakes for my better half and he loved them. Topped with cherry vanilla icing and a cherry on top- totally delicious. The cake flour and the oil really make for a tender, moist and crumbly cake. Our party guests devoured them in about 2 minutes. Just what I’ve been hunting for all these years. Thanks!!

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    Ashlee — February 11, 2013 at 1:34 pm

    I made both this recipe and your chocolate cupcake recipe for an upcoming bake sale. They were both delicious!!! Both cupcakes were flavorful and baked wonderfully! Found both my chocolate cupcake as well as vanilla cupcake recipe! Thank you so much!

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    Vicky farmer — February 11, 2013 at 9:57 pm

    Would it b possible to have the recipe’s measurements in grams?

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    Gitty — February 12, 2013 at 1:44 am

    Hi. I was wondering if these cupcakes freeze well? I made a batch just now and I want to put some away for later. Thanks

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    sarah — February 12, 2013 at 9:13 pm

    Thank you, thank you, thank you! I’ve been on the same journey as you, looking for the perfect vanilla cupcake when I stumbled upon your website. This recipe is great, just finished a batch for my daughter’s birthday.

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    sarah — February 12, 2013 at 9:14 pm

    Hi Gitty,
    Just saw your post and I made a batch and froze one for a week in a tupperware-like container. I took it out in the morning and tried it in the afternoon and it was as good as when I first baked it.

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    Georgia — February 13, 2013 at 2:17 am

    Thank you so much! I too have been searching for a good vanilla cupcake recipe and I’m hoping (fingers crossed) that this is THE recipe. Will be trying these ASAP!

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    Paulina — February 14, 2013 at 10:44 am

    HI, I’m from Poland and I’ve found your PERFECT cupcakes on Internet. I made it and… THEY ARE PERFECT!

    Greetings from Warsaw!

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    Aish — February 14, 2013 at 11:31 pm

    Hi! Thank you for this recipe.. It was a hit with the family on Valentine’s Day! Look forward to trying out your other culinary delights!

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    yankho — February 15, 2013 at 3:20 pm

    Thnk yewwwww!!!tried t out nd thre were the best cupcakes ave evr made!!!!

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    Afrina Amni — February 19, 2013 at 7:11 am

    OMG! This really is the BEST vanilla cupcakes recipe. I love this recipe cause I don’t have to use butter. It’s damn uch easier !! Thank you so much !

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    Lorraine — February 19, 2013 at 2:12 pm

    These are the BEST vanilla cupcakes I’ve ever made! (And I bake EVERY SINGLE DAY!) Thank you so much…I am SO glad to have found your wonderful blog!!

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    Nairoby — February 19, 2013 at 3:44 pm

    Thank you! :) I’ll try to bake cupcakes again lol last night was a disaster!

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    Afrina — February 21, 2013 at 9:08 am

    Hye can I use artificate vinegar instead of white vinegar?

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    Afrina — February 21, 2013 at 9:10 am

    I really need to know cause I want to bake it but I don’t have white vinegar. and I’m so lazy to go out just to buy that thing. :/

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    elyse — February 23, 2013 at 1:01 pm

    This is a phenomenal recipe. Your research/trial and error process is much appreciated! Thank you! (:

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    maria — February 24, 2013 at 2:29 am

    how many days would this be edible? I mean is there any expiration dates, whatsoever? And would it be very sweet if I place dark chocolate and strawberries above? Thanks. :D

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    Gemma — February 24, 2013 at 4:37 am

    Hi, these look amazing, but is there any way you can tell me the ratios in weight, ie: Grams/Ounces?

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    Heather Rhoads — February 25, 2013 at 12:27 am

    This recipe was an epic fail for us. We made them during a blizzard and couldn’t run out for mix so we were cupcakeless. We live in Colorado so I am thinking this is not a high altitude recipe. :(

    • Glory replied: — February 25th, 2013 @ 1:01 am

      Hi Heather, Sorry you did not have success this time around. Yes, if you are at high elevation any cakes or cupcakes from scratch will need some modifications. I have no experience with high altitude baking, but if you do a little google search I’m sure you will find the necessary adjustments.

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    Michelle — February 28, 2013 at 3:36 pm

    Glory, I had to write and say thank you and to tell you these were the ONE! Like you and everyone else I had been on a long search for the perfect cupcake. That was until today. They looked and tasted great. Made 7 dozen last night and used your vanilla lemon frosting for a Fundraiser last night and WOW, we were sold out within 20 minutes.

    I’m originally from Kansas City, but now live in Scotland. We don’t have cake flour, but that was never an issue. I simply used the recipe of taking 1 tbsp of plain flour out from 1 cup and replacing it with 1 tbsp of corn flour and sifted 3 times and it works like a dream! If you use 2 TBSPs to the 1 cup, the end product will tend to have a hint of corn flavour to it.

    Thank you for such a great recipe and you have a very happy new follower!
    Michelle

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    coco — March 2, 2013 at 4:25 am

    They taste like the cakes in the Asian Stores in Chinatown, light, not too sugary and low cal. I would use butter next time though and a bit more sugar. When I added some sunflower butter, cinnamon, brown sugar and a bit of sour cream – they came out even better for a nice change and variety!

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    Rolland — March 2, 2013 at 2:27 pm

    Hi there! I realize this is somewhat off-topic
    however I had to ask. Does building a well-established blog like yours require a lot of work?
    I’m completely new to blogging however I do write in my journal on a daily basis. I’d like to start
    a blog so I can easily share my personal experience and feelings
    online. Please let me know if you have any kind of recommendations or tips for new aspiring blog owners.
    Appreciate it!

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    Kiara — March 2, 2013 at 4:01 pm

    Hey Im Kiara and Im 12 years old and was wondering how long it takes to make the “Perfect Vinnila Cupcake Recipe”. They sounded really good. I would like to make them for my moms B-day. Thanks a ton!
    Kiara

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    Teale — March 2, 2013 at 9:23 pm

    I set out to do the same thing as you did. I found that my cupcakes were always too dry, especially the vanilla cupcakes. I knew that I wanted to try buttermilk for the extra acid and somehow incorporate more fats. Weill I found your recipe and thought it would be a great “starting point” because it already had some of the changes I was going to make. Well, lucky for me, it was also my ending point because this recipe it exactly PERFECT! I made a batch right after I found it and you are amazing! Thank you so very much for your generosity in sharing all of your hard work with everyone. It saved me some SERIOUS time!

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    Katie B. — March 4, 2013 at 6:00 am

    These actually came out pretty well! nice and fluffy, with a good flavor. I’m impressed, good a cupcake recipe is rare :)

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    Christian Louboutin Boots — March 6, 2013 at 5:07 am

    Pretty! This has been an extremely wonderful article.

    Thank you for supplying these details.

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    Daliya — March 6, 2013 at 2:34 pm

    Hi,I have just tried this recipe,they turned out great and tasted very good! Thank you so much and I really like your blog!

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    Laura Gheorghe — March 7, 2013 at 9:05 pm

    Your recipe is truly perfect. I was so disappointed with myself and I was thinking of quiting baking alltogether, and I looked at the oven and there they were, perfect. thank you

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    Janet — March 7, 2013 at 10:48 pm

    Thank you so much for working out the perfect cupcake recipe. Just made a batch and they really are amazing. Very light and consistent in colour, texture and flavour. Thanks again : )

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    Shirley — March 8, 2013 at 9:15 am

    Hello! You said that using cake flour would be the best but in Australia I don’t think there is cake flour. I found this cake flour recipe do you think it will work if I use plain flour and cornflour?
    Here is the link:
    http://joythebaker.com/2009/09/how-to-make-cake-flour/

    Also is cornstartch the same as cornflour?

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    Annett — March 8, 2013 at 6:54 pm

    Hmm is anyone else encountering problems with the pictures on this blog loading?
    I’m trying to determine if its a problem on my end or if it’s the blog.
    Any feed-back would be greatly appreciated.

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    Alison Williams — March 9, 2013 at 5:33 pm

    I have made several attempts at cupcakes before using the more common recipe using just butter and they’ve never turned out how I have wanted them to. I’ve been on two baking courses hoping that I’d learn how to get that all important light and fluffy sponge to no avail. I didn’t want to give up hope so when I found this recipe using oil and buttermilk instead, I had to try it. I made a batch today and they are absolutely amazing. Everyone else also said they were the best I’d ever made. Being in the UK, I was trying to find a British equivalent of cake flour and somebody had suggested McDougalls supreme sponge flour which I bought and I’m sure this made such a difference too. I had so many expectations when the recipe was labelled “perfect vanilla cupcakes” but these absolutely lived up to that name. I haven’t stopped beaming with delight since I made them and can’t thank you enough for putting in all the time and effort to discover and share the recipe. Absolutely brilliant!

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    Dalia — March 10, 2013 at 12:19 am

    Will this recipe work for a vanilla cake? Or is there a difference between cupcakes and cakes?

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    Jessica — March 12, 2013 at 7:11 pm

    I used the receipe over the weekend and the cupcakes were AMAZING!! Thanks for sharing!!

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    Heather Tillmann — March 14, 2013 at 6:52 pm

    After I searched and searched for the perfect cupcake, I was soooo excited to come across your website. I made the cupcakes twice, and both times they tasted horrible :( I was so disappointed because the texture and look of them are AMAZING! I wish I could say the same thing about the flavor. I even used the top of the line ingredients, with no change in results.

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    cloey — March 15, 2013 at 1:17 pm

    aside from your ingredients i added light corn syrup to make it soft and add a little bit of flour which is 1 cup and a little bit of vanilla which is all in all ! tbsp.

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    KatieLu — March 16, 2013 at 8:40 pm

    Wow. Yup -these were perfect. I was a little skeptical of using oil and no butter, but these are excellent! Thanks!

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    Maya — March 18, 2013 at 5:46 pm

    Made these and they were LOVELY! Thank you for the recipe :)

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    BritRath — March 19, 2013 at 11:38 pm

    They turned out perfect!!!!! This ended up making 42 mini cupcakes and they are delicious

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    Aakriti — March 21, 2013 at 6:11 pm

    Hi Gloria,

    I sincerely thank you for this great recipe. I just made these and they are the most Perfect cup cakes ever. :)

    Regards,
    Aakriti

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    Aakriti — March 21, 2013 at 6:17 pm

    Hi Gloria,

    Would like to add that the way you mention the amount of time and speed to beat the eggs/flour really helps. I just blindly followed your recipe and I am happy I did.

    Regards,
    Aakriti

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    Fida S — March 23, 2013 at 3:39 pm

    Thank you so much for this great recipe. I just made those and the are the best ones I have ever baked. BTW, I used regular flour and they came out perfect :)

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    Josephine — March 24, 2013 at 8:05 am

    Hi Glory,

    Just wondering, if I decide to use butter instead of the oil, will I use the same amount for the oil and butter?

    Thanks
    Josephine

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    Isibi — March 24, 2013 at 2:18 pm

    I just made these but, I substituted half of the buttermilk for pineapple juice and used them to make upside down pineapple cupcakes. They were absolutely amazing, and I thank you for sharing this recipe.

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    vennie — March 26, 2013 at 7:41 am

    Hi Glory I have just discovered your site thank you for the perfect vanilla cupcakes can i make them in cupcake maker and at what temperature do i bake them.Have a blessed day.VENNIE

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    vennie — March 26, 2013 at 7:35 pm

    I have made the cupcakes they came out perfect and very delicious its the best cupcake recipe ever :)

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    Louise — March 31, 2013 at 8:49 am

    This is the best cupcake recipe ever ! I have made these many times and they never fail me. I get so many comments on how good they are when I make them for work and parties. I did try making a large sponge but it didn’t cook too good in the middle. Thank you so much !

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    Joanne — April 1, 2013 at 9:00 pm

    :D Thank you so much for sharing this recipe!!!
    My sister and I failed many times making cupcakes, using other recipes, but with yours, we made perfect cupcakes!

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    raras — April 2, 2013 at 3:40 am

    i’m making it right now! At first i had doubt on making cupcake using oil instead of butter, but when i beat it, it looked totally fine! And now i cant stop smiling looking to my cupcakes in oven, they rise perfectly as i hope all this time :”) thank you so much!! Xoxo from Indonesia ♥

    I use canola oil, uht milk with distilled white vinegar, all purpose flour, and more vanilla hehehe

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    Mariliz — April 2, 2013 at 3:21 pm

    MMM… I was looking for n easy and delicious recipe, and I found it…
    I add to this marvelous recipe 1/2 tsp of butter flavor and 1/2 tsp of almond flavor. They taste great :) …. Thanks… Your recipe will be added to my Bakers folder :) :) :)

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    Mariliz — April 2, 2013 at 3:24 pm

    Ohh and I forgot to tell that I will decorate them with coconut icing… Yes, very tropical and tasty… :) Greetings from Puerto Rico :)

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    Laur — April 6, 2013 at 10:12 pm

    I am going to make these now. If you dont have cake flour can you use self rising flour? Or what other flour can you use? Thank you ..

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    Gabe — April 8, 2013 at 11:03 am

    Hi! I just made these and everyone I gave them to loved them, but the thing is, while baking, the wet batter inside would burst through the top and continue baking on top of the cupcake! It still tasted amazing and nothing a bunch of icing can’t fix. I wonder if it’s because I may have overbeaten it? It had a lot off bubbles on top. Or could it be a temperature issue?

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    Diane Anderson — April 11, 2013 at 2:25 am

    I am new to making cupcakes so googled many websites for some good recipies. I make your cupcakes for a baby shower and they were a hit .. I am in New Zealand so hard to get access to buttermilk, if it is available it is quite expensive so I used the Milk and Lemon and it worked wonderfully.

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    Baby_Cakes0719 — April 13, 2013 at 3:18 pm

    This recipe with out a doubt one of the best vanilla recipes I have tried. They look great, they taste great and they don’t even need frosting! Thanks for sharing.

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    Tuihana White — April 13, 2013 at 4:40 pm

    darn it all must look for new recipes before I go shopping instead of go shopping then take a load off for 5 mins and check what i can find and I don’t have sour cream… just spent 4 hours looking at this awesome site… Glory you are a woman after my own heart… baking for people you love & for fun… my nieces are going to have parties that resemble yours… well now its midnight and I’m baking cupcakes… what else is new…

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    Susan — April 14, 2013 at 2:12 am

    Hi: I’m making cupcakes for my Daughter’s birthday and she wants blue cake for her Cinderella themed party. Would this recipe work well if I added food coloring or Wilton color gel? If so, would I have to reduce the liquid (I guess the buttermilk) by an equivalent amount of the coloring? Any other suggestions. I’m rather new at baking from scratch so any and all help would be appreciated. Thank you!!!

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    Farah H — April 14, 2013 at 10:34 pm

    I’ve been searching for a good vanilla cupcake recipe for AGES, and wasn’t sure how this one would turn out or if the Caribbean climate/humidity would affect anything… The cupcakes were great! Great texture, great taste, simply amazing :) Much thanks from Trinidad!

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    lo — April 16, 2013 at 5:17 am

    i tried making these cupcakes and they did not turn out well.
    so much oil

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    Danielle — April 16, 2013 at 6:12 am

    I’ve been searching for a great vanilla cupcake recipe and I was thrilled to find this! I just tried them and they taste great! However, I had a problem with the appearance, they were very lopsided and I’m not quite sure what went wrong. Any idea what could have caused this?

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    Diandra — April 16, 2013 at 8:35 pm

    Thank you so much for sharing this recipe. I tried a few, all complete flops (I am very new to baking) and this one came out perfect the first time.
    My son even asked that I bake these for his bday to take to school :)

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    Tobu — April 17, 2013 at 8:44 pm

    Hi, and thank you so much for this recipe! I’ve made it several times, and it’s mostly been very reliable and delicious! Lately, though, I’m having some issues. My last two batches have both done the same thing – instead of rising into a perfect mound, the cupcakes quickly develop a browned crust, and then the hot batter inside erupts out of the middle and bakes into a droopy sort of “nose” on top. As far as I can tell, I”m doing the same things I’ve always done. Do you have any advice on what might be happening here? Thanks again!

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    Patricia — April 18, 2013 at 4:27 am

    Hey,

    These look amazing! Excited to try! I’m just wondering if you’ve ever made these cupcakes using a jumbo cupcake pan? And if so how many minutes did u bake for?

    Thanks so much!!

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    Flo — April 20, 2013 at 9:08 am

    Excellent recipe, its the only vanilla recipe I use for cakes and cupcakes. Thanks xx

  554. #
    555
    Donna — April 22, 2013 at 7:11 am

    Hi, here in australia i found a cake flour that is labelled cake flour but is self raising, is it ok to use this or dose it need to be plain cake flour?

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    maria paz — April 26, 2013 at 6:11 pm

    i was just wondering if you jave any carrot cake recipe!! please i would like to try it
    xoxo

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    Christina Gomez — April 29, 2013 at 12:44 am

    Thank you so much for sharing this recipe, was amazing good :)

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    Hayley — April 29, 2013 at 6:49 pm

    These look perfect for my birthday, i find chocolate too sickly but the best cupcake recipe i had was for chocolate! can’t wait to try these out, thankyou :)

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    Susan — April 30, 2013 at 7:27 pm

    These cupcakes were fabulous. Just the texture and flavor that I was looking for in a cupcake, after trying a number of other recipes. Now, do you have a chocolate cupcake recipe that is just as good???? I would love to try that next. Thank you!!!!

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    Kim R — May 1, 2013 at 3:22 pm

    These look great! Do you think this recipe would be a good base to add Oreos for a cookies n cream cupcake?

    • Glory replied: — May 6th, 2013 @ 3:51 am

      Feel free to experiment! This batter is a bit thin, so I’m not sure if most of the cookies would sink to the bottom, but again, I always encourage experimenting! =)

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    Andrea — May 2, 2013 at 1:29 am

    Question…I have been searching for the perfect vanilla cupcake and just stumbled upon this! Looks d-lish! I am going to make them for my 3 year old’s birthday party this Saturday. Do I need to adjust anything such as baking time if I do mini cupcakes? Thank you for any help you offer!

    • Glory replied: — May 6th, 2013 @ 3:50 am

      Yes, you will likely need to reduce the baking time a bit. The cupcakes are done when then have a slight rounded top, and are a light golden brown.

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    Brooke Solis — May 2, 2013 at 7:13 pm

    After weeks of baking failures which produced a range of terrible cupcakes, from sunken cakes to tough cakes to cakes that wouldn’t bake I found this recipe and it will now be a staple in my recipe binder. This recipe produces absolutely delicious cupcakes. Thank you so much for sharing it!

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    Dwitya Rulhadi — May 4, 2013 at 8:10 pm

    Super yummy! I made this few days ago for my friend`s daughter birthday. It was a blast. So moist, fluffy yet a bit crumbly. I put extra 1 tsp of butter flavour. Amazing! Thank you for sharing.

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    Alma M. — May 5, 2013 at 1:18 am

    I was searching all over the internet for a cupcake recipe, and I’m so glad to have found this one! They rose beautifully, and are so soft and moist! I was going to special order cupcakes for my daughter’s baptism, but this recipe was so easy, I’m going to do them myself! Thanks for sharing!

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    Debbie B (feather) — May 5, 2013 at 5:53 pm

    Awesome Cupcake Recipe!!! I just made them and they came out delcious. Next time, however, I will use just a bit more vanilla…I like a strong vanilla flavor. Thanks for sharing!!

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    Beth Loggins — May 6, 2013 at 5:35 am

    You basically made a red velvet cake without cocoa and food coloring. I dig it. I’ll try this out. One of the problems I find with oil based cakes is they can have a greasy mouth feel. It’s tough getting that perfect balance of lightness and moistness without the greasy feeling,

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    Betty — May 9, 2013 at 6:07 pm

    I made these and thought they came out too salty and too oily. will look for a better recipe.

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    manuela — May 10, 2013 at 8:05 pm

    Crey que era yo sola la que tenia dudas,menos mal.Mis dudas son las siguientes: no entiendo lo de 11/2 y el tamaño de las tazas,¿que es el polvo de hornear, y la leche entera o desnatada.Muchas gracias.

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    Jenni — May 11, 2013 at 1:55 am

    Thanks so much for posting this recipe! I have been hunting for the perfect vanilla (haven’t we all? lol) and stumbled on this today. I switched the oil for butter and reverse-creamed the recipe and it turned out beyond perfect. Just what I had been searching for. Light and fluffy and moist and tender. Heavenly :)

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    gina — May 11, 2013 at 8:59 am

    I made 250 pieces of this today as a Mother’s Day give-away of a big restaurant…it came out beautifully and I did not change a bit. Because of this, I was asked to supply this restaurant on a daily basis. Thank you for sharing a wonderful recipe!

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    msrhnrmn — May 14, 2013 at 7:02 am

    Will try baking these soon. I’m pretty sure it’ll turn out well! xx

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    H.tran — May 18, 2013 at 1:00 am

    Finally found a great recipe!! Thank you sooo much! …… But would lessening the sugar affect the outcome of the cupcakes?

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    Leen — May 18, 2013 at 8:18 am

    I was actually looking for a sponge cake recipe made with oil instead of butter (to be more healthier) and I came across your recipe. I admire your hard work and effort and thankyou for sharing. I tried this last night as a whole cake. It was done in 13 mins but did come out looking very pale, I was sceptical I have to say….until we cut & ate it. This cake is spongy and soft and I was really surprised, my husband liked it too. Had some more for breakfast and it’s just as nice. I’m interested to see the shelf life on it. I think it would also taste better with a topping so will try that next time. I live in France and used our normal type 55 flour.

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    1stBdayMomCA — May 18, 2013 at 4:02 pm

    Thank you so much Glory!! I made this for my sons 1st bday party and they came out great. They are high in sugar, especially for the little one but he wont be getting much.

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    Toni — May 20, 2013 at 1:26 am

    Hi, I love your website – it’s such a pleasure to look at and spend time browsing. I am a cupcake maker by hobby starting 5 months ago, discovering the flair I have by chance. I have a website and FB page now and demand is creeping up; but mostly from people trying my cupcakes at an event where my cupcakes were served. I look for recipes that give me the sense that they are going to make great cupcakes, and I am going to try yours tonight for my son’s birthday cupcakes. I have my “best” vanilla and chocolate recipes but have been looking for a vanilla recipe that has a little less ingredients than my current recipe. I will let you know how I go with yours, I am sure it will be a winner!

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    Shruti — May 20, 2013 at 2:27 am

    Hi, Thank you very very much for this great recipe! After trying a few different recipes that made the cupcakes dry or taste like cornbread, your recipe yielded moist and delicate cupcakes that I was looking for! Just wondering if you could please help me out with a quick question – there is a hint of baking powder/soda taste and smell in my cupcakes and I was wondering why that might be? I used unbleached cake flour, turned whole milk into buttermilk by adding 1 tsp of vinegar, and followed the recipe exactly. My baking soda is 9 months old and was left in refrigerator open.

    Thank you soo much in advance :) You have no idea how much you have helped me out!

    • Glory replied: — May 20th, 2013 @ 2:37 am

      Shruti, So glad you enjoyed the recipe. Do not store your baking soda in the fridge for use in baking. The only purpose of storing baking soda in the fridge (open) is to act as a deodorizer in the fridge itself. Baking soda will absorb bad odors in your fridge. It’s great to use it that way, but don’t use the same baking soda for baking! Keep a separate baking soda in the cupboard (away from any strong odors). This may have been the issue. Also, I might try increasing the vanilla extract a bit.

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    Karyn — May 20, 2013 at 5:53 pm

    I made a batch of (other) cupcakes for my first GNO since moving to France. They tasted okay but were ugly. Then I found your recipe. I’m still trying to find ingredients here so had to use EVOO in the recipe. They came out absolutely perfect, except they taste like olive oil. :’( I went out the next day and bought a new oil and I know this will be the only vanilla cupcake recipe I ever use! Thank you for all your effort to find an amazing recipe so we don’t have to!!

    • Glory replied: — May 20th, 2013 @ 6:02 pm

      Glad you enjoyed the recipe! I do usually use Olive Oil myself for this recipe, but I use “Extra Light”, meaning light in (olive) flavor (not calories!).

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    Adelaide — May 20, 2013 at 8:56 pm

    Hey Glory! I was wondering if you could slightly alter this recipe to make it tea infused. I know in other recipes people infuse the tea in the butter, but this recipe does not call for butter. Just a thought….

    • Glory replied: — May 20th, 2013 @ 9:27 pm

      Sure, I don’t know why not! I always encourage experimenting. I bet you could reduce the milk just a bit (and/or infuse the milk).

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    Shruti — May 21, 2013 at 1:54 am

    Thank you for answering my question, Glory! Can’t wait to make these again :)

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    Jessica r — May 21, 2013 at 3:45 pm

    This is my new go-to vanilla recipe!! I made them last weekend for my birthday and they were amazing, even my picky 10 year old couldn’t stop eating them and commenting on how good they were. I wonder if different extracts can be substituted for the vanilla, like coconut perhaps…any thoughts? Thx for this recipe!

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    Becky O. — May 21, 2013 at 10:31 pm

    Your perfect chocolate cupcakes gave me fits… but THESE!!! They truly are PERFECT! I used actual buttermilk and King Arthur brand cake flour… they are so pretty! Behaved exactly as you said… and I’m getting precisely 15 cupcakes per batch. Thank you so much for the recipe! Saving this one for next time too!

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    Brandie — May 25, 2013 at 10:50 pm

    What a wonderful recipe! I have made it numerous times in the last two months. Sometimes as a just because and once for my sister-in-laws baby shower. I have doctored them up (not that it needed it. Just experimenting. ) filling with strawberry purée and just made a batch where I threw in some blueberries to the batter. They are wonderful any way you turn them and the vanilla with the buttercream here gets raves every time I make it. Your site is my go-to for cupcakes. :-)

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    lily tran — May 26, 2013 at 1:53 am

    whats the recipe foe the icing in the picture

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    ana — May 26, 2013 at 11:10 am

    These were fantastic! I literally just made these – followed the recipe. My husband LOVED the chocolate peanut butter cupcakes and is a massive chocolate person, but he said that these are officially his favourite :). The base is super light and fluffy, and the icing..well the icing my dears tastes just like vanilla icecream. The trick is to beat the butter for a minimum of 5 minutes till it starts took almost like whip cream and white then add the cream cheese. Also if you find the icing splits its because u have over beaten the mixture once you have added the cream cheese. Otherwise super easy, insanely tasty and much better than box mix. best vanilla cupcake recipe ever!

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    Niah — May 26, 2013 at 3:07 pm

    Hi there!
    I’m new here but I love your website! I made these for my birthday party and all my friends and family adored them. I filled them with chocolate pudding and paired them with your delicious cream cheese frosting. Yum. My friends said it was the best cupcake they’d ever had. Some overfilled but I know I overfilled the batter.
    Thanks for sharing!
    -Niah

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    Aakriti Malu — May 29, 2013 at 4:24 am

    Hi Gloria,

    If I were to make these cupcakes without eggs, what do you suggest I replace the eggs with? Also, do I need to alter the quantity of any other ingredients if making eggless cupcakes?

    Waiting eagerly for your reply…

    Thanks,
    Aakriti

    • Glory replied: — May 29th, 2013 @ 6:00 am

      Aakriti,
      I’m sorry but I have not ever experimented with eggless baking. In this recipe (as with most any cake that calls for eggs), the eggs help provide the structure and texture of the cake. I would suggest googling for vegan cupcakes and starting with a recipe that is already designed to be egg free.

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    Ericka — May 29, 2013 at 4:09 pm

    I just made these this morning. The recipe is easy and they taste great. My only concern is they came out a little dry. I added a little butter. It helped a little…..ant other suggestions?

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    Nueyer — May 30, 2013 at 3:20 am

    This recipe was just what I was looking for. Thanks for letting me link back here from my blog =)

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    Amanda — May 30, 2013 at 6:09 pm

    I just made these yesterday, and they were perfect! Exactly what I was going for. Soft, fluffy, but sturdy enough that they didn’t fall apart. I topped them with vanilla buttercream and they’re awesome. Thanks for the perfect vanilla cupcake recipe!

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    Stacey — May 31, 2013 at 2:30 pm

    Love this recipe! One question: recently I used foil liners – is this a no no for the recipe? I removed from oven and during cooling I heard ‘crackling’, The bottoms never filled out, and remained slightly squished! Weird! I’m going to redo them with paper! Any suggestions?

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    Francesca — June 1, 2013 at 9:57 pm

    I just tried these and they look lovely! I do have a question though – they had a faint metallic taste, so I was wondering if you think that might have come from the baking powder or the soda? I’m considering reducing them, but not sure if i should reduce one of them or both of them by a little bit. Also, is your baking powder double acting baking powder, or single acting baking powder?
    Thanks so much! This was my second batch of cupcakes in two days. DEFINITELY better than the last. :)

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    Leah — June 2, 2013 at 12:50 pm

    I have made this recipe several times now over the past few months since I found it on Pinterest. It really is perfect – every single time. The most recent batch was made with all-purpose flour because that was all I had. And I also realized a little too late that I was out of white vinegar to sour the milk (we rarely have buttermilk on hand) so I used apple cider vinegar instead. I knew as far as the science goes it would work but I was not sure if it would affect the flavor of the cupcakes. It didn’t! At least, not that I could tell. I figured even if it did a slight apple flavor would not be a bad thing. Good to know for in the future though that if I am in a pinch again the apple cider vinegar will do the trick. Thank you so much for sharing this wonderful recipe – it’s definitely my go-to for vanilla cupcakes (and cakes for that matter!) now, and again, truly PERFECT every single time! =)

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    Elizabeth — June 3, 2013 at 1:08 pm

    Wonderful recipe – I tried it out and my cupcakes turned out perfectly. The sponge was soft, moist and springy – just what I look for in a cupcake. Thank you very much for sharing your recipe!!

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    Andy Page — June 4, 2013 at 10:01 am

    This may help with some of the questions people are asking on here.

    If your cakes are ‘ugly’ bubbling through the top of the dome etc, your oven may be too hot, try reducing the temperature by 5 to 10 degrees (more if you’re using fahrenheit. Oven temperatures can vary by +/- 20 degrees from what it says on the dial/display. It’s worth investing in an oven thermometer!

    Your cupcakes may be slightly oily if you do not thoroughly mix the oil into the mix when you add it. I know many people are wary of over mixing cake batter but this only applies once the flour is added. Before the flour you can mix thoroughly.

    If your cupcakes are sinking you may be over mixing the batter once you add the flour. I normally remove my mixer bowl from the mixer and use a hand whisk to carefully combine the flour. When you over mix the flour releases it’s gluten which causes the cake to sink or not rise.

    Here is the recipe in grams. (There are however a million websites that can convert for you!)
    170g caster sugar
    142g cake flour
    2 large eggs, beaten
    2 teaspoons vanilla extract
    1 ¼ tsp baking powder
    ½ tsp baking soda
    ½ tsp salt
    125ml vegetable oil
    125ml buttermilk

    Hope this helps. This recipe has always worked really well for me although I have tweaked it a little for my own taste. Never had a complaint yet :)

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    EEA — June 10, 2013 at 11:15 am

    Like so many others, I’d been looking for a recipe where the cupcakes would turn out like cake and not a muffin. This recipe is great and easy (best of all)! I wanted a spiced cupcake so I added a little nutmeg and cinnamon to the recipe and I got just what I was looking for in a cupcake. This is my new go-to recipe.

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    Chris — June 12, 2013 at 11:23 pm

    Hello,
    I’m about to make these for my sisters Birthday, and I have to make my own cake flour.
    I have found how to make the cake flour, online, but not sure how much cake flour I would take out and how much cornflour to replace it with, for 1/4 cup.
    Would someone please help me out here.
    Thank You

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    GG101 — June 14, 2013 at 9:03 pm

    Hi Glory,

    I wanted to thank you for sharing this amazing recipe. I came across it when I googled an oil-based cupcake as opposed to a butter-based one, as I know from experience that oil works better in certain baked goods. I followed your recipe to the letter and found that he cupcakes are the best I’ve ever baked (this from someone who has been baking for 20 years). I am always striving to find the best version of anything I bake or cook , but as far as cupcakes are concerned, my search for the best version has ended with this recipe. Made a batch this afternoon and they’re nearly all gone by the evening. Love, love, love these, so thank you, thank you, THANK YOU!

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    Janice B. — June 17, 2013 at 10:05 am

    I’ve been looking for the perfect vanilla cupcake in preparation for my goddaughter’s 1st birthday celebration in July. I tried your recipe exactly as it is but I think it was still a bit dry. Granted, I’ve tried 4 different recipes and yours is the best so far. I’ve seen some recipes that called for sour cream. Have you tried adding that and do you think it’ll help make the cupcakes moist-er?

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    Maria — June 17, 2013 at 3:48 pm

    The best! I have been using this as my go-to recipe for the past year, although I generally make them with kefir instead of buttermilk because that is what I have on hand. I recently blogged about them on my healthy eating website: http://www.cooksaid.com/blog/go-to-vanilla-cupcakes/. Thank you!

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    expert comptable a paris — June 18, 2013 at 1:02 am

    They are directly affiliated with the company and use managerial accounting, which includes in-depth reports used to determine financial strengths
    and weaknesses. They can answer all your queries pertaining to tax returns, tax investigation, accountancy and more.
    You should reconcile your accounts on everyday basis
    and do not store it up.

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    Nadia — June 18, 2013 at 1:57 am

    I’m using this recipe (as well as your chocolate cupcake recipe) for a friend’s birthday cake! I was wondering if I could use this cupcake recipe for cake layers? :) Thanks in advance!

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    Tina — June 18, 2013 at 2:38 pm

    Wow! I made these cupcakes this morning and they are absolutely delicious! I’ve tried vanilla cupcakes recipes before and they never turned out.

    Thanks for sharing!!!

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    Rifqah — June 19, 2013 at 11:21 am

    Hi! The cupcakes looks amazing!!
    Can i use fresh milk to substitute the buttermilk? Will it affect the taste or consistency of the cupcakes? (:

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    Sharmane — June 20, 2013 at 4:41 am

    Wow! Just made these – recipe is a DEFINATE keeper! I am in Australia and I followed the amounts above even though our cup measures are different…still turned out really well :-)

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    Tanisha — June 21, 2013 at 5:51 am

    Just tried this recipe and everything worked out great! Although my cupcakes came out a little sponge-y. Are they supposed to? I may have over-mixed the eggs. I also had to use a hand held beater because our Kitchen Aid beater is currently in the shop being fixed. Does that effect the consistency? Please let me know. Thanks!

    • Glory replied: — June 24th, 2013 @ 6:48 pm

      Hi Tanisha,
      For this recipe a hand held mixer should be fine (although I do always use my large stand mixer). I would say the texture of the cake could be described as a bit spongy, but without trying yours it’s hard to say for sure if there is anything you could have/should have done differently.

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    Courtney — June 23, 2013 at 10:03 am

    Ah, I seriously love people like you, you didn’t give up and that’s a treasure found in everyone of us but not all people use it, I really love how you wrote the article and how you described your hard work, you deserve a whole lot, lady!
    I hope you everything well, god bless you and family xx

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    Danielle — June 28, 2013 at 1:38 am

    Made three tiers of cake with this recipe – agree, it’s perfect. Thank you for sharing, this is now my white cake go-to!

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    Amy — June 29, 2013 at 12:38 pm

    I just started my cupcake “hobby”. Your blog is an exceptional resource. The creations are simple, beautiful and delicious. I love how the batter recipes bake up to the perfect size without unexpectedly over-rising (even when you think you’ve got the cups filled just right). As for the blog, the photos are amazing but I especially appreciate that you shared your “gourmet” kitchen and less-than-perfect creations. It made me feel great! Thank you for sharing your creativity!

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    Michele — July 2, 2013 at 12:59 am

    Glory, thank you so much for this recipe. I have a wedding to do in September, and the customer wants Strawberry-Lime cupcakes! Hmm….what to do??? I came across your recipe, an decided to do a trial batch. I followed your recipe, and added puréed strawberries, and lime juice, and made a lime buttercream frosting. Let’s just say the bride and groom are very happy with what they will be getting in September. What a great recipe, and again thanks so much for sharing!!

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    Mariana — July 2, 2013 at 3:27 pm

    I tried this cupcakes yesterday and let me just tell you they are the MOST AMAZING thing ever!!! They trully taste better than the cake bos mix, and they are sooo easy to make and trully just perfet. I amo so excited I found this recipe, thank so so much!! (As you can tell I am pretty excited)

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    Elaine — July 3, 2013 at 12:00 am

    These are fantastic! I’ve been using the same boring recipe for a few years and got fed up with how dry they were. I stumbled across one of your recipes (it might have been your how-to video on icing cupcakes), flew around your site like a mad woman (so many great recipes and ideas!!!) and finally found the perfect cupcake recipe. This will now be my go-to recipe for anything cupcake. So, so good and so easy that even someone like me who likes to bake but isn’t all that experienced can do it! Thank you!!!

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    Nancy Stewart — July 4, 2013 at 2:10 am

    I made the vanilla cupcakes to practice for Vacation Bible School next week, the texture of the cupcake is wonderful. I tried the batter in the ice cream cones, too. I give you an A+ on the recipe I have to bake 100 cupcakes and 100 ice cream cone cupcakes for VBS. Wish me luck. Thanks for your recipe.

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    Elaine — July 4, 2013 at 3:45 am

    Do you have to refrigerate these cupcakes since the icing is made with cream cheese ?

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    Beverly Reese — July 7, 2013 at 10:24 am

    can these cupcakes be frozen without the icing? If so, what is the best way to freeze them? Thanks

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    Stephanie — July 7, 2013 at 6:25 pm

    Thank you so much for this recipe and for all the hard work you put into finding the perfect cupcake. I made these today and they are DELICIOUS. I love everything about your website.

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    naz — July 9, 2013 at 11:35 am

    in your recipe, you have mentioned 1 1/4 cup cake flour, are you refering to normal all purpose flour? i have not heard of cake flour in my country. and also you have said to use pure vanilla extract, is it okay to u immitation vanilla extract? thanks

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    Caroline — July 10, 2013 at 9:26 pm

    I love this cupcake recipe! I used it last year for my daughter’s birthday party and I am using it again this year. Any tips for doubling (or in my case quadrupling) the recipe? I know I could make each batch separately, but I just don’t have time. Also, if I want to make the cupcakes the day before, but then frost and use them the next day. Should I just store them covered or do they need to be in the refrigerator? Thanks in advance!

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    Sam — July 11, 2013 at 8:42 pm

    I tried this today and WOW- my cupcakes have never turned out half as nice. They are perfect and light and risen and taste awesome. This is the only recipe I’ll ever need to use again! I’m guessing I could adapt it for chocolate cupcakes by swapping a bit of flour for cocoa powder?

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    cloud1014 — July 12, 2013 at 9:55 am

    The cupcakes turned out great and tasty! Thanks for the recipe! I would like to know how can I make the top of the cupcake more moist? When they come out of the oven, the top was a bit hard. Thanks!

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    Christina — July 14, 2013 at 3:47 am

    These are amazing!!! Exactly like a boxed cake! I used a Mexican vanilla instead of traditional and it gives it impart an amazing flavour. Thanks so much for going through all that time and effort. So appreciative.

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    Sahdia — July 14, 2013 at 10:17 am

    Hi
    Please could you give the UK metric measurements of your perfect vanilla cupcakes recipe.
    Thank you in advance.
    Sahdia

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    Cel — July 17, 2013 at 2:21 am

    is it really 1/2 TSP and not TBS for the buttermilk substitution? I always use 1/2TBS plus 1/2cup milk for the buttermilk substitution so I was wondering if it was only a typo error or you really use tsp and not tbs. Kindly clarify. Thanks!

    • Glory replied: — July 17th, 2013 @ 2:31 am

      Hi Cel,
      No, it’s not a typo, but in this case a little more or less vinegar would not make a difference. You just need enough acid to curdle the milk. Happy baking!

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    Bryan — July 21, 2013 at 1:20 am

    Glory, thank you for sharing this recipe. I made the cupcakes and cream cheese frosting for my daughter’s 7th bday. They turned out perfect and she loved them. Thanks for helping me make a special bday.

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    Gloria — July 24, 2013 at 4:11 pm

    Hi :)

    How can you alternate the ingredients to create a chocolate cupcake recipe using dutch-processed cocoa powder?

    I just want to mention your vanilla cupcake recipe were delicious! Thank you for sharing :)

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    Victoria — July 25, 2013 at 7:21 pm

    I tried these and they looked perfect. But once i tasted them it tasted spongy and gross…I was really disappointed

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    Ashley — July 25, 2013 at 8:31 pm

    These were SO GOOD.

    Unfortunately they made a nice cornbread tasting recipe… that I happen to love…
    It just tasted nothing like a cupcake.

    I followed the recipe to a T.
    So I have no idea what happened!

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    Kimberly — July 29, 2013 at 4:12 pm

    I’ve been searching for a light and fluffy vanilla cupcake recipe and thanks to you, I found it! I made these for my family and friends and they gobbled them up! Everyone was demanding more vanilla cupcakes! I also like the fact that this recipe makes just a little over a dozen. This is just the right amount for smaller gatherings and I don’t have to recalculate the recipe to get only half the yield . Good recipe, thank you.

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    Rini — July 30, 2013 at 9:34 pm

    I have never made cupcakes in my life, and I have just turned 13. However, when I took these cakes out of the oven I was astounded. They were perfect! And they smelled amazing. Tasted amazing too!

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    Stella — August 2, 2013 at 8:28 am

    We don’t have cake flour in my country. What else can I use? (we do have self-rising flour)

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    Melanie — August 2, 2013 at 1:16 pm

    I laughed at your post because I just completed a similar “experiment” a few days ago. What you described that you look for in a vanilla cupcake are the same qualities I have been searching for, but my experiment failed. So, I have been researching again and came across your post. I will try again with your recipe! Thanks for sharing and giving the rest of us hope! :) Happy Baking!

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    Cassie — August 3, 2013 at 12:05 pm

    I was looking for the perfect cupcake recipe when I came across this. I made these yesterday and they are amazing! They taste SO GOOD! Especially with the cream cheese frosting! We can’t get cake flour in Australia, so I looked online for a substitute. Ended up using 1 cup plain flour and 1/4 cup corn flour, not sure if that was right, but the cupcakes turned out awesome! I also didn’t realise how much cream cheese frosting there would be! I have heaps left over, so I am going to make some more of these amazing cupcakes tomorrow! Thanks so much for such a great recipe :D

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    Robin — August 3, 2013 at 12:45 pm

    These are indeed the Perfect Vanilla Cupcake! I made a batch and a half Thursday night for a baby shower on Friday along with a batch and a half of the cream cheese frosting since I was going to do swirl tops on them (I too have a ton of leftover frosting – guess i’ll *have* to make more cupcakes!!). Thank you for your baking sacrifices to come up with these – these will be my “go to” recipes now :-) DELISH!!

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    Jenny — August 4, 2013 at 12:11 am

    Hi Glory!

    I’m starting to bake these cupcakes and they look wonderful already! Even though I’m using all purpose flour I will try my best to succeed!

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    Ida — August 4, 2013 at 1:25 am

    Hi
    I tried your perfect vanilla cupcakes but substituted the buttermilk with milk and vinegar. Taste was great but my cupcakes came out lopsided. All of them seemed to dome towards one direction in the oven. Would you know what could have caused it? I tried another vegetarian cupcake recipe which I do and it turned out very well. Just like the ones on your site.

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    Emily — August 5, 2013 at 10:14 pm

    I am only in high school and I am not good at baking so I just wanted to say this recipe is amazing. I made these cupcakes in mini cupcake liners because I ran out of the regular kind and the recipe makes 3 dozen. This is the first food I have baked from scratch and i’m so proud. I did come across difficulties with the icing suggested with this. the icing was really liquidy like batter. However I did use milk instead of cream soo that might be it. Other wise wonderful :)

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    Shantie — August 6, 2013 at 3:08 pm

    I have made these cupcakes for my son’s 3rd birthday party and they came out perfectly!!! I am so happy with the result that I plan to do another set for my elder son’s 6th birthday party. I almost thought I lost the website and I have searched for two days to find it and couldn’t so then I checked again in my favorites and there it was…. what a relieve! Thank you so much for sharing this Gloria!

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    Christen — August 7, 2013 at 1:11 am

    What brand of cake flour do you use? I prefer whole foods and bleach free brands!

    Thanks

    • Glory replied: — August 24th, 2013 @ 4:24 am

      I usually use Swan flour, but have no real brand preference. I think all cake flour is bleached. I too usually prefer unbleached flour, but cake flour does offer a texture than is hard to achieve any other way. Feel free to make a cake flour alternative using unbleached, all purpose flour and corn starch. For each cup of cake flour, use 1 cup all purpose flour minus 2 tablespoons. Replace the 2 tablespoons with corn starch, and sift well.

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    sharli — August 8, 2013 at 8:32 am

    after making these cupcakes, i trust your recipes implicitly :):):) thank you for taking the time to perfect it and for sharing it with us, this really is the perfect vanilla cupcake!

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    BeeGee — August 15, 2013 at 5:59 pm

    Hi,this is a great recipe. I’ve been searching for the perfect vanilla cupcake recipes for years. I was initially worried that the sugar might be too much but I tried it out today. I doubled the recipe and made a batch of 12 cupcakes and two 6 by 2inches round cakes. They were not too sweet. Just perfect! Hope to try out the vanilla cream cheese frosting next week. Here in Nigeria,cake flour and buttermilk are difficult to come by, so I used the all purpose flour/corn starch and evaporated milk/vinegar substitutions and they still turned out great-really light and fluffy.
    I was wondering if the cake can hold the weight of fondant. I’m considering baking a larger cake using this recipe. Can I cover it with fondant without the cake collapsing? Thanks a lot for sharing.

    • Glory replied: — August 24th, 2013 @ 4:40 am

      Hi BeeGee, So glad you’ve enjoyed this recipe! Yes, I think this cake should be able to hold up to a thin layer of fondant. The largest I’ve made the layers for this cake is 8″ diameter, so I’m not sure what size you were thinking.

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    Amzi — August 16, 2013 at 3:25 pm

    Thank you so much for this recipe! I have tried to bake cupcakes four times and have failed each time! I did my research on learning to bake and after much hours of searching on the internet I decided to try your recipe. They turned out AWESOME! So moist, flavourful and yummy! Thank you very much! I have my confidence back;) Much love from Toronto ;)

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    Erica — August 20, 2013 at 7:08 am

    I tried these today and they came out dry and dense. What do you think went wrong?

    • Glory replied: — August 24th, 2013 @ 4:31 am

      I might recommend reducing the baking time a bit if the cakes were dry. The texture should be light and springy.

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    Madhushani — August 21, 2013 at 8:26 am

    I made these cupcakes today and they are perfect and just amazing :) I’m so happy that I found you. I was looking for a perfect cupcake recipe for some time, and here you are.
    My rating for this recipe is 100% :D I love those <3 Thank you sooooooooo much for sharing this recipe. I can recommend this to anyone. Keep up the good work :) I'm your fan now.

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    Aisha — August 25, 2013 at 9:27 am

    Oh my. I always use margarine in making cakes until I ate a boxed cake and I thought to myself, why are they so moist? So I checked the ingredients and I saw they use vegetable oil. I googled cupcakes with oil and wala! However the first time I tried it I didn’t make cupcakes, just a big flat cake. But then I found out the cupcakes are a little tense using the same recipe. I don’t know why. Do you have any amazingly great donut recipes?

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    Ms. Margie — August 25, 2013 at 11:53 pm

    Okay, I gave your vanilla cupcake recipe a try. They came out nicely domed, moist and taste very good, the American Buttercream recipe not so much. I think it was just too hot in my kitchen when I made the frosting. So I went to Target and bought some philsbury frosting. I followed your frosting tips and they came out nicely. It was a lot of fun frosting them and my daughter had fun putting sprinkles on them. Thanks for all your hard baking!

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    Linda — August 27, 2013 at 11:11 pm

    I have been searching for a vanilla recipe and this one is a keeper. Greatflavor and really moist. I made these using almond extract instead of vanilla to work with my recipe. MANY thanks for a great recipe

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    Laura UK — August 31, 2013 at 8:47 pm

    i am disappointed to see that you deleted my post!!! :-( was only trying to be helpful :-(

    • Glory replied: — August 31st, 2013 @ 9:47 pm

      This blog is my personal site where I share recipes that I have created, and/or my family loves. If you would like to share your own recipes on your own site, you are welcome to do so. Certainly, individual tastes vary greatly, and what I love may not be for everyone. I do my best to share recipes that I believe will be successful for many people, and I do my best to describe the texture and flavor of the results so that readers can get a good idea of what to expect. I hope that you may find another recipe on my site that is more to your liking.

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    Laura UK — August 31, 2013 at 10:35 pm

    Hi Glory, Thank you for your reply. i think that your cakes and biscuits are really beautiful. I was truly inspired by them, which is why i went out and bought all the ingredients to try your recipe. thank you.

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    Ana-Maria Popescu — September 2, 2013 at 2:59 pm

    Hello! Can you give the measurements in grams also ? Or ounces? Please! I think I got the quantities wrong so the cupcakes didn’t turn out perfect at all. :( Thanks a lot!

    • Glory replied: — September 17th, 2013 @ 9:09 pm

      Hi Ana-Maria, You should be able to find a good conversion chat by searching on google. I only use U.S. standard measurements, so I have no way to convert them for you other than finding a conversion chart. Happy baking!

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    Rosalie — September 2, 2013 at 8:14 pm

    I tried to make this cupcake and yes it was yummy! But I didn’t think it tasted like a cupcake is suppose to taste. To my and my husband’s taste, it tasted like Corn Muffin instead. They came out really good tho!

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    Joanna — September 11, 2013 at 11:04 pm

    Delicious! My family and I loved them! Thanks for sharing :)

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    Rebecca N — September 14, 2013 at 6:18 pm

    Very excited to try this today with my 5 year old twins who loooooove the idea of making cupcakes from scratch! Can I use coconut oil (which is sort of butter like in consistency)?
    Also, we will try the cream cheese frosting- if we have leftover, will it freeze?
    Thanks so much!!

    • Glory replied: — September 17th, 2013 @ 9:12 pm

      Hi Rebecca,
      I have never tried it with coconut oil, but I would guess that it’s certainly worth a try! For the frosting, I would almost tend toward making a 1/2 batch if you think you wont use the whole thing. It is possible to freeze it, but I do prefer to make it fresh.

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    Liz — September 19, 2013 at 9:16 am

    Hello glory!!! :)
    im liz from Israel im 22,love baking im allways lookinf for recipes here,your bloh is wonderfull!!! Im about to make the cupcakes but I dont have a measuring cup,do u know how much flour I should use in grams?

    • Glory replied: — September 20th, 2013 @ 4:22 pm

      Hi Liz, I use U.S. standard measurements. Feel free to use google to search for a conversion chart and you will be able to find the appropriate measurements as needed.

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    tanya — September 20, 2013 at 2:10 pm

    These ARE perfect! I tried them many times.With cake flour, with alll purpose flour, with unbleached flour… My kids love them! As for cream i do it simple. Sour cream or mascapone cheese, a bit of vanilla extract/or drop of brendy and a bit of sugar. it doesn’t look fancy but still delicious…

    Thank you for sharing…

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    Niki — September 22, 2013 at 12:05 am

    Just made these and they are perfect, just what I’ve been looking for i always used butter but this will be my cupcake recipe from now on.i will gradually try adding other flavors, but thanks.

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    Michelle — September 25, 2013 at 5:41 pm

    Dearest Glory,

    Thanks to your tireless science, you have enabled me to generate a batch of PERFECT data – i.e. cupcakes!!!

    Interesting fact: I had no eggs and was too lazy to go to the market, so used 1/4 cup plain Greek yogurt in place of 1 egg and the cakes came out beautifully.

    You’ll also be happy to hear I used the milk + lemon juice combination, as well as AP flour + corn starch mix instead of “cake flour.”

    Many thanks – you have helped me close 1 chapter. On to the next experiment!

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    Kimberley — September 26, 2013 at 9:17 am

    Thank you and I will try it! By the way I’m 12 years old! And people have been commenting since 2011 and people are still commenting today! WOW!!!!!!

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    Jelli — September 26, 2013 at 2:54 pm

    Made a trial batch of these for my little girl’s second birthday party this weekend. They taste great and have good texture, but a few of mine sank the tiniest bit in the middle. I’m sticking with the recipe but trying a little lower heat this time. Thanks for sharing!

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    Patricia — September 30, 2013 at 4:34 am

    I tried the recipe and it was AMAZING. I couldn’t find any cake flour, though, but it still tasted fantastic. This was the first time I had baked something on my own, as I’m just a kid, but they turned out pretty near perfect

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    nesthavenstudio — October 1, 2013 at 9:47 pm

    Thanks for all your hard work creating this recipe!
    I made these today and they look exactly like yours….only thing is mine are spongy.
    Are they supposed to be or did I do something wrong?

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    Ellie — October 1, 2013 at 9:59 pm

    Delicious, easy to make, even cooking, and it is simply on Hell of a recipe.

    The only thing I may put out though, is that, because of the oil, the cupcake pattie cups tend to be oily, and you can see it, and not the pattern.

    Maybe I have weak pattie cups, I don’t know. But it is good just incase you run out of butter! It’s never the case for me, but it is a cheaper alternative for others. :)

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    Catherine — October 2, 2013 at 11:20 pm

    Oh dear Goddess!

    I found a recipe I truly wanted to try called “Lemon Meringue Cupcakes.” It was a vanilla cupcake with a dollop of lemon curd and topped with a browned meringue, just like the pie. The cupcake recipe struck me as a little screwy and I did end up having to throw out the entire batch.

    *le sigh*

    But the rest of it – the lemon curd and the meringue – I still wanted to do. I just needed to replace the cupcakes. So I went on a search and I found yours…. They sounded perfect. I made them and holy hannah are they ever perfect. They baked up light and fluffy (and I used gluten-free flour). I soured the milk with lemon juice, dumped in the last of my vanilla, threw them in the oven (18) and chewed my thumbnail until they came out. They’re beautiful and they taste fabulous.

    I am so glad you posted this! And put that oven through 42 hours of work. ;)

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    Sabine — October 4, 2013 at 9:57 pm

    I came across your recipe the other night. I have been on a search for a good vanilla cake recipe that wasn’t dry! This is it! Altho I found them a tad oily my hubby loved them. I did however add some vanilla bean paste to it and a bit of butter extract. I will be making a 2 tier cake tomorrow for my inlaws 50th Anniversary party and I cannot wait! Thank you so much for the recipe!

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    Jennifer — October 18, 2013 at 9:01 pm

    I just made these and they turned out great! My first batch I didn’t test with a toothpick to make sure they were done and pulled them out at 13 minutes. They looked perfect until I went back to take them out of the pan and all the centers sunk down! Grrr … my fault, they were not done. The second batch baked 15 minutes and they were perfect, I also used 1/8 teaspoon more baking powder in the second batch. These will be my go-to cupcake from now on! Thank you!

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    Jaclyn — October 21, 2013 at 2:01 pm

    I was so excited to make these cupcakes, I even used my brand new Kitchen Aide mixer to make these . Unfortunately, they came out horrible. My daughter said they tasted like corn bread. All the cupcakes came out lopsided also. I followed the directions and I don’t know if it was the pan I used or what. Oh well! My search continues for a good cupcake recipe .

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    Jadewalraven — October 22, 2013 at 10:40 am

    I cannot wait to try this recipe out! I love Vanilla cupcakes so much, this is going to complete my life – if what everyone says is true about these cupcakes!
    My little sister showed me this blog and I am forever grateful. I think that you are a cooking God.

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    Elizabeth — October 30, 2013 at 9:27 pm

    WOW! Mine turned out PERFECTLY! Here I was worried adding food color and having to sub buttermilk for 1% milk and heavy cream adding the vinegar, and nope not an issue! The batter tasted good! They are cooling literally right now.. but look how much they puffed up? I have never had such perfectly raised cupcakes! https://scontent-a-sjc.xx.fbcdn.net/hphotos-ash3/1391679_10152346982738135_147005943_n.jpg I added orange for halloween. Gel food coloring so it did not add water.

    This is nearly a LIVE in action post of my experience. Thank you.

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    Jackie — October 31, 2013 at 10:22 pm

    WOW – these are divine, my whole family love them. This is going to be my go-to cupcake recipe for easy peasy, light a fluffy cupcakes next time.

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    Nina — November 1, 2013 at 5:18 am

    Hi!

    by any chance, do you have any tips for high altitud baking, because i’ve made this recipe step by step and the result a yummy delicios taste but look like cupcake crater. please help!!

    love your blog!!

    thanks!!

    • Glory replied: — November 17th, 2013 @ 5:55 am

      Hi Nina, I don’t have any way to experiment with this recipe at high altitude (since I don’t live that high), but I’m sure if you google “baking adjustments for high altitude” you could find a few ideas for adjustments. Happy experimenting!

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    Rachel — November 4, 2013 at 7:25 pm

    Hi Glory! Stumbled across your amazing blog and cannot wait to try these! Do you think I can sub the buttermilk/milk for soy milk and vinegar to make a non-dairy version of this cake?

    ty!

    • Glory replied: — November 17th, 2013 @ 6:24 am

      Hi Rachel, I have never experimented with making a non-dairy version, but I do think it would likely work well. It’s worth giving a try! Happy Baking!

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    Heather — November 7, 2013 at 5:53 pm

    These truly are the best vanilla cupcakes! Thank you sooo much for sharing!!

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    Anonany — November 11, 2013 at 10:19 pm

    I’ve been thinking of using this recipe for a 21st birthday giant cupcake, so did a test run yesterday using a six egg mix. I used the Eddingtons twin mould which is very similar size-wise to the Wilton twin mould.

    This being my first time to use the mould, I decided to try a staggered method of baking the two sections. I’ve read lots of comments about this pesky double mould so tried using a combination of various suggestions I’ve come across … with somewhat mixed results !

    Since I always find reading comments extremely helpful, it seems only fair that I should share the results of my test.

    Just a note about the oven (they vary !). Mine is a gas oven, but I check it every so often with an oven thermometer. Consequently, the temps I’m quoting should be pretty accurate.

    Set oven to 180 C … centre shelf used throughout.
    Placed twin mould on top of upside-down cooling rack (to make moving it easier).
    Placed cone section inside a 4.50cm / 1.75in deep metal dish.
    Lightly oiled base section and placed circle of greaseproof in bottom.
    Made batter and coloured it pink using SugarFlair red paste colouring.
    Filled base section to within 1 inch from the top.
    Baked at 180 C for 20 mins.
    Removed from oven.
    Filled metal dish with boiling water.
    Lightly oiled top conical section.
    Filled top section to last spiral (about 3/4 inch from top).
    Base was browning too fast so reduced oven to 170 C.
    Baked for 17 mins.
    Base section still browning too fast, so covered with brown paper.
    Baked for a further 20 mins.
    Removed from oven … brown paper stuck to risen top of base, so replaced with foil.
    Turned mould around and baked for a further 26 mins (at which point skewer in base came out clean).
    Both sections rose well, but neither of them completely filled the mould. Each was short by about half an inch.
    Left to cool for 10-15 mins, then unmoulded.
    Unmoulding was quite tricky and both sections needed to be carefully eased from the sides with a small, flexible silicone spatula.
    Both sections very brown … but not crusty or burnt.
    Base section cooked fine.
    Cone section not quite so successful … most of it was fine but the last inch or so in the pointy bit was still raw batter. I think the combination of too-deep water plus the thickness of the metal dish prevented sufficient heat from getting through. In retrospect, it might have been better not to have used the water bath at all when using a staggered baking method.

    There was enough batter left over to make 16 fairy cakes (much like cupcakes, but quite a bit smaller so, perhaps, the equivalent of about 9-10 cupcakes ?)

    These are my conclusions from the test :
    Use upside-cooling tray to support the mould … it won’t prevent the heat from getting through and definitely makes it easier to move.
    Cook the base, separately, at 170 C for 75 – 85 mins.
    Cook the top, separately, at 170 C for about 60 – 70 mins (without water bath).
    Turn the cake at roughly the half-way mark and be prepared to place brown paper or a dome of foil over the top if it’s over-browning.
    I think staggered cooking probably works … but not worth the risk when there’s a deadline !

    Using a cake wire, I cut the base section into four rounds, the last of which was the inch or so “risen” section (so discarded). That left me with three flat rounds to sandwich together.
    I then cut the conical section into three rounds, the last of which was the 1/2 inch or so risen section (so discarded). In theory that should have left me with a flat and a conical top round to sandwich on top of the three base rounds. Since the pointed part of my conical section hadn’t cooked … this time around I ended up with only half a cupcake top. Which just goes to prove that it pays to do a practice run !

    I sandwiched everything together with buttercream. The cake, being moist, had cut extremely cleanly and there were little or no crumbs to cause any bother when spreading the filling.

    Even cut and sandwiched back together again, the final cake still retained a well-defined fluted side. In fact, the recipe produced a well-nigh perfect finish for anyone wanting to serve the cake with bare sides. If cutting and sandwiching, you just need to take your time lining up each section and easing it into the correct position.

    For the final cake I’ve been asked to sandwich it with fresh cream and rasberry jam and finish off the top with a piped buttercream topping. Being a 21st I’m planning on using a festive wrapper, but it’s nice to know that the cake will still look good when the wrapper is removed ready for cutting.

    Incidentally, the colouring was only partially successful. Throughout the centre there was a 2-3 inch core of pink. However, as it approached the edge it disappeared and the edge itself was a 1/4 inch ring of deep brown. Not a surprising result considering the length of the baking time. As it happens, it looks quite pretty when cut, so worth doing.

    And finally — and most important of all — it tastes just as good as it looks. Light, wonderfully moist and plenty of flavour.

    Thank you so much for sharing this recipe. I like it very much and am delighted to discover that it will work equally successfully as a Giant cupcake. My apologies for the length of this comment, but I hope my results may help others who might like to try their hand at something similar.

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    Lenora Reed — November 22, 2013 at 4:00 pm

    I tried this Recipe it turned out Greatttt! Will make these again ..thanks for sharing

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    Jordan — November 25, 2013 at 1:35 am

    Hi, was so glad to come across this recipe, i got hold of some cake flour direct from the mill and some buttermilk to make sure i got it right, when i did bake them they seemed a little dense and didnt rise very evenly, i have been out and bought a ice cream scoop to distribute the batter evenly to make sure they all cook the same, would a fan oven make a difference to the cooking time or temp? Look forward to hearing from you

    Mnay Thanks, Jordan

    • Glory replied: — November 25th, 2013 @ 1:52 am

      Hi Jordan,
      I would not suggest using a fan or convection baking for this recipe (or any cupcakes). The blowing air can disturb the delicate cake as it’s trying to rise.

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    JSB — December 8, 2013 at 9:49 pm

    I tried this recipe today. My cupcakes came out excellent. This recipe is a keeper!!!!

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    nithya — December 9, 2013 at 3:16 am

    Can I use normal oil like sunflower seed oil too?

    • Glory replied: — December 19th, 2013 @ 3:38 am

      Hi Nithya,
      Yes, any light flavored oil would work fine.
      Happy baking!

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    teresa — December 10, 2013 at 2:14 am

    I have just finished baking these cup cakes exactly as you’ve instructed and…… they are the best cupcakes I have ever had! The consistency of the bread is wonderfully fluffy and tasty. I am so thankful for your recipe :-)

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    Mellissa — December 11, 2013 at 7:58 pm

    LOVE this recipe just made a batch of chocolate chip vanilla cupcakes for our children today using this recipe. We are also Gluten Free and I used our GF flour without any issues they turned out perfect. Thank you for a wonderful recipe!

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    Eeba Kamran — December 17, 2013 at 3:25 am

    Yummyyy!! I tried these yesterday and they turned out absolutely PERFECT!!! I’ve tried different recipes, but this one I would really call PERFECT!! What made me happier is that my husband loved them! I topped it off with some dreamwhip frosting and some colored sugar! :) Thankyou for sharing this wonderful, perfect recipe! Will try more of your recipes and let you know!

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    Cathy — December 20, 2013 at 8:24 pm

    Thank you so very much for sharing this recipe! I’ve made it a couple times over now and they ALWAYS ALWAYS come out the same exact perfect way!

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    inez — December 23, 2013 at 2:51 am

    Hey! I’ll be baking these today but may I know what type of sugar is used?

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    anna — December 24, 2013 at 8:35 am

    Just made these and they came out ugly. The dome formed nicely halfway while baking then it just overflowed afterwards): I followed the recipe exactly. Please help me

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    Maddy — December 24, 2013 at 6:54 pm

    These were AMAZING! I just baked a batch and I am extremely pleased with the results. Thank you for this marvelous recipe! :)

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    Jessica Nealious — January 1, 2014 at 5:25 pm

    Thanks so much for this post!! I’ve joined the scratch bandwagon and I’m working in finding the best recipies. Since most people are use to the box I wanted something that was similar without the yucky chemicals….. I’m excited about trying this recipe out… Thanks again for sharing your recipe. :-)

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    Julie — January 5, 2014 at 4:16 am

    I made these tonight. They turned out wonderful and delicious! Thank you for the recipe!

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    Blue Elaine — January 6, 2014 at 5:58 am

    Hi, sorry, I’m a bit late to the party, however have a question. I want to add mini choc chips to these but notice the comment of the batter being thin. Would the chips ‘float’ in this batter? Thanks!

    • Glory replied: — January 20th, 2014 @ 9:44 pm

      Hi Elaine, I have not experimented with adding chocolate chips in this batter, but I am afraid the batter would be a bit thin. You may substitute sour cream for the milk to make a slightly thicker batter (I have done this with success) and it may be thick enough for mini chocolate chips.

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    Dia — January 10, 2014 at 10:24 pm

    These are the best cupcakes I have ever tasted . Yum!!!!

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    Annie — January 20, 2014 at 7:34 pm

    Hi Glory! :)

    can i substitute the baking powder with a mixture of a teaspoon of baking soda and 2 teaspoons cream of tartar?

    • Glory replied: — January 20th, 2014 @ 9:45 pm

      Hi Annie,
      I have never tried this substitution, so I can’t answer for sure.

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    Annie — January 21, 2014 at 2:24 am

    Hi Glory! :)

    if baking powder is not available in our area, what will i do with this recipe? Thank you!! :D

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    Milena — February 2, 2014 at 7:56 pm

    Hi everyone, I’ve been looking for the perfect vanilla cupcakes recipe and hoped that this was the one, but unfortunately it’s not. I’ve tried it 3 times, each time following the recipe but ended up with not that pretty cupcakes. In my country there’s no cake flour so I made substitute with all purpose flour and corn starch (I found the proportion on net), so maybe that is the problem.
    So Glory, have you tried to make them with all purpose flour and how much did you use? What do you recommend? They also sank after I took them out of the oven… Any suggestion is welcomed. Btw, your chocolate cupcakes are pure perfection!
    Thank you very much for your time!
    Peace and love!

    • Glory replied: — February 19th, 2014 @ 7:36 pm

      Hi Milena, So sorry these don’t seem to be working out for you. Sometimes it’s hard to know for sure what the issue may be without being next to you in the kitchen. I have found the texture is the nicest when using cake flour, but substituting with all purpose flour and corn starch should be a close match. If the cupcakes sank after removing from the oven, it’s likely they needed to bake just a bit longer.

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    Maria Ignacia — February 8, 2014 at 1:57 am

    Muchas gracias por compartir tu receta, hoy la hice y resultó riquisima.
    Saludos !

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    Tykisha Pulliam — February 8, 2014 at 3:12 am

    Thank you for all of your time and effort in finding the perfect “vanilla” cake/cupcake recipe. I doubled this recipe to make an 8 inch cake for my nephew’s birthday. The cake is extremely moist and has the texture of a box mix cake that many people are used to. I baked the cake at 350°F for about 36 minutes and I didn’t like the way that the cake formed bubbles on top so I cut the tops off…That was my only complaint. This will be my go to vanilla cake recipe from now on.

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    Lyn — February 12, 2014 at 3:53 am

    Hi there… thank you so much for sharing this beautiful recipe… I tried my hands on this morning… did every precise steps according to your recipe… everything went well until they were popped into the oven… by 10mins, lavas starts oozing out of the cupcakes non-stop till 14mins that I panicked and quickly took them out. I am sure the linen was 2/3 filled… would you happen to know where the problem lies?

    • Glory replied: — February 19th, 2014 @ 6:29 pm

      Hi Lyn, Sometimes it’s very difficult for me to know for sure what the problem may be, without being in the kitchen with you. I might suggest reducing your oven temperature just a bit (to 325*F).

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    rkhan — February 16, 2014 at 3:08 pm

    I love this recipe……I actually hated cupcakes and was looking for a recipe that make cupCAKES not just a stodge cake like cup…. and the I found your recipe and it is absoluteley fantastic and foolproof. It makes the best cupcake ever!!

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    Baking Queen — February 16, 2014 at 8:40 pm

    Hi,

    I just made these. I followed the recipe exactly (using buttermilk instead of milk + vinegar) and I can attest that they are fluffy and moist. I think substituting yogurt for buttermilk would also work well. Thanks!

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    Baking Queen — February 16, 2014 at 8:47 pm

    @Lyn: your batter was too thin – too much oil or oven too hot. I would lower the temperature of your oven by 10-20 deg celcius and try using sour cream or yogurt in place of the buttermilk next time.

    @Mike Thomas: If your cupcakes fell, you either didn’t add enough flour and/or added too much liquid (did you use milk?) or rising agents. (I’m going to assume you baked them for long enough)

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    Susan — February 18, 2014 at 11:42 am

    Hi…I tried this vanilla cupcake…n im really speechless…its too good. Its so perfect n I personally feel that everyone should try this. Thanks a ton n keep up the good thought of sharing. :)

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    Brendan C — February 22, 2014 at 10:15 pm

    Thank you very much for sharing this recipe… they were really really good!
    I am sooo glad I found this recipe.
    Cheers! happy baking… :):):)

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    Czarina D. — February 27, 2014 at 6:00 am

    Hey thanks for the recipe, it was perfect! I used milk+vinegar instead of the buttermilk and added another 5 minutes to the cooking time (must be my oven).

    Measured out 3 tbsp per cupcake and made 12, and binned the few tbsp left

    I used my food processor with the egg beater attachment and mixed it like you said.

    I also used AP Flour as I cant seem to find cake flour here in NZ

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    Charlotte — March 2, 2014 at 2:19 pm

    Hi glory, I tired this recipe today, just the most perfect, moist cupcakes I have ever baked, thank u so much.
    Just a concern though, for an 8 inch pan u said I need to double the recipe, would that really mean 1 CUP OF OIL?

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    Barbra — March 2, 2014 at 5:11 pm

    I have to make 6 dozen cupcakes. Can I double or triple recipe when preparing or do I have to make each batch separately?

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    Jenny — March 4, 2014 at 7:48 pm

    I made these the other day. My kids thought they were the best cupcakes in the world. I will definitely be using this recipe again.

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    Nicola — March 5, 2014 at 1:44 pm

    Thank you, thank you, thank you – at last a recipe which means I have been able to actually make cupcakes that look edible and haven’t sunk in the middle !!

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    Annabelle — March 13, 2014 at 7:18 pm

    These were great! Several days later they were still just as light as when I made them. I was dubious about the olive oil at first, having had bad experiences with that, but it was absolutely perfect. Thanks so much!

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    Donna — March 15, 2014 at 11:45 pm

    Thank you so much!!! This receipe this was AMAZINGLY SOFT AND DELICIOUS!!! Thank you!!!

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    Amanda — March 17, 2014 at 9:06 pm

    I am going to make these for desert tonight, is it a good recipe to add green to (because today is St. Patrick’s Day :)), or should I just put green buttercream on top?

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    Rachel — March 17, 2014 at 11:32 pm

    Hi! I just baked these over the weekend. When the cupcakes were almost done baking, they puffed an almost overflowed. It was like the tops erupted like a volcano. I baked them twice this weekend. What did I do wrong?

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    Valerie — March 19, 2014 at 8:54 pm

    WOW!!! Thank You soo much for this amazing recipe <3 I have tried so many others and this one is perfection!!! They turned out fabulous, soft, ried just enough and are delicious!! xoxoxox

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    Valerie — March 19, 2014 at 8:56 pm

    *RISED.. I used the milk and vinegar recipe also and it was perfect!

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    Sobia — March 24, 2014 at 12:04 pm

    Thankz for the effort u have made for cupcakes lovers.can I make this recipe on stove top?should I add or subtract any ingredients?pls reply my kid love cupcakes n I want to make for him.thankz sobia

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    Susan — March 28, 2014 at 1:05 pm

    Hi Gloria: I need some help here. First of all, I followed the recipe precisely. My finished batter still had some small cake flour lumps (not a lot but still about a dozen or so small lumps) in it. I’m always afraid to mix too much because I thought this makes the cakes tough. I did mix a bit more but didn’t really help. Any ideas how to eliminate the flour lumps? I’m using my Kitchen Aid stand mixer. Would you use the whisk attachment or the standard attachment to mix? Second, my batter made about 15 cupcakes. I split them between a 12 and a 6 cupcake tin, and put both pans in the oven at the same time. I found that some (particularly those that were closer to 2/3 filled versus 1/2 filled did not get done w/in 14 minutes. I tried baking for 2 more minutes and then took out. Some turned out great, but others sank – particularly those that looked less done and actually we still sort of liquidy. I have never had irregular baking issues with my oven previously. Do you think this might have been caused by putting two pans in together at same time? Many thanks, in advance, for your insight. Best, Susan

    • Glory replied: — March 28th, 2014 @ 3:57 pm

      Hi Susan,
      As for the lumps in the flour, I might suggest that next time you sift the flour before adding it to the recipe. I have not listed this as a step because I’ve never found many lumps in my flour, but sifting never hurts.
      As for baking time, that will vary quite a bit based on how full you fill each liner. The cupcakes are done when they are golden brown, have a slight dome and a toothpick inserted in the center comes out clean. In general, I would recommend baking one pan at a time.
      Hope this helps! Happy baking!

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    Dee Walker — March 28, 2014 at 2:25 pm

    This was the perfect recipe!! I tried several but this one was by far the easiest and the best…..I added just a tad bit more of vanilla but I have no complaints! thank you!

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    Cobra — March 28, 2014 at 7:42 pm

    Thank you thank you thank you. I have tried so many recipes, but none have turned out even close to this good!!! They are soft, moist, fluffy, and taste amazing!!! Even the next day haha.
    A thousand thanks for putting the time and money into this discovery. :)

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    Urooj — April 5, 2014 at 5:09 am

    Thanks dear, made those yesterday n they were excellent, too light n fluffy, exactly like d result of a cake mix, only one thing i didnt get is the taste, i think i must use good quality vanilla essence next time.

    what i wanted is this, can i double this recipe for a 9″ Fondant cake? as this recipe is too light like a cake box, so can it be right for a fondant cake? plz reply.

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    Jennifer — April 6, 2014 at 11:32 pm

    OMG thank you!!!!! I never thought I would be able to find a recipe like this. This is PERFECT! We didn’t even get a chance to frost them, Everyone ate them right out of the oven. Sweet, light, moist, delicious. You are my hero and have made it into my exclusive recipe box where only perfection gets in. I never need to google vanilla cupcake recipe again. Thank you!!!!

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    Me — April 11, 2014 at 10:16 am

    Hi Glory.
    I’m sure your vanilla cupcake recipe is GREAT.
    I’m interisting to try. But, in my country, we used “gram” instead of “cup” for meassuring.
    Could you help me, how much gram 1cup is???
    I really appreciate your help.
    Thankyou.

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    Amanda — April 19, 2014 at 4:10 pm

    These are the BEST CUPCAKES EVER!!!!!!!!!!!!!!!!! I’m going to make them for Easter breakfast, and throw some frosting on top. :D

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    Jade — April 21, 2014 at 4:51 am

    HI!!! i left a message before when i first made these cupcakes because they are THAT good!!! This is my go to vanilla cake for sure!!
    So i wanted to use it for my anniversary cake too…but was unsure of how much it would give me. I know it says if doubled it would make an 8″ cake, but it seemed like it should be enough for more…so i took a chance and doubled the recipe and it made two gorgeous 9″ cakes perfectly!! I filled it with a balsamic / strawberry jam and fresh strawberry filling, with some yummy frosting!!! Sooooooo good! I only had dark nonstick pans so they started browning pretty fast at the first temp…so mid way while turning them i turned it down to 325…they baked for a total of about 28-30 min.
    I just wanted to let you and anyone else know that this recipe doubled makes an awesome layer cake!!! It turned out even nicer than i’d hoped! wish i could show you a picture here! I’ve emailed you one just so you can see how great your recipe worked out!! :)
    Thanks so much for posting!!!!

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    Marlize — April 24, 2014 at 10:48 am

    These are THE ULTIMATE Cupcakes !!! Thank you soooo much for the recipe..!!! .I’ve used granulated sugar instead and they are really super fluffy and light !!!

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    Janet — May 10, 2014 at 5:00 am

    Thank you for all your hard work in testing recipes! I have made over 100 cupcakes this week. Half were from my favorite Cook’s Illustrated Devil’s Food cake recipe and the other was Martha Stewart vanilla cupcakes for Minion cupcakes. Not wild about the vanilla cupcakes. I think the oil is the perfect answer!

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    Rossella — May 21, 2014 at 12:45 pm

    I just made these truly “perfect” brownies, i’ve been searching for the right recipe for some time now! My compliments to the baker, chapeau :) !

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    Rossella — May 21, 2014 at 12:51 pm

    Sorry, i previously commented the wrong page :/ how clumsy of me! I made these fantastic cupcakes as well, great website with superlative recipes! :)

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    Tiffany — May 23, 2014 at 2:16 pm

    I baked these cupcakes last night. Although they were very light and fluffy the flavor taste like cornbread. Can you please tell me what I may have done wrong?

    • Glory replied: — May 27th, 2014 @ 4:47 pm

      As with any food, it comes down to personal preferences. There is no corn in the recipe, and when using cake flour the texture should be quite light and soft. Feel free to experiment with the recipe according to your preferences. Happy baking!

  722. #
    723
    fawzia — May 24, 2014 at 11:02 am

    I baked it exactly as instructed and it came out cloyingly sweet. It also collapsed, but that was totally my fault; first time baking and I’m not so patient, apparently.

    • Glory replied: — May 27th, 2014 @ 4:45 pm

      I’m sorry the recipe was not to your liking. As with any food, it comes down to personal preferences. Feel free to reduce the sugar a bit, or adjust the recipe to your tastes. Happy baking!

  723. #
    724
    Jerry — May 24, 2014 at 9:21 pm

    Glory,

    I am on the hunt for perfect vanilla cupcakes. I made these twice this week and both times mine came out sort of egg-y. I live near Las Vegas so the air is dry and the altitude here is about 3,000 feet. I recently replaced my baking powder and baking soda with fresh batches of each. Have you got any guess about what I am doing wrong or may need to change?

    Thanks!

    Jerry

    • Glory replied: — May 27th, 2014 @ 4:50 pm

      Hi Jerry, As with any food, it comes down to personal preferences. Simply because there are eggs in the recipe, I suppose there will be some egg flavor. I bake at a low elevation and am not an expert on higher elevation baking. Generally, 3000 feet should not require adjustments, but again, it’s hard to say for sure without being with you in the kitchen. Feel free to experiment with the recipe. Happy baking!

  724. #
    725
    Cristina — May 27, 2014 at 9:19 pm

    Glory, he hecho estos cupcakes un monton de veces ya y son sencillamente perfectos! Siempre salen bien !!
    Muchas gracias por compartir tus recetas.

    :))

  725. #
    726
    luchtti — May 28, 2014 at 4:28 pm

    to substitute cake flour just Sife 3/4 cup all purpose Flour with 2 Tablespoons Cornstarch that equals 1 cup of cake Flour.

  726. #
    727
    luchtti — May 28, 2014 at 6:17 pm

    i just baked and made into single layer,,,,could tell immediately excellent recipes….used good quality Nielson Massey Bourbon Vanilla 2 tsp. .Made White Chocolate Frosting . Hubby is in for a treat is favorite

  727. #
    728
    JP — May 29, 2014 at 5:55 pm

    I’ve made this cupcake recipe twice and been disappointed both times. The cupcake texture is grainy and not fluffy and moist. I followed the recipe and did not over mix.

    • Glory replied: — May 29th, 2014 @ 8:58 pm

      Hi JP, So sorry to hear the results were not to your liking. Of course as with any food, it can come down to personal preferences. Feel free to experiment with the recipe and adjust to your liking.

  728. #
    729
    Sara — June 2, 2014 at 2:55 am

    I was looking for a good moist fluffy cupcake to make for my sister for her birthday (its tomorrow) and I happen to find your page! VERY GLAD I FOUND YOUR PAGE!! these cupcakes are THE MOST AMAZING VANILLA CUPCAKES I’ve ever found!!! YOU MY DEAR ARE THE VANILLA CUPCAKE QUEEN WITH THIS RECEIPE!! thank you tons for sharing this with all of us!! YOU OFFICIALLY ROCK IN MY BOOK!! :D

    Signed
    One Happy Betty Crocker!! :P

  729. #
    730
    monica — June 2, 2014 at 7:55 pm

    Loved your recipe.. thanks for sharing it!! you saved me many days and night without sleep trying to figure out the magic behind good moist cupcakes..
    I love your blog..THANK YOU!!!!!!!!

  730. #
    731
    Denise — June 9, 2014 at 1:24 am

    I was so hopeful that these would be perfect. The batter was gorgeous. They did not fall. They were slightly underbaked to prevent dryness. They look perfect. The taste and texture is another story. They were very bland, dry, and blah. It is almost as if they had too many large air bubbles in the batter. I may try it again adjusting a few things as the batter in general has potential.

  731. #
    732
    Marilyn — June 13, 2014 at 12:16 am

    Hello Glory I’m in Scotland and making cupcakes for my nephews wedding on Saturday. I tried your recipe an hour ago, using Andy Pages conversion to grams , but using half the amount of baking powder and soda, as I was using self raising flour (we don’t have cake flour or corn starch) and I am delighted with the result! Yummy Fluffy cupcakes. Thankyou so much!! I have a wee facebook page where you can check out my cakes – Sugartum Fairy.

  732. #
    733
    Lynne — June 19, 2014 at 2:00 pm

    My search is over! This was a moist and light vanilla cake! I loved the texture. I thought it would taste tangy because of the buttermilk but it did not. Thank you for the excellent recipe. I live at 5300 ft. I did add an extra 1T of cake flour and reduced the baking powder to 1 tsp and baking soda down to 1/4 tsp. The cake was too salty so next time I will decrease the salt to 1/4 tsp.

  733. #
    734
    deepa — June 21, 2014 at 6:55 pm

    Hi Gloria,

    I have to say just like many of the other reviewers,these cupcakes were the best!!!..Made them for my girl’s 2nd b”day they turned out amazing!!..Everybody loved it.!!!
    I do have a question though,Can i make these in advance.??..like a day before and can i leave it at room temp.??.Last time i made them the same day and used it..Thanks in advance!!

  734. #
    735
    deepa — June 22, 2014 at 4:45 am

    I just saw that my msg was addressed to Gloria while i meant Glory…:)

    • Glory replied: — June 23rd, 2014 @ 5:36 pm

      Hi Deepa, No worries, if you’re leaving a nice comment you can call me whatever you want! =) But yes, my name is just Glory.
      You can make the cakes one day in advance with no problems. Just keep the cakes loosely covered and at room temperature. I would not suggest baking them more than a day in advance. Happy baking!

  735. #
    736
    sue griffore — June 25, 2014 at 2:51 am

    would these be ok filled with dulce de deche (sp??) . Or would one of your other cupcakes be better? Just not chocolate…….thank you

  736. #
    737
    Leanne — June 25, 2014 at 9:07 pm

    Hi – Thank you for sharing this wonderful recipe. I have made these cupcakes a few times now and they are delicious and my go-to recipe.
    I wanted to ask is it possible to make them the day before they are required. I have a birthday boy and we take cakes into class. So I was thinking I could bake them today put them in a container and putting your lovely cream cheese frosting on them at some point. I have to make approx. 25 so I don’t want to be doing it all in the morning prior to school. Do you have any hints or tips for this situation? If you do I would be very grateful for your advice, Many thanks have a wonderful day. Leanne

  737. #
    738
    Anica — June 26, 2014 at 3:17 pm

    Is it okay if I will use All-purpose flour instead of cake flour? Thanks Glory and I can’t wait to try this recipe.

    • Glory replied: — July 2nd, 2014 @ 9:15 pm

      Hi Anica,
      Cake flour usually produces a finer texture, but feel free to experiment as you wish.

  738. #
    739
    Kupake Girl — June 27, 2014 at 5:33 pm

    I use cake flour all the time and my question is can you substitute High Ratio Cake Flour in this Vanilla cupcake recipe?

    • Glory replied: — July 2nd, 2014 @ 9:22 pm

      I have not ever experimented with high ratio cake flour, but I think it would be worth a try. From my limited reading on high ratio cake flour, you may want to be sure not to overfill the cups, or they may overflow quite a bit. But it sounds like you may be more familiar with it than me, so I say, go for it! =)

  739. #
    740
    Vanessa — July 11, 2014 at 4:42 am

    I made these today for my son’s birthday party and they are so delicious! This will be my go to recipe for vanilla cake/cupcakes from now on, thank you! I doubled the recipe and got 27 cupcakes.

  740. #
    741
    Tiffany — July 13, 2014 at 4:54 pm

    Hello,

    I’m concerned about just using oil because it doesn’t impart any flavour. It definitely helps in the moisture department. What about using 1/2 butter (melted) and 1/2 oil i.e. 1/4 cup butter and 1/4 cup oil.
    Thoughts?

    Thank you!

    • Glory replied: — July 14th, 2014 @ 9:25 pm

      Hi Tiffany, I always encourage experimenting! I have found that using good quality vanilla and a nice light oil creates a delicious final result, but again, I think the 50/50 butter/oil combo would likely work well. Happy baking!

  741. #
    742
    shielalyn — July 16, 2014 at 7:55 am

    hello there!!! just made this recipe last night,i made just 12 just to give it a try since i have been searching for the best vanilla cupcakes recipe for a long time and have been searching and i think i have googled everything already cept for this:-) and it was very delicious,not too sweet,a kind of vanilla cupcake that you would wanna eat more and more:-) came back to this website just to say thank you(big time) search is over…God Bless

  742. #
    743
    Charmaine — July 21, 2014 at 11:42 pm

    Hi there! Im so excited to try this! I was just wondering… should I double your recipe if I want to make 24 cupcakes in one batch? you mentioned to double the recipe for an 8″ or 9″ inch cake, how much does is the yield if you double the recipe? please let me know thanks!

  743. #
    744
    Catherine — July 25, 2014 at 2:31 pm

    HI, What do you refer as cake flour ? Thanks

  744. #
    745
    Vanessa — August 3, 2014 at 7:23 pm

    I have tried so many vanilla cupcake recipes and have been disappointed. This is by far the best one I have found. These came out great. I didn’t have cake flour so I used all purpose but minus 2 tablespoons per cup and I also used the vinegar and milk subsitute for the buttermilk. These were great. Exactly what I was looking for a light fluffy cupcake!

  745. #
    746
    Sarah — August 3, 2014 at 9:37 pm

    Thanks so much for sharing your recipe! I’ve made them numerous times, doubled and and tripled the ingredients and they’re perfect! So fluffy and moist! Tried them once with olive oil and left them in the oven for a minute or 2 too long but they came out a little dry. I’ll stick to vegetable oil :). I’ve never made them with cake flour just all purpose flour. Even made them with wholemeal plain flour and they’re delicious. I’ll definitely try cake flour next time. Thanks again for sharing an amazing base recipe! x

  746. #
    747
    Anika from Saudi Arabia — August 4, 2014 at 2:38 am

    Oh my god! You’re god-send or something. I’ve been trying to bake the right cupcakes with the right texture and this is the most amazing thing ever. I actually blindly followed this recipe with a diy cakeflour and then made my friends taste it. The look on their faces made me want to do a crazy dance, like seriously. They tasted amazing amazing ammmazing! Thank you so so much for this. And your decorations look great too.

  747. #
    748
    Samantha Soto — August 7, 2014 at 10:32 pm

    Hi! This recipe looks amazing! I want to try it this sunday for my going away party, but was wondering if using coconut oil would work just as good as light vegetable oil?

  748. #
    749
    Frances H — August 18, 2014 at 4:48 pm

    You are awesome and very grnerous! I, too, have been looking for a vanilla equivalent of the hershey’s chocolate cupcake recipe. Thank you!

  749. #
    750
    Lin — September 2, 2014 at 10:22 am

    I made these twice and they came out perfect both times, thank you!!

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