Easy vanilla cupcake recipe

Cupcakes

There are tons of recipes for the most classic cupcake of them all. The vanilla cupcake! I have lost track on how many different recipes, that I have tried to myself. Some were good, some were bad and some failed to a disaster. There are many different opinions on what makes a good vanilla cupcake. So, no wonder why there are thousands of vanilla cupcake recipes out there.

Vanilla cupcakes

I went through a stack of old recipes, and I were thrilled to find an old recipe for vanilla cupcakes. I remember them as a bit too greasy but with a good taste. So I decided to make some small modifications to the recipe and made a test batch. They came out great.

A perfect vanilla cupcake! That bake perfect too. Half of the paper cases were filled with a heaped tablespoon of batter and the rest were filled 3/4 full. They are good without frosting but they are certainly also good with a nice swirl of frosting on top. So far, I have tried them with Angel Feather Icing. It is a really good combination. I cannot wait to try them with other types of frosting.

These cupcakes are also good the next day. Would you like to try the classic vanilla cupcakes? Then scroll down for the recipe.

[amd-zlrecipe-recipe:5]

Or if you would like to try another great cupcake recipe? Why not, try these Best Banana Cupcakes?

Happy Caking!

Louise

Louise
Louise is the founder and editor of CakeJournal. She's a passionate, self taught, cake artist who has been doing cake decorating since 2002.
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Comments

  1. Amber says

    Tried this recipe tonight for my son’s birthday. The taste is delicious. Unfortunately I will not be able to use it. Instead of cupcakes, I doubled the recipe to make a 9-inch layer cake. Both halves stuck to the pan and crumbled as I tried to remove them, so off to find an alternative recipe. I’ve never had this happen previously, so not sure why (pans were greased). Will definitely try again when needing cupcakes, but did not work as a cake.

  2. Jess says

    Do you sift the flour? Also I find that that whenever I add the egg to butter/sugar mixture, the mixture will curdle so I end up mixing it (with kitchen aid mixer) for much longer in hope to get rid of the curdle. Does your mixture curdle too? If not, then where am I going wrong?

  3. Hala says

    Hi I’m a student at the culinary arts school
    I have a quick question how long does it ussually take you to make this recipe

  4. Patricia McCann says

    Hi Louise,
    The above cupcakes look golden in color and rustic texture. How can I create a whiter looking cake with softer crumb? Thanks very much.

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