instead of vanilla extract, you can use rum. it actually makes it less dry. I haven't made this recipe, but it worked with chocolate chip cookies, suger cookies, and a chocolate cake. also vanilla is very expensive these days.

I needed something just a little sweet to kill the craving I've had for several days and this was it!! Perfect and simple recipe. For the sugar I used 3/4 C white and 1/4 (packed) brown sugar. And instead of 2 tsp of vanilla, I used 1 tsp vanilla and 1 1/2 tsp strawberry extract.
It was the perfect blend of simple and sweet and perfect for a rainy day. I decided I didn't even need to make icing...they were perfect without it!

CUPCAKES R SOOOOOOOO DELICIOUS

Could I use cake flour instead of all purpose flour? Thanks. Btw, these cupcakes are fabulous! Thanks for sharing.

We are enjoying our snow day by baking this batch of cup cakes which are very scrumptious. :) Use vanilla icing, not chocolate.

We're snowed in and all the Hostess cupcakes were gone. So I found your quick homemade recipe. This was the easiest homemade recipe I have ever used. I added a couple of drops of blue food coloring, the kids just loved them! Topped them with some cream cheese icing. Thany you!

We are being snowed in right now so I will bake them for a treat for my family! :)

I love this recipe! It is so easy. I am almost ten years old, and I got them perfect! I'm doing them for my school bake sale...

I made these cupcakes for my sons 2 year birthday party at school. They came out absolutely delicious and weren't too sweet. They were enjoyed by all. Thank you for the recipe!!

i did everything you said but theres no taste to the cupcakes. what else can i add to give it more flavor?

Hi Raquel,

Try using a nicely flavored icing. Did you use real vanilla extract? It's best to use a high quality vanilla instead of the supermarket kind, especially if it's been sitting on the shelf for awhile because it mellows out and loses much of its flavor.

Happy Holidays,

-- CM

I made these cupcakes today and it was really delcious.
But the only problem i had was that the cupcakes came out a little hard and not as soft. What does that mean and where did I go wrong? Thanks.

Hi Carina,

Try baking them a minute or two less or add another tbsp butter or shortening. Another problem could be that you reduced butter in the recipe or used low-fat milk. Be sure not to overmix to avoid tough cupcakes. The reason your cupcakes may have turned out hard is most likely because you over-beat the batter or left them in the oven too long.

Here's what to do: 1) Be careful not to over-mix the wet and dry ingredients when making the batter. Over-mixing can cause the gluten proteins in the flour to develop, resulting in a tougher cupcake crumb. Stir or whisk the ingredients together until they're just combined - no more! 2) Check your oven temperature using an oven thermometer and set it to the correct heat setting for your recipe (usually between 350°F-400°F).

Bake cupcakes until a toothpick inserted into the center comes out (almost) clean, about 18-22 minutes. Let them cool completely on a wire rack before frosting or decorating. You can brush the tops with melted butter.

-- CM

I was wondering if you can use wheat flour instead of all purpose and also if you can use splenda instead of sugar, and maybe even just egg whites? I LOVE cupcakes and I'm in charge of the holiday cupcakes but I have been on a diet and really want to make the cupcakes semi healthier, is that even possible?

Easy recipe! I did not have butter & all-purpose flour and so used mazola corn oil & bread flour instead. The cup cakes came out soft & moist. Wonderful treat with Tea. Thanks :)

Hi, I was wondering instead of using regular milk, can I use soy milk? Thanks.

Hi Mona! Yes you can absolutely substitute soy milk in this recipe. But the results may be slightly different.

I was babysitting and this was a very easy and fast recipe to make. Thank you. I am sure they will come out of the oven tasting great!