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| CLASSIC VANILLA CUPCAKES | |
 1/2 cup (1 stick) softened butter 3/4 to 1 cup sugar 2 eggs 2 tsp. vanilla extract 1 1/2 cups all-purpose flour 1/2 tsp. baking powder 1/4 tsp. salt 2/3 cup cold milk Preheat oven to 350°F. Cream butter and sugar. Add eggs 1 at a time, beating after each addition. Stir in vanilla. In a separate bowl, stir together all dry ingredients. Add to butter mixture; stir in milk. Place paper cupcake liners in pan. Fill each 2/3 full. Bake at 350°F for 18 to 24 minutes. When cooled, frost with your favorite vanilla frosting, if desired. Yield: 12 cupcakes. Submitted by: Roof Raiser 101 | |
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recipe reviews #123616
Olivia (Alabama) says:
I used fat free butter and 2% milk. Will this change the taste or outcome of my cupcakes? I try to find a healthy alternative for fattening foods. I am afraid they will not be as good!!
#123318
Lu&Family (Texas) says:
great cupcakes!!! Came out perfect. going to use this recipe for the rest of my life.
#121431
Abby (Virginia) says:
i am only 10 and they were wonderful with my carmel buttercream frosting i made but mine didn't rise alot
#121392
Kayla (Arizona) says:
Good recipe. It was my first time baking so I loved how easy it was to follow. My family loved the way they tasted too. I topped them with chocolate frosting. Sooo good. Only thing I didn't like was how they sunk in a bit. I made another batch and added baking soda and that helped.
#121139
Shanea Smith (North Carolina) says:
I enjoyed this recipe, but the comments were right, it needed a bit more sugar. I still liked the cupcakes all together though.
#120903
Mag (Oklahoma) says:
i used this recipe to make cupcakes for my mom when she had been gone for a while
#120887
Viviana Ribeiro (Utah) says:
this recipe is good and easy! Just make sure you follow the order when adding and mixing the ingredients. Pour the milk only after you stir the butter mixture to the dry ingredient, otherwise you will get a dense and lumpy cupcake.
#120756
Meena (Ohio) says:
Did not turn out like store bought cupcakes. Maybe I should have taken it out from the oven before the 18 min time.
#120000
Kimberly (Ohio) says:
GREAT - these were east to make and tasted great. I used 1 cup of sugar and I thought they were sweet enough. I baked them for 18 minutes and they were just right. I recommend this to anyone who is looking for a quick and easy vanilla cupcake recipe!!
#119988
Sammie (New York) says:
How much time should I leave them to cool before taking them out?
#119352
Kathleen (Massachusetts) says:
Delicious when they first came out of the oven. Don't refrigerate well though
#118919
Katie says: (Texas) says:
I did a project with this recipe and we tried it with baking powder and baking soda and the baking soda works best because its sweeter, fluffier, and it browns on the top and adds a nice little crunch. They both tasted great, and they both work. Thought you might want to know.
#118271
Teagan (California) says:
Amazing! I followed the recipe exactly as is and it was beyond amazing. It was my first time making homemade cupcakes and your recipe was just grand. I will be using it again! Thanks
#118049
Lilah and Emily (Washington) says:
This recipe was extremely good! My friend and I made it for New Year's Eve desert and are very happy. It was super easy to prepare (even though some directions are vague.) We added lemon juice to give it a lemon flavor. It's not done yet so we don't if this was a good idea or not. You might want to add a little less sugar however if you do the lemon juice :-D
#115162
Chris (New York) says:
Best vanilla cupcakes I've ever made.
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