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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 #158876
Good (United Kingdom) says:
I mm so happy!
#159188
Lani the Hungry Hippo (Washington) says:
Hated it, made 3 different batches to see if I did something wrong the first 2 times but no. These are really dense, and a bit dough like, they didn't rise much, they weren't fluffy, lacked flavor, and they kind of looked like a hockey puck. I did exact measurements and mix exactly as it as above. Simple. But its something I wouldn't even feed to my dog if I had one.
#159546
Jessica (New York) says:
My kids and I made these we added the extra sugar and a little bit more vanilla extract. They were amazing and super easy to make.
#166061
Jenny (Georgia) says:
Flavor was great. When I baked the cupcakes it seemed dense. I will try and sift the flower mixture next time. Easy recipe.
#172582
Tess (Pennsylvania) says:
My son had a craving at midnight and asked for cupcakes. My usual recipe is very involved so I tried this one. So easy and so quick. This is my new go to recipe! I used vanilla milk to add a little extra yumminess!
#174619
Kimberly (Texas) says:
I agree that you need a full cup of sugar. The cupcakes Seem to be heavier than usual.
#174661
Colleen (Ohio) says:
Hard to not eat them all at once. I browsed through the reviews and so added about a 1/4 teaspoon baking soda and under a 1/4 cup brown sugar (along with 1 cup white sugar) and also used almond milk. Frosted with chocolate hazelnut spread (straight out of the jar!) they were great!
#175589
NancyJo (Pennsylvania) says:
I first downloaded this recipe in 2010. It got lost along the way. I just recently found it again and made it twice. they are very dense, but we prefer that over too crumbly. They are very moist, as well. I frost them with a dark fudge frosting which adds to their deliciousness.
I line my muffin tin with foil and paper liners so my baking time is 18 min. at 360°F.
I line my muffin tin with foil and paper liners so my baking time is 18 min. at 360°F.
#178593
Emily (Texas) says:
I LOVED this recipe it was really easy and fun to make. Only one question though, can I use natural vanilla instead of the extract? I can't wait to try the cupcakes! 😊️💕️💖️
#186496
Brittany (Georgia) says:
I found this recipe over five years ago and saved it to my phone. I made it all the time and used it as the base for many other flavors such as pina colada, orange dreamscicle, and lemon basil. Then I broke the phone and couldn't find the recipe for several years. I just found it again today! This is a very easy and very tasty recipe!
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