These cupcakes are the bomb :) My family loved them all I did was double because I have a big family. Thanx ~Maria

Amazing! Definitely the best recipe of vanilla cupcakes I've ever tried! I used self-rising flour without salt and these were still great!! You should definitely use this recipe if a light and fluffy vanilla cupcake is your main goal!

I tried this recipe and found that it is the best among all vanilla cupcakes. It is soft and delicious. I love it.

Very nice cupcakes. Turned out very moist and everyone loved them.

I LOVE THIS RECIPE! It is the best cupcake recipe I have ever found!! But do u have to put the eggs in one at a time? Whats the point of that? ~gracie~

I used shortening instead of butter, as I was out. They turned out tasting just fine, maybe a little heavier than they would have been with butter. I got a bakers dozen out of this mix.. So I had an extra for a "taste test" when they were finished. They taste just like a butter cookie mmm.

Just made these and they are GREAT! we used the half recipe to make just six and it was perfect. Both my husband and I devoured them. Oh wow. We topped with a thin layer of whipped vanilla frosting and we were in heaven. Thinking chocolate hips might be interesting to add in a future batch (and there will be many). This is so easy and so quick and so, so good!

I doubled the batch but kept the milk to 2/3 cup because the batter was already a little runny after that first 2/3rd cup of milk. They turned out great, a nice dense spongy texture. Didn't have that commercial cupcake taste/texture. My boys loved them with a little chocolate frosting and sprinkles!

I loved this recipe. I babysit little children and they love to help me bake goodies and this is one of their favorites and mine too. So easy anyone can do it and by far one of the best cupcakes I've tasted!

These cupcakes were amazing. I even made my own peanut butter frosting which worked really well. Here's the recipe:

Ingredients:
1 cup peanut butter
1/2 cup brown sugar
1/2 to 1 cup cold milk
1 tbsp. Hershey's caramel syrup
1/2 to 1 tbsp Hershey's chocolate syrup

Preparation:
Add peanut butter, milk and brown sugar. Mix well. Add caramel, mix, then add chocolate, mix. Spread on cupcakes and serve.

There will be extra frosting after the 12 cupcakes are frosted so you can put it in a tight container and refrigerate it until needed. If not used within 1 week of being made throw it away. I also topped the cupcakes with nuts and extra Hershey's caramel but that is optional.

If I was going to add peppermint flavoring to the batter how much do you think I should put in?

A group of friends and I made a batch of these cupcakes for fun. The recipe wasn't bad, personally we found it was a little bland and could use a little more vanilla. The main problem I had was the lack of well written instructions and lack of grammar. I came to the point of cream butter and I had to read it a few times to understand that I wasn't missing an ingredient. Other than this I found it good. Thank you.

Can i substitue the cocoa for chocolate chips? and if i did should i melt the chocolate chips?

My husband loves these cupcakes. He raves to all of his friends how great they are!

While I really like the flavor and easiness of this cupcake, it wasn't as light and airy as I expected it to be, nor did it rise very much either. I think the density of them is actually more like a cake donut. Would even make nice little "cakes" for individual strawberry shortcakes.