Vanilla Cupcakes Recipe

Vanilla Cupcakes

I never thought a cupcake could ever stand alone, not to mention a vanilla cupcake,  until this recipe.

The quintessential Vanilla Cupcakes Recipe.

Who would have thought that I would flip my lid for VANILLA!??

Have I been converted??

I  did not put any icing on them and I ate 3!!

And then I put icing on them and ate another 3….don’t judge me.

They are simply perfect just they way they are and even perfect-er with icing!

4.4 from 7 reviews
Vanilla Cupcakes Recipe
 
Prep time
Cook time
Total time
 
All ingredients must be at room temperature before mixing.

Chocolate Cupcakes omit ½ cup of the flour and replace with ½ cup of Cocoa Powder.

Preheat oven to 350° F.
Author:
Serves: 16
Ingredients
  • Unsalted Butter 10 Tablespoons (140g)
  • Granulated Sugar 1¼ cup (250g)
  • Eggs Large 3 (150g)
  • Vanilla Extract 2 teaspoons (or vanilla paste)
  • Buttermilk 1 cup (237ml) **SEE NOTES
  • Cake Flour 2 cup (240g)
  • Baking Powder 1½ teaspoons (7g)
  • Salt ¼ teaspoon (1.5g)
Instructions
  1. In the bowl of your Kitchen Aid mixer with the paddle attachment (or with a hand blender) cream the butter with the granulated sugar on high speed until light and fluffy, about 5 minutes.
  2. Scrape the bottom and sides of the bowl, then add the eggs and vanilla one at a time.
  3. Sift the flour with the baking powder and salt.
  4. Next you will add ⅓ of the flour mixture and mix well. Then add ½ of the buttermilk and mix until combined.
  5. Repeat this alternating process with the remaining flour and buttermilk.
  6. Portion the batter into standard muffin tins with paper cupcake liners filling ⅔ full
  7. Bake in a preheated 350° F oven for approximately 20 - 30 minutes or Until Done
Notes
Cupcakes can be stored at room temperature in an airtight container for up to 4 days, or frozen for up to 2 months


Some people have complained that their batter is runny, this could be due to different ingredients (mainly milk products) so I am going to recommend a few tablespoons less that 1 cup buttermilk here
 
4.4 from 7 reviews
Assorted Iced Cupcakes
 
You can ice the cupcakes with anything you like really!
I chose Swiss Buttercream, Chocolate variation and Fudge!
It is alot of work to make all 3 recipes, especially for only 16 cupcakes, so you may want to halve the recipes, or make more cupcakes!
Author:
Ingredients
Instructions
  1. Using the Gretchen's Bakery XL cake decorating kit, decorate as shown in the video!
  2. Have fun!
 

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197 Comments

  1. You probably took the cupcakes out of the cupcake pan as soon as they came out of the oven. Of you take the cupcakes out of its pan when it is still hot, then the wrapper is going to peel off. Let the cupcakes cool in the pan for 15-20 min after it comes out of the oven and then take it out. You shouldn’t have a problem after that 🙂

    1. My oven only has 2 racks, so I start in the bottom and them move it to the top half way through, or sometimes if I only have 1 pan to bake I adjust the rack to the center

  2. Hi Ms Gretchen,

    I’ve attempted your recipe however the cupcakes do not turn out fluffy. Rather moist (however it’s done) The top is rather crisp. And I also realized that my batter is watery and runny.. I have read your comments and reduced the milk to 200ml. And oven temp is reduced to 160degree. I used exactly the ingredients you have shown. I have took down photographs of each steps during whisking time. But unsure how do I upload it here to show you.. Pls advise..

    1. Hey there, Im sorry this has happened, the first thing I often look to when a recipe doesnt turn out- is Did I measure correctly?
      All the ingredients were at room temperature? And you creamed sufficiently?

      1. I measured the ingredients by weighing scale, and the ingredients were at room temperature. However due to condensation, the butter is slightly wet on the surface. Could that be the reason?

        I creamed butter and sugar till pale white. And followed the alternating method to cream flour and buttermilk.( Approx 3 minutes at speed 1-2). Batter turns out runny. I’m afraid of over mixing the batter.

  3. Great to see you are making a great comeback! I hope you can help me with my cupcake problem. The last two times I made cupcakes they have shrunk into a column of dense cake, not at all the traditional narrow bottom, flaring sides. Almost like taking a tall cookie cutter and cutting pieces out of a layer of cake. The first time was a different recipe, but the second time was this recipe.

    I don’t have cake flour here, but I used the cornstarch method in your recipe. I used this to test my new Kitchenaid mixer, and timed everything carefully. Filled the cups 2/3 full. When they came out of the oven they looked beautiful.

    This is the only thing I can think is the problem. I left them in the pan for 10 minutes to cool. When I came back they were columns of cake. Should I be taking them out of the pan as soon as they come out of the oven? Please help, I am at my wit’s end!

    1. Hmmm, first of all THANKS! and second of all Im sorry this is happening ot you. I want to point at the cake flour conundrum since its important to have the correct ingredients, and while the cornstarch method is OK in a pinch, I wonder if you would have the same result if you did have the cake flour- then we can rule out THAT as a possibility. I want to suggest that maybe you are beating too long or too much air into the batter? Air incorporated into a batter will cause a beautiful rise but like a souffle, what comes up must come down.
      Also if your ingredients are not at room temperature when you mix it will give you a poor result. This recipe, as delicious as it is, turned out to be on the more difficult side from many people- unfortunately.

      There are some of my troubleshooting suggestions, and oh yeah one more- baking powder- are you measuring correctly? (and now that we are talking measure- how DID you measure?

      I cannot speak for your oven but perhaps filling them a bit less may help too- (but overfilling can just cause flat tops and overflowing cupcakes, not so much sunken columns as you described)

      1. Everything was at room temp and I measured very carefully. I think I weighed everything, if not then I was very careful on the measuring spoon. But it was the first recipe in the new mixer, so maybe over mixing was the problem.

        I just got the butter cake out of the oven and I used the medium flour (all purpose I think) and it came out good, but the sides were a little dark. It came out in about 27 minutes. I’ll give the cupcakes try this week with less beating and a tiny bit lower temp too and report back.

        Thanks again!

        1. My friend just translated the Korean for me. What I thought was all purpose has 9% protein. It is usually used for noodles and dumplings. So when I subbed the cornstarch it would have been really low. We have a pastry flour at 8% and a bread at 13%.

          So next time I will just use the noodle flour like I did in the cake. Report back soon. Thanks again!

  4. Hey Gretchen I just saw this recipie and compared to the original one. I noticed you added 1/2 cup flour, any particular reason for this?

      1. What was the original? I have been trying so many different recipes for white/vanilla cakes and they come out dry or seem “under cooked” when they are cooked or fall in the middle. I like the idea of more liquid lol.

      2. I prepared the original with the 1/cup less flour and even made the chocolate version many times. Only once did I have a problem. I noticed that they batter looked a bit thinner, turns out my large eggs were larger than usual( I weighted large eggs from another carton and the ones from the carton I used for the cupcakes, and it was pretty big difference in the weight). Gretchen’s recipes are great, its us not figuring out what caused us to get a different result

  5. Hi Gretchen and everyone! On fb a while back I asked about a gluten free cupcake recipe for a GF friend of mine and Gretchen suggested trying it with this recipe. As a non-Gf-needing person, I don’t have to “settle” for cruddy GF food, so when I say this recipe is AMAZING as gluten free, I sure do mean it! I used the Bob’s Red Mill 1 to 1 baking flour (it’s a flour blend with xanthan gum already mixed in), and did NOT do any alterations to the recipe besides swapping the different flour. Baked exactly 20 min (it prob could’ve went a min more), and I did not have a dry, crumbly, grainy cupcake with a weird aftertaste that I have heard people complain of. So if you need gluten free, try this recipe with the flour I used above!

  6. When you said these were the best I just thought “yeah, everyone says that about their recipes” but I had faith in you and made them. They are nothing but FANTASTIC!!!! the first time I made them I thought I had enough flour and was about 3/4 cup short. I still made them. They were of course denser from lack of flour, but still DELICIOUS!!!! my partner and I ate the while batch in one night (no shame ) so I thought if they were that good with way less flour than what the recipe called for, if I make it with the proper portions, it would be even more amazing. And I was right. Who could of thought plain ol’ vanilla cupcakes would be so amazing.

  7. I just made these cupcakes and they are AWESOME. These are the first vanilla/yellow cupcakes I made that tastes good. Thank you so much!

  8. Hey Gretchen Quick question, I would like to make this recipe with sour cream rather than buttermilk, would I change the baking powder to baking soda as I know that baking soda reacts better to the sour cream,

    I also want to try making lemon cupcakes with sour cream and adding lemon emulsion rather than vanilla, which might also be better with baking soda? or should I just leave it with the baking powder.

    Thanks

    Olga

  9. Hello, I am sorry, I am having difficulty navigating your web site, so please forgive me if I missed it. I am looking for a recipe for strawberry or Raspberry mousse to use as a filling in cupcakes. Can you please help me? I didn’t know if I make your Strawberry purée then add to a mousse recipe or not. I am making 60 for my daughters baby shower. It’s a girl!!! Please please help….

    1. Hi Vicki! No problem! On the home page there is a header just under my logo that lists all my categories. Most of them are Drop down tabs, meaning if you hover the mouse over a specific tab like ALL RECIPES, it will drop down to show you all the categories of ALL MY RECIPES! Like Mousses, Icings, Cake Recipes etc….
      Or you ca search another way in the GOOGLE search box that is highlighted in Maroon color on the top right column of the page.
      It is pretty user friendly- meaning even if you spell something wrong- it will try to find it anyway- and if I have made it- it will show you the recipe tab!

      BUT- to make it even easier for you- I have made MANGO MOUSSE where you can substitute Strawberry Puree Or Raspberry Puree in that exact recipe and proceed the same way

      1. Oh my goodness… I am so sorry… I really appreciate your help with the site. I knew it was me!!!

        I should first ask you, do you think a raspberry or strawberry mousse is a good filling for a cupcake? Sounds good, but I need for it to hold up and be a correct filling.

        May I also ask, How is the best way to do this ahead of time?
        Purée 1 week ahead , cup cakes 4 days ahead correct? Or what is your opinion on freezing the cupcakes?
        Should I individually wrap each cupcake or is just storing in an airtight container enough.

        How far ahead can I make the mousse?
        How far ahead can I fill the cupcakes with the mousse?

        I am so worried about the freshness ,however, I have so much to do….
        Sorry for all the questions, can you tell I’m stressed?
        Thank you so very much!!!

        1. Thats Ok- I know it can be hard to navigate at first.
          The mousse for the stuffed cupcakes sounds great! Just keep in mind you have to refrigerate them with a mousse filling, so can your cake stand up to refrigeration?
          CLICK HERE FOR MORE ON THAT TOPIC
          The mousse is a highly perishable item (due to the whipped cream) so it cannot be make that far in advance, 3 days?
          I bake cupcakes though and freeze them for up to a month (wrapped very well so as not to compromise the taste)
          I would not fill the cupcakes more than a day ahead though

  10. Hey Gretchen, do you use a conventional or convection oven for this recipe?
    Thank you for your time and all of your amazing recipes!

    1. I pretty much use the conventional all the time for my recipes since I want my stuff to come out as close to what you guys will be getting, I do have a convection setting but I rarely use it for that reason. (When I do though I have to reduce the temp by about 25 ° and usually shorter bake time too)

  11. Hi Gretchen

    Please help me with the science in this recipe. I know that buttermilk is used with baking soda because the acid in the buttermilk reacts with baking soda for the leavening. This recipe uses baking powder which does not require the acidity so can you tell me why buttermilk is used please.

    I am asking as I sometimes have problems finding buttermilk.

    Regards
    Mike

  12. Hi Gretchen. My name is Jesús and I write you from Spain. My English is not very good, so I apologize for my grammatical errors.
    I want to congratulate you for this wonderful recipe. These cupcakes are really tender, delicius and with a wonderderful texture. I have been testing diferent vanilla cupcakes recipes, and this is de best I have ever tested.
    I follow you since 2 years ago and I have to say that you look very professional and funny woman.
    Geetings from Spain. Your number 1 fan,

    Jesús

  13. Gretchen plssssss help’ the texture was super soft, but they taste rather eggy and did not comb up’ what went wrong dear???? PLS REPLY

    1. Im not really sure what else to tell you except that I tell everyone the same thing. If you used all the same ingredients I used, measured exactly correctly with a scale preferably, and mixed it like I did, you shouldn’t have a problem. Did you read my last reply? About flour? and the eggs you used? and measuring?

  14. Baked your vanilla cupcakes and they were amazing! I will never again use a cake box ever! Thank you for sharing your fabulous recipes and videos, oh and I love making your SMBC it is the best!

    1. condensed milk is loaded with sugar. You will have super sweet cupcakes! Best to follow the recipe here especially since many have had trouble (but many have had great success and wont use another recipe) so definitely follow it the way it is written the first time, then feel free to make adjustments as you wish

  15. Hi
    I loved the sponge cake recipe on your website. have it written down in multiple books, so I never ever lose it! I recently started a home bakery. Want to know the best batter for a cupcake. The vanilla cupcake on your website is great but what about Ur sponge cake batter and the yellow sponge batter ( which can be made into cupcakes too) which of the three would you suggest with a Swiss buttercream?

    1. I have read ” what is a cake” and do understand the oil and butter based difference. Apart from that what about the texture. Since I have the delivery tomorrow at 5pm….I can’t try all the three mysel:((( want to know which would stay softer and moist for longer…can I make them tonight and cling wrap it and leave it out on my kitchen counter till I frost them tomorrow at 2pm or should I refrigerate them? Sorry for asking a few too many questions!

      1. Wrapped plastic is fine (although I freeze all my cake layers even if just for a half day since I always work with semi froz layers, they thaw so quickly by the time the cake is built it is thawed!a and ready to serve!
        (Cupcakes though fine wrapped well in plastic on the counter overnight)

  16. Hello dear, have many queries. 1) Can I use flax seeds here? 2) And my oven is convection.. Can I use this whole recipe for a 8 inch pan? 3) If so then in what temperature (Celsius) and how long should I bake? 4)And if make only cupcakes then what should be the temperature and timing?

    1. Yes you can use flax here to replace the eggs
      1 egg = Ground Flax Seeds 1 Tablespoon (8g)
      Hot Water 3 Tablespoons (45ml)

      Combine ground flax seed with hot water and whisk smooth
      Let stand for at least 5 minutes or up to 30 minutes to thicken to a paste

      Convection ovens are great just reduce temperature slightly (about 25°) and yes to using it in 8″ pans but you will have to double the recipe
      Bake time will vary so check them at 15-20 minutes and get familiar with knowing when they are done CLICK HERE

      But basically Until Its Done

        1. 1 egg =
          Ground Flax Seeds 1 Tablespoon (8g)
          Hot Water 3 Tablespoons (45ml)

          Combine ground flax seed with hot water and whisk smooth
          Let stand for at least 5 minutes or up to 30 minutes to thicken to a paste

          (SO YES YOU WILL ADD IT WHERE THE RECIPE SAYS TO ADD THE EGG)

  17. I was just wondering, if I were to make these cupcakes and refrigirate them overnight would they get hard? If yes, would they get soft if I were to leave them out, because this happened once and the crum pub got completely ruined so I just wanted to make sure.

    1. Cupcakes will tend to go stale faster than cakes whether you refrigerate them or not. AS long as they are in an airtight container they will stay fresh longer. The reason they got hard though, is because of the butter in the recipe- butter=hard when cold. CLick here for more
      Once they come back to room temperature though they will no longer be hard

  18. Hi,

    I always watch your videos again and again, I learned so much from you, thanks a lot, today i make this recipe i come out so gooooddddd is so moist soft and sponge, thanks for share so delicious recipe. I do exactly like you.

    Thanks

    Jessica

  19. Hi Gretchen..I tried this recipe exactly as you have shown us…and I must say i have baked THE BEST and THE MOST DELICIOUS cupcake I ever have until now!. ..it had the right level of sweetness, richness and the vanilla flavor!…It really doesn’t even need icing!

    My question is about the size of cupcake liners.What size is the ideal for a cupcake? (any standard?)I baked them in medium size liners and found out that 180 degree c at exactly 20 minutes worked perfectly for me. Now I have smaller liners (not as small as mini cupcakes, mine are around 3 cm high liners). Should I again fill them to 3/4th level and bake at same temperature for say 15- 18 minutes?

    Also Gretchen can I use this recipe for a whole cake ? How different would it be from your butter cake recipe?

    Thank you a TON for sharing your recipes!…the success of the cupcakes has made me confident to try out your other recipes soon!

    1. YAY! Yes to fill half way no matter what size you are using that’s a great rule of thumb
      Yes you can use this for cake- this entire recipe will make 1 – layer so you may want to double for 2- 8″ layers

      1. Hi again Gretchen!

        I’m planning to use this recipe for the layer cake. I want to know how different in taste and texture is this recipe from the butter cake recipe? as both are vanilla and butter based…i was hoping to perfect just one recipe and use it for both cakes and cupcakes…any suggestion?

        Thanks!

        1. Hey! they are similar yes. I do love the butter cake, and many people have had trouble with this recipe (Im not sure why though!) so if you have used the butter Cake with success Id say stick with that! (rule of thumb for cakes and cupcakes- fill half way with batter no matter what size pan you are using)

  20. Hi Gretchen,

    I have a question regarding the vanilla. Here we have only two options Vanilla essence (foster clarks brand) or vanilla powder. I think these two are less strong than vanilla extract. Any suggestion on how to substitute?

    Thanks!

    1. Hi Eva, I have read mixed answers on this and since Im not too familiar with Essence here in the US- I will tell you my most reliable findings and my opinion on such.
      Extract is pure vanilla made from steeping the vanilla beans in alcohol and sometimes added sugar for several months until a dark liquid is produced infused with a very pronounced vanilla flavor direct from the beans.
      My first reaction when you said “essence” is that it is equal to our Imitation Vanilla which is not pure at all, but is a flavoring.
      BUT- I then read that in different countries this can be quite the opposite: Since these terms can vary between countries I suggest that you read the label of the bottles carefully to determine which is a natural product and which is a synthetic one.
      Since some of the information I found specified that Essence (in some countries) can be Super Concentrated forms of vanilla extract! Which (in my opinion) would be AWESOME to get a hold of! In which case you would only need a fraction of what the recipe calls for to get the same PUNCH! But if it is the mere flavoring, then you would use the same amount as the recipe states for pure extract.

      I do use both clear (imitation) and pure extract from time to time.

      1. Thanks for your reply Gretchen! yes the vanilla essence i’m referring to is like an imitation and not strong. So I doubled the amount to be as flavorful as extract. It turned out OK.

        I had tried this cupcake recipe the first time and it was AWESOME!. the second time however I doubled the recipe…it tastes just as delicious but it wasn’t as light as the first time..was much denser…what could have gone wrong?

        Thanks!

        1. Ok good to know. Hmm, Im not sure what went wrong since double is double no changes. Id make sure you measured correctly since that is the first place I start when I feel a recipes has failed me

  21. Woohoo…I keep reading through all d troubleshooting for all d recipes whenever I get time n I realised Dis after almost 6 months that u use convention setting 🙂 and if convection is to b used temp has to b reduces by 25 degree.

  22. Hi Gretchen.. Which cake recipe would you prefer for a layer cake. I want something that’s easy to handle and less crumby.. II always end up with cake crumbs in my frosting because of it’s delicate texture.. Something that doesn’t fall apart when cut into layers..
    Thanks in advance.

  23. Hi Gretchen

    Sorry if this is a dumb question but i really want to know. Ive tried the strawberry cake recipes that use the strawberry compote but they dont turn out that good mostly because the strawberries that i find here are tasteless and dont add any flavor to the recipe as such. What i can find here is strawberry flavored buttermilk (it tastes like strawberry shake but its buttermilk ). Do you think i could use this recipe of vanilla cupcakes and use the strawberry buttermilk in place of buttermilk and perhaps some strawberry essence( cant find extract) in place of the vanilla extract to make strawberry cupcakes?

    1. Hi Gretchen

      i think ill give it a try but you make a good point. the drink is pretty sweet. Can i cut back on the sugar to balance out the sweetness? How much sugar can i cut back on safely?

  24. Hi Gretchen !!
    I want to make this recipe but I need 25 cupcakes & can any ingredients be substituted ?

    In regards to your Cream Cheese Icing, did you use to packs of 8oz cream cheese?

    Thank you!!!

  25. Hi Gretchen,

    After thawing frozen cupcakes, how many days will the cupcakes stay good at room temperature with icing (ganache/ buttercream) on it?

    Thanks!

    1. I’m not sure what we are talking about here? But a few usually means 3 (unfortunately I dont get to see the entire thread of conversation on my end, so Im not sure if we have started this conversation previously?)

  26. Hi Gretchen~

    On the part where it says to sift the cake flour, salt, and baking powder do I measure the flour first or after sifting?

    Thanks!

  27. Hello!!! 2 questions gor you…1 can I use this recipe for a layer birthday cake??? 2 I cannot find cake flour may I use all purpose flour or self raising? ?? Thanks! !!!!

  28. I love your videos!

    I got a request for chocolate raspberry cupcakes. Would it work to just subsititue raspberry extract in place a vanilla? Or any other suggestions?

  29. Hi! Just wondering if I double the recipe and am using the grams as measurement, do I double that too? I am a baker in culinary school and would love to try your recipe!

    Thanks!

  30. Hello Gretchen, I absolutely love your tutorials, your cakes look so yummy. I am making some of your vanilla cupcakes and was wondering how much to increase the ingredients by for about 40 cupcakes?
    Thanks

  31. Hi Gretchen. Thank you for sharing your knowledge with us. Can i reduce the sugar for this recipe please?
    Thanks x

  32. Gretchen, girl theses cupcakes are so dang good. This is the BEST vanilla cupcakes recipe I have tried, this will now be my #1 vanilla recipe. Thank you for sharing all your wonderful recipes…

  33. Hi Gretchen, I just wanted to let you know that your recipe came out excellent! Thank you so much! By the way, I did not have buttermilk, so I just made a mixture of milk, lemon juice and a few tablespoon of sour cream and let it sit 5 min or so. And, gees! I was also out of cake flour too:( , but I made my mind to bake today so I had to give it a try. I just substituted the cake flour with all purpose flour mix (1/2 cup cornflour). They still came out EXCELLENT! Tight crumb and melt in your mouth texture. Did not dome, but that is exactly how I like them. Thank you so much! Yes, I ate a few before I got a chance to make some buttercream 🙂 so good!

    1. Excellent! thankyou for this feedback! Many have had trouble with this recipe and you just proved that even without the exact ingredients you ACED IT! Bravo!!

  34. Great recipe Gretchen, thank you! I’ve made both the vanilla and chocolate cupcakes…I used whole wheat flour and 1 cup of sugar instead and still tasted delicious! The batter worked great in an 8″ cake pan too, bonus
    *I used when whole wheat all-purpose flour and cornstarch to as a substitute for cake flour.

  35. Hi Gretchen! I really loved the recipe and made these cupcakes twice already. They came out very fluffy and super delicious but I have noticed that the texture of the cupcakes changed from fluffy and soft to a much!! drier consistency. Does it have to do with the fact that I kept them in the fridge overnight both times? Can you please suggest a way to frost and store them overnight without drying them out? I have to bake a bunch for my niece’s communion soon and want them to be perfect! Thank you in advance!

  36. Hello Gretchen,

    I love your recipes all you have to do is to follow them to the T. Got excellent feedback from friends and family. This recipe is in my diary of tried and tested.
    Thanks for sharing.

  37. Hi Gretchen I loooooveee this vanilla cupcakes recipe. The problem is that I can figure out what I am doing different because is coming out hard It is not moist like it used to be before. Seems like I am not doing anything different but I am so frustrated because this is my favorite vanilla cupcake recipe Any suggestions Thanks in advance!

    1. Its hard to say since you have had great success before, what it is you are doing different? Different butter? Different milk? Baking Powder expired?

    2. You made me think . I used to make them with milk but now I have been making them with store bought buttermilk. I am going back to milk and see what happens THANKS!!!

  38. Hi Gretchen,
    Your cupcakes are so perfect, use your recipe all the time. However, they always come out brown on the top, not sure where I am going wrong. I bake them on a fan assisted oven at the temperature you have given and they are done in 20 to 22 minutes. Any advice on where I could be going wrong?
    Thanks

    1. Sometimes the convection setting will bake faster and hotter than conventional ovens 9and I always give times & temps for conventional ovens) so you may have to adjust the temperature down by 20 degrees and also bake time could be less, CLICK HERE FOR MORE

    2. Thank you Gretchen for the quick reply and the link will take a look and adjust as needed. I thought it was probably that. Thanks for the advice.

  39. Hi Gretchen,

    Can i use oil here instead of butter so that i can refrigerate them? as with butter it will get hard

    As i want to use frostings like whipped cream, cream cheese and white ganache with these cupcakes which need to be refrigerated.

    Thanks

  40. Hi Gretchen

    Thank you for your reply regarding using oil in this recipe. Do you have a vanilla cupcake recipe where oil is used instead of butter? Not the sponge cake recipe though

    Thanks!

  41. love this recipie The problem is when I take them out of the oven they deflate immediately forming a hard top on the cupcake I’ve been using the balloon instead of the poddle beater would this be the problem ? I also realize they have bubbles inside ,please help

  42. I absolutely love this recipe and I don’t normally care for vanilla! Is there a way to convert this to get 24 instead of the 18?

  43. Gretchen, thank you so much for this outstanding recipe. These are the best vanilla cupcakes I have ever made, all thanks to you! I have tried dozens of vanilla cupcake recipes. Many of them are fairly good but never have any been excellent until now. As all experienced bakers know, vanilla is the toughest flavour to get right. These not only taste delicious, but they are also very moist (hard to do this in a vanilla cupcake). I followed your recipe to the letter (including subtracting 3 tbsp buttermilk from 1 cup) and made sure everything was at room temperature. My search for the most delicious and moist vanilla cupcake has ended. Perfection!

  44. Hi Gretchen,

    I was wondering what would happen in the crumb if you cut down to 1 stick of butter and 3/4 cup sugar? I made this recipe exactly and it turned out amazing!! So soft and moist and had a beautiful crumb… but we all thought that it was too sweet. I figured I could just cut down on the sugar but then was wondering if I had to keep the same fat-sugar ratio. Then I thought that if i cut down on the fat, I’m gonna get a different crumb. I’d like to try different combinations but my family is getting a little overwealmed with all the baking I’ve been doing lately (let’s just say our jeans are getting a bit tight…. lol)

    Thanks so much for your advice.
    You’re awesome.

    1. Great Im so glad you loved the recipe exactly as it is written! You cannot change 1 ingredient without throwing off the entire balance of the recipe- so yes you are correct in your assumption that you will no longer have a perfect recipe. and you WILL get a very different result. I hear you on the fat pants though!! Great job and KEEP GOING!!

  45. Just made these today and my husband enjoyed them very much. Soft and moist. They were white though and I do enjoy a bit of a crust for eating without icing. Please what do I alter to achieve this. Thanks so much Gretchen.

    Chienye.
    Lagos, NG.

    Ps: my batter didn’t end up runny, was a nice consistency. I will also reduce the sugar a bit as well.

  46. Holy guacamole! I just made these for my son’s 1st birthday and they really are the perfect vanilla cupcakes (I also made the chocolate version). They are so light with such a perfect crumb – wow. Thank you for sharing it with us with such great side notes and tips and the videos too. I am now an official Gretchen’s Bakery fan.

  47. Thank you for the recipe I will make them them, I have a question it is the same amount of vanilla paste and liquid vanilla

  48. Hi, I’m your fan from Thailand.
    I tried this last night and the surface turned out dry and a little bit hard.
    what did I miss? I’m so new at baking things
    Love all your videos by the way 🙂

    1. I thanks! Im sorry this happened the best advice I can give is to re-watch the video make sure you used all the same ingredients, mixed exactly the way I showed and also measured correctly #1 most important

  49. Hi Gretchen its a real pleasure to be on ur site and ive tried ur vanilla cupcakes with the american buttercream today. It turned out perfect. Thk u from my heart. C u soon

  50. Hi Gretchen, I made your vanilla cupcakes a few months ago, the first week in June, and I left a review on this site. Best vanilla cupcakes ever!!! I need to make make them again for Christmas and was just wondering at what point in time did you add the 1/2 cup extra of flour – was it before the first week in June or after? The recipe I used at that time was perfect and I want to use the same one but in reading the comments someone mentioned that you added 1/2 cup extra flour somewhere along the way. Thanks very much.

    And I must say, reading some of the questions in the comments that you have the patience of a saint!

    1. LOL thanks! It was after so many people had serious problems with this recipe that I changes it slightly, but if you liked the old version and it worked for you? GREAT! Go for it!

  51. I tried it and turned out well. Fluffy, delicious and definitely a ‘go to recipe’ for a vanilla cupcake. The only thing I changed a bit was the amount of sugar ..I reduced it to a cup. Tq Gretchen for the recipe.

  52. Just Two Stars….

    I followed the recipe to a “T” – and I’m an experienced baker. The cupcakes came out looking great, nice dome – not too high, not too low. The color was a bit too yellow however, and when I bit into one my first impression was, “am I eating a corn muffin?” The texture was fine. What you want a cupcake to be, but the flavor, however – just not there. Not sweet enough, very….. blah.
    I gave them a fair shot – I tested them against Trophy Bakery’s recipe yesterday and Trophy won hand’s down.
    Sorry to say, I hate to leave a negative review, but I also have to leave an honest review.

    I forgot to say – but I am trying your SMBC recipe today! Excited to try it to top these four dozen cupcakes I have! lol We’ll see how it goes……

  53. Do I need to prepare the buttermilk as u suggested. Because as Indians we whip the curd (which is more like your yogurt) and take out the butter.

  54. Hi Gretchen,
    I was wondering if this recipe could be done with egg whites only to get a more “white cake” look. Or do you have another recipe that would be better suited? I’m doing a funfetti cupcake & want the cake to be a nice white so that the sprinkles are bright & pretty in contrast but I hate to use a box vanilla white cake mix to achieve it. Yuck!
    Or should I use this recipe as is with the whole eggs & then add some Americolor white food coloring?
    Any ideas/suggestions would be greatly appreciated!
    Thanks!! You SMBC is the only buttercream I make btw! You’re the best! 🙂

  55. Hello! I am in LOVE with your cupcakes!! I did have a question, I would like to make these into mini cupcakes. What would you suggest the cooking time may be? Another othe suggestions would be greatly appreciated!

  56. Hey Gretchen,
    i just made these and they taste yummmmmmm! However they turned out a tad bit burnt even though i baked them at 180 degrees and they also ripped a bit in the middle? Whilst i was making these they ripped a bit in the middle?
    Thank You

  57. Hi Gretchen, I just bought freestanding gas oven. Just wondering how to bake cupcakes, cookies and choux pastry in this oven.
    I was confused cause it has different result with my electric oven.
    What temperature do I need? And how do I set the heat? Do I need to use both top and bottom heat (cause I usually use both top and bottom heat for my old electric oven).
    Thanks in advance

    1. Hi there, best is to refer to the manual that came with your oven. However the gas setting should not be different from electric. I mean 350 is 350 no matter what you are baking in, so be sure it has been properly calibrated (to do this simply place a thermometer – that you know is CORRECT in the oven and see if the 350 setting is actually 350

  58. Hello Gretchen! In your opinion what’s the best to freeze cupcakes? Wrap each individual, then add to a freezer bag? Please help! Thank you in advance.

  59. Can I make this into a cake? if not what cake would be closest taste and texture from this, the butter yellow cake or white cake? Thanks!!

  60. Hi Gretcchen. Last week i made cup cake but my cake top surface is very hard and the cake sticking in the cake paper. please give me a solution to recover this problem.

  61. Hey Gretchen
    I’m a big fan of yours and since I started baking I’ve been following just your recipes. Super moist vanilla cake and chocolate butter milk cake is something I’ve made more then 50 times and it never went wrong. Chocolate cake comes out super moist and every time I bake it I am appreciated. I’ve tried this vanilla cupcake recipe several times but today my question is I want to make Nutella swirl cupcakes so can i use this batter and swirl the Nutella over it ? Will they come out properly ? Also if I reduce the sugar amount by 1/4 cup is is really going to harm the recipe? Pls do reply .

    1. Hi Thanks I would not play around with this recipe, since it is very touchy as it, and any adjustments would take some testing for sure (Which of you course, feel free to do) as for reducing the sugar, yes it will have negative effects.
      I would prefer to use a more forgiving recipe like this one CLICK HERE to make those additions of Nutella

      1. Thank you so much for the reply I’ll try it with the other recipe and let you know how it worked for me. Thanks once again

  62. Hey Gretchen! I used the white cake recipe and my Nutella swirl cupcakes came out perfect ! Thank you so much wish could send you a photograph

      1. I’ve sent you images! Thank you so much keep inspiring ! Someday following your footsteps I might turn vegan

  63. hi Gretchen i am going to make your recipe today however i had a little question with the buttermilk portioning do i need to add a little water in it? can i use yogurt as an option if i dont have a buttermilk ? thanks in advance

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