Cupcake Princess’ Vanilla Cupcakes

These are AMAZING! They are fluffy and moist, with perfect flavoring, I totally give it a thumbs up!

I know I know.. I followed naples34102 review (it’s the first review with over 500 thumbs up. These cupcakes were A-W-E-S-O-M-E! I’m still rating it so others will know to do the same! They tasted great, were light and fluffy, had a nice dome on top. I’m adding this to my recipe box.

Ended up looking cute! Batter was chunky though. (Yes they are blue)

They taste really good! This recipe is definitely a keeper and I’m going to make them on easter! 😀

The cupcakes tasted just like eggs and they also deflated a lot after I took them out of the oven. A waste of ingredients and a big flop

Wow! I was heartbroken and thought I had misread the recipe! What a disaster!! I doubled the recipe carefully. The batter was thin but I’ve seen this before and was not concerned. At 20 minutes of baking time, the cupcakes had turned a dark color and were not rising. They remained sticky and were a mess that I wasn’t expecting. Such a wate of good ingredients!!

So first off, y’all need to follow this actual recipe. If you do, you’ll wind up with a glorious, moist, tender, somewhat dense, vanilla fragranced, buttery cupcake! It is NOT a dry, crumbly, fake vanillin flavoured American commercial mix cupcake. So if you go into this recipe wanting that, you’ll be disappointed. Yes, the batter will be thin. Don’t worry. Don’t add more flour! Don’t overbeat it trying to thicken it up! The only beating that should be happening here is the sugar and eggs together. Beating those until light coloured and thick will add beautiful air and loft to your cakes. After that, as the recipe says, just barely mix on low to combine. Not kidding. Unless you like tough, chewy cupcakes. Yes, you’re supposed to use baking soda. Don’t switch it for baking powder. They are not interchangeable. Baking soda is much stronger of a leavener, but it is dual acting like baking powder. That’s right, there isn’t any real acid in the batter, but you’ve beaten air into the eggs and sugar, so you’re good. Then, the baking soda leavening will happen when the cakes begin to heat in the oven. Which is where you want it to happen! I’m so confused by folx saying this recipe has no flavour. IT’S A VANILLA CUPCAKE. It’s meant to be mild. That makes it the perfect cupcake to add really creatively flavoured frostings and fillings to! Or for people who like things to be simple and classic. These were fairly easy to make, super tasty, and held up well to lots of frosting!

I made exactly as recipe said but then added a cup of butterscotch chips turned out pretty good adding the chips probably wasn’t the best idea but it did work

I halved the recipe to make 6, and I cut 2-3 minutes off the suggested bake time. The taste was fine but the texture was a bit rubbery. Not super impressed. Upon research, it seems to be the lack of baking powder. I’m finding a new recipe.

i let my 11 year old make it and it was delicious, but i noticed that when she pulled them out of the oven when she cut one open it looked slimey but it was ok

These Vanilla Cupcakes are extremely easy to make because I consider myself a lousy cook. I did notice that they rose a lot more than in the picture, but it just gives me more to eat! I love how fluffy and light they are, I did use a little more vanilla extract to add more flavor (probably about 1 and 1/4 teaspoons) but overall these are the BEST.

Followed the recipe exactly as written and was thinking, there isn’t much to these, like not enough to have a decent outcome but let’s see. The end result had the consistency more like Angel cake, that’s cool. They taste like pancakes, I swear! When I read the recipe it’s for pancakes. If you are still inclined to try the recipe I strongly suggest using a vanilla/orange syrup after topping cupcake with a butter square. Butter with Maple is perfect too…..with a bacon sprinkle, breakfast cupcakes?

Great cupcakes! So fluffy. They tasted ok, I would maybe make them again.

It’s my first time making cupcakes. My mom has been pretty upset about this quarantine stuff and her birthday is coming up. So I decided to try and make her some cupcakes. All in all, delicious loved it.

They were delicious but the batter was way to liquidly.

Came out delish

These were all right. They turned out a little dry, and you couldn’t really taste the vanilla in them at all. I don’t think I’ll make these again, but thanks for the recipe anyway!

it was really good my friends and family loves them i just feel they are always a little dry and plain but when you add frosting?? they are like heaven!!!!

I used most the same ingredients but as did another reviewer (naples34102) used the more traditional method of making a cake batter- creaming the butter and sugar first, used baking powder vs baking soda. With a 1/4 tsp salt and 1/2 c butter these were great. Not too sweet and nicely moist. I didn’t need to use more flour. Will definitely make again

i have made this recipe exactly how it says and every time it turns out AMAZING! the other reviews of them being too chewy must have done something wrong because these taste PERFECT!!

I followed the recipe as is. Very good tasting and was not crumbly. It didn’t rise as much as other recipes I tried, which was fine. I would make this again.