Very Vanilla Cupcakes.

My favorite homemade vanilla cupcake recipe. Ditch that boxed mix!

Very Vanilla Cupcakes by - triple the vanilla in this simple homemade cupcake recipe!

What a week it has been!

Yesterday was a bittersweet day for me – my last day at my office job. My job in the corporate financial world has been a part of my life for 4 years. Without the experience learned in my career, I would not be where I am today with my website. I am so thankful for my time there!

A new chapter is about to unfold and you may be seeing a lot more of me. I am a full time website publisher, cookbook author, photographer, and sprinkle lover.

Best-Ever Vanilla Cupcakes. Homemade, fluffy, moist, soft, easy.

Today I’m bringing you something simple. No frills, nothing fancy, just pure tasting goodness. Don’t get me wrong, I love an overloaded cookie more than anything. But sometimes you just need to keep things simple.

After I shared my Easy Homemade Funfetti Cupcake recipe with you, I had many readers write to me and ask for a plain vanilla cupcake recipe.  How do I not have one of those on my website? Challenge accepted!

I took the funfetti cupcake recipe, tossed the egg yolk, added in an extra egg white, used vanilla yogurt, and loaded the batter with fresh vanilla bean.  I topped the pretty white cupcakes with extreme vanilla frosting, which is also loaded with fresh vanilla bean.

Look at all the pretty vanilla bean specks!

My favorite recipe for Homemade Vanilla Cupcakes. Ditch that boxed mix, these are much better!

I bought a jar of vanilla beans at Whole Foods for only $6. The are sold in the spice aisle of most major grocery stores.  3 large vanilla beans came in the bottle and today’s recipe will only use one.  Their fragrance is unparalleled by anything (pure or imitation) vanilla extract will give you.

Wait until you smell these cupcakes baking in your kitchen…

Very Vanilla Cupcakes - an easy homemade vanilla cupcake recipe. My favorite! by

Like my Homemade Funfetti Cupcake recipe, today’s cupcakes come from a very simple batter that can be mixed by hand.  Yes, there is no mixer required for the cupcakes!  There are 4 ways I included vanilla flavor today: vanilla beans, vanilla extract, vanilla yogurt, and vanilla almond milk.  Don’t worry, the only two very important ones are the vanilla extract and vanilla beans.  Feel free to use regular yogurt and milk if you need to.

Today’s easy cupcakes are sweetened with sugar, left moist and soft from butter and yogurt, and their color remains impeccably white from using 2 egg whites.  The presence of an egg yolk made these cupcakes a bit too yellow, so I subbed an egg white the second time I made these today. Yes, I have a lot of cupcakes laying around the apartment right now…

The yogurt I used is fat free vanilla flavored greek yogurt. Even though there is only 1/4 cup of yogurt in the batter, I still feel good knowing I’m getting a teeny tiny protein punch from its addition. That makes these “healthy”… right?  Of course.

Very Vanilla Cupcakes by - triple the vanilla in this simple homemade cupcake recipe!

Like I mentioned above, I added vanilla extract to the batter as well as pure vanilla bean.  I simply scraped the seeds from 1/2 of a vanilla bean into the batter. In order to scrape the seeds of a vanilla bean, simply cut it down the middle length wise and use a knife to scrape out all of the black seeds, aka the intense vanilla flavor specks.

Very Vanilla Cupcakes by

The cupcakes only take about 20 minutes in the oven.  The baking time didn’t really change between my oven switch.  I recently moved and have had trouble adjusting to a new oven.  Fortunately, these cupcakes bake up no differently here.  Quite the solid recipe!

After the cupcakes cool, make your frosting.  The frosting I used is my very favorite fluffy vanilla frosting.  I recently swirled this frosting on top of homemade lemon cupcakes.  If you are a fan of lemon, you don’t want to miss those!  I made the fluffy vanilla frosting again today and added fresh vanilla bean as I mixed the frosting ingredients together.  Yes, I am now in love with vanilla bean seeds. :D

All it takes is some softened butter, powdered sugar, heavy cream, vanilla extract, and vanilla bean.  I piped my frosting on top with a Wilton 1M piping tip. Feel free to just swirl the frosting on with a knife or use another piping tip.  I love the 1M; it creates pretty swirls like a soft serve ice cream cone!

Very Vanilla Cupcakes by - triple the vanilla in this simple homemade cupcake recipe!

Pure, unadulterated very vanilla flavor. Nothing more, nothing less.  If you are a vanilla fan, you are going to love these.  If you are a chocolate fan, you are still going to love these. If you have any sort of tastebuds whatsoever, you are going to love these.


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Very Vanilla Cupcakes

My basic vanilla cupcake recipe. Ditch that boxed mix! These taste better any way.

Yield: 12 cupcakes


Vanilla Cupcakes

  • 1 and 2/3 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup (1 stick) unsalted butter, melted
  • 2 egg whites
  • 1/4 cup vanilla greek yogurt (or plain; or regular yogurt; or even sour cream)
  • 3/4 cup vanilla almond milk (or cow's milk; or soy milk; or plain almond milk)
  • 2 teaspoons vanilla extract
  • seeds scraped from 1/2 split vanilla bean

Vanilla Bean Frosting

  • 1 cup (2 sticks) unsalted butter, softened to room temperature
  • 4-5 cups powdered (confectioners') sugar
  • 1/4 cup heavy cream*
  • 1 teaspoon vanilla extract
  • seeds scraped from 1/2 split vanilla bean
  • salt, to taste


  1. Preheat oven to 350F degrees. Line muffin tin with 12 cupcake liners. Set aside.
  2. In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside. In a large microwave-safe bowl, melt butter in the microwave. Stir in sugar - mixture will be gritty. Stir in egg whites, yogurt, milk, and vanilla extract until combined. Split 1 vanilla bean down the middle lengthwise. Scrape seeds from half of the vanilla bean into batter. Reserve other half.
  3. Slowly mix dry ingredients into the wet ingredients until no lumps remain. Batter will be thick.
  4. Divide batter among 12 cupcake liners (or 24 mini) and bake for 20 minutes or until a toothpick inserted in the center comes out clean. Bake for 8-9 minutes if making mini cupcakes. Allow to cool.
  5. To make the frosting, beat softened butter on medium speed with an electric or stand mixer. Beat for about 3 minutes until smooth and creamy. Add powdered sugar, cream, vanilla extract, and vanilla bean seeds with the mixer running. Increase to high speed and beat for 3 minutes. Add more powdered sugar if frosting is too thin or more cream if mixture is too thick. Add salt if frosting is too sweet (1/4 teaspoon). Frost cooled cupcakes (I used Wilton 1M piping tip). There may be leftover frosting depending how much you use on each cupcake.
  6. Store cupcakes in an airtight container at room temperature for up to 3 days and in the refrigerator up to 7.

*Strongly urged to use heavy cream.  You may use milk or half-and-half, but heavy cream will give the frosting a thicker texture.  I recommend it.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.


Do you like cupcakes? Here are a few of my favorites.

Easy Homemade Funfetti Cupcakes

You will never make boxed Funfetti Cupcakes again after you try this homemade recipe!


Homemade Lemon Cupcakes with Vanilla Frosting

Lemon Cupcakes with Vanilla Bean Frosting


Apple Spice Cupcakes with Salted Caramel Frosting

apple spice cupcakes with salted caramel frosting


Peanut Butter Cupcakes with Dark Chocolate Frosting

Peanut Butter Cupcakes with Dark Chocolate Frosting


Chocolate Cupcakes with Mint Chocolate Chip Frosting

Simple Homemade Chocolate Cupcakes with Mint Chocolate Chip Frosting


Chocolate Cupcakes with Creamy Nutella Frosting

Chocolate Cupcakes with Nutella Frosting


Q: What are you up to all weekend?  We are (still) unpacking and getting settled in the new apartment!  Getting used to my new camera and new lighting and a new oven? It’s been a challenge! Nothing a cupcake can’t remedy.




291 Responses to “Very Vanilla Cupcakes.”

  1. #
    Daisyposted January 22, 2014 at 6:57 am

    Hi Sally!

    I just found your blog and I am loving both pictures and recipes. I can always tell a good baker from the pictures ;) I am bookmarking your site.



    • Sallyreplied on January 22nd, 2014 at 10:30 am

      Thanks Daisy!


  2. #
    Sarahposted January 22, 2014 at 9:53 am

    Hi sally! Glad to know you are devoting your time to sharing your wonderful recipes! I’ve tried a few of your recipes and they were awhh-some!
    Also I would like to know if this recipe is suitable to be turned into a cake? and what do you do with the leftover egg yolk? I always end up throwing them away as I do not use them in the end :(


    • Sallyreplied on January 22nd, 2014 at 10:30 am

      Hey Sarah! When I have recipes that call for egg whites, I typically make a batch of my chewy chocolate chunk cookies so I can use the egg yolk (linked at the end of this comment). Or I fry up the egg yolk with another egg to have with breakfast/lunch or as a snack.


      • Sarahreplied on January 23rd, 2014 at 6:31 am

        I see thanks! Also is this recipe suitable to be made into a cake?

  3. #
    Briannaposted January 25, 2014 at 11:35 pm

    I’ve made these cupcakes several times and they always come out wonderful! In fact, my girlfriend won’t let me use any buttercream but this one, so I have to tweak the flavor to whatever she wants. LOL Not exactly a hardship since I love the frosting as much as she does. But now I’m trying to make a marble cake for my daughter’s birthday (she specifically requested this recipe as the vanilla portion, be so proud of this as she is a vanilla lover to the extreme and very picky about it!) and I’m trying to find a chocolate cake to match density and cook time so it bakes correctly. I’m considering switching an equal weight of cocoa powder for flour, maybe 1/4c-ish, whatever that turns out to weigh. Thoughts? Oh,and I always just use whole eggs instead of fussing with egg whites, so that shouldn’t be an issue. Im admittedly lazy!


    • Sallyreplied on January 26th, 2014 at 7:33 am

      Hi Brianna! I’ve truly never tried to make a marble cake using this recipe before. I do have a marble cake recipe in my upcoming cookbook though (will be out next month). But I imagine your daughter’s birthday is soon. I think switching some flour for cocoa powered is a great idea. About 1/4 cup sounds like a good amount. So you will make marble cupcakes or a cake? Either way, I have no doubt it will work. By doubling the recipe, you would need to bake in a 9×13 pan or three 9-inch cake pans (I’ve tried in only two and the batter rises too high sometimes). The bake time for the three 9-inch cakes is about 20 minutes. I’m unsure of the bake time for the 9×13.


      • Briannareplied on January 26th, 2014 at 12:57 pm

        I’m making cake, and was thinking of two 8″ layers and two 6″ layers. According to Wilton’s cake batter chart, if I double this recipe I should have enough to make those if this makes even close to three 9″ layers. If I have leftover batter, well, I’ll just have to make the sacrifice and eat it myself. So sad. ;) Thanks for the quick reply! I’ll make a test batch before the big day (in April) and let you know how that goes.

        • Sallyreplied on January 26th, 2014 at 3:29 pm

          Haha! Yes, so sad… hope everyone enjoys, Brianna!

  4. #
    Jenniferposted January 27, 2014 at 10:02 am

    Hi Sally! I made this cupcake recipe into a 6×2 cake pan and baked it for about 30 minutes. The cake looked great when I took it out of the oven but then it just sanked down. Any ideas what might have happened? I’m pretty sure I followed the recipe exactly.


    • Sallyreplied on January 27th, 2014 at 7:25 pm

      I can’t say – I’ve never made this exact recipe as a cake before. Something tells me that it was under baked. When a cake sinks, it is most likely because it wasn’t baked through. Try covering the top with aluminum foil after 20 minutes (to avoid heavy browning) and bake until a toothpick comes out clean. Also, check your oven temperature with an oven thermometer.


  5. #
    Lindsposted January 30, 2014 at 8:22 pm

    How many does this recipe make?


    • Sallyreplied on January 31st, 2014 at 9:41 am

      Hey Linds! This recipe yields 12 cupcakes. I always post the yield in the recipe.


  6. #
    Sheridanposted January 31, 2014 at 5:22 pm

    I was looking for a simple but delicious vanilla cupcake recipe. Sometimes you just have to have something without all the frills or fuss! This one appealed to me because it called for yogurt, which is such a great way to add moisture and density. I used plain nonfat Greek yogurt and unsweetened almond milk (since I didn’t have the vanilla flavored versions on hand), and actually ended up using an entire vanilla bean, split between the mix and the frosting. Can I just say these are THE best cupcakes I think I have ever had, EVER. I have had some damn good cupcakes in my life, but I truly do not know what could top these. Thank you Sally for this awesome recipe! This will forever be my go-to for cupcakes!

    With love from the South,


    • Sallyreplied on January 31st, 2014 at 7:48 pm

      What a compliment! I’m so glad you loved these cupcakes Sheridan. They’re my favorite too!


  7. #
    Sam Kephartposted February 6, 2014 at 10:33 pm

    Hi Sally!

    So glad I discovered your blog! Every recipe I’ve tried has turned out AMAZING!!

    I was wondering: can this cupcake recipe be used to make an 8 or 9 inch round cake? I’m looking for a good vanilla cake recipe, and this one sounds delicious!


    • Sallyreplied on February 7th, 2014 at 9:27 am

      Definitely! I used this recipe (only used 1 whole egg and a little brown sugar as differences) to make this cake:

      So yes, you may make a cake from this batter. About 35 mins in the oven.


      • Staciereplied on February 25th, 2014 at 10:23 pm

        Thank you so much, this was the same question I had. I don’t know why, but I have not had much luck in my search for the perfect go-to vanilla cake recipe, but this looks & sounds like it may be the one!! I look forward to trying this recipe for cupcakes AND cake.

        Congratulations on your new ventures!!

  8. #
    Briannaposted February 10, 2014 at 10:21 pm

    So I haven’t tried the marble cake yet (I have another daughter’s cake to focus on this month — having three pretty much back-to-back means planning in advance!) but I got a hankering for cupcakes tonight and made these on a whim, but didn’t want just vanilla. Your cupcakes are our tried and true, so I thought about what I could do, and came up with a Fiori di Scilia-inspired flavor. I used the zest of a whole lemon, zest of half a good-size navel orange, and about a 1/4 cup each fresh-squeezed lemon and orange juices. I took out 1/2 cup of the milk to equal out the liquid from the fruit, and doubled the amount of vanilla so it wouldn’t get overpowered. It turned out… amazing. There’s just no other word for it. Though it did take about 3 more minutes to cook in my oven.


  9. #
    The Baking Historianposted February 14, 2014 at 7:49 am

    I just made the vanilla cupcakes for my brother’s birthday today and just the divine scent of the batter made me want to grab a spoon and eat it just like that! Instead, I practiced some self-restraint and baked the cupcakes and made my brother’s favourite banana-chocolate cream frosting (vanilla pod scrapings included) to frost the cupcakes. These cupcakes are truly beautiful and a little piece of vanilla heaven! Thank you, once again, for your fantastic blog to which I can turn for every special baking occasion and when I just feel like indulging in something divine!


  10. #
    Kariposted February 19, 2014 at 9:30 pm

    Hey Sally! I made these tonight to practice some piping techniques. Funny story…I realized after the cupcakes went in the oven that I accidentally used cornstarch in place of baking powder. I had a slight meltdown as I stared, jaw dropped, at them baking wondering if they were going to survive. They did, and were delish!! (not a shocker of course since its your recipe!)


    • Sallyreplied on February 20th, 2014 at 7:00 am

      Oh no! Well, I’m so happy the cupcakes still turned out wonderfully Kari! :)


  11. #
    Heather Finchposted February 20, 2014 at 10:59 am

    Hi!! I LOVE this recipe (the vanilla bean cupcake). There is not a better tasting cupcake out there!! I do have a question though… my cakes dried out pretty quickly. Any suggestions to keep them moist? I tried adding a bit of oil but they were greasy & I (sadly) dumped them all in the trash. I added a bit more yogurt as well. Even iced with buttercream, they didn’t stay moist after day 2. Maybe that’s the problem… we need to eat faster! :) How do you think this batter would work for a layer cake? Thanks bunches for your advice. :)


    • Sallyreplied on February 20th, 2014 at 11:34 am

      Hi Heather! I’m sorry you didn’t find them moist. Try using buttermilk as the milk and adding another 1/4 cup of yogurt. Do not add oil. Yes, this cake works wonderfully as a layer cake. The batter may be doubled and baked in 3 9×2 inch cake pans. The batter may be doubled and also baked in two 9×2 inch cake pans, but fill them only 2/3 of the way full. You’ll have some leftover batter for a couple cupcakes. The cake layers take about 20-22 minutes in the oven, same oven temp.


    • Sphokazi & Micahreplied on March 12th, 2014 at 1:46 pm

      Thank you for your critical question, Heather. Sally, that is a helpful response!


  12. #
    Heather Finchposted February 21, 2014 at 12:15 pm

    Awesome! Thanks for responding so quickly. I am going to try your suggestions this morning. I can’t wait to smell this cake baking again. Yum!! Because of this cake, I have found the most delicious vanilla beans online. They are so nice & so much cheaper than the grocery store. Thanks for inspiring me! :)


  13. #
    Kandaceposted February 24, 2014 at 4:30 pm

    I was just wondering if this cupcake recipe could be baked in a cake pan. Have you tried it? I’m looking for a really great vanilla bean cake recipe.


  14. #
    Katieposted March 4, 2014 at 3:56 pm

    Hi Sally! I was wondering how many cupcakes this recipe yields?i am making some for a friends wedding and need to make 150


    • Sallyreplied on March 4th, 2014 at 4:37 pm

      Recipe yield: 12 cupcakes. You’ll have to make several batches!


  15. #
    Becky @ A Calculated Whiskposted March 4, 2014 at 6:51 pm

    Hi Sally! Do you think this would work doubled or tripled to make one large sheet cake? I need to make a cake for a friend’s bachelorette. If not, do you have another vanilla cake recipe you recommend? Thank you!!


    • Sallyreplied on March 4th, 2014 at 7:11 pm

      Doubling the recipe for a sheet cake should work! You may have some extra batter- use that to make a few cupcakes! I’m unsure of the baking time. Enjoy!


  16. #
    Jessica @ Sprinkle Some Sugarposted March 6, 2014 at 2:40 pm

    These look like the perfect fluffy vanilla cupcake! Gotta add these to my list of things to make. I’m always looking for a great vanilla cupcake recipe. :)


  17. #
    Lynposted March 9, 2014 at 8:42 pm

    Hi Sally, for unused frosting left over, can I keep them and reuse them the next day? Will the consistence still be the same?


    • Sallyreplied on March 9th, 2014 at 9:18 pm

      Yes – just cover the frosting tightly and use tomorrow. The consistency will be just fine! Just a little cold and thicker.


      • Lynreplied on March 9th, 2014 at 11:36 pm

        Hi Sally, thanks for the swift reply. One more question (hope I don’t sound silly)… is this cupcake and frosting recipe allows us to double the quantity if we want to bake bigger batch? I just x2 if I want to bake around 50 cupcakes?

        • Sallyreplied on March 10th, 2014 at 10:30 am

          Not a silly question at all! This recipe only makes 12 cupcakes. So I would make two batches – doubling the recipe in each batch – to get 48 cupcakes.

  18. #
    Nicoleposted March 13, 2014 at 10:41 pm

    I just made these with a gluten free flour blend and just added a little xanthan gum and they came out perfect. This is such a perfect recipe


  19. #
    joniposted March 16, 2014 at 12:41 pm

    Hi Sally – I bought your cookbook and I love it! Regarding this recipe – if I used the entire vanilla bean would that amp up the vanilla flavor? I’m looking for a really rich vanilla flavor. Or should I use more vanilla although I did double the extract already…. I love using the vanilla bean. It makes the frosting so pretty! Ps – when’s the next cookbook coming out? :) Joni


    • Sallyreplied on March 16th, 2014 at 8:11 pm

      Hi Joni! Another cookbook – oh my gosh! Let me get through our wedding first. I’ll definitely keep my blog updated if another cookbook is on the way. You may certainly add the whole vanilla bean for a truly intense flavor, yes. Enjoy!


  20. #
    Gabiposted March 21, 2014 at 1:12 am

    This recipe was SO easy and delicious! I didn’t have vanilla beans so I just added an extra tsp of vanilla extract. Since I didn’t have heavy cream on hand I just used milk and extra powdered sugar and the frosting still turned out extremely thick and rich! I was short on time so I popped the cakes in the fridge to cool. My new go-to for vanilla cupcakes. Thanks!


  21. #
    Charlotteposted March 25, 2014 at 4:47 pm

    Hi Sally. I was wondering, I’m on a tight budget and know it wont be as good, but can I use vanilla extract instead of the bean? How much would I use?


    • Sallyreplied on March 25th, 2014 at 5:52 pm

      Just add 1 extra teaspoon vanilla extract. Enjoy, Charlotte!


  22. #
    Hannahposted March 27, 2014 at 9:52 am

    First off, I absolutely love your site. This has become my number one source for recipes; whenever I need (or, you know… want. :) ) to bake something, I ALWAYS check here first to see if you’ve done something similar, because your recipes have never let me down, and each post explains the process involved so well. I am always amazed that, unlike my experiences with every other website or cookbook on the planet, everything I make always turns out looking EXACTLY like your pictures! That says a lot! Not only that, I deeply appreciate the rigor with which you test your recipes, and how attentive you are to your readers’ questions in the comment sections. This truly is am impeccable blog, filled with well written, dependable recipes for a variety of truly high-quality baked goods imbued with a distinctive personality and a whimsical flair. I am so grateful for this website, and all the hard work you’ve put into it. Whether I need to find that perfect recipe for a classic (like your Chewy Chocolate Chunk Cookies, my go-to chocolate chip recipe) or just want to have fun browsing beautifully photographed, creative recipes that mimic my taste and texture preference profile to a downright eerie degree, I go here. (I swear, three separate times now, I have thought to myself “Man… I kind of want to make a (random idea)… maybe I’ll look up recipes tonght to see how that might work…” only to log on hours later to see a new recipe mirroring my thoughts exactly posted that day. It’s creepy. I’d tell you to stop reading my mind, but… please don’t! :) ) So, seriously? For all the deliciousness? All the pretty pictures that I spend way too long drooling over? All the amazing things I can’t believe I was able to make? Thank you, Sally. You are, to put it frankly, the bomb.

    Now that that’s out of the way! I do have a question. I’m planning on making cupcakes for a bake sale next Wednesday (six days from now). I am planning to make chocolate cupcakes (either the Death By Chocolate Cupcakes or the ones from the Nutella Frosting post. Incidentally, which do you recommend?) and (these) vanilla cupcakes.

    I want them to be as fresh as possible, but I will probably have to bake them ahead of time. At most, they would be made five days in advance, and at the least, most likely three days.

    What do you think would be the best way of keeping them fresh: storing them, covered, in the fridge, or freezing them? When would you recommend frosting them, before or after storing them in the fridge or freezer? If need be, I could make/apply the frosting the night before. The frosted cupcakes might also have to sit out (unrefrigerated) for about five hours before the event. Do you think they would be okay, or would you recommend storing them in a fridge until the sale? I’m just worried about how the frosting would sit outside of the fridge for that long; would it get too soft and messy? I don’t have as much experience with homemade buttercream.

    Lastly, (what’s prompted my dilemma) I’m hesitant about using the refrigerator because I’ve heard before that it isn’t good to store a butter-based cake there as it causes them to harden; has this been the case in your experience?

    Once again, thank you so much for everything you’ve done. I don’t know where I’d be without this blog… but wherever that place is, I know it doesn’t taste half so good as this one. I shiver to think of the flat and dry cookies they must have there. And peanut butter found only in sandwiches?! Pumpkins reserved only for Thanksgiving pies?! Madness!

    Thank you!


    • Hannahreplied on March 27th, 2014 at 10:05 am

      And, as if I haven’t already filled the wall with an embarrassingly big enough block of text:

      I do have one more question. I’m torn between the chocolate cupcake recipes, ‘Death By Chocolate Cupcake’ and the Nutella frosted one.

      One reason is that you mentioned in the Nutella post that those cupcakes would be ruined if overdone by even a minute. My oven is pretty old and… kind of sucks. Are they really that finicky? I don’t have any baker’s chocolate on hand, and as this is for a bake sale where we are hoping to maximize profit, I’m trying to limit my budget.

      Thanks again!


      • Sallyreplied on March 27th, 2014 at 10:48 am

        Hi Hannah – thank you so much for the sweet comment! I really enjoyed reading it and took everything you wrote to heart, I’m so glad you love my website, the photography, and that the recipes are perfect to your liking. That means a lot! I appreciate you taking the time to write.

        A bake sale – how fun! I know it’s always easiest to plan ahead of time and prep as much as you can in advance. However, my cupcake recipes (taste and texture considered) are not ideal for preparing ahead, even 3 days ahead is too long. They taste best the day of or the day after; I do not like their taste after being frozen. I know this is not the most convenient, but that’s what you get with fresh, homemade baked cupcakes. You can make them the day before and store at room temperature and then frost the day of. Or, bake the day before and frost the day before and keep at room temperature (covered). The frosting will not melt down or get mushy. If you’re going to make the nutella chocolate cupcake base, just keep your eye on them and remove from the oven at 17 minutes.

  23. #
    Tiffanyposted March 30, 2014 at 11:36 am

    Hi, can cake flour be used for this recipe, If so do i need to
    Change anything?….My family really enjoyed thé cupcakes.


    • Sallyreplied on March 30th, 2014 at 1:26 pm

      Cake flour would be just fine – I use it often for these cupcakes without changing anything else about the recipe.


  24. #
    Christineposted April 3, 2014 at 3:27 pm

    im soooo excited to try these!!:D do u think i could substitute the melted butter for oil…to make it a bit healthier?!


  25. #
    Marisaposted April 4, 2014 at 9:13 am

    Hey Sally, love your blog! If I want to halve your recipe to make 6 cupcakes, do you know if baking time changes?


    • Sallyreplied on April 4th, 2014 at 12:44 pm

      The baking time would be the same, Marisa. Enjoy!


  26. #
    Lindseyposted April 10, 2014 at 7:34 am

    Is this too sweet? I once made another recipe on this website but I don’t remember which one, probably a cookie one and my mom’s friend complained that it was too sweet.


  27. #
    Melissa Mposted April 11, 2014 at 6:58 am

    Just made these today on a whim and they’re SO delicious! I used the regular milk instead of the almond milk but other than that, I followed it to the recipe. Everyone was a huge fan of this recipe and I’m going to for sure make them again.


  28. #
    Kateposted April 12, 2014 at 7:34 am

    “After I shared my Easy Homemade Funfetti Cupcake recipe with you, I had many readers write to me and ask for a plain vanilla cupcake recipe. How do I not have one of those on my website? Challenge accepted!” -At the beggining of this page you said that. EXCUSE ME?!? WHAT DO YOU MEAN “PLAN VANILLA”?!?! THERES NOTHING PLAIN ABOUT VANILLA!!! ITS AN AWESOME FLAVOR AND IT IS NOT PLAIN


  29. #
    Meganposted April 13, 2014 at 12:31 am

    Can I use 1 egg instead if 2 egg yolks


    • Sallyreplied on April 13th, 2014 at 2:37 pm

      You may use 1 egg instead of two egg whites, yes. Their color won’t be as white with the presence of yolk.


  30. #
    Rufinaposted April 13, 2014 at 4:13 am

    Looks yummy and moist. What can I substitute the yoghurt with?


  31. #
    Lizposted April 13, 2014 at 11:54 pm

    I made these tonight and they are incredible. The best cupcakes I’ve ever made by a long shot. I dipped the tops in chocolate ganache (because my boyfriend doesn’t like frosting…WHAT?!), and topped half with nonpareils and half with sea salt (because he doesn’t like sprinkles either…good thing I love him so much, or these aversions would be dealbreakers :P). They are so delicious and so pretty–I feel like Martha Stewart. Thank you so much!


    • Sallyreplied on April 14th, 2014 at 5:32 am

      Liz, this comment is awesome. You’re hysterical. I’m so glad these cupcakes were a hit – you’re so creative with the chocolate ganache. I can’t believe your bf doesn’t like sprinkles. I think I almost just fainted.


  32. #
    Sashaposted April 15, 2014 at 12:37 am

    These cupcakes are just gorgeous! Sally, you’re SO talented!
    You’re going to have your own cooking show one day, I can tell.


  33. #
    Kateposted April 15, 2014 at 7:43 pm

    Just made these for my sister-in-law’s birthday. Man, they were good! Thanks for the recipe! :)


  34. #
    Dhyka Dposted April 15, 2014 at 11:06 pm

    Hi Sally,
    Greetings from Jakarta,
    Today is my daugthers birthday a few daya ago my wife and I were looking for thw ultimate cupcake recipe. Mostly using veg oil.
    And we stumbled with your death chocolate cupcake, and it turned out superamazing, we felt like we were a cupcake guru :)
    It was very fluffy airy and moist at the same time.
    And then we were looking for the plain or vanilla version, and found this recipe.

    In the beginning, i tought it would be a fail-proof recipe. I uses liquid cream (for whipping) and plain full cream milk. It turned out to be heavy cake and the moisture level is too much.

    Would u tell us, what did we do wrong? Million thanks Sally


    • Sallyreplied on April 16th, 2014 at 10:13 am

      Hi Dhyka – please use milk in these cupcakes. Do not use cream, it will produce a very dense cupcake (as you experienced!).


  35. #
    Christineposted April 17, 2014 at 3:29 am

    Im sooo excitedd to try this!!:D
    do u think I could substitute the butter for oil? For a healthier substitute?
    thanks anyways!:D


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