Vanilla Cupcakes
Vanilla cupcakes are the little black dress of the dessert world—timeless, versatile, nostalgic, and always a hit at any celebration. Whether you’re planning a sweet spread for birthday parties or just craving a simple treat, this is hands down the best vanilla cupcake recipe to add to your recipe collection.
Vanilla Cupcakes
Bust out the leg warmers and tease that hair, because these vanilla cupcakes are bringing the sweet taste of nostalgia straight to your kitchen! Whether you’re baking for a totally rad party or just want to channel your inner “Material Girl” in a buttercream world, this recipe is here to remind you that “Life moves pretty fast. If you don’t stop and bake a cupcake once in a while, you could miss it.” (Thanks, Ferris.)
These vanilla cupcakes are seriously easy to make. The cupcake batter comes together in no time at all and only requires a bowl and a whisk. The vanilla cupcakes are tender, light, and fluffy. Pure vanilla extract is the star of the show in this recipe, adding amazing vanilla flavor to the cupcakes and the buttercream frosting.
Why You Will Love This Recipe
- Easy to make – A simple recipe with simple steps.
- Minimal dishes required – The cupcake batter just requires a mixing bowl and a whisk.
- Delicious vanilla flavor – Pure vanilla extract is the star of the show and gives the cupcakes and buttercream a delicious vanilla flavor.
- Light and fluffy texture – The cupcakes bake up soft, tender, light, and fluffy.
- Classic cupcake recipe – Everyone needs a classic vanilla cupcake recipe in their recipe collection!
Ingredients for Vanilla Cupcakes
Vanilla Cupcakes
- All-purpose flour
- Granulated sugar
- Baking powder
- Salt
- Milk – Room temperature.
- Vegetable oil – Use your favorite neutral baking oil.
- Egg – Room temperature.
- Sour cream – Room temperature. Substitute with plain Greek yogurt to add moisture to the cupcakes.
- Vanilla extract – Use pure vanilla extract for the best and most intense vanilla flavor.
Vanilla Buttercream Frosting
- Unsalted butter – Room temperature.
- Powdered sugar – Confectioners’ sugar/icing sugar.
- Vanilla extract – Use pure vanilla extract for the best flavor.
- Salt – A pinch of salt balances the sweetness of the frosting.
- Heavy cream – To make the frosting super smooth and creamy.
Scroll down to the recipe card below for full information on the ingredients and quantities for this recipe.
How to Make Vanilla Cupcakes
- Prep and preheat: Preheat the oven to 350℉ (177℃). Line a cupcake pan with 12 cupcake liners.
- Make the cupcake batter: Whisk together the dry ingredients (all-purpose flour, granulated sugar, baking powder, and salt). Add in the wet ingredients (milk, vegetable oil, egg, sour cream, and vanilla extract) and whisk until combined and smooth.
- Bake the cupcakes: Portion the cupcake batter into the cupcake liners using a large cookie scoop about 2/3 full. Bake the cupcakes for 20 minutes.
- Make the buttercream: Whip the butter for 5 minutes until light and creamy. Add in the powdered sugar, vanilla extract, and salt and mix until combined. Drizzle in the heavy cream while mixing on low speed. Turn the mixer to medium and whip the frosting for 2 to 3 minutes until smooth and creamy.
- Assemble the cupcakes: Fill a piping bag fitted with a Wilton 1M piping tip with the vanilla buttercream. Pipe a generous swirl of buttercream onto the cupcakes and decorate with white nonpareil sprinkles.
Scroll down to the recipe card below for more detailed instructions on how to make this recipe.
Expert Baking Tips
- Be sure to use fresh baking powder and fluff the flour before measuring. This will prevent the cupcakes from becoming dense or dry.
- Don’t overmix the cupcake batter. Overmixing can create dense and chewy cupcakes. Whisk the batter just until all the ingredients are combined and smooth.
- Use a large cookie scoop (3 tablespoons) to portion the cupcake batter to create even and uniform cupcakes.
- Bake the cupcakes in the center of the oven for even heat distribution and to prevent the cupcakes from browning too much.
- Check out my tips for baking perfect cupcakes, favorite cupcake baking supplies, and tutorial for how to frost cupcakes to learn more tips and tricks to become an expert cupcake baker.
Storing & Serving
- Room temperature: Store the cupcakes in an airtight container at room temperature for 1 to 2 days.
- Refrigerator: Store the cupcakes in an airtight container in the refrigerator for 2 to 3 days. Serve at room temperature for the best taste and texture. Remove the cupcakes from the refrigerator at least one hour before serving.
- Freezer: Store unfrosted cupcakes in the freezer for up to 3 months. Cool the cupcakes completely and then place them in a freezer-friendly resealable storage bag removing as much air as possible. To use, thaw the cupcakes to room temperature by removing them from the freezer 2 to 3 hours in advance.
Frequently Asked Questions
Absolutely! Substitute vanilla bean paste with the same measurements as the vanilla extract.
Unfortunately, many factors can impact the way cupcakes bake up. If you find that the cupcakes are dense, there could be a couple possibilities. Make sure your baking powder fresh and less than 6 months old. Fluff the flour and level the measuring cup when measuring flour. Don’t overmix the cupcake batter – just whisk until combined and smooth. Make sure that all the chilled ingredients at room temperature.
Yes! The recipe is easily doubled to make 2 dozen cupcakes. You can click on the button on the recipe card that says “2X” to double the ingredient measurements.
Unfortunately, no. This cupcake recipes does not translate well into a cake. I recommend checking out my vanilla cake recipe if you are craving vanilla cake!
Other Recipes You Will Love
- Chocolate cupcakes
- Vanilla cake
- Swiss meringue buttercream frosting
- Confetti cupcakes
- Vanilla buttercream frosting
If you try out these vanilla cupcakes, please take a moment to leave a comment with a star rating below to let me know how you enjoyed this recipe!
I love seeing your sweet creations, so make sure to tag @cakemehometonight on Instagram and follow me on Pinterest for more sweet inspiration!
click the stars to rate!
Vanilla Cupcakes
Ingredients
Vanilla Cupcakes
- 1 ¼ cup (156 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 1 ½ tsp (1.5 tsp) baking powder
- ½ tsp (0.5 tsp) salt
- ½ cup (120 ml) milk room temperature
- ¼ cup (60 ml) vegetable oil
- 2 tbsp (24 g) sour cream room temperature
- 1 (1) large egg room temperature
- 1 tbsp (15 ml) vanilla extract
Vanilla Buttercream Frosting
- 1 cup (227 g) unsalted butter room temperature
- 2 ½ cups (300 g) powdered sugar
- 2 tsp (2 tsp) vanilla extract
- ¼ tsp (0.25 tsp) salt
- 2 tbsp (30 ml) heavy cream
Additional Ingredients
- 1 tbsp (10 g) white nonpareil sprinkles optional
Instructions
Vanilla Cupcakes
- Preheat the oven to 350℉ (177℃). Line a cupcake pan with 12 cupcake liners.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Add in the milk, vegetable oil, sour cream, egg, and vanilla extract. Whisk until the cupcake batter is combined and smooth. Do not overmix the batter.
- Portion the cupcake batter into the cupcake liners using a large cookie scoop, about ⅔ full. Bake the cupcakes for 20 minutes until the tops of the cupcakes bounce back slightly when touched. Cool the cupcakes in the pan for 5 minutes and then transfer to a wire rack to cool to room temperature.
Vanilla Buttercream Frosting
- In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, whip the room temperature unsalted butter for 5 minutes until light, pale, and creamy.
- Add in half of the powdered sugar and mix on the lowest speed until the sugar is combined with the butter. Add the remaining half of the powdered sugar and continue to mix on low speed until fully combined.
- Add the vanilla extract and salt. While mixing on low speed, drizzle in the heavy cream. Scrape the sides and bottom of the bowl to ensure the ingredients are well incorporated.
- Increase the mixer speed to medium and whip the buttercream for about 2 to 3 minutes until it is smooth and creamy.
- Optional: To smooth out the buttercream and remove any air bubbles, heat ½ cup of the frosting in the microwave for 15 seconds. Pour the melted frosting back into the mixing bowl and mix the frosting on low speed until the buttercream is super smooth and creamy.
Assembling the Cupcakes
- Fill a piping bag fitted with a Wilton 1M piping tip with the vanilla buttercream frosting. Pipe a generous swirl of frosting onto the cooled vanilla cupcakes and decorate with white nonpareil sprinkles, if desired.
Notes
Nutrition
Made This Recipe?
Please leave a comment with a star rating to let me know how you enjoyed the recipe!
Categories:
Birthday, Cupcakes, Fourth of July, Nostalgic, Popular Recipes, Spring, Summer, Vanilla, Winter,
About Courtney
Baker | 80s Lover | Cookbook Author
Courtney is a self-taught home baker and cookbook author of “Girls Just Wanna Bake Cupcakes”. She loves to create new and unique recipes while simultaneously listening to 80s music.
Out of every vanilla cupcake recipe, I’ve tried this is by far my favorite. Who would’ve thought vanilla cupcakes would be the hardest to master.
Hi Heather! Sometimes the simplest ones are the most difficult to get just right! Super happy to hear that this has become a favorite for you! Thank you so much for the positive review!
These are really the best cupcakes and frosting ever I only use this recipe when making them👍
Love the recipe but, how can i do it without sourcream
Hi! You can substitute the sour cream with plain greek yogurt, if you prefer.
So disappointed. Im a seasoned baker and I tried this recipe twice thinking maybe I messed up the first time somewhere. The cupcakes didnt rise on top at all, and looked like a spread out puddle on top. This recipe just didnt work out for me. Dont know where I went wrong/ did wrong
Hi there! Thanks for trying the recipe. I’m sorry it didn’t turn out for you. I know you are a seasoned baker, but typically I would troubleshoot with the following – was the baking powder fresh? Were the ingredients all at room temperature? Were they baked in the center rack in the center of the oven. Again, so sorry to hear that it didn’t work out.
cupcakes are so moist they have the perfect texture and they taste so good and my family loved them
Hi Harley! Thanks for trying the recipe. So happy to hear they were a hit with your family! Thanks for the positive review.
no problem
Hi! I made these and they’re perfect!
Can I use this batter and add Oreo cookies to make like a cookies and cream cupcake? Your recipe amount is the perfect!
Hi there! Yes, I’m so glad you enjoyed the recipe! Yes, you can fold in some chopped Oreo cookies – that sounds delicious!
Oh my gosh, AMAZING recipe! These vanilla cupcakes are so delicious and moist! I sifted the flour and the baking powder and didn’t overmix..the cupcakes didnt turn out dense at all and I got 12 perfect vanilla cupcakes. Absolutely delicious! This has been the only vanilla cupcake recipe that has actually turned out great and tastes great as well that I have done! I definitely recommend her other recipes as well, I use them all the time when i am making sweet treats for my husbands work parties, teacher appreciation treats, parties and more. Love love love your recipes!
Hi Shay! Thank you so much for trying out this recipe and some of my others! I’m super thrilled to hear that it turned out well and you enjoyed the cupcakes!
Hello! I don’t have any oil in my house except a fridge full of butter. Can I substitute vegetable oil for melted unsalted butter? 🙏
Hi Lauren! Unfortunately for this recipe, butter is not a good substitute for the oil. It will change the taste of the cupcakes and make the cupcakes a bit more dense and dry.
I’ve made these cupcakes so many times with many compliments! This time around I want to make pink cupcakes for Valentines day – could I add some pink colorant to the batter?
Hi Elaine! You absolutely can add some color to the batter. I recommend using gel food coloring for the best results.
Followed recipe and cupcake were very dense. Frosting was heavy !
Hi Maureen! I’m sorry to hear that you didn’t like the recipe. Thank you for trying it out.
This is the best vanilla cupcake recipe ever! I use it probably every month and I’m constantly getting told how delicious and fluffy they are! Thank you for this!
Hi Jamie! So thrilled that you are loving this recipe and it has become a go-to vanilla cupcake recipe for you!
Does the buttercream hold a good shape for fancy frosting?
Hi Victoria! Yes! This buttercream holds shape very well.
Very light and fluffy but a little too sweet. If I reduce the sugar will it still come out okay?
Hi Lexi! I haven’t tested reducing the sugar in the recipe, so I can’t say for sure how it would turn out, unfortunately.
Not bad but way too sweet, with too much icing leftover.
Thanks for trying the recipe. I wanted to include enough frosting in the recipe so that people who really enjoy frosting would have enough. Better too much than not enough, in my opinion. Thanks for the feedback!
Hello i’m attempting to try to make a cake for my babies first birthday. I wanted to be a two layer. It’s brown pans or pans yet but I was wondering might be a stupid question but if you think the cupcake recipe would be better cake or vanilla cake recipe I’m it, I’m gonna put cake toppers in it
Hi there! I would recommend using my vanilla cake recipe. This vanilla cupcake recipe doesn’t translate well into a cake.
1 tbsp vanilla seems like a lot…is that correct or a typo?
Hi Alicia! That is correct! We are adding tons of vanilla flavor to these cupcakes!
What can I use to substitute Heavy cream
Hi! You can use any type of milk. Heavy cream works the best because it makes the frosting super creamy, but any type of milk will work just fine!
Success! Will be making again.Easy recipe with ingredients you already have.
Happy that you enjoyed the recipe! Thanks for the positive review!
OMG these are Very Good will be making them again. Very moist and tasty buttercream icing right on🧁
Hi Jeana! So glad you enjoyed the recipe!!
The cupcakes are nice and fluffy with good flavor.
But like others I found this did not make enough cupcakes, it only made 11. I only had to bake them for 17 minutes, but that could just be my oven.
Hi there! Thanks so much for trying the recipe! Ovens are definitely different, so I’m glad you were able to pull them out when needed! The yield can differ depending on how much you fill the liners. For my large cookie scoop, I always get 12, but I suppose it can be different. Thanks so much for leaving a positive review and comment.
The cupcakes were easy to make and delicious. It made way too much frosting for us though. Next time I will half it and I’ll still have plenty. Thanks.
Hi Tara! So glad you enjoyed the recipe!
About how long do you recommend leaving the milk, sour cream, and eggs to get to room temp?
These are soooo moist, light and fluffy. Absolutely love and recommend this recipe to all my family and friends!!
Hi Marie! So happy to hear you enjoyed this recipe!
I have to agree with th other posts that the cake was dense and it was not the baking powder as I read the reviews and specifically bought fresh baking powder to avoid this
Hi Julia! I’m sorry to hear that you did not like the recipe. I appreciate you trying it out and leaving feedback.
Great recipe but I also don’t get 12 cupcakes out of this and I am using a large icecream scooper … liners are 3/4 full
Hi Shay! Glad you enjoyed the recipe! Apologies that it didn’t yield 12 cupcakes. Each time I make the recipe, I get 12 cupcakes using a large cookie scoop which holds 3 tablespoons of batter, so I am reluctant to change the yield on the recipe for this reason.
Can I use this recipe for a 9×13 layered vanilla cake ?
How long would you bake if so and I assume double the icing recipe?
Hi! I don’t recommend using this recipe to make a cake. I’ve found it to work very well as cupcakes, but it doesn’t translate well as a cake. I do have a vanilla cake recipe and a white cake recipe on the blog that you could bake in a 9×13 pan!
How many cupcakes does on Batch make?
Hi Brianna! This recipe makes 12 cupcakes.
Hi, I love your recipes! Is there a non dairy alternative I can use instead of sour cream? Thank you!
Hi there! Thank you! Perhaps coconut yogurt? I haven’t specifically tested that, so I can’t say for sure how it would work, but if I can to make an educated guess on a substitution, that is what I would consider!
I made these a couple times now, they are wonderful!! But I don’t get a full dozen out the batter
Hi Elaina! So glad you enjoy the cupcakes! How much batter are you putting into the cupcake liners? For this recipe, I use a large cookie scoop which holds about 3 tablespoons and should make 12 cupcakes.
Can this be made with cake flour?
Hi Eri! I haven’t tested this recipe with cake flour, but I don’t see why it wouldn’t work!
These literally took 10 minutes to whip together. I added red food colouring for Valentines. Best recipe ever. Tender and moist. My new favourite!
Hi Brenda! Thank you so much for trying out the recipe! Super thrilled to hear it was a hit!
Hi! Can I make the frosting the night before and frost the cupcakes in the morning?
Thank you!
Hi Gabriela! Yes you can. If you chill the frosting, bring it to room temperature and rewhip it. You could keep it at room temperature overnight in a sealed container. I would also give it a quick whip to remove all the air bubbles and smooth it out!
I used this cupcake recipe for my tiramisu cupcakes and they were so delicious! I will definitely be using this recipe again.
Tiramisu cupcakes sound delicious! I’m happy to hear that these cupcakes worked out for that recipe for yoU! Thanks for trying it!
I really like these cupcakes! Do you have a recipe for chocolate cupcakes?
Hi Phoenix! So glad you enjoyed the recipe! I do have a chocolate cupcake recipe! https://cakemehometonight.com/moist-fudgy-chocolate-cupcakes/
I absolutely love making your cupcakes so moist and delicious! My husband wants this recipe but in a cake could I used the same recipe? Should I double or triple the recipe for a 3 layer 8in? I’m lost thanks in advance for any help!
Hi Keisha! So thrilled to hear you are loving this recipe! This recipe doesn’t translate super well into a cake, but you are more than welcome to give it a try and see how you like it! If you do want to experiment, I would double the recipe and you could do 2 or 3 8-inch cake pans (3 pans would make thinner layers). Let me know if you give it a try! If not, I have a great vanilla cake recipe! https://cakemehometonight.com/classic-vanilla-cake/
Delicious so soft and moist. This is now my new cupcake recipe.
Hi Debra! I’m thrilled to hear that you loved this recipe and it is your new go-to for vanilla cupcakes. Thank you for the comment and the positive review!
These are so so sweet. A little too sweet. Is that right, a cup of sugar? I’ll eat them, but I won’t make them again.
Hi there! I’m sorry these were too sweet for your taste. Sweet is subjective, so it is certainly difficult to make everyone happy. 1 cup of sugar is the correct measurement for this recipe, yes.
These cupcake cakes where moist soft and just delicious I’ll make these on Christmas Eve
So happy to hear you enjoyed the recipe!
These cupcakes were delicious my grandson was helping me make them ❤️ memories ❤️ thank you for sharing
Love it! It’s a great recipe to make with kids because it is so easy! Happy to hear you enjoyed it and made some great memories with your grandson!
HI, IS THERE A SUBSTITUTE FOR SOUR CREAM?
Hi Laura! You could also use greek yogurt!
am i able to freeze these?
I usually don’t recommend freezing cupcakes. I, personally, have had problems with the liners peeling off when they are thawed. The cupcakes can stay in the refrigerator for up to 5 days.
Made the cupcakes and loved them! I now want to use this recipe for a cake. I was thinking to double it.. a batch for each cake layer? How can I adjust bake time? Thanks!
Hi Liv! So glad you loved the recipe! I haven’t specifically tested this batter as a cake so it is difficult to say how long the bake time would be. I usually formulate my cake and cupcake recipes a little differently, but if you are willing to experiment, I would love to hear how it goes! I also have a great vanilla cake recipe that you could also try 🙂
Cupcake and frosting was delicious. My cupcakes were also a little dense. Should I. Have used baking soda instead of powder?
Hi there! No, baking powder is the way to go in this recipe. Baking soda is activated by acid and will also cause the tops of the cupcakes to brown. They should absolutely not be dense. It’s hard to say exactly why that may have happened. Often times, it can be due to the baking powder being too old.
I made these cupcakes the other day and they came dense. Any suggestions as to why that happened? Besides that, they were good overall.
Hi Stephanie! It’s difficult to say. They should not be dense at all. The main things that come to mind could be: there was an incorrect measurement, not enough baking powder or baking powder is old and not active. I’m not sure if any of these were the case, but these factors can cause changes in the texture of the cupcakes.
Over mixing can also cause the crumbs to be dense. This recipe probably should be mixed by hand or very little with the mixer to help avoid that. The less you beat your cake batter the lighter the texture. I would watch out for that.
I has the same problem. the taste was great but they were dence
Hi Maria! Sorry to hear that was your experience with the recipe. They should definitely not be dense. There could be several factors leading to this dense texture – old baking powder, ingredients not at the right temperature, and over mixing can create a dense cupcake.
The very best and will make again
Jane, I’m so happy to hear you enjoyed the recipe!
Thank you for such a fantastic cupcake! I made these for my brother’s birthday this week. His review? Best cupcake he’s every had, and that man has tried a few! Doubling the recipe from now on.
WOW! What an amazing compliment! I’m so glad this recipe was enjoyed! Thanks for trying it out!
can u use buttermilk for this instead of milk? thank you
Yes, absolutely!
thank you
Could I use almond extract in the cupcake batter instead of vanilla?
Absolutely! I wouldn’t add a full tablespoon though! I would actually recommend using both vanilla and almond extract together for great flavor!
I made a huge mistake. I made these for a kids holiday party..green icing, sprinkles. Now I am on for the next dozen parties. Love your icing technique..very smooth this way, color incorporated well . delicious, fluffy etc. One lady asked what cake mix I used. Really. Another chimed in saying these are not from a mix, no way, Ann never uses a mix. Ha.
Ann, I’m thrilled to hear that everyone enjoyed these cupcakes! Thank you so much for trying out the recipe! I love this recipe because it is just as simple as using a box mix, but SO much better! Thank you for the positive rating and review!
These were fantastic! This is the best vanilla cupcake recipe I have found yet. Have you used this recipe to make a 6in cake?
I’m so glad you enjoyed! Thank you so much for trying out the recipe and for the positive review and comment! I haven’t made it into a cake but I do have a great vanilla cake recipe on my blog! 🙂
How much sour cream do you add to the mix.
2 tbsp sour cream! 🙂
Hi! Thank you for this delicious cupcake recipe :). I’m writing an article for my website about synthetic dye alternatives and I tested my dye out using your recipe. Do you mind if I link your recipe in my article so I can give you credit? It will hopefully send more viewers your way <3
Thanks for trying the recipe! Yes, that would be fine. Thank you for asking! 🙂
Do these freeze well? Want to make for an event, but would like to bake ahead
I’m not a huge fan of freezing cupcakes personally. I know many people do, but the times I have tried, I have noticed that the cupcake liners occasionally start peeling off of the cupcakes. Again, that’s just a personal preference, it is not to say that they cannot be frozen. Once baked and frosted, they can keep in the refrigerator for up to 5 days in an airtight container!
Hello, I can’t wait to try this recipe. Have you used cake flour instead of all-purpose with this recipe? I wonder if it would work and make the cupcakes super fluffy! And another question, have you tested this frosting in hot and/or humid weather? do you think it’ll hold up? I live somewhere terribly hot and humid 🙁 thanks!
Hello there! I have not tried this recipe with cake flour, so I can’t say for certain what the result would be. I find the cupcakes to be very light and fluffy with all-purpose flour. But I do love experimenting! Regarding the frosting, as it is made of butter, it can and will melt if the temperature is high enough. Some bakers who live in hot, humid climates replace half the butter with shortening. I do recommend keeping the cupcakes chilled and bring them to room temperature for serving!
I have made these twice. A single batch and a double. They are so wonderful . I will never use a white cake mix again. The frosting is a little time consuming but very worth the time spent. Thanks
I’m so glad you enjoyed the cupcakes! Thank you so much for trying out the recipe and for the positive review and comment! I truly appreciate it! 🙂
These are hands down THE BEST vanilla cupcakes!! They are perfection and an added bonus is the fact that you don’t have to use butter which is very costly right now. I use this recipe for my vanilla cakes as well. Super moist, taste amazing with all the vanilla and they rose perfectly every. single. time! Thank you!!!
I am SO HAPPY to hear that you enjoyed this recipe! I love using the vegetable oil because then all I need is a whisk! 🙂 I appreciate your kind words and positive review and rating! Thank you so much for trying out the recipe! 🙂
My cupcakes fell before I even pulled them out of the oven, how could I prevent this futuristically? (Either then that great cupcakes!😋)
Oh dear! Hmmm…I haven’t had that experience with this particular cupcake recipe. I’m wondering if climate or elevation might have something to do with it? Maybe try baking them for a minute or two longer.
Hi! Any experience with substituting light tasting olive oil instead of the vegetable oil? Can’t wait to try!
Hello! I actually haven’t tried that but that sounds like it might be interesting! Like an olive oil cake! If you try it, please let me know how it turns out! 🙂
Can you double or triple this recipe with good results?
Yes! That will work perfectly well 🙂
Hello, I love reading your recipes…..question: could I substitute oil for real butter? Not trying to change your recipe, I use real butter in my cake recipes. Just wanted your thoughts…
Thank you so much.
Hello! Thank you so much! For some recipes substituting oil would work alright, but it can change the texture or consistency of some of the recipes. I cannot say how well certain recipes would turn out as I have not tested it myself, but I’m all for experimenting! 🙂
Hi can I make these into mini cupcakes? What would be the cook time for that?
Absolutely! The bake time is approximately 10 minutes for mini cupcakes. Double check to see if they are done by gently touching the top. If it bounces back, you are good to go!
Hi, could I use almond milk for a substitute for regular milk?
Yes, that should not be a problem at all!
The BEST vanilla cupcake I’ve ever made! Easy to follow recipe and cupcakes live up to their name! ♥️
Wow! I’m so happy to hear you loved the recipe! Thanks for the review!