Perfect amount of sweetness and yummy vanilla flavor. I paired them with your basic buttercream — equally as divine. Thank you for sharing! Just made these and tripled the recipe. Made exactly 3 dozen. Used 2 tsp of vanilla and 1 tsp of almond. Thanks for the recipe! Is it possible to substitute almond milk instead of regular milk or will it too drastically affect the batter? This is my go to recipe and the Lactaid adds a subtle sweetness to the batter. Shiran, My son loves this recipe and asked that I make it as an 8 inch layer cake.
Thank you in advance! I think I doubled the recipe and baked it in 3 pans not sure if it was 8-inch or 9-inch pans. The instructions are simple and easy to follow 2. These are the most delicious and fluffy cupcakes I have ever made 6. The buttercream is easy to make yet very sweet 7. They turned out delicious!! And I finally got the hang of piping buttercream!! Thanks for the great recipe!!! Great cake, a little on the sweet side for me. Would it be possible to cut some of the sugar out without changing the texture drastically?
Turned out great, but still not the perfect lightness I wanted. Do you know how this recipe would react to cake flour? Or even half cake flour, half all-purpose flour? For the frosting, you can use less sugar but the frosting might be too thin. You can always add more sugar later, until the frosting is thick enough. Do you have any butter-less cake or frosting recipe? I do have cake recipes that use oil and not butter such as orange almond cake or maple nut cake , but I use butter in most of my cakes. Hi Linda, if using a mixer stand mixer or hand mixer the cupcakes will be light and fluffy.
You can make it without a mixer, but the texture might be a bit different. Read this guide. Mix the butter and sugar thoroughly first with a whisk or a wooden spoon until light and fluffy, then continue with the recipe. Approximately how many mini-cupcakes will this recipe make? Not sure if I can get away with making them the day before or very early the morning of. Will they dry out alot if I put them in the fridge overnight?
Hi Jeannette, this recipe yield about 36 mini cupcakes, but keep in mind that different size pans hold different volumes of batters. You can make the cupcakes and frost them a day before and keep them in an airtight container in the fridge. They will be ok! So easy to make, but with delicious results.
Would that alter the taste? Powdered sugar has cornstarch in it so it will make a slight change in the final result. Can I use stick baking margarine instead of butter? Dont have butter readily available. They were so nice and moist so fluffy they were delecious with a cold cup of milk. Made your cupcakes for a wedding tasting. They were perfect. The couple loved everything about them. Thanks for sharing.
I made these tonight with my six year old daughter for her class and they turned out just right! So simple and easy to do. I doubled the recipe and ended up with The recipe says yields one dozen but I think the one standard recipe yields a full But this was great and now we have lots of cupcakes to eat at home and at school! These vanilla cakes are one of my favorites. Pics you used are looking so good. Tell me what I did wrong! I was so looking forward to these cupcakes. I baked them in a standard muffin pan. They overflowed, has huge holes in the cake, and fell in the center.
Hi Shiran, just found this recipe and absolutely love it! New favorite vanilla cupcake recipe for sure and I used buttermilk, with the edits you suggested in another comment. Would appreciate your thoughts on baking temp and time! Can I use salted butter? Should I just omit the salt if I do?
Same question for your buttercream frosting. Would I be able to use a regular hand mixer instead? Thanks for sharing your amazing recipe!
The cupcakes are super moist and so flavourful, absolutely love them! Was wondering if I can double or triple the recipe. These cupcakes are scrumptious and easy to make. These are really simple to make for a novice baker! Hi Shiran, I just fed this amazing recipe!!!! I decided to make them vanilla, spice cupcakes in stead so I added some nutmeg, all-spice and ground ginger and it tastes even more amazing! I am a pretty amazing baker myself so I know what to expect when I find a recipe.
These cupcakes taste amazing and from now on this will be my go-to vanilla cupcake recipe. Was wondering if it would alter the texture of the cakes if I mixed in some blueberries? I made these cupcakes and they turned out awesome!!! Loved the fact that they were not overpoweringly sweet!
They were also super easy to make:. Recipe Rating. Jump to Recipe. Prep Time : 25 mins. Cook Time : 20 mins. Total Time : 45 mins. YIELD : 12 standard-size cupcakes or 36 mini cupcakes. Line muffin tin with cupcake liners. Set aside. In a medium bowl, sift together flour, baking powder, and salt. In a standing mixer fitted with the paddle attachment, beat together butter and sugar on medium speed until light and fluffy, about 3 minutes. Scrape down the sides and bottom of the bowl as necessary.
On medium speed, beat in eggs, one at a time, beating well after each addition. Add vanilla extract and beat until combined. With the mixer on low speed, add half of the dry ingredients and beat just until combined. Add milk and beat until combined. Add the other half of the dry ingredients and beat slowly or fold by hand only until combined.
Do not over mix — the less you mix, the lighter the cake will be. Bake for minutes or minutes if making mini cupcakes until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Allow cupcakes to sit for 10 minutes, then remove from pan and allow to cool completely on a wire rack.
Unfrosted cupcakes can be kept tightly covered at room temperature for up to 3 days, or in the freezer for up to 2 months. Recipe Notes. January 9, Caramel Apple Bread Tiramisu. Ricotta Pancakes.
Individual No-Bake Cheesecake. Reply Elisa Insalata di Sillabe October 9, at am Classic and simple recipes like this are always my favorite ones! Reply Shiran October 9, at pm You should go Elisa! Reply Hadley December 28, at pm. Reply Hadley December 28, at pm this is the best recipe!! Reply Aovella September 8, at pm I would just like to know if I could use almond milk instead of regular milk.
Reply Shiran September 18, at am Yes you can, but the flavor and texture will be different. Reply Haley June 19, at pm. Reply ruiti he September 7, at pm. Reply Shiran October 10, at pm Thank you Winnie! Reply Shiran October 10, at pm Thank you so much Oana! Reply Stephanie Shaps September 15, at pm.
Reply Netty October 12, at am Tried your recipe last night. Simple, yummy, moist and just perfect! Reply Tash October 16, at am Hehe the best trips always revolve around food! Reply Shiran October 17, at am Tash!!!
Reply Maggie October 24, at am Those cupcakes look perfect and I cannot wait to try them! Reply I. B Alex December 17, at am Having a holiday party at my high school tomorrow. Reply Shiran December 17, at am Thank you! Enjoy the holiday party!
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Can I use regular mixed attachment? Reply Ashley January 16, at am Is there vanilla bean in the cupcakes or am I seeing spots? Reply Shiran January 16, at am Hi Ashley! Reply Mara June 27, at pm Hi Shiran!!! Thank you so much!!! Reply Shiran June 28, at am Hi Mara! Reply Mara July 24, at pm Thank you very much, Shiran! Reply Shiran July 25, at am Good luck! Reply Holly February 18, at am. Reply Shiran February 20, at am The easiest way would be to just double the recipe. Reply Lis July 8, at pm Hi there, Would you have any advice on how to ensure the cakes do not dry out if one needs to make a big batch?
Reply PR October 14, at pm My new go-to vanilla cupcake recipe. Reply Shiran October 15, at am Thank you so much for sharing! Reply Shiran November 18, at am Thank you so much, Anna! Reply Khadijah December 28, at pm Literally perfection. Reply Marta February 20, at pm Can I use buttermilk instead of regular milk or will it change the taste? Reply Marta February 21, at pm Thank you I am going to make it with the buttermilk and let you know how it taste. Reply Heidi July 2, at am We make your chocolate cupcakes and they are light and delicious!!!
Reply Shiran July 6, at am The texture of the vanilla cupcakes is a bit more dense however not too dense than the chocolate cupcakes because these are different recipes with different ingredients. Reply Hermione October 8, at pm Great and easy! Kids enjoyed helping, and they were so yummy! Reply Darcy January 19, at pm. Reply Shiran January 22, at am Hi Darcy! Reply Wen May 31, at pm Hi Shiran! Reply Miri January 27, at pm. Reply Merav January 31, at am. Reply Mara February 1, at am. Reply Shiran February 13, at am Hi Mara! Reply Sunita March 11, at am. Reply Sunita March 14, at am Hi, I am so happy, that my cupcakes were soft, delicious.
Reply Sunita March 14, at am. Reply Francesca March 31, at pm. Reply Shea April 16, at pm.
Reply Shiran April 17, at am Yes, the batter is a bit thick. Reply Payal Sharma April 29, at am. Reply Jordan Delight Aston May 7, at am. Reply Banana May 9, at am Hello! Reply Shiran May 10, at pm This recipe yields about 12 cupcakes, so you can triple the recipe. Reply Shiran May 25, at pm Yes, you can use the same amount, 1 teaspoon vanilla paste.
Reply LP May 29, at pm. Reply Leah June 6, at am Just made these and tripled the recipe. Reply Jenna June 7, at pm Hi! Reply Shiran June 10, at am You can use almond milk instead, but keep in mind that it will change the flavor. Hi Gemma, I made an entire batch of red velvet cupcakes but something went wrong I guess coz the cupcakes look and taste more chocolatey than red velvet. They have a barely seen red colour that is only visible under camera and taste more like chocolate cupcakes.
Hi Sammy, I think the issue is the color you are using. Back in time, the red velvet cake was colored only by the cocoa, which tends to have a pink color and the acid ingredient in the bake. Beets were sometimes used too. You will not get a rich red without a strong artificial color. The addition of a little cinnamon gave the flavor too, other than that it is just chocolate, the color lends nothing to the flavor. I noticed that you use a ballon whisk while you beat your batter. I usually use flat beater paddle when I beat my cake batter.
Is there any difference in which one of the attachment I use? Hi there, If I were beating a heavy batter I would use the beater too. Today I made all varieties that you mentioned and they were nice and moist and very enjoyable. One question, I whipped my butter for about 5 min.
When I went to add the eggs the butter and sugar mixture looked curdled. Did I over beat the butter. They still tasted great but was just wondering why that happened. Enjoy your website Gemma, thanks for all your help. Hi Diane, I am delighted you liked this recipe. The curdling was because the volume of the egg was too much for the butter to emulsify. If you have ever made mayonnaise you will know that oil and eggs need to be introduced really slowly so that the oil can be absorbed.
Much the same principle here. This will prevent the mix from curdling. I hope this is of help. I love how diverse and creative this recipe is and planned to make lots of these for an Easter party. However, my oven just broke down! What rotten luck. Do you have any advice? I looked over your Vanilla Mugcake recipe for guidance on microwave timings. Will the microwave time for cupcakes be different since they are smaller in size compared to the mugcake? I would really appreciate your help. Hi there, I cannot see why not! You will need to bake in small batches, perhaps in a circle on the tray to allow for good distribution of the energy.
I cannot be sure about the baking time, some may bake ahead of others so you will need to keep a good eye on this. I suggest you run a little batch at first, to be sure.https://naconttadoro.gq/2073.php
Crazy Cupcakes: One Easy Recipe with Endless Flavor Variations! (How-To Video)
When they feel barely firm to the touch they will be baked. It will be an experiment, well baked in the microwave are best eaten freshly baked too, so make on the day! Thanks a lot, Gemma! My cupcakes came out perfectly and I experimented with a range of colours, flavours and designs. The outcome was amazing! Hi there, yea! God bless you. Hi there, Thank you for your kind words. I think these cupcakes will be a hit at the party. Hi Gemma I just watched the video of you making the cake mix, you added 2 eggs but the ingredient list says 4 eggs, Im confused, do I use 2 or 4 eggs.
Hi Marchelle, The videos get edited so as not to be boring! This recipe is easily reduced and increased as long as you weight the ingredients, cups throw this out. Hi Gemma! I tried to Bake the Cupcake.. But why does my Cupcakes always peel from the Edges and shrink.. What did i do wrong? Pls help! Ohh…I see.. Ok,i will try Bake again and i will Update u soon on the Outcome.. I had Bake ur Cookies Recipe and it turn out just right.. Have a great day to you.. In the recipe for the lemon and blueberry cupcakes it says to add 1 tsp vanilla extract per cupcake.
This seems like a lot so I just want to confirm this is correct. Hi Maggie, This crazy cupcake recipe will give you a flat cupcake, provided you change the oven temperature. This of course depends on the oven you are using and how the thermostat is working. The pan will be on the middle shelf in this type of oven. This is the first time I am commenting on any webpage for the recipe.
I tried your crazy cupcakes by changing into vegan version and they all came out great!! Thank you so much for your recipe. Whoever has tried it so far are impressed by the flavors. But, I have two questions for you. Can you tell me how do I modify the recipe of lemon blueberry cupcakes into a cake? Can you give me more ideas of cupcake flavors? Thank you so much Gemma for your quick reply. I will make the cake and share the feedback here and may be a picture if I can :.
And, I am going to try all the cupcake flavors you suggested :. Is there a link in this website where you can find all the cupcake flavors? The taste was great! However, I made them twice and both times they were quite dense. I made sure not to over mix the second time I made them.
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Please help! Hi Desiree, I do not have sufficient information to help! This is a classic butter sponge cake recipe, it depends on each of the steps to get it right. Creaming the butter, beating in the eggs little by little aerates the batter and gives a light open texture to these little cakes. Substituting any ingredient can change this. Hi Tameika, it depends on what you mean by cupcakes! Now the cupcake seems to have grown to a muffin size, in this case this mix will make about It is quite a big mix. Your email address will not be published. Rate this Recipe. Notify me of follow-up comments by email.
Notify me of new posts by email. Print Recipe. Prep Time. Cook Time. Total Time. Course: Dessert. Cuisine: American. Servings : 12 Cupcakes. Author : Gemma Stafford. Crazy Cupcake Batter. Carrot Cake Cupcakes. Chocolate and Peanut Butter Cupcakes. Lemon and Blueberry Cupcakes. Birthday CakeCupcakes.
Red Velvet Cupcakes. Cookies and Cream Cupcakes. In a stand mixer fitted with a whisk attachment beat your butter until fluffy. Add your sugar and cream together the sugar and butter until light and pale in color. Add your eggs one at a time, being sure they are fully incorporated between each one. Then add in the milk. Add the dry ingredients and mix until a smooth batter is formed.
Do not over mix. To flavor your cupcakes:. Bake for 16 to 18 minutes then remove from the oven and allow to cool fully before frosting. Watch the Recipe Video! Recipe Notes. Yusraa Peerun. Gela Laungayan. Manali Jain Arora. Nunallu Karaz. HH Tube. Raheema Tahir. Maria Anastasiadou. Lise McLeod. Kristal K. Habiba Mahmoud Yasser. Len Bulandan Evangelista. Carve and Craves by Chesa. Natasha Avictus. Kiran J. Sadia Anwar. Lhiza Bautista Acosta-Ito. Sarah jakhura. Charu Rajendran. Suzy Kay. Kavita Yadav. Antonette de Leon. Lei Cruz. Meet Gemma. Gemma Stafford on September 18, at pm.
Best, Gemma. Kay on September 17, at am. Patricia R Cloud on September 8, at pm. Gemma Stafford on September 10, at am. Dot on September 3, at am.
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Hi gemma can i use large eggs for the cupcakes making 24 today thank you. Gemma Stafford on September 3, at am. Bigger bolder baker on August 19, at pm. Gemma Stafford on August 20, at am. Himanshu Thakur on August 14, at am. Gemma Stafford on August 15, at am.
Shannon O'Connell on August 8, at am. Gemma Stafford on August 9, at pm. Hi Shannon, Just chop up into small pies fresh or defrosted strawberries and fold it into the mix. Shananno on August 9, at pm. Aielen on August 7, at am. Hi Gemma, may I know the size of the pan you use?
Gemma Stafford on August 7, at am. Aielen on August 7, at pm. Gemma Stafford on August 8, at am. Sheila on August 6, at pm. Lei Cruz on July 27, at am. My kids love the one with oreos, will try out new flavors next time. Gemma Stafford on July 27, at am. Deb on July 26, at pm. Deb on August 9, at pm. Ashley W. Gemma Stafford on July 25, at am. NiamhDH on July 21, at pm. Gemma Stafford on July 22, at pm. Thanks a million for trying it out :. Amalie on July 19, at pm. What id the recipe amounts? You only say the order not the messurements! Gemma Stafford on July 20, at am.
Hi Amalie, For all of my recipes the written recipe can be found underneath the photos on this page. C on July 10, at am. Gemma Stafford on July 11, at am. Ria F. Gemma Stafford on July 8, at pm. Pandapopsgleek on July 8, at am. Karina Le-Talbot on July 3, at am. Gemma Stafford on July 4, at am.
Siddhi on June 26, at pm. Gemma Stafford on June 27, at am. Tasneem Mohammed on June 24, at am. Hi Gemma, I am planning on using your recipe to make some blue raspberry cupcakes, how much flavoring do you suggest I use and do you suggest I include vanilla extract as well? Gemma Stafford on June 24, at pm.
Rachel on June 23, at pm. Sivakhami on June 11, at am. Gemma Stafford on June 11, at am. Gitika on June 10, at am. Hi Gitika! Thanks for dropping a line. Happy baking! Miriam on May 30, at pm. How can I make this with gluten free flour and vegan? Gemma Stafford on May 30, at pm. Hi Miriam, If you needed to make that many changes to the recipe then I would suggest using a recipe that is actually gluten free vegan cupcakes. C on May 19, at am. Gemma Stafford on May 21, at am. Regina on May 13, at am.
Hi Gemma I love your baking recipes. Gemma Stafford on May 13, at pm. Thrilled to hear that, Regina! Tameika on May 8, at am. Gemma Stafford on May 9, at am. Steffi Marjorie on May 6, at pm. Steffi Marjorie on May 9, at am. Gemma Stafford on May 9, at pm. Steffi, Is there any chance you use self raising flour to make the cupcakes?
It can already contain salt. That paired with extra raising agent would make it almost inedible. Steffi Marjorie on May 11, at pm. Gemma Stafford on May 12, at am. May Ngo on May 2, at pm. Hi Gamma, Thank you for your recipe! Thank you, May. Gemma Stafford on May 5, at am. SherinaLee on May 1, at pm. Gemma Stafford on May 2, at am. Monica on April 30, at pm.
Hi Gemma, My sis and I just started baking recently and we love your recipes. Gemma Stafford on May 1, at pm. Sammy on April 25, at am. Gemma Stafford on April 26, at am. Chien on April 20, at pm. Hi Gemma, I noticed that you use a ballon whisk while you beat your batter. Gemma Stafford on April 21, at am. Chien on April 21, at pm. Thanks Gemma, that is very helpful, especially for novice baker like me. Diane on April 20, at pm. Diane on April 21, at am. Happy Easter. Hi Gemma, I love how diverse and creative this recipe is and planned to make lots of these for an Easter party.
Gemma Stafford on April 19, at am. Lavion Cupid on April 11, at am. Gemma Stafford on April 12, at am. Marchelle Dinham on April 4, at am. Gemma Stafford on April 4, at am. Colleen Thomas on April 2, at am. Can you make the cupcakes up ahead of time and maybe frost on the day of event?