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Vanilla Cupcakes Recipe


Vanilla Cupcakes have a big, bold flavor, thanks to the addition of Wilton Pure Vanilla.
Makes: Each cupcake serves 1.
Skill Level: None

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Step 1

1. Preheat oven to 350°F.

Step 2

2. Line pan with baking cups.

Step 3

3. Sift together flour, baking powder and salt; set aside.

Step 4

4. In large bowl, cream butter and sugar with electric mixer until light and fluffy.

Step 5

5. Add eggs and vanilla; mix well.

Step 6

6. Add flour mixture alternately with milk, beating well after each addition. Continue beating one minute.

Step 7

7. Pour into prepared cups.

Step 8

8. Bake 18-20 minutes or until toothpick inserted into center of cupcake comes out clean.

Step 9

9. Cool 10 minutes.

Step 10

10. Turn out onto cooling rack; cool completely.

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Ingredients

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1 1/2 teaspoons pure vanilla extract

$7.99

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cake flour

3 cups cake flour (sifted)

baking powder

2 1/2 teaspoons baking powder

salt

1/2 teaspoon salt

butter or margarine

2/3 cup butter or margarine (softened)

granulated sugar

1 3/4 cups granulated sugar

eggs

2 eggs

milk

1 1/4 cups milk

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$9.99

In Stock (ships in 1-2 business days)

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Vanilla Cupcakes is rated 4.1 out of 5 by 26.
Rated 5 out of 5 by from I am nothing of a baker, and never thought that I would be able to make good cupacakes. But when my sons first birthday came around I knew I needed to make some sort of smash cake and would prefere it was homemade just to be safe, then thought how hard it would be to bake and decorate a whole cake for him to destroy and plus that is just too much for such a young child. So while looking for cupcake reciepies that were fast and easy I stumbled on this one and it was GREAT!!!!
Date published: 2013-08-12
Rated 5 out of 5 by from Everything about this recipe is perfect but since I've never made cupcakes from scratch before I had no idea how many this would make. Really didn't need 27 cupcakes for a test run on how the recipe turned out and decorating practice! You really should say how many this recipe makes. Not just that 1 serving is 1 cupcake.
Date published: 2010-11-20
Rated 5 out of 5 by from Excellent recipe! I made a couple changes/substitutions. I used well sifted all purpose flour in the place of cake flour, I also added one additional tsp of vanilla bean paste to the batter. I ended up testing this recipe for mini cupcakes for a wedding. When filled properly I was able to yield approximately 7.5 dozen mini cupcakes. I reduced the cooking time to 12 minutes for the minis. They came out perfectly light, moist and flavourful!
Date published: 2015-07-14
Rated 2 out of 5 by from Love the denseness, lacks moisture I followed the recipe word for word, with the addition of actual vanilla bean. I was a little surprised that the recipe only called for 2 eggs and no kind of oil. I loved the denseness of the cake, but for me and the others who had them, it was too dry. It also could have had more flavor. I suggest doubling the amount of vanilla, tripling if you want the vanilla flavor to be more pronounced.
Date published: 2016-08-04
Rated 1 out of 5 by from The texture is great but the flavour is awefull!! I added an xtra cup of sugar to try to get the baking powder- like taste out, plus 3tsp of almond extract. Still not great and not even sweeter! Followed recipie and even triple checked to make sure! With a sweet icing they are edible but definately not a keeper! Guess these aren't for me!
Date published: 2011-06-15
Rated 5 out of 5 by from This is my new favorite cake batter recipe. This makes delicious moist cupcakes that are tasty enough to eat without frosting! I did up the vanilla to 2.5 tsp and added 1tsp of lemon extract, but those were the only changes I made to the recipe. Everyone loved them. I do agree, it would be nice if the recipe had the yield listed.
Date published: 2010-12-03
Rated 5 out of 5 by from I've been searching for a good vanilla cupcake recipe for a long time. I finally found it and now I don't have to look anywhere any more. I substituted with 3/4 cup of all purpose flour+ 2tbsp corn starch to make a cup of cake flour. Shifted 3 times and used Splenda half. Cupcakes rise perfectly and it was very nice texture!!
Date published: 2013-02-10
Rated 4 out of 5 by from I made these cupcakes tonight and I did put less sugar since people recommended it...but I don't recommend it I think the sugar is fine the way it is...but I think i will try using oil next time instead of butter to make the cake more moist and the batter not as thick b/c it was extremely thick for my taste
Date published: 2011-03-30
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