Billy's Vanilla, Vanilla Cupcakes with Vanilla Buttercream Frosting...from Billy's Bakery!

Billy Reece, owner of Billy's Bakery, NYC, was on Martha on May 10th and shared his "Vanilla Vanila Cupcake" recipe. I tried it today and it's awesome.
The recipe called for using the BIG Kitchen Aid which I never use...I prefer my Kitchen Aid hand mixer. But, whoa baby, when I saw how it worked this recipe...I'm a convert to the BIG KA from now on! It worked the batter like a dream. Then the same thing on the frosting. What took me so long to get on the stick? Fear, I think...but after this I'm pushing that hand mixer to the back of the drawer!

I gotta tell you...this has got to be THE best vanilla cupcake recipe ever! Before this one I always tagged Magnolia as my favorite vanilla cupcake. Hey...sorry Magnolia. This one is the winner, hands question...and that includes his Vanilla Buttercream Frosting.

Here's the recipe:

Billy's Vanilla, Vanilla Cupcakes

Makes about 30 cupcakes
1 3/4 cups cake flour, not self-rising
1 1/4 cups unbleached all-purpose flour
2 cups sugar
1 tablespoon baking powder
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, cut into 1-inch cubes
4 large eggs
1 cup whole milk
1 teaspoon pure vanilla extract

1. Preheat oven to 325°. Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour.

2. In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.

3. Divide batter evenly among liners, filling about two-thirds full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.

4. Transfer to a wire rack to cool completely. Repeat process with remaining batter. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Decorate with sprinkles, if desired. Serve at room temperature.

Billy's Vanilla Buttercream

Colored sprinkles, for decorating (optional)
Makes enough for 30 cupcakes

1 cup (2 sticks) unsalted butter, room temperature
6 to 8 cups confectioners' sugar
1/2 cup milk
1 teaspoon pure vanilla extract

1. In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 6 cups sugar, milk, and vanilla; mix until light and fluffy. If necessary, gradually add remaining 2 cups sugar to reach desired consistency.



  1. Anonymous9:41 PM

    I'm going to try these and I can't wait! CQ, do you have a favorite brand of vanilla extract that you use?

  2. Anonymous1:36 AM

    You don't know how happy I am that you posted this! My grandmother is hosting her Bunco group tomorrow and asked if I would make some dessert for her. What do you make that 12 old ladies will all like? Cupcakes!

    Welcome to the Kitchen Aid stand mix family. My color is Sorbet, what's yours?

  3. Surcie:

    The vanilla I used....Madagascar Bourbon Pure Vanilla--"Made from beans grown on the island of Madagascar, Madagascar Bourbon Pure Vanilla is the king of vanillas. Its creamy, sweet flavor blends beautifully with a variety of foods." Here's the link:

  4. Jeff: I'm lovin' that KA...mine is cobalt blue...with white flecks of white flour (lol)

  5. Chloe:

    I used a cookie press (from Williams Sonoma: that I got for Christmas and used a really BIG decorating tip. It worked like a charm and much easier than the plastic bag...not so messy.

  6. Anonymous4:33 PM

    Long time lurker...first time commenter (love your blog!)

    I'm a big fan of Billy's cupcakes and I was so happy to see him make the vanilla-vanilla on Martha. Anyway, I noticed that you changed the amount of baking powder in the recipe from 2 tablespoons to 1 tablespoon. Did you have a cupcake batter explosion like I did?

    The reason I ask is because I made a batch immediately after the show aired and, even though I only filled the cupcake papers 2/3 full, the batter promptly puffed and oozed everywhere. I know Billy made a point of telling Martha that 2 tablespoons was the correct amount of baking powder for the recipe, but I think that was what caused the problem. I made another batch and only used 4 teaspoons of baking powder and they came out great.

    Now I don't have to take a ride into NYC whenever I have a cupcake craving! Whoo-hoo!!

    BTW, the vanilla frosting is really good too, isn't it? Not gritty or overly sweet...mmmmmmm...

  7. Gigi:

    The recipe I found on Martha's web site just called for 1 tablespoon of baking powder...luckily, that seemed to work just fine for these! I haven't had any cupcakes explode on me yet...I hope I never do! Thanks for writing!

  8. Anonymous5:43 PM

    I love your website, and finally got around to making this cupcake. The one thing I noticed was how dense and buttery it was. It was so buttery that when I took the cupcakes out of its tin, there were little pools of butter on the bottom. Did that happen to you? Did you think it was too heavy?


  9. Hi CQ,

    I was pretty excited when you said this is the best vanilla cupcake ever, because like you, i love the magnolia one so this would definitely appeal to me.

    but looking at the recipes, they're REALLY similar, and in fact the buttercream looks EXACTLY the same to me. Am i mistaken in this?

    I did notice though that the cake recipe is done in a different order, and perhaps the use of cake flour helps?

    - stu

  10. Anonymous9:43 PM

    How weird! When I printed the recipe from Martha's website right after the show aired, it had 2 tablespoons listed. Maybe I'm not the only one who experienced the dreaded exploding cupcake! :)

  11. Hi, im so happy you posted about these cupcakes. I also saw this episode on Martha and was surprised that we actually get recent episodes of her show here in Sydney, Aus. Since we get everything else a lot later. But thanks I am definitelt looking forward to trying these cupcakes out.

  12. CQ, I also wanted to ask you, what is the difference between cake flour and all-purpose flour, because in Australia I don't think we have cake flour... maybe we do but I don't think its called that. Thanks for your help

  13. hey jenjen, i'm in australia too and was thinking about the same issue.
    We can get different kinds of flour... i.e breadmaking flour is a high gluten flour which makes it better for that kind of texture.
    I haven't actually SEEN cake flour but i have got some 'baking' flour which is different, so i expect we can get it.

    this link
    is quite interesting as it explains different flours and what they're good for. And as a side note, they suggest that instead of one cup of cake flour, you can use 3/4 cup bleached (dunno if that's important) plain flour with 2 tablespoons of cornstarch.

    so there you go :)
    - stu

  14. jenjen and ilikepi3:

    This is what I found out online, too:

    Cake flour has the least amount of gluten of all wheat flours, making it best for light, delicate products such as sponge cakes, genoise, and some cookie batters. Made from extra short or fancy patent flour, milled from soft wheat, cake flour often comes bleached, which gives it a bright, white appearance.

    All-purpose flour is made from a blend of hard wheat flours or sometimes a blend of soft and hard wheat flours. All-purpose flour varies throughout regions in the United States; blends are often determined by the flours available and the cooking styles of the area. It is called all-purpose flour because it is intended for most baking needs for general household use, not commercial use, where having several different flours, each used for a specific purpose, is feasible.

  15. Anonymous4:19 PM

    i just wanted to say how much i appreciate what you do with this site. i go to school in new york and have gotten to witness the bakery wars firsthand, but live in california and hope to eventually open a bakery there. your recipes are inspiring, and your website is always fun to read. thanks for devoting your time to the joy that is cupcakes. :)

  16. Anonymous8:36 AM

    If you've never tried Sprinkles in CA you must. Their vanilla cupcake is to die for. I too was a Magnolia fan until I tasted this.

  17. Anonymous12:11 AM

    For those in Australia, I buy cake flour online. Here's the link..

    And yes, 52 Cupcakes is heaven.

  18. Anonymous4:35 AM

    Hi, I'm here in Switzerland and would like to bake these cupcakes. Now I read your recipe and you write 2 sticks butter - how much does 1 stick weight? Is it like 75 g?

    Thank you very much for your help! :-)

  19. Anonymous6:48 AM stick of butter weighs 115g. Here's a handy conversion link ~

    (I baked these cupcakes last week and they are gorgeous).

  20. Anonymous3:11 PM

    I too watched the video on the Martha Stewart website when Billy was on her show... he used two tablespoos of Baking Powder...I was conflicted because Martha specifically asked him about it, and he said TWO.... So I decided to call Billy's Bakery and ask, and they told me it WAS two tablespoons... so I made them with two tablespoons and all my cupcakes turned out except for two that I put on the top rack of my convection oven, they maybe it's the heat that caused them to explode...

    So, two tablespoons worked fine for me... trishy

  21. Anonymous11:39 AM

    Hi! I'm planning to bake these cupcakes next week, and I've never tried baking cupcakes before.

    Regarding the butter, should it be on room temperature? Or it has to be cut and cubed straight from the fridge?

  22. Hi, I tried these cupcakes for the first time last night and encountered a few problems. Maybe you can help me out and tell me where I went wrong. First off, I want to add that I followed the directions as stated with just one table spoon baking powder (double acting).

    The batter looked beautiful, tasted great too, I was very excited to bake it and see how they came out. I filled two trays of cupcakes and put both in to the oven (maybe my first mistake?) and turned them once halfway through as instructed. By 18 min through they had exploded and had to be cooked an additional 10 min for a tooth pick to come out clean! Now I didn't think I over filled the cups, but maybe I did. When I did get a couple of cupcakes out, the cups were saturated with butter! Is this normal for these cupcakes? And it was next to impossible to get the cupcake out whole with out it crumbling to bits! Maybe I over mixed the batter?

    The frosting was good, very rich, i will not put so much next time on the cupcakes, as it does not need that much.

    If anyone has experienced this with this recipe and knows a solution please help! This was my first time making cupcakes from scratch, and I was kinda disappointed. I was really looking forward to these very hyped up cupcakes from New York I had been hearing about. I want to give it a second go, but I want to make sure I don't run into the same problems again.

    Help me! I really want some delicious cupcakes!

    Thanks in advance to anyone to can help!

    Jackie, Huntington Beach, CA

  23. Anonymous7:55 PM

    help what do i do with the butter lumps? i did not want to overbeat so damn i got greasy cupcakes.

  24. To everyone who is having trouble...

    This is from


    My Cupcakes Are Sinking!
    See “Its All About the Oven” above. There is a good chance that you didn’t allow the cupcakes to bake fully. If the sinking is accompanied by pools of melted butter, it is likely the ingredients were not mixed adequately.
    My Cupcakes Are Overflowing!
    See “Its All About the Oven” above. There is a good chance that your oven temperature is too low or you have too many cupcakes in the oven at once. If the cupcakes don’t get adequate heat during the early phase of the baking process, they will overflow. I guarantee it…

    It seems the "butter pooling" problem may have something to do with not creaming the butter.... but why does it work for some people and not for others?

  25. Anonymous8:55 PM

    Hi! Can anyone tell me about how many ccs to expect from this recipe? Assuming one batch of the bc icing is enuf, I would think apx 2 doz, right? Thx in advance!

  26. Anonymous11:04 PM

    Hello everyone! hehe!! i am new in the cupcake making world so i would like to ask for your help with regards to making cupcakes…

    I had the time in making the recipe of vanilla cupcakes in the magnolia cookbook..well..i dont have the cookbook itself but i found the recipe here in the internet…My question is…do u have any tips or techniques on how to make a cupcake more fluffy inside, more moist or more “spacious”? well…my problem is that whenever i do make the cupcakes, the bread is so “packed up”, its as if i need to drink water whenever i take a bite on it, hehehe!…it isnt that fluffy or moist inside…hehe..plz help me with this..thanks!!

    And another thing…i also use the recipe there for the vanilla buttercream but whenever i do it, people say that its too rough..its as if you can feel the sugar morsels in your tongue…And also, the recipe says that in order to make the cream more thick, i should add sugar, but in turn, my family always complain that its so much sweet. How can i resolve this if the recipe tells me that in order for it to thicken and to be feasibly spreadable, i have to add sugar on it…i really want it to be that thick for easier spreading but i would really want a cream that is not that sweet so that everyone would love it…

    Thanks for all the help!! i hope you can help me on this because i really want to make good cupcakes for everyone to enjoy….

    THanks!!! and more power to your wonderful website…hehe!! i really love it..its so helpful and informative! :)

  27. Anonymous4:40 PM

    I just made these cupcakes and there was so much grease at the bottom of the pan. I guess I didn't beat the butter long enough, this is only because I freaked out about "overbeating" the batter because they kept stressing that on the show.

    Btw, is it supposed to be a white or yellow cake? I thought it was a yellow cake but mine turned out to be quite pale?

    Did I do something wrong?

  28. Anonymous3:14 AM

    I found this website by accident, and I couldn't be happier!

    I tried the recipe for Billy's Vanilla Vanilla cupcakes, and they were a success. I used jumbo muffin tins and baked them for 26 min. They were fluffy, and they rose perfectly. They freeze well. Wrap the unfrosted cupcakes in plastic wrap, then foil, then place in a zipper bag.

    The buttercream tasted good, but it was too sweet for my taste. I used a frosting made of an 8oz. pkg. of whipped topping, a 1 oz. pkg. of vanilla pudding mix, and a cup of milk. I whisked the pudding and milk together and let it set for 2 min., then folded in the whipped topping. I'll top it w/ fruit next time.

    Thanks for sharing recipes. This blog is AWESOME, and so is Layla!!!!

  29. Anonymous3:18 AM

    Oops...I forgot to say that you should add 1 tsp. of vanilla extract to the alternative frosting recipe that I suggested.

  30. Anonymous6:40 AM

    Is the butter you add in at room temperature or is it cold? I tried to locate the Martha Stewart clip but it keeps playing only the icing recipe. I had heard he adds in the eggs first then adds in milk and vanilla in parts? Thanks so much.

  31. Anonymous1:10 AM

    Great cupcake recipe! Thank you. I just made a delicious batch. I used 1/2 cup butter, and 1/2 cup "Earth Balance" whipped spread, ( no trans fats, zero carbs, non gmo), and it still tasted plenty plenty buttery. I also used 1 cup organic, unrefined sugar, and substituted 1 teaspoon of white stevia powder for the other cup of sugar. I used "Super Stevia" brand, but any one would do. Unlike the old dark liquids, the new white powders taste much better and are made from a medicinal herb (stevia root) that helps to control your blood sugar - it's actually good for you! They came out great. I haven't figured out a good way to make the frosting without using the confectioners sugar, but I used only 5 cups, and substituted 1 teaspoon of stevia white powder for one cup of sugar. My husband couldn't even tell. Every little bit helps, and we still get delicious treats!

  32. Do I have to have a kitchen aid? I have a hand held with no paddle.


  33. CQ-

    First, I love your blog and as a TERP alumna...I have to say...the fact that you work at MD makes it even better!

    I've made the Billy's Vanilla Vanilla many times and they ALWAYS come out so dry. I love the flavor but I can't seem to get them moist...any tips?

    Also, I'm sure you have discovered this...but if not...Hershey's Prefectly Chocolate Cake...the recipe is on the back of the Hersey's Cocoa box...TO DIE FOR!! and they come out perfect every time!!!

  34. Anonymous12:44 AM

    I, too do not own a kitchen aid mixer, as I am a novice baker in my teens. Is it okay to use a handheld mixer? and what should I do with the lack of a paddle attachment?

    please help!!

    i want to make this recipe asap.

    thanks a bunch

  35. It's okay if you use a handheld mixer. Just use your regular attachments. They'll turn out just fine!


  36. Anonymous3:52 PM

    I am a big fan of your blog and frequent it regularly. I have been to Billy's and yes they serve up some tasty cupcakes but my favorite is Eleni's in Chelsea Market. They are so moist and perfectly sweet.

  37. I love your blog and like you, I love cupcakes as well. Thank you so much for sharing this recipe.

    I need help. I tried the cupcake recipe above and its my first time to make cupcakes and mine turned out dry and not fluffy. What went wrong?

  38. Anonymous2:57 PM

    Wow! These look delicious!

  39. Anonymous6:23 PM

    I just made these cupcakes for my boyfriend's birthday and they were the best cupcakes I have ever had in my life. Seriously. I couldn't believe that I actually made them! I credit the recipe more than my skills. They were so light, so fluffy, so moist! I'm glad I didn't run into any of the problems other bakers have experienced- they didn't explode, weren't dense, no pools of butter, and the frosting wasn't too sweet (although I didn't put enough powdered sugar so it wasn't stiff when I piped it on, but that's ok.) I did halve the recipe, and I was worried the flour measurements would be off, but it was fine. Also, I used OO flour cuz I didn't have cake flour. To the questions about butter temperature- I used room temp. butter cut into cubes. Also, I don't have a fancy stand mixer (no room for one) so I just used an electric hand beater. Like I said- they were AWESOME! Thank you so much!

  40. Anonymous6:35 PM

    Oh, yeah- and I sifted the dry ingredients together first. The recipe doesn't call for it, but I figured it would help make them a little lighter.

  41. Anonymous10:39 PM

    I don't know what I did wrong, but I followed the recipe to a tee and it's difficult to explain, but it's as if the cupcakes separated, and the bottom half were like hockey pucks (very hard, dense, gelatinous hockey puck), and the top half were light and fluffy and tasty. ??? I watched the video on the website and some of the techniques were different. I'm not a professional baker, but I'm certainly no novice... Any suggestions as to what went so wrong?

  42. Anonymous8:50 AM


    whats cupcake flour? i'm from oz. i don't think we have such thing down under!



  43. Anonymous9:37 PM

    My friend found you and shared these cupcakes with our family. OMG they are divine!! I'm making them this weekend and hope you don't mind but I plan to credit you on my blog. Can't wait to follow your blog and have more great recipes.

    Love the pooch! What self control and posing for pics ~~ impressive.

    Blessings, Jill

  44. Is the butter supposed to be in little lumps when you have finished mixing the batter. Some lumps are not so little. Am I supposed to keep blending until the butter is all the way incorporated. The recipe says to mix until incorporated but then says to not overmix. Is the butter supposed to be room temp or kind of cold?

  45. OMG just made this! Its to die for ! my fist time baking anything, and its too perfect. The cupcakes came out looking and tasting heavenly .

    I didnt buy cake flour , but used plain flour instead , and added 1 tablespoon of corn flour .

    I followed the recipe , but used half of what was required to make a smaller batch. made 20 plus decent sized cupcakes using half of the quantities .
    More than enough for the whole house.

    It was nice spongey and moist, really nice texture , chewy on the inside! :) love this!

    However the icing was way too sweet! :P
    at least by our standards .

    I used a handmixer .

    About the butter.:
    room temp would be good, but its ok if its a little on the cold side!

    and no lumps when mixed!

  46. I had an issue with the butter, as well. It had seeped through the paper liners and left residue inside the muffin tins.

    I popped the sticks of butter in the microwave right after taking them out of the fridge so they'd end up room temp. Maybe mine were too warm and ended up runny?

    The cupcakes tasted really buttery too, and I was disappointed because they were barely even sweet :(

  47. Anonymous1:16 PM

    I just made these for my son's 3rd birthday party, and they came out perfectly. I read everyone's comments and only used 1 tablespoon baking powder. I also let the butter come to room temperature. The cupcakes took 25 minutes to cook. The icing is very sweet - a little too sweet for my taste, but I think perfect for a kid's party.

  48. I was looking for a recipe to bring to a gathering of a few families. I was asked to bring dessert for the kids. Their ages ranged from 9 to 16. My son requested cupcakes. I didn't have a recipe and started searching the internet. Most recipes used cake mix and pre-made frosting. I wanted something totally made from scratch. I found your recipe with rave reviews. My son used food coloring to make the frosting purple. I frosted them and used the suggested sprinkles. They looked great and were quickly gobbled up. Thank you!!

  49. Thank you for posting this recipe! It is wonderful! I always resort to box mixes since they are nice and moist. These are far superior to any box mix and are incredibly moist!
    I love how theycome out with rounded tops…no flat or sunken tops that need to be covered up by frosting!

  50. Anonymous7:55 AM

    Making these in the UK (I even bought American cups to get it spot on!) could you just tell me though please, in step on e it reads:
    Add butter, mixing until just coated with flour.
    Does this mean leave the butter in big lumps just coated with flour? Also when ready to bake should it be lumpy or smooth?
    Thanks so much in advance

  51. Anonymous2:37 PM

    Found this recipe by googling "best cupcake." Followed the instructions completely and WOW. The cupcakes turned out awesome. The first batch was a little greasy on the bottom of the cup. I left the second batch in just a couple minutes longer and PERFECTION. I did have too much frosting leftover at the end but other than that...this is probably the best cupcake I've ever had.

  52. Thanks so much for posting this! I was looking for a really moist vanilla cupcake to go along with some chocolate cupcakes I'm making for a mini reunion event in a couple of weeks! I'm very excited to try these.

  53. i'm confused! i made this recipe with new powder, but they came out incredibly dense and flat. i added a little soda to the next batch and then they rose well, but were too fragile. HELP!

  54. I just pulled a batch out of the oven and tasted the preliminary results...yummy! I halved the recipe and also made a few modifications to lighten it.

    Bear in mind that these modifications are when you 1/2 the recipe:

    -4 tbsp butter + 2 tbsp plain whole fat yogurt
    -3/4 cup sugar + 6 tbsp sun crystals (mixture of stevia and sugar)

    I kept everything else the same and am very pleased with the results! A nice, light crumb. Not too dense, not too fluffy. I would definitely make these again.

    I calculated about 175 calories per cupcake (without icing), as opposed to about 220 with the regular recipe.

  55. Hi, love your blog. A lot of ideas and tips. Drop by at mine

  56. Kristi3:17 PM

    I've been playing with cupcake recipes for a while now and this one is the BEST!! Love that they are a little firm on top and super soft in the middle and just melt in your mouth! I used the frosting recipe too, adding a little almond extract to help counter act some of the super sugary taste. The result - ABSOLUTELY perfect cupcakes!!

  57. Donna1:42 PM


    I recently tried this recipe. Although my family thinks it's delicious but I'm still not satisfied with the outcome. I baked the cupcakes longer than the recipe specified (40 mins) coz when it came to 20 mins the top part of the cupcake is still not done and when you stick a toothpick in it, it doesn't come out clean. I'm hoping for much moist in the cake. I'm using a convection oven (does that make a difference?). Also where is the best part of the oven should the pans be placed, top, middle, bottom?

    I desperately need a solution, I plan to make cupcakes for my baby shower in 2 weeks time. HELP!

  58. Realy great recipe, yesterday I tried, and amazingly it worked! Moist, dense, delicious cupcakes just in 19 miniutes of baking. Only thing is that in your recipe you wrote that 2 tablespoon baking powder. I have some experience and I thought that it should be teaspoon rather than table spoon. So I only changed it to teaspoon. I am writing this just to let you know if it is mistakenly writen that way. Otherwise, I recommend everyone to try this recipe. They are so qualified to be sold in high fahion bakeries!

  59. Anonymous8:13 PM


    Is the butter cold or at room temp when added to the flour?

  60. The butter should always be at room temperature.

    Anyway, I just made these and WOW!!! It is amazing!!!!

    The Cupcake Queen is right, these are better than Magnolia's vanilla cupcake!!!

    They r so light a fluffy and soft!!! I've made my fair share of vanilla cupcakes and this one is definitely a keeper!

    Thanks for sharing this wonderful recipe with us~~~

  61. Anonymous10:04 PM

    Would this recipe still work if you made it for a cake instead of cupcakes?

  62. Anonymous11:04 PM

    These cupcakes are the best!!!!!!!1

  63. These are soooo delicious, thanks for the recipe! I altered the frosting and used paste instead of extract and it's amazing!

  64. I just found this recipe on your blog and tried it. These are delicious! I used a simple chocolate icing instead of the vanilla. I'll post my version tomorrow. And I noticed you're in DC - I'm originally from Washington! cheers, mari

  65. I featured your Vanilla Cupcake Recipe in my Blogger and Squidoo. Thank you for your recipe.

  66. Anonymous2:10 PM

    I made these cupcakes for my college class and the kids were practically fighting over them! I added approx 3 tbsp peanut butter to the frosting and it didn't change the texture but gave it a great, mild flavor. Making another batch today for a euchre party.

  67. Anonymous8:20 PM

    These have got to be the best cupcakes!!! I like to cook for only 15 minutes then immeditaly remove them from the oven to the freeer and then when cooled apply icing and return to freezer for a few minutes. They turn out so moist and delicious :)

  68. Ok, does anyone know what Spinkles Cupcakes is using in their vanilla cake to create that unique flavor? I have tried every cupcake recipe, even substituting buttermilk etc. and cannot achieve that distinct flavor they offer. It is almost an 'eggy' flavor, just cannot pinpoint it. I have used all types of vanilla, milks, flours etc. and cannot figure it out. HELP!!

  69. Anonymous6:56 PM

    Made these wonderful cupcakes for a bbq this weekend. They were soooo delicious!! I love the color and the taste!! Mine were a bit on the dry side but I think that's because I over cooked them a little bit! The family loved them! I'll def keep this one on the books! Thanks for the simple, classic recipe :)

  70. Brittany1:09 PM

    OOOOOOOOOOOh thank you thank you thank you!!! I finally found a vanilla cake recipe I can use that is AHHHHhhhhhhmazing!! Thank you so much!

  71. hi! im ai, from the philippines. i stumbled upon your blog when i googled the best vanilla cupcake recipe. i'm a newbie in baking and would like to ask instructions on the butter. "Add butter, mixing until just coated with flour." so this means that the butter is not softened when it is mixed with the dry ingredients? i really needed a very good recipe for vanilla, because come saturday, i need to bake at least 300 cupcakes. hope you can help me.

  72. I just made these cupcakes and I have some questions: mine were done but they kind of sank in the middle a little and were not as moist did I overbeat? the batter was really light.

  73. The looks really delicious! Thanks for sharing the recipe.

  74. Anonymous10:17 PM

    My cupcakes came out heavenly but cooked almost 27 minutes (they were very large). The kids loved them, even the chocoholics.

  75. Omg I'm going to try making these. Wish me luck.The cupcakes kinda remind me of rainbow ice cream.

  76. Oh my, you are right. These are definitely the best cupcakes I've ever made. So awesome. Thanks!

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  78. Use the german buttercream which has a vanilla custard as a base...I use madagascar vanila bean paste and it is heavenly (tastes like fench vanilla ice-cream!)unlike these overly sweet buttercreams. I usually make huge batches and store them in the freezer. Here is the recipe

  79. Wat r measurements for12 cupcakes?