Vanilla Cupcakes with Cream Cheese Frosting

Tested & Perfected Recipes

Buttermilk adds a subtle, pleasant tang to these luscious vanilla cupcakes, and also keeps them moist. 

how to make cupcakes

These vanilla cupcakes are a tried n’ true recipe from my cake baking days. It’s my go-to when I need to whip up a quick batch of vanilla birthday cupcakes. The buttermilk adds a subtle, pleasant tang and also keeps the cupcakes very moist.

If you’d like to make the recipe as a layer cake, it works beautifully: just divide the batter into two 9-inch cake pans (buttered and lined with buttered parchment paper). The recipe also works in a 9×13-in cake pan. The bake time for both is about 30 minutes.

What you’ll need to make vanilla Cupcakes with Cream Cheese Frosting

How to make The cupcakes

Begin by whisking the dry ingredients together in a bowl, then set aside.

whisking dry ingredients for vanilla cupcakes

In the bowl of an electric mixer, beat the butter and sugar until light and fluffy, about 5 minutes.

creaming butter and sugar

Beat in the vanilla.

adding vanillaBeat in the eggs one at a time.

adding the eggs

Mix in a third of the flour.

Then mix in half of the buttermilk.

adding the buttermilkContinue alternating the dry ingredients and buttermilk, finishing with the flour.

vanilla cupcake batter

Spoon the batter into paper-lined muffin tins. They will be almost full.


Bake for 20-25 minutes, switching the pans from top to bottom and back to front midway through.


Let cool in the pan until just warm, then transfer to rack to cool completely. Meanwhile, make the frosting.

How To Make The Cream Cheese Frosting

In the bowl of a stand mixer fitted with the paddle attachment (or large bowl if using a hand mixer), combine the cream cheese, butter, vanilla and salt. Mix on low speed until combined, then increase the speed to medium-high and beat until aerated and light, about 2 minutes.

mixing butter and cream cheese for frostingGradually add the confectioners’ sugar, mixing on low to combine.

adding sugar to cream cheese frostingOnce all of the sugar is mixed in, increase the speed to medium-high and beat until fluffy, about 1 minute.

cream cheese frosting in mixing bowl

When the cupcakes are cool, use a butter knife or small offset spatula to swirl the frosting lavishly over top. The cupcakes are best enjoyed fresh on the day that they are baked.


Note: The cake portion of the recipe is adapted from Nick Malgieri’s Perfect Cakes. I’ve mentioned this book before — it’s wonderful and full of reliable, delicious recipes.  

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Vanilla Cupcakes with Cream Cheese Frosting

Buttermilk adds a subtle, pleasant tang to these luscious vanilla cupcakes, and also keeps them moist. 

Servings: 24 cupcakes
Prep Time: 20 Minutes
Cook Time: 20 Minutes
Total Time: 45 Minutes, plus time to cool the cupcakes


For the Cupcakes

  • 2-3/4 cups all-purpose flour, spooned into measuring cup and leveled-off
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 sticks (1 cup) unsalted butter, softened, plus more for greasing the pans
  • 2 cups sugar
  • 2 teaspoons vanilla extract
  • 4 large eggs, at room temperature
  • 1 cup buttermilk

For the Frosting

  • 12 oz cream cheese, at room temperature
  • 1-1/2 sticks (12 tablespoons) unsalted butter, at room temperature
  • 1 teaspoon vanilla extract
  • Pinch salt
  • 4 cups (1 lb) confectioners' sugar


  1. Preheat the oven to 350°F. Line two muffin pans with paper liners. Grease the top of the muffin pans with butter so the cupcake tops don't stick.
  2. In a medium bowl, whisk together the flour, salt and baking soda. Set aside.
  3. In the bowl of an electric mixer fitted with the paddle attachment (or beaters), beat the butter and sugar on medium speed until light and fluffy, about 5 minutes. Beat in the vanilla, then beat in the eggs, one at a time, scraping down the sides of the bowl as necessary.
  4. Reduce the speed to low, then beat in one-third of the flour mixture, followed by half of the buttermilk. Scrape down the sides of the bowl, then add another third of the flour, followed by the remaining buttermilk. Beat in the remaining flour, then scrape down the bowl and beat again until the batter is just combined. Do not overmix.
  5. Spoon the batter into the prepared muffin pans, filling almost to the top. Bake for 20-25 minutes, switching the pans from top to bottom and back to front midway through. Remove from the oven when the cupcakes are set, lightly golden and a toothpick inserted into the center of a cupcake comes out clean (note that one pan may finish cooking before the other). Cool in the pan for about 15 minutes, then transfer to a rack to cool completely.

For the Frosting

  1. In the bowl of a stand mixer fitted with the paddle attachment (or large bowl if using a hand mixer), combine the cream cheese, butter, vanilla and salt. Mix on low speed until combined, then increase the speed to medium-high and beat until aerated and light, about 2 minutes. Stop the mixer and add 2 cups of the confectioners' sugar; mix on low to combine. Mix in the remaining sugar in two additions, keeping the speed on low. Once all of the sugar is mixed in, increase the speed to medium-high and beat until fluffy, about 1 minute.
  2. When the cupcakes are cool, use a butter knife or small offset spatula to swirl the frosting lavishly over top. The cupcakes are best enjoyed fresh on the day that they are baked. To keep them longer, store in an airtight container in the refrigerator, and bring to room temperature before serving.
  3. Freezer-Friendly Instructions: The cupcakes can be frozen without the frosting for up to 3 months. Let them cool completely, wrap them individually in plastic wrap, and then in foil. Thaw overnight on the countertop before serving. (Wait until the cupcakes are defrosted to ice them.)

Nutrition Information

Powered by Edamam

  • Serving size: 1 cupcake
  • Calories: 379
  • Fat: 19 g
  • Saturated fat: 12 g
  • Carbohydrates: 49 g
  • Sugar: 37 g
  • Protein: 4 g
  • Sodium: 155 mg
  • Cholesterol: 83 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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Reviews & Comments

  • I made this in two 9 inch cake pans, as the recipe proposed. The cake was WONDERFUL (5 stars!) but the frosting was way too sweet (2 stars). I appreciated the alternative cake pan instructions will make the cake again, but look for a different vanilla frosting.

    • — Bridget on August 7, 2020
    • Reply
  • Thank you so much! These were a hit! Honestly, they taste so much like sugar cookies… and I love sugar cookies!
    I made 3 different frostings with them. Whipped cream, buttercream and cream cheese. I’ve made them and taken them to the hospital staff and they were gone within 30 min!
    I’ve tried other cupcake recipes and this is by far the best, got comments on how moist they are! Thanks again.

    • — Jess on May 29, 2020
    • Reply
  • I baked these cupcakes with my siblings and they turned out perfectly! Thank you so much for the recipe. I loved it!

    • — Mehma on May 23, 2020
    • Reply
  • Hello,
    If you have them, could you please give me the Nutrition facts on these cupcakes. My granddaughter is diabetic and i need the carb count.

    Thanks so much!

    • — jeannette haengel on May 16, 2020
    • Reply
    • Hi Jeannette, I just added the nutritional info. 🙂

      • — Jenn on May 18, 2020
      • Reply
  • Can I add chocolate chips to the recipe, and if so how many? I was thinking that if they were mixed in the flour first they wouldn’t sink to the bottom. Would love to hear what you think.

    • — Li on May 10, 2020
    • Reply
    • Hi Li, yes, you can add 1/2 – 1 cup of chocolate chips to the recipe. I’d toss them in a tiny bit of flour and fold them into the batter at the end. And I’d suggest mini chips as due to their lighter weight, they are less likely to sink. Please LMK how they turn out if you make them!

      • — Jenn on May 11, 2020
      • Reply
  • Hi there! Your recipes are fabulous. My son really wants a vanilla Costco sheet cake for his birthday next week and I am going to attempt to make this cake for him. Do you recommend I use this recipe with vanilla frosting or the vanilla birthday cake recipe? Just trying to mock a sheet cake with vanilla/vanilla flavor. Thanks so much!

    • — Mimi on April 20, 2020
    • Reply
    • Hi Mimi, So glad you like the recipes! I think I’d probably go with this recipe for a sheet cake. Happy early birthday to your son! 🙂

      • — Jenn on April 20, 2020
      • Reply
      • Thanks so much Jenn! I will use this recipe. Question about the frosting- wanted to make it less of a cream cheese flavor and more vanilla. Would you suggest I use less cream cheese and add an extra tsp of vanilla or more powdered sugar? I can play around with it for flavor, but a good base point will help!

        • — Mimi on April 20, 2020
        • Reply
        • Hi Mimi, Based on what you’re describing, you may want to use the frosting from the Vanilla Birthday Cake. Hope that helps!

          • — Jenn on April 20, 2020
          • Reply
  • Hi Jenn👋
    Can i use milk instead of buttermilk?
    because we don’t have buttermilk where i’m from.

    • — Hasti on April 16, 2020
    • Reply
    • Hi Hasti, You really need buttermilk for this, but if you don’t have access to it, you can easily make your own. See how here. Hope that helps!

      • — Jenn on April 16, 2020
      • Reply
      • Thank you

        • — Hasti on April 17, 2020
        • Reply
  • Hi Jenn,

    Recently made your banana nut muffins but substituted nuts for choc chip and they were amazing.
    Now, I’d like to try these cupcakes but need some help;
    1) is confectioners sugar the same as icing sugar?
    2) as we don’t have buttermilk where I’m from, I’ve read some suggestions to use sour cream and thin it out; how much milk would need to be added to the sour cream? I have no idea what buttermilk consistency should be. Would it alter the taste/texture?

    • — Ash on April 16, 2020
    • Reply
    • Hi Ash, Glad you liked the muffins! In answer to your questions:
      1. Yes, confectioners’ sugar and icing sugar are the same thing.
      2. To substitute sour cream for buttermilk, combine 3 to 4 tablespoons of milk plus enough sour cream to equal 1 cup and whisk to combine. You can also make your own buttermilk. See how here.
      Hope that helps!

      • — Jenn on April 16, 2020
      • Reply
  • Jenn can I make a cake from this recipe instead of cupcakes? My mom’s 83 birthday is tomorrow and I think she would love this.

    • — Cathy Busick on March 27, 2020
    • Reply
    • Definitely. Just divide the batter into two 9-inch cake pans (buttered and lined with buttered parchment paper). Bake time will be about 30 minutes. Happy birthday to your mom!

      • — Jenn on March 27, 2020
      • Reply
  • I made these cupcakes once before and they were divine, so I decided to use the recipe to make my son’s first birthday cake. I had never made a cake from scratch before. It was easy and turned out so well. He loved it, especially the frosting!

    • — Ann on March 26, 2020
    • Reply
  • When I combined my ingredients it looked as if it was curdled. I did add some more flour and it tasted like really great cornbread

    • — Mo on March 15, 2020
    • Reply
    • Hi Mo, would you say the flavor or texture was more like cornbread? If it was the texture, these cupcakes are a little more on the dense side and if you added more flour, that would’ve made them more dense.

      • — Jenn on March 16, 2020
      • Reply
      • So should it look curled??
        It wasn’t thick like your pictures,
        Do you weigh your ingredients??
        but I will try again

        • — Mo on March 17, 2020
        • Reply
        • Hi Mo, Some batters do look a bit curdled as your mixing them, but I haven’t found that to be the case with this one. While I do provide weights/metric conversions for my recipes, I generally prepare my recipes using measuring cups (but I definitely recommend weighing ingredients if that’s what you typically do – it’s definitely more precise). I hope you have better luck next time around!

          • — Jenn on March 18, 2020
          • Reply
          • This was my first time making this recipe and I also noted the curdling effect. I always weigh my ingredients (flour, sugar), and did not overbeat at any step. I did make my own “buttermilk” using lemon juice and whole milk. Making a cake of this and it is in the oven as I type..I expect it will be fabulous, as are all the recipes on this site. Am not expecting a little curdling to make a difference.

            • — Dawn on May 31, 2020
  • hi there. this looks amazing. what if we only want to make 12? just cut it in half?

    thank you!!!

    • — annie bernstein on February 7, 2020
    • Reply
    • Yup!

      • — Jenn on February 7, 2020
      • Reply
      • what would you use on the flour amount? thank you so much!!! cant wait to try

        • — annie bernstein on February 7, 2020
        • Reply
        • Hi Annie, I just did a little math and it sounds like you’ll need 1 and 1/4 cups plus 2 Tbsp.

          • — Jenn on February 7, 2020
          • Reply
          • thank you!!!

            • — annie bernstein on February 7, 2020
  • I do not like the texture of the cupcakes- very heavy/dense.

    • — CocoTX on January 30, 2020
    • Reply
  • Hi Jenn!
    I made this cake recipe and it was delicious! The only difficulty I am having is with the frosting. I’m in Tanzania and I cannot find cream cheese. Is there another name for cream cheese (I googled to see if there was but was still unsure). Is paneer similar, or the same? I have seen this available but am not sure if it is indeed cream cheese and/or if this would be a good substitute. Cheese is really expensive here so I wanted check. Any advice would be appreciated!

    • — Jama on January 15, 2020
    • Reply
    • Hi Jama, I don’t know of another name but mascarpone cheese would also work. If you can’t find that, just replace the cream cheese with more butter. Hope that helps!

      • — Jenn on January 15, 2020
      • Reply
  • Hi Jenn! I love all your recipes and I would like to try this one for a friend’s birthday, can you advise if I could add sprinkles to make them funfetti cupcakes and if I could replace the butter milk with sour cream instead? Thanks so much and looking forward to hearing back from you!

    • — Trish on January 13, 2020
    • Reply
    • Hi Trish, so glad you like the recipes! Yes, I think you can add sprinkles to the batter and replace the buttermilk with sour cream. You’ll just need to thin the buttermilk out with a little bit of milk to get it to the right texture. Hope that helps!

      • — Jenn on January 14, 2020
      • Reply
      • Thanks for your quick response! How much sprinkles would you recommend I add to the batter? I am looking forward to trying this recipe!

        • — Trish on January 14, 2020
        • Reply
        • Hi Trish, I suggested about 1/2 cup. 🙂

          • — Jenn on January 15, 2020
          • Reply
          • Hi Jenn, just wanted to let you know, I replaced the buttermilk with sour cream and added sprinkles to the recipe, it turned out super delicious so much so, I made it twice! Thanks so much again for your recipes, they are the BEST! (this will be my go to birthday funfetti cupcakes!!)

            • — Trish on January 23, 2020
          • Hi Jenn! I would like to bake these for a friend who is allergic to eggs but is it possible to remove the eggs or an egg replacement suggestion? I have heard you can sub eggs out for baking soda/vinegar or yogurt or bananas, would any of these work in the recipe? Thanks so much!!

            • — Trish on March 3, 2020
          • Hi Trish, A number of readers that avoid eggs have mentioned that they use flax eggs when baking. I would assume many baking recipes would also work with some kind of egg substitute. Hope that helps and that your friend enjoys!

            • — Jenn on March 3, 2020
  • Jenn – You are my idol! I don’t think that there is ONE recipe of yours that I have tried that has been nothing less than stellar! I made these gluten free and they’re amazing. Love Love Love!!!! Thank you for all the hard work you do to make this blog as amazing as it is!

    • — Lilli S. on January 11, 2020
    • Reply
    • You’re so welcome!! 💗

      • — Jenn on January 13, 2020
      • Reply
  • Hi Jenn! Love your recipes. Everything I’ve made from this site has been delicious. I want to make these but don’t have any buttermilk. I’ve read that you can make your own by adding a tbsp of lemon juice or vinegar to a cup of milk. What are your thoughts on this? Thanks so much 🙂

    • — Denise on January 2, 2020
    • Reply
    • Yes, Denise, it’s perfectly fine to make your own buttermilk. Hope you enjoy!

      • — Jenn on January 2, 2020
      • Reply
  • Delicious cupcakes, especially the frosting!

    One comment: I will try using foil liners next time – I bought really cute printed paper liners (the cupcakes were for my friend’s birthday), but the amount of butter in the batter soaked through the paper and just about obliterated the nice printed design!!

    • — Nancy Monroe Clifford on September 17, 2019
    • Reply
  • I made this as a single layer cake, and it turned out so fluffy and light! The flavor was also very light and the cream cheese icing went perfect with it. Highly recommend.

    • — Anna on August 25, 2019
    • Reply
  • Hi – do you use granulated white sugar, or caster sugar? thanks

    • — Alex on July 23, 2019
    • Reply
    • Hi Alex, the cupcakes call for granulated white sugar and the frosting confectioners’ sugar. Hope you enjoy!

      • — Jenn on July 23, 2019
      • Reply
  • As expected these cupcakes are another winner from Chef Jen. The cupcakes and frosting are delicious. I made the cupcakes gluten free by substituting an all purpose gluten free flour mix for the flour and they turned out perfectly.

    • — Kathy M on July 3, 2019
    • Reply
  • Hi Jenn, I’m torn between this receipe and your “vanilla bday” cake. I need to make a vanilla bday cake for my niece… and I was going to use the later receipe however after tasting these cupcakes…I really like the taste of these. What effect does buttermilk have and using full eggs instead of egg whites… these seem to be the main diff btw the two? Which receipe do you think i should I use to make the cake?

    • — Priya on May 11, 2019
    • Reply
    • Hi Priya, You can really go either way depending on your preference. This one with whole eggs makes a richer, moister cake that keeps a bit longer, if that helps. 🙂

      • — Jenn on May 11, 2019
      • Reply
  • I made this as a layer cake and used the frosting from your “Chocolate Lover’s Birthday Cake” recipe in your cookbook. Wow! The perfect combination of yellow cake and chocolate frosting if there ever was one. Divine. The cake was perfectly moist with a nice crumb and slight tang which balanced out the rich, creamy fudge-like frosting. Upon seeing a picture of the finished product, I was asked to make the same for an upcoming birthday party. I can’t wait. Thanks so much, Jenn for another outstanding addition to my collection. I’ve tried a lot of yellow cake recipes and finally this one really delivers the moistness I was always looking for. Thanks Again!

    • — Diane on April 13, 2019
    • Reply
  • I have a quick question! If i wanted to make these into mini cupcakes for my nephews birthday party would anything change? For example baking time or anything like that?

    • — Jodi on April 8, 2019
    • Reply
    • The only thing that would change is the baking time; I’d start checking them at about 10 minutes. Hope your nephew enjoys!

      • — Jenn on April 8, 2019
      • Reply
  • Hi jenn
    Can i add color to the cream cheese frosting?

    • — Fanny on April 3, 2019
    • Reply
    • Sure, Fanny, I think using a bit of food coloring would work here. 🙂

      • — Jenn on April 3, 2019
      • Reply
  • How long does buttermilk cup cake keep for

    • — Lou on March 21, 2019
    • Reply
    • Hi Lou, if stored in an airtight container in the fridge, they should keep nicely for 2 to 3 days.

      • — Jenn on March 21, 2019
      • Reply
  • A different review….
    This is a quick and easy recipe to put together with good results and it makes plenty of cupcakes. Five of us ate them for dessert the day they were baked, and we thought they were fine, but we were not as enthusiastic as many of the other reviewers. I made a similar frosting which we all liked. We divided up the remaining ones and truthfully, we forgot about them. So 2 days later, I was ready to throw them out, but decided to taste another one. Oh my goodness! The flavor went through and they were really good. So I called my daughter and told her to taste hers, and she agreed wholeheartedly, even though they were now an extra day older. Plus, both of us left them on the counter rather than refrigerate them (which I certainly wouldn’t do in warm weather). So my review is really to share my experience with holding them for more than 2 days. While I know many people wouldn’t want to keep them, I know that I could make them a few days in advance and be happy to serve them (probably wouldn’t frost till day of serving, but maybe the frosting kept them fresh and moist). Thanks, Jenn, for sharing your recipes. I really enjoy your site and the recipes I have made.

    • — Bea on March 20, 2019
    • Reply
  • Hi Jenn, my son wants cookies and cream cupcakes for his birthday so I was thinking of adding chopped Oreos to this recipe and/or maybe placing an Oreo at the bottom of the cupcake. Would this change the baking time? Thanks!

    • — Renee on February 20, 2019
    • Reply
    • Hi Renee, I think it would work with no adjustments necessary to the baking time. Please LMK how they turn out this way!

      • — Jenn on February 20, 2019
      • Reply
  • Amazingly light and moist. Got rave reviews! I was even told I had to make someone’s wedding cake after eating these!

  • I love these! Definitely a keeper. Thanks.

  • I was thrilled to find this recipe is easy, fast and so delicious. I made one batch as indicated and added shredded coconut to the icing in the second batch. Excellent!

  • I made these cupcakes last night and they are my new go to recipe for cupcakes! I love to bake, so I have a question for you. Is it worth it to buy really expensive vanilla? I have just been using Durkee from the grocery store. I bake so often that I go though vanilla quickly, which is why it is hard for me to justify the expensive stuff.

    If you do think it is worth it, maybe for special recipes, what kind of hi end vanilla do you recommend?


    • Hi Liza, Vanilla extract has gotten so expensive. I don’t think it’s worth it to buy a pricey brand – just be sure to buy pure vanilla rather than imitation. McCormick Pure Vanilla is a good choice.

      • Great! Thanks so much for the advice! Will switch to McCormick 🙂

  • I wanted to do a 9X13 double layer cake. Do you think that would still be okay? Has anyone tried this? If so, what do you recommend for cooking time?

    I haven’t found another recipe with such great reviews and would love to make this!

    • Hi Margaret, Sure you could bake this in two 9 x 13-inch baking dishes, but you’d need to double the recipe. The baking time may be a little longer- I’d start checking for doneness at about 35 minutes. I’d love to hear how it turns out!

  • It was my second time making cupcakes, but my first time making vanilla ones. I was doing it for a trial run for my daughter’s birthday party. My husband loves them. I reduced the recipes in half and it turned out fantastic regardless. So I am definitely using this recipe for the birthday and other future events. My husband found the icing perfect. But I found it a bit sweet as I can’t handle too much sweet. Is it possible to reduce the icing sugar to four cups instead of six? Or would that affect the texture of the icing?

    • Sure, you could reduce the sugar – it will change the texture of the frosting a bit, but it should still work. I’d try it with 4 coups like you suggested and if the frosting is too thin, you can add a little more sugar, bit by bit, until it reaches a spreadable texture. Hope that helps!

  • Very simple but delicious. Tried with whipped cream frosting and topped with berries. They were amazing! Thank you so much for this recipe.

  • I love this recipe! Do you think it would work for a large birthday cake (a number
    One cake tin)? Thank you!

    • Great Question, Louise! I’ve never baked anything in a tin like that – I suspect it should work, but just make sure to thoroughly grease the baking pan before putting the batter in. I’d hate for it to stick. I’d love to hear how it turns out! 🙂

      • The cake was absolutely divine. I googled another recipe for cream cheese frosting that could be piped
        And the results were just amazing. I can’t seem to post a photo though. I have never really found that there are many cupcakes that taste as good as they look but this cake had been perfect as cupcakes, a layer cake and for a huge cake tin. It’s my new go-to recipe. Thank you!

        • So glad they turned out well!

  • I’m eager to try your recipe after seeing all the positive reviews. Will the cake turn out well with less sugar? Will 300gm sugar be too little? I’m not allowed too much sugar for health reasons, but I just can’t resist a good buttery cupcake.

    • Hi Mei, I think you’d be fine reducing the sugar to 300 g, but I wouldn’t reduce it any more than that. Please lmk how they turn out!

      • Hi Jenn, the reduced sugar cupcakes turned out well – still buttery and moist, and rose nicely. Thank you!

  • Made these a bunch of times and they are to die for .. best cupcakes EVER .. every time I’ve made them everyone was asking for the recipe ..thank you so much for sharing !!

    • Just made these cupcakes for my daughter and nephew’s birthday and they were a hit. So delicious and easy to make!

      Jenn, thanks for another great recipe! 😀

      • — Danice on August 3, 2020
      • Reply
  • How do you think the buttermilk cupcakes would turn out with the chocolate frosting from your chocolate cupcake/frosting recipe?

    • I think they’d be delish! 🙂

  • How long would you recommend baking these as mini cupcakes?

    • Hi Amanda, I’d recommend checking them starting at 10 minutes. Enjoy!

  • Hi, is it ok to just cut the ingredients in half to make 12 cupcakes or will it alter the outcome of the cupcakes? Thanks!

    • Sure, Kristy – that’ll be fine.

  • Hello, Im planing to make 3 dozen of cupcakes for my kids party. My younger one asked for pink frosting. Instead of adding food coloring can i add strawberries to this frosting? Thank you.

    • Hi Dorota, In order to achieve a pink hue, you’d need to puree the strawberries and add them to the rest of the icing ingredients. Because you’re adding that, you may need to play with the amounts of the other ingredients in order to achieve the right texture. Hope everyone enjoys!

  • Do these cupcakes freeze well?

    • Hi Louise, yes, these freeze nicely, but wait until you’ve thawed them to frost. Hope you enjoy!

  • The cupcakes taste wonderful. I am surprised that they are dense and heavy because the batter was so very light

  • Can I add a color to the frosting and is the frosting good to use with decorating tips

    • Hi Robin, Yes on the color but, unfortunately, this is not a great frosting to use with tips — it’s a bit too soft.

  • I’ve tried so many of your recipes. It’s like you can’t fail! This was so easy to make. I made it for my neighbors as a thank you a few days ago. Everyone is asking for the recipe. Thanks for making me a neighborhood sensation. 🙂

  • Your recipe sounds delicious! I need to make some chocolate cupcakes too. Do you have a chocolate buttermilk cupcake recipe?

  • Hi! Love your site! I want to try this but where I live they don’t sell vanilla extract at all, only vanilla essence (I’ve looked everywhere, believe me when I say they just don’t sell it). So I was wondering if I have to change the amount to get the right flavor but I worry it will affect the texture?? HELP! lol

    • Hi Laura, so glad you like the site! You could use vanilla essence in place of extract, but because it’s less potent, you’ll need double the amount. Some other options are maple syrup (and the ratios are the same as vanilla extract) or vanilla beans (the ratio for beans is 1 vanilla bean = 1 teaspoon extract). Hope that helps!

  • Hi Jenn
    Can I add corn syrup light to keep bright white) For cream cheese?if yes how much?
    Thanks again for help!

    • Hi Fanny, It’s the butter and vanilla that make the frosting off-white in color — unfortunately, there’s no way to avoid that with this recipe.

  • Fabulous- just finished making these for my twin 17 year olds’ birthdays.

    A gigantic hit…I tasted just the **tiniest** bit of frosting ( following a ketogenic diet, very low carb ) and it was creamy and delish! The boys loved the springy texture and flavor of the cakes. It was quite an easy recipe as well, so extra thanks to you!

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