OMG! and the dough was very thick. Because I had tasted the batter and it tasted really buttery and it was a bit thick so I added some milk. I tried this recipe, but I lowered the sugar content in the dough to 3/4 cup and in the buttercream to 1 3/4 cup. I hope that helps! the cupcakes were amazing! Extra workout! Hi Courtney, I actually don’t refrigerate this frosting because it will harden with all of the butter in it. So this is now my go to cupcake recipes. No matter your skills, I have you covered. I can’t wait to try this recipe! I dont have a stand up mixer. Hi Beth, I use a Wilton 1M decorating tip and just swirl away! Never mind, but thanks anyways. or butter?? Or you could give the limoncello frosting a try from these cupcakes: https://www.browneyedbaker.com/2009/08/30/lemon-limoncello-cupcakes/. You can substitute buttermilk or plain yogurt. Hi! Not my cup of tea at all. I hope you don’t mind that I linked back to your website. A classic combo. This frosting is just delightful! can i use a wooden ladle ?? Thanks. The batter is delicious, however for me the baking time is too long. THANK YOU! The crumb just wasn’t what I like in a cupcake. I use a true Mexican vanilla, a Tahitian Vanilla, and Madagascar Vanilla Bean Paste (for the flecks!). Cupcakes experienced a serious boon in popularity about 10 years ago and boutique cupcake shops started popping up in every neighborhood. Find the other one at They had pretty good flavor and the frosting was awesome but I was wondering what I did wrong. i really want to do this recipe but i don’t understand what “one cup” represents. Not sure if you mean 8oz or 8 fluid ounces. I’m in Utah. I would recommend a different recipe if that’s the specific texture you’re after. HI I made your cupcakes last night as a trial run for my sons birthday and they were AMAZING! I love the rosette like frosting! Want to make it for my father’s birthday tomorrow. These cupcakes although good were very dense?? Hi Nichole, If you’re using a dark/non-stick pan make sure you reduce the oven temperature by 25 degrees. Keep up the amazing work :). ok so these are now my go-to recipe for vanilla cupcakes. Very good. You are da bomb! I made these and some of them caved in! Love all your recipes! I have made these three times now, and they are fantastic!! Could I turn this into a sheet cake by doubling all the ingredients? I did use the creaming methought.but they still came out very good. Oh and in the buttercream i messed up and used 1 1/2 tsp of vanilla instead of 1 tbs and it came out delicous and then when i did it again but followed the recipe it wasnt as good. I recently went to baked and wired and tried the Smurfette (Fresh blueberries baked into vanilla cake, topped with lemon buttercream). THANK YOU! :), GREAT RECIPE!!! If you don’t like vanilla flavoring, you could always reduce the amount. This recipe was very salty and sour at the same time and I did not enjoy it. Is it missing? I hope that helps! I’m sure with a bit of tweaking though, this recipe could be amazing! These smelled and tasted amazing. Thanks, Annie. Thanks so much for the recipe! Don’t get me wrong though… it’s still awesome!!! My kids and I were inspired by Cupcake Wars and my 9 yo daughter stumbled upon your blog. There just so good :). i made them once before for my family, and now i am making them once again for a friends birthday. Although, I did add a lil more sour cream and half a package of vanilla instant pudding. I find it easiest to make the frosting when you plan on frosting the cupcakes. I saw so many people having the same (dense problem. Ahhhhhh. Maybe a silly question, but if I want to bake 24 cupcakes can I just double the recipe? I had to add half and half to the buttercream recipe that I doubled because it was to thick. When you nail it, you feel great! More of my thoughts on the matter here: http://darbyoshea.wordpress.com/2010/03/28/march-cake-dans-birthday/, YAY! I felt really silly when I realized my mistake. They are delicious. I am going to try these tonight. The taste was ok.. not your usual can’t-get-enough perfect cupcake though. That said, I’ve never turned down a sugar cookie slathered with buttercream ;-). I tried the vanilla cupcakes and posted a photo. http://www.taste.com.au/recipes/19431/vanilla+cupcakes. I love how you’re so kind and reply everything, by far my favorite blogger <3. You need to mix again after you scrape down the sides. I made a Martha Stewart Swiss Meringue Buttercream recipe and after being refrigerated, it was not nearly as good as fresh. Thanks for sharing a great recipe! but I dont have sour cream. Hi I’m nine years old and I’m hoping to make these cupcakes today! They were still DELICIOUS but more on the crumbly slightly cornbreadish side. Any pictures you see on this site that accompany recipes are photos that I took of the actual dish. I was hunting for a Baked and Wired-eque cupcake recipe, which I still dream about from my DC days (now based in London) and came across this one. Hi Debbie, I’ve never made a pink champagne cupcake, but here is a recipe from Betty Crocker using a cake mix: http://www.bettycrocker.com/recipes/pink-champagne-cupcakes/26f6f790-0852-4bfc-8f73-8d4cfc8cf496. Five years ago: Rhubarb-Ginger Crumble I don’t remember seeing that option when we were there! Any chance it could be halved? Is it okay if I add some milk to the batter instead of sour cream? bottle from King Arthur Flour because I go through it so quickly: http://www.kingarthurflour.com/shop/items/madagascar-bourbon-vanilla-extract. Thanks! I am new to all these baking things so i may ask a stupid question but i am really confuse and hopefully you can help me. Hi Michelle! Aw you are too sweet. Not crumbly, but certainly dense and thus not light and fluffy. I did the exact same recipe but I put in a cake pan and it took about 60 minutes.
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