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October 12, 2012

Perfect One Bowl Vanilla Cupcakes with Vanilla Buttercream Frosting

My Perfect One Bowl Vanilla Cupcakes with Vanilla Buttercream Frosting are sure to become your favorite!

Classic Vanilla Cupcakes are light, fluffy, and flavorful. Best you'll ever bake!

Best Moist Vanilla Cupcake Recipe

Last week I asked you guys what recipe you’d most like to see on Baker by Nature and the response for Classic Vanilla Cupcakes was (awesomely) overwhelming!

Lucky for us, I’ve had this incredible one bowl vanilla cupcake recipe on the blog for years. It just needed a little… facelift! So here we are; new photos, tons of tips and tricks, and a foolproof recipe for One-Bowl Vanilla Cupcakes with Easy Vanilla Frosting. I hope you’ll make them, fall in love with them, and share them with everyone you know.

Classic Vanilla Cupcakes are light, fluffy, and flavorful. Best you'll ever bake!

 

Classic Vanilla Cupcakes are light, fluffy, and flavorful. Best you'll ever bake!

How to make the Best Vanilla Cupcakes

Tips and Tricks for Recipe Success:

  • This recipe calls for cake flour. Cake flour is extra finely ground, which gives our vanilla cupcakes their silky soft texture. In most grocery stores you can find cake flour in the baking aisle. If you can’t find it – don’t fret! You can buy it here online, or make your own! Making your own cake flour is easy, and only requires two ingredients: cornstarch and all-purpose flour. Here’s what you do: For every 1 cup of flour called for in the recipe, remove 2 Tbsp of flour. Then add in 2 Tbsp of Cornstarch for every 1 cup of flour (you’re replacing the tablespoons of flour taken out with cornstarch). Sift this mixture a few times (you want it well combined) and that’s it – you just made ready-to-use cake flour.
  • For the best flavor, I highly suggest using Pure Vanilla Extract.
  • Before you begin baking, make sure your butter, eggs, sour cream, and milk have all come to room temperature. Cold ingredients do not bond!
  • When you measure your flour, be sure you’re not packing it into the measuring cup. Packed flour will yield dense and dry vanilla cupcakes.
  • For the vanilla buttercream frosting, you’ll want to make sure your butter is VERY soft before creaming it.
  • To decorate, I frosting the cupcakes using this kit with the open round tip.
  • If you’d like your frosting to be stark white, omit the vanilla extract or use clear vanilla extract.
  • To keep this a “true” one bowl recipe, simply wash out the bowl you make the batter in and use it again to make the frosting 😉
  • You will need a handheld electric mixer or stand mixer for this recipe.

Question! What recipe would you like to see next? Your wish is my command 😉

Classic Vanilla Cupcakes are light, fluffy, and flavorful. Best you'll ever bake!

More One-Bowl Cupcake Recipes:

  • One-Bowl Chocolate Cupcakes
  • One-Bowl Red Velvet Cupcakes

If you try this fluffy vanilla cupcake recipe, let me know what you think! Leave a comment below, and don’t forget to snap a pic and tag it #bakerbynature on instagram! Seeing your creations makes my day ♥

Btw, you can find the adorable “piece of cake” fork you see in my photos HERE 😉

Classic Vanilla Cupcakes are light, fluffy, and flavorful. Best you'll ever bake!

5 votes

Print

Perfect “One Bowl” Vanilla Cupcakes with Vanilla Buttercream Frosting

Prep 20 mins

Cook 20 mins

Inactive 1 hour

Total 1 hour, 40 mins

Author bakerbynature

Yield 2 dozen cupcakes (some may even get 2 and 1/2 dozen)

Simply perfect Vanilla Cupcakes made in just one bowl! Top with vanilla buttercream and get ready to fall in love.

Ingredients

  • For the Vanilla Cupcakes:
  • 2 sticks (8 ounces) unsalted butter, very soft
  • 1 tablespoon vanilla
  • 2 cups granulated sugar
  • 4 large eggs, at room temperature
  • 1 cup full-fat sour cream
  • 1/2 cup whole milk
  • 3 and 1/4 cups cake flour
  • 1 and 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • Vanilla Buttercream Frosting
  • 2 sticks (8 ounces) unsalted butter, very soft
  • 4 to 5 cups confectioners' sugar, sifted
  • 1/4 cup whole milk
  • 1 tablespoon vanilla extract (omit if you desire a stark white frosting)
  • 1/4 teaspoon salt

Instructions

  1. For the cupcakes:
  2. Preheat oven to 350 degrees (F). Line 2 cupcake tins with paper liners; set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter, vanilla, and sugar on medium speed until light and fluffy, about 2 minutes. Add in the eggs, one at a time, beating well after each addition. On low speed, beat in the sour cream, then the milk. Turn mixer off. Add in the cake flour, baking powder, baking soda, and salt. Use a fork to lightly toss the dry ingredients together. Using a rubber spatula, gently fold the dry ingredients into the batter, mixing just until combined. Be sure not to over mix here or you cupcakes will be dense!
  4. Spoon batter into prepared cupcake tin (filling 1/2 way each - not more or they'll overflow) and bake for 18-20 minutes. Cool completely before frosting.
  5. For the Frosting:
  6. In a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter on medium-speed until completely smooth. Reduce the mixer speed to low and gradually add the confectioners sugar, no more than a 1/2 cup at a time. Once all of the sugar has been incorporated, pour in the milk and vanilla extract. Once all of the ingredients have been incorporated, increase the speed to medium-high and beat for 2 to 3 minutes, or until fluffy.
  7. If the frosting appears too thin, add a little confectioners' sugar, one tablespoon at a time; if the frosting appears too thick, add a little more milk, one tablespoon at time.

Courses Dessert

Cuisine American

Nutrition Facts

Serving Size 1 cupcake

Amount Per Serving

% Daily Value

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

5K Shares

Filed Under: Cupcakes Tagged With: cupcakes, one bowl, vanilla

Reader Interactions

Comments

  1. Katie @ Blonde Ambition says

    October 12, 2012 at 8:09 pm

    These really do look perfect! I am a chocoholic at heart, but there’s just something about a perfectly light and fluffy vanilla cupcake that I love!

    Reply
    • Mom loves says

      August 2, 2016 at 7:15 pm

      How many standard size cupcakes dies this recipe yiels? What if I use self rising flour?

      Reply
  2. Cassie says

    October 12, 2012 at 8:22 pm

    These look totally perfect!

    Reply
  3. Hayley @ The Domestic Rebel says

    October 12, 2012 at 11:26 pm

    Ooh, I love your picture of the sprinkle jar! I could down that, no problemo. Love these perfectly fluffy cuppycakes!

    Reply
  4. Julie @ Table for Two says

    October 13, 2012 at 12:42 am

    these look so decadent and i love the fluffy frosting! the one-bowl is such a wonderful thing 🙂 less cleanup is always my friend!

    Reply
  5. Adrian (What the Heck is Filipino Food) says

    October 13, 2012 at 3:40 am

    Woah, what an amazing job considering you were just about to head for travel! Sprinkles rock!

    Reply
  6. Alice @ Hip Foodie Mom says

    October 15, 2012 at 12:39 am

    These vanilla cupcakes look soooo yummy!! Dude, you’re making me want to bake some RIGHT NOW. . and I think I will. . tomorrow! Printing this recipe now! and love your photos. . esp the aerial shot of the sprinkles. . beautiful!

    Reply
  7. Nami | Just One Cookbook says

    October 15, 2012 at 6:41 am

    My children will adore these cupcakes and I love vanilla buttercream frosting with these cute colorful sprinkles! Just looking at them makes me smile and happy! 🙂

    Reply
  8. CCU says

    October 15, 2012 at 8:30 pm

    Perfect is right and these look simple too – delicious job 😀

    Cheers
    Choc Chip Uru

    Reply
    • Vinny says

      January 15, 2021 at 11:34 am

      Hii They look Yummy .Is there a way out to substitute sour cream.I don’t get sour cream in my lil town in India please

      Reply
  9. baker street says

    October 16, 2012 at 6:02 am

    Wow! These look absolutely decadent! Love the sprinkles on top. Just gorgeous! 🙂

    Reply
  10. Averie @ Averie Cooks says

    October 16, 2012 at 4:59 pm

    love one bowl anything and with all these adorable sprinkles, mmmm, perfect! a good vanilla cupcake always hits the spot!

    Reply
  11. Joy says

    October 16, 2012 at 5:52 pm

    I like the fact that these only need “one bowl”. 🙂

    Reply
  12. Kari@Loaves and Dishes says

    October 17, 2012 at 12:15 am

    Your can’t go wrong with classic vanilla…and the icing…I could take a bath in that icing!

    Reply
  13. Juliana says

    October 17, 2012 at 2:56 am

    Ashley, your vanilla cupcakes look awesome, and I love the idea of one bowl…less dish to wash!
    Hope you are having a fantastic week 🙂

    Reply
  14. Ashley Bee says

    October 18, 2012 at 4:48 pm

    There needs to be more tiny dessert recipes for single ladies such as myself. It’s good therapy. Next up should be chocolate!

    Reply
  15. Emily @ She Makes and Bakes says

    October 22, 2012 at 8:19 pm

    I love that they’re one bowl. They look fantastic!!

    Reply
  16. Alice @ Hip Foodie Mom says

    October 30, 2012 at 4:37 pm

    I’m making these today! hooray! 🙂

    Reply
  17. Alice @ Hip Foodie Mom says

    October 30, 2012 at 4:40 pm

    How many cupcakes should this make?

    Reply
    • BakerByNature says

      October 30, 2012 at 5:04 pm

      This made 2 dozen for me! Let me know how they turn out 😉

      Reply
  18. Scrambled Megs says

    November 19, 2012 at 8:21 am

    one bowl is always ideal! i hate mess. these looks divine x

    Reply
  19. Jo-Ann says

    August 4, 2014 at 1:40 am

    THANKS so very much!!!!!!!!!!!!!! these are just as good as Magnolia Bakery Vanilla cupcakes.I JUST LOVE your cupcakes.and so do all the people I make them for. A forever fan,!!!I am making them for my daughter in law’s baby shower. they are her favorite too. Again many thanks. Jo-Ann

    Reply
    • bakerbynature says

      August 4, 2014 at 6:22 pm

      Hi Jo-ann! Your comment made me grin ear to ear 🙂 I loved reading how much you enjoyed these cupcakes, and thank you for sharing!!! xo

      Reply
  20. Shez says

    August 14, 2014 at 10:01 pm

    These look great! Could I make them with regular unbleached all-purpose flour?

    Reply
    • bakerbynature says

      August 14, 2014 at 10:11 pm

      Hi Shez! I think AP flour should work, although they may not be *as soft and fluffy. Let me know how they turn out 🙂

      Reply
  21. Dawn says

    October 3, 2014 at 9:38 pm

    Do these need to be refrigerated? Will they transport well? I need to take them to a school function and the last time I made buttercream with just butter, it melted. It was not this recipe.

    Reply
    • bakerbynature says

      October 4, 2014 at 1:03 am

      Hey Dawn! I would refrigerate them *until you travel with them, then they should hold up just fine 🙂 I have driven over 40 minutes with these cupcakes and they’ve never “fell” or melted 😉

      Reply
  22. Em says

    November 7, 2014 at 3:00 am

    Hi, can I use 2% milk for frosting?

    Reply
    • bakerbynature says

      November 7, 2014 at 4:20 am

      Hi Em. I think the result will be less creamy but still should work 😉 I haven’t tried 2% so I can’t say for sure. xoxo

      Reply
  23. Lynda Salley says

    December 16, 2014 at 6:22 pm

    I will be making these for Christmas, but also need some chocolate ones. How would you adapt this recipe to make them chocolate? Any ideas? Thanks!

    Reply
    • bakerbynature says

      December 16, 2014 at 6:46 pm

      Hi Lynda. I have not yet made these chocolate so I cannot make any suggestions. However I do have two fabulous chocolate cupcake recipes on the blog. Here are the links http://bakerbynature.com/greek-yogurt-chocolate-fudge-cupcakes/ and http://bakerbynature.com/super-decadent-chocolate-cupcakes/
      Have a wonderful holiday 🙂

      Reply
  24. Ashley says

    January 18, 2015 at 1:56 am

    These are super moist and delicious! Been looking for a go-to for years. A last, I’ve found it. Thank you!

    Reply
    • bakerbynature says

      January 18, 2015 at 5:17 pm

      Hi Ashley! I’m so happy to hear these are your new go-to vanilla cupcake! Have a great weekend 🙂

      Reply
  25. Jamie Lee says

    January 28, 2015 at 11:47 am

    Hi! Can you tell me what icing tip you used to frost these and any quick tip for how you did it? I love the way they’re frosted! Thanks for the recipe! Trying it out tonight!

    Reply
    • Jamie Lee says

      January 28, 2015 at 12:26 pm

      Okay, one more question…Did I read somewhere that this makes 2 dozen cupcakes and the icing will be enough for the cupcakes as well? I’ve been reading too many recipes trying to find the perfect one!! Thank you!

      Reply
      • bakerbynature says

        January 29, 2015 at 7:08 pm

        Hi Jamie. Sorry for the late response. You should have enough frosting for the cupcakes, if you don’t plan on piling the icing on really high. The icing recipe easily doubles if needed 😉

        Reply
    • bakerbynature says

      January 29, 2015 at 7:10 pm

      Hey Jamie Lee 🙂 I used a Wilton star tip, I believe it’s the 8 B open star decorating tip.

      Reply
  26. Haley says

    March 4, 2015 at 8:26 pm

    Can you use this recipe to make a cake, too?

    Reply
    • bakerbynature says

      March 4, 2015 at 8:30 pm

      Hi Haley. I’ve never tried myself, but if you do I recommend adjusting the baking time as needed. I would keep a close eye on it since I don’t know exactly how long it will take to bake 😉 Good luck!

      Reply
  27. Michelle says

    March 10, 2015 at 7:39 pm

    I quartered the recipe to make only 6 cupcakes and added a dash of red sprinkles to the cupcake batter for a confetti look. They turned out perfect!!! Super fluffy, moist and delicious. Used 2% milk though and all purpose flour so I think they would have risen a bit higher if I followed your recipe perfectly, but glad they turned out so well using what I have. Thanks so so much! Yum 🙂

    Reply
  28. funny smile says

    March 31, 2015 at 7:31 am

    Made these a couple of times. And everyone looooves them. Never going to make vanilla cupcakes any other way from now on.

    Reply
  29. tyler says

    April 15, 2015 at 2:34 am

    how many cupcakes does this make?

    Reply
    • bakerbynature says

      April 15, 2015 at 10:29 pm

      Hi Tyler. This recipe will yield two dozen cupcakes 😉

      Reply
  30. CC says

    May 29, 2015 at 11:21 am

    Does this recipe make one or two dozen cupcakes?

    Reply
    • bakerbynature says

      June 1, 2015 at 2:08 am

      Hi CC. This recipe yields two dozen cupcakes 🙂

      Reply
  31. mrs. White says

    June 3, 2015 at 3:58 am

    I just made these!!! They are AMAZING!!! no cake mix is any easier, I made them up in literaly 5 min. I could smell the butter as soon as they came out and they are supper moist and creamy. And thats without the frosting because I just had to try one still warm!
    THANK YOU SO MUCH FOR THIS GEM OF A RECIPIE.

    Reply
    • bakerbynature says

      June 3, 2015 at 12:05 pm

      Hi Mrs. White. Thank you so much for your kind comment! I’m so happy to read you enjoyed this cupcake recipe – and I definitely understand eating one warm from the oven 😉

      Reply
  32. Kayla says

    June 22, 2015 at 6:22 pm

    These cupcakes look amazing! My daughter is 2 and loves to be with me in our tiny kitchen baking, so this recipe will be perfect for our activity today!!!! We can’t wait to bake them together! As soon as I asked if she wanted to make cupcakes she smiled and ran to the kitchen…guess I know what we’re doing right now!

    Reply
    • bakerbynature says

      June 22, 2015 at 6:46 pm

      Hi Kayla! That is SO cute! I was a nanny for many years before taking the leap to blogging full time so I know how much fun it can be to bake with little ones 🙂

      Reply
  33. Hailey says

    June 25, 2015 at 6:12 pm

    Hi! These look fabulous. I have two questions: (1) I’m planning on making these in HUGE quantities for an event -literally, hundreds- and was wondering if there is anything I need to know about transporting them, or anything about doubling and tripling the recipe. And (2) how long does it take to make these, and how many are made per one batch? I apologize for being the third person to ask the later, but the answers for the two other similar questions had two different answers! I very much appreciate your time to answer all of these questions. Can’t wait to enjoy them!! 🙂

    Reply
    • bakerbynature says

      June 26, 2015 at 10:12 pm

      Hi Hailey. While I’ve never made them in large batches before, I would think as long as you double (triple, etc) the recipe exactly it should work just fine 🙂 Typically the batter comes together in less than 10 minutes – for one batch. Multiple batches will obviously take more time. I typically get two dozen cupcakes from this recipe, with enough frosting for all 24. As for transporting them, I would make sure to chill them for a good 2 hours and transport them in a cool car/van, you don’t want to risk the frosting melting. Good luck!

      Reply
  34. Hannah says

    July 23, 2015 at 1:01 pm

    How much icing does this recipe make? I’m planning on making four dozen cupcakes and wasn’t sure how many times I should multiply the recipe.

    Reply
    • bakerbynature says

      July 23, 2015 at 1:13 pm

      Hi Hannah. The recipe makes just about (give or take) enough frosting for two dozen cupcakes. I would double it if you plan on modestly frosting the cupcakes, or triple it if you’d like to have enough to really slather it on.

      Reply
  35. Heather says

    October 23, 2015 at 4:27 am

    I feel like I have made close to 50 variations of vanilla cupcakes, searching for a tried and true go to recipie!! This is it! Amazing!!

    Reply
    • bakerbynature says

      October 23, 2015 at 1:23 pm

      I am so happy to hear that, Heather!!! Thank you for letting me know 🙂

      Reply
  36. Amy says

    June 3, 2016 at 2:25 am

    Would this be enough to frost and fill a two layer cake with standard round 9in cakes.

    Or should i add a extra butter stick and some more powderes sugar?

    Also can i use heavy cream instead of milk?

    Reply
    • Amy says

      June 3, 2016 at 2:26 am

      Heavy cream for the frosting that is.

      Reply
  37. Robin says

    July 1, 2016 at 7:15 pm

    Could I substitute Canola oil in place of butter?

    Reply
    • bakerbynature says

      July 1, 2016 at 9:28 pm

      Hi Robin. I don’t think that would work since the texture of canola oil and softened butter is much different.

      Reply
  38. Carol says

    August 25, 2016 at 12:31 pm

    Good day. I just made these heavenly clouds. I must say I had to exercise self control otherwise I will eat all. They are the perfect light,soft cupcakes. However I made one change I used the creaming method. Thanks for the work you are doing. God bless you.

    Reply
  39. Carol says

    August 26, 2016 at 9:19 pm

    Hi there, one question please. What size piping tip did you use? Thanks

    Reply
  40. Carol says

    October 12, 2016 at 8:26 pm

    I have found the answer to the question above. Thank you.

    Reply
  41. Chloe says

    February 17, 2017 at 6:24 pm

    Great recipe! Is it possible to substitute the sour cream with something dairy free ? Thanks.

    Reply
    • bakerbynature says

      February 18, 2017 at 11:56 am

      Hi Chloe. I have very little experience baking dairy-free, so I’m not sure what a good replacement would be. I wouldn’t want to mislead you with untested advice.

      Reply
  42. Celeste says

    February 19, 2017 at 1:11 am

    I made these cupcakes today……DELICIOUS and MOIST!!!!!

    Reply
    • bakerbynature says

      February 21, 2017 at 3:37 pm

      SO happy to hear it, Celeste 🙂 Thank you!!!

      Reply
  43. Andrea B says

    February 26, 2017 at 9:10 pm

    I have the Pesto Cake Flour and it states don’t add baking soda or salt. It states its included in the flour.Will the measurement of flour still remain the same? Thanks

    Reply
  44. Peggy Miller says

    February 27, 2017 at 2:33 pm

    These cupcakes were absolutely mind blowing. They were so light, airy, flavorful and simply beautiful to look at. I shared these with several neighbors and they thought they were the best cupcakes that they have ever tasted. The cupcakes were so easy to prepare. Thanks for sharing!!!

    Reply
    • bakerbynature says

      April 13, 2017 at 12:16 pm

      This comment made my day, Peggy! Very happy yo hear you and your neighbors enjoyed them as much as I do 🙂

      Reply
  45. Jaz says

    March 25, 2017 at 4:22 am

    Fantastic recipe, simple and yummy! So hard to find a good (easy) vanilla recipe! Made these today with my nieces and everybody loved them. Found your recipe on Pinterest. The cupcakes were light and moist and soo good! I wasn’t able to follow the recipe completely but hopefully next time I can when I have the correct ingredients. I had no sour cream so I substituted plain kefir in its place.I only had about a 1/2 cup kefir so I added a lil more milk 3/4cup. I was afraid it would make it too runny but the batter was a great consistency. I made slightly larger cupcakes, 18 in total. My only issue was baking time. 18-20 minutes was way too long and mine where done in about 13-14 mins and very much browned. My oven is older so I’m thinking maybe the temperature isn’t always correct. Thanks for sharing!

    Reply
    • bakerbynature says

      March 28, 2017 at 3:17 pm

      So happy these were a hit, Jaz!

      Reply
  46. Ashley Booth says

    April 8, 2017 at 4:15 pm

    I was a little sad when I came here looking for my favorite go-to recipe and it had changed. Is there a place to find the original? Thank you!

    Reply
  47. Ashley Booth says

    April 11, 2017 at 6:35 pm

    I gotta say, I love the old recipe because it’s very easy. But this new version is FANTASTIC. Best vanilla cake I have ever made.

    Reply
    • bakerbynature says

      April 13, 2017 at 12:13 pm

      Hi Ashley! I’m SO happy you enjoyed the revised version of this recipe! The old recipe was great, but as I become a better baker, I love to come back and revise recipes as needed. Thanks so much for your continued support 🙂 Happy Baking!

      Reply
  48. Laura says

    September 29, 2017 at 10:44 pm

    Do you think I could make a vanilla cake with this recipe?

    Reply
  49. Wellie says

    October 8, 2017 at 5:14 am

    I’ve tried dozens of recipes for vanilla cupcakes and this was by far the best. It’s sweet and the vanilla comes out perfectly! I was worried about not having cake flour on hand and followed the directions above and it turned out great and was super easy! I always ran out of sour cream and substituted vanilla yogurt which worked well. CAN NOT SAY ENOUGH GOOD THINGS ABOUT THIS RECIPE, INSTANTS CLASSIC.

    Reply
  50. Susan says

    November 11, 2017 at 6:42 pm

    Can I make mini cupcakes with this recipe and how long to bake them for?

    Reply
  51. Rachel says

    March 8, 2018 at 4:34 pm

    I made these cupcakes yesterday. They are so good, so soft, moist and tastefull. I was searching for a vanilla cupcake recipes for long time but non was to my taste. this is THE one. Just one thing ; they did not become brun on the top, they stay white. My oven was at 350oF as you recommand and I know that the to is accurate. I tried to put the oven à 375oF and it was a little less white. I can’t find what went wrong ! Can you help me ?

    Reply
  52. Sterling says

    March 31, 2018 at 12:48 pm

    I just made these and they are so perfect!! I subbed greek yogurt for sour cream because that is what I had on hand. I have not made the frosting, but the cupcakes are perfect! Thank you!

    Reply
  53. Sterling says

    March 31, 2018 at 12:49 pm

    I forgot to rate them. 😀

    Reply
  54. Susan says

    December 13, 2018 at 6:21 pm

    Hi, I can across your recipe on my search for the perfect vanilla cupcake and want to give them a try for my daughter’s class party. Can these be made as mini cupcakes, and if so, how long would you bake them for?
    Thanks!

    Reply
  55. Emilie says

    February 6, 2019 at 2:39 am

    Hi! Can you make these a day ahead with the frosting on top, refrigerate, then bring to event next day? I’m going to make these for my son’s birthday. Or shall I make the cupcakes then first thing in the morning make the frosting? They look delicious as do the chocolate ones. i’ll be making both since my son loves both chocolate and vanilla cupcakes 🙂
    Thank you!

    Reply
  56. Rosa says

    June 29, 2019 at 2:38 am

    I made this cupcakes recipe for a birthday sweet 16 girl and everyone love I wish I could include a pictures thank you for such a delicious recipe

    Reply
  57. Amanda says

    August 13, 2019 at 7:27 pm

    Do these freeze well (unfrosted, of course)?

    Reply
  58. Susan says

    February 6, 2020 at 3:28 pm

    Hi, I am looking to make these cupcakes up to two days early but I am covering them with a Swiss buttercream
    Frosting which has to be refrigerated. Will these cupcakes dry out in the fridge? Every cupcake I’ve made in the past gets so dry in the fridge and I am trying to find a recipe that won’t do that. What are your thoughts on storing them and for how long?
    Thanks!

    Reply
  59. Niyah says

    October 4, 2020 at 5:47 pm

    Hello! These look amazing(: Can they be made into a 6in cake? If so what is the baking temperature & timeframe? I’m looking to make a vanilla two tier cake for my nieces birthday & this recipe looks perfect!

    Reply
  60. Usha Gnanananda says

    November 18, 2020 at 10:28 am

    Hello… Can u please help whether this can be made as a cake itself

    Reply
    • bakerbynature says

      November 22, 2020 at 3:02 pm

      Hi! I’ve never made this recipe into a cake. But you can definitely try! Depending on the size pan you use, you’ll need to adjust the bake time.

      Reply

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Meet Ashley

Hey! I’m Ashley, a creative spirit with a major sweet tooth. Most days you can find me in my happy place: the kitchen. If I’m not there, I’m probably snapping photos of food, planning a party… or dreaming about my next trip to Paris (AKA my favorite place in the entire world). I’m a story teller, recipe developer, and photographer who firmly believes that a homemade life is a happy life. Learn More.

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