Bakery-Style Vanilla Cupcakes

Bakery Style Vanilla Cupcakes via Sweetapolita

Happy National Vanilla Cupcake Day! I’m sorry that I’m sending you these wishes at the end of the day, but I couldn’t go without celebrating this holiday with you, but as usual, this is a late-night write. With such a holiday to celebrate, how could I possibly wake up and not bake a batch of classic pink vanilla bakery-style cupcakes? I couldn’t, so I did.

Bakery Style Vanilla Cupcakes via Sweetapolita

So we’ve got company today–a close friend (you may remember I chatted awhile back about how it was because of him my husband and I met) visiting from Grand Cayman, and I thought it would be a great time to celebrate National Vanilla Cupcake Day. I realized that as much as I make vanilla cake with vanilla frosting (of all kinds), that I don’t often make a classic bakery-style vanilla cupcake with sweet frosting and sprinkles. I know, it’s really inexcusable, considering. So this morning I woke up and made a batch of the Magnolia Bakery vanilla cupcakes. If you’re not familiar with the Magnolia Bakery, it’s a charming bakery in New York City that has been celebrated for its from-scratch baked goods, most notably the pink vanilla cupakes and the like. I first learned of the bakery while watching Sex in the City, but I’m sad to report that I’ve never actually set foot inside the bakery or tried any of their treats.

Bakery Style Vanilla Cupcakes via Sweetapolita

Bakery Style Vanilla Cupcakes via Sweetapolita

As you may believe, I love cupcakes, and I have made many, but I hadn’t ever baked or tried their version, so today seemed like a good time to give that a whirl. The cupcake portion of their recipe is a very classic butter cake technique and you won’t find anything too unexpected in the ingredient list, but the result is pleasingly vanilla and perfectly classic. After much blog discussion about vanilla cake, following the Fluffy White Vanilla Cake post (a post about my epic journey to discover a pure white, fluffy, cake-mix-like scratch cake), I have received dozens of emails asking me if that batter would be suitable for the ultimate cupcake. Truthfully, I find that batter amazing and ideal for fluffy cake layers, but with only egg whites, I find it doesn’t make the ideal cupcakes. That’s just for my taste, though, but I love a sweet, sturdy and “eggy” cupcake (sorry if that sounds odd, but it’s the only way I can describe that taste). This recipe calls for, among other things, 4 whole eggs, a generous amount of white sugar and a combination of self-rising and all-purpose (plain) flour, which to me is a great combination for the classic cupcake.

Bakery Style Vanilla Cupcakes via Sweetapolita

If you read my previous post about my Ruffles & Roses tea party, you may remember the Fairy Cakes. For those I used another vanilla cupcake recipe from another popular New York City bakery, Billy’s Bakery, that has a very similar ingredient list, but uses a combination of cake flour and self-rising flour. That recipe, however, uses the reverse creaming method, just as my Fluffy Vanilla Cake does, and the result is very similar to the Magnolia Bakery version. To me, they are both wonderful and consistent options for the perfect vanilla cupcake and I think the biggest difference is the “cake flour” taste–some love it, and some prefer a less distinct flavour that all-purpose flour seems to lend.

Bakery Style Vanilla Cupcakes via Sweetapolita

For the frosting, I opted to sort of combine my favourite whipped vanilla frosting with the sugary-sweet Magnolia buttercream, by increasing the icing sugar, but keeping it a bit less than what they call for. I have to admit that making these pink sprinkled vanilla cupcakes, made me happier than even I could have guessed.

If you’d like to keep up with the seemingly endless ‘National Dessert Days,” just for fun, my friends over at Best Friends for Frosting have a fabulous post including the Complete Directory List of National Dessert Days, and, trust me, I refer to it often!

Speaking of pink sprinkles, I’m not sure my life will be complete if I don’t soon order this. Why do sprinkles make us so silly happy?

Ah, yes, sprinkles. I have too much to say about them. No, really, I do, but, oh friends, it’s the middle of the night here in my world, and I think I must go to sleep! I don’t say that often, but tonight, I must. I will be back very soon to talk about all sorts of life-altering topics: flour, buttercream, frosting cakes, chocolate, pink . . . zzzz.

Off I go to dream about cakes and rainbows. Or more sleep.

Bakery-Style Vanilla Cupcakes

Yield: 24 standard cupcakes, or two 9-inch round cakes


    For the cupcakes:
  • 1-1/2 cups (190 g) self-rising flour
  • 1-1/4 cups (160 g) all-purpose flour
  • 1 cup (2 sticks)(227 g) unsalted butter, softened
  • 2 cups (400 g) white sugar
  • 4 large eggs, at room temperature
  • 1 cup (237 ml) milk
  • 1 teaspoon (5 ml) pure vanilla
  • For the frosting:
  • 3 sticks (345 g) unsalted butter, softened and cut into cubes
  • 5 cups (625 g) confectioners’ sugar (icing, powdered)
  • 2 tablespoons (30 ml) milk
  • 2 teaspoons (10 mL) pure vanilla extract
  • pinch of salt


    For the cupcakes:
  1. Preheat oven to 350°F. Line 2 standard muffin tins with cupcake liners of your choice (24 total).
  2. In a small bowl, combine the flours and set aside.
  3. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter on medium speed until smooth. Add the sugar gradually and beat until fluffy, about 5 minutes. Add the eggs, 1 at a time, beating well after each addition.
  4. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended.
  5. Carefully spoon the batter into the cupcake liners and bake in middle of oven until tops turn golden brown and toothpick inserted into center comes out just clean (a few crumbs is okay), about 18 minutes.
  6. Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.
  7. For the frosting:
  8. In the bowl of an electric mixer fitted with the paddle attachment, whip butter for 5 minutes on medium speed (I use “4″ on my KitchenAid). Butter will become very pale & creamy.
  9. Add remaining ingredients and mix on low speed for 1 minute, then on medium speed for 5 minutes. Frosting will be very light, creamy, and fluffy.
  10. Add touch of gel food colour, if desired and mix until blended.
  11. Best used right away.


[cupcake recipe adapted from Magnolia Bakery]

Sweetapolita’s Notes:

1. To keep frosting smooth and creamy (and not filled with air-bubbles), work it often in the bowl with a rubber spatula, in a pressing & smearing movement to remove air bubbles.

2. To decorate these cupcakes, I used a few drops of Americolor Electric Pink Soft Gel Paste to achieve the “bakery-pink” colour. I then piped a generous swirl of frosting onto each cupcake using a plain round decorating tip inserted in a piping bag, followed by pressing the bottom flat side of a small offset spatula into the centre of the frosting swirl, working in a gentle circular motion, to create an indent and swirl onto the cupcake.

3. I try to avoid keeping cupcakes in an airtight container, as that seems to cause some of the liners to separate from the cupcakes. Cake boxes with the flaps closed seems to work well.

Good luck & enjoy!


Share the Sweetness!


  1. Elyce says

    they look delightful! just the receipe I was looking for to treat myself after finishing my uni assignment! I shall make and devour these tomorrow!!! thanks!

  2. Marina says

    I love your blog, i’ve been reading for a while now and I’m still amazed by your style and your work !
    Thanks a lot for putting your recipe in grams, it’s quite hard to put everything in grams by myself.
    Regards from France thank you for being such a great blogger, photographer and of course baker :)

  3. Annabelle says

    Hi, These cupcakes seem great, but I have a little problem. where I live they do not sell self rising flour, is there anything that I can substitute it with? Thx

    • Genius says

      They don’t sell self-raising flour where I am either, but you can make your own! the ratio is: 1 cup all purpose mixed with 2 tsp baking powder. Or for this recipe, Just substitute the self-raising flour for all-purpose flour and add 3 tsp to the mixture. Hope this helped

  4. says

    Congrats to the winners!
    Silly question, the amounts seem a tiny bit higher than some of the other recipes I usually see. How many cupcakes were you about to get out of this batch? (Forgive me if you wrote it somewhere, I looked but didn’t notice if you put that somewhere. Thanks!

  5. Nick says

    Thank you for sharing
    I make this recipe today and I had a little problem.
    The cupcake was seperade from the cup but at the bottom center.
    U can see it only if you look downunder the cupcake.
    Did u know what I did wrong..???
    The recipe above of this was amazing..

    Thanks Nick

    • says

      Hi Nick,
      Hmm…I’m not really sure what happened with your cupcakes? Is it possible that the cupcakes were under-baked? I’ve not heard of that happening before, so I’m not 100% certain; I’m sorry I couldn’t be of more help!

      • Nick says

        Thank you
        …what do you mean by saing under baked?? Also is there a possibility to be baking cups problem?? :))
        thanks in advance!

        • says

          Nick, it’s definitely possible that your baking liners/cups are causing some kind of separation, but I’m really not certain. I’m wondering if your cupcakes were not baked enough, leaving the center gooey, and separate from underneath. Sorry I really can’t say for certain!

  6. says

    I love Magnolia Bakery. We just got one here in Chicago (lucky me) and it’s only a few block away from my work (even luckier me). Their frosting is amazing.

    I love the look of these — especially the way you frosted and decorated them. Just beautifl.

  7. says

    I don’t know if I should admit this, but I’ve been to Magnolia, and didn’t really like their cupcakes. But I have heard raves about this at-home version, so I think I need to try them out! Your cupcakes are just gorgeous, like always! :)

  8. says

    rosie, these are perfect! seriously, the most beautiful, perfect little cupcakes! you made me realize that i need to make a plain bakery-style pink vanilla cupcake soon :D also, your pictures are gorgeous! love love love!!!

  9. says

    These look lovely! And to tell you the truth they are probably better than the ones in the shop (gasp, I know) … of NYC cupcakes Magnolia has the longest line but Crumbs is so much tastier!

  10. says

    I’ve never been to the original Magnolia bakery in New York City, but they have a branch out here in LA. Their cupcakes are absolutely delicious–far better than all the other cupcake places that have sprouted up all over southern California! Anyway, I love how you decorated them! The sprinkles make them much cuter and playful.

  11. Claire says

    I just made these cupcakes, they are delicious! They have a lovely texture and a fairly flat top – great for decorating. I thought they were a little greasy though (the bottoms of mine turned out greasy).

    • says

      So glad you like them, Claire. I wonder why they were greasy. This has occured for me with some other vanilla cupcake recipes, but this one actually wasn’t, which is what I like about it. I wish I could help in some way!

    • says

      Thanks, Sylvie! I didn’t realize that Magnolia’s were opening up all over the US, seemingly. I wonder if we’ll ever get one in Toronto. We do have a few cupcakeries, but it would be fun to try one of their cupcakes! :)

  12. embertine says

    You’ve really got me onto the tall layered cakes! Did a four layer choc-orange one yesterday, but I can see an eight-layer in my future (asparagus optional!). Thanks for the inspiration – didn’t even know what a crumb coat was for before reading this blog, but now I can’t remember how I iced a cake without it! x ember

  13. says

    I love Magnolia. Hubs and I lived in NYC for 2 years, a few years ago. Sometimes I very much miss it…it’s amazing…and sometimes, I’m relieved to be somewhere smaller and quieter. Yet, we always talk about going back. Maybe it’s for the cupcakes. ;)

    I love your styling. You have a gift for making the simplest recipes look beautiful and delectable! I want to be where those cupcakes are!

    • says

      Thank so much, Darla. I didn’t realize you lived in NYC–that’s pretty great! We actually lived in NJ in 2005-2006 for a year, and I made frequent trips to NYC. Loved it! Thank you for the sweet words about my photos :)

  14. Leah says

    Hi Rosie. I love the blog and have a collection of recipe print outs that I’m dying to try! The pictures are beautiful too.


    Leah (England)

  15. Brian says

    I’ve been to Magnolia Bakery in NYC. Honestly, their cakes are nothing more than recipes our grandmothers used to make. Any maybe that’s the allure of it to New Yorkers who maybe didn’t experience these homemade goodies during their childhood? I dunno. I’m sure the movie making reference to Magnolia helped a lot too.

  16. says

    Are these cakes dense? I had tried a million from scratch recipes with no success. They all turn out dense. I am trying to find a fluffy layer cake just like the kind you get from cake mixes. I don’t like to use cake mixes though-man, the ingredient list in a cake mix is scary.
    so can anyone who had tried this please let me know whether this is a dense cake or a fluffy cake. that will save my family of eating another dense cake-they are not interested in it anymore.
    thanks in advance

  17. Sheila says

    I just made a batch of these cupcakes for my colleagues farewell and they were amazing!!! Its incredible how real vanilla makes such a big difference! Im never going back to the imitation ones! Anyway, thank you for sharing the cupcake awesomeness!!!

  18. NAILA says

    have u used the subsititution method for self rising flour . what is the exact ratio for the flour to baking powder. will it effect the result of the cake if i dont use the store bought self rising flour ?


  19. says

    Wow, I really need to make these! Yum-yum-yummy! They look so adorable :) And a big thank you for the blog text + sidebar mention, Rosie. You truly made me smile from one ear to another. Sending pastel hugs your way xx!

  20. Raquel Mendes says

    I’ve just baked these! Made them all christmassy though… And I needed a bit more of icing sugar for the frosting to get it how I wanted it, but still so yummi :)

  21. Kitty says

    My cupcakes were very good but had a pretty strong eggy-taste. What would I do to get rid of that strong taste? Pretty obvious to maybe get rid of one egg but I don’t know what else I’d have to reduce or if it will change the measurements.

    Someone also mentioned up there that their cupcakes separated from the bottom of the liner. Mine did too, I’m almost wondering if it has to do with the flour (I didn’t use self rising flour) or amount of butter that’s in these cupcakes. I don’t really care that mine separated from the bottom, it’s not really noticeable and the taste is great anyways.

  22. Alyssa says

    This was my first attempt at making any type of cake from scratch, and I knew immediately upon deciding to do so that I would use a sweetapolita-approved recipe. After tasting them, I’ve decided never to use a boxed mix again if I can help it! They came out wonderfully fluffy and light, vanilla-y, and without the odd preservative aftertaste that cake mixes usually have. Thank you so much for your wonderful, inspiring site – it never fails to bring such joy to my week!

  23. says

    These cupcakes were definitely delicious, LOVED the flavor, however mine was very dense. I guess I prefer a fluffier cupcake! THanks for the recipe :)

  24. caroline says

    Hi! I was wondering what time I should adjust this to if I wanted to make it in a cake pan? Hoping to make an awesome cake for my nephews party and using fondant for the first time. Wish me luck!

  25. Jacqui says

    I found this recipe this morning on my little Pinterest rave and was quite eager to try them. They taste divine, very bakery style! However I’m not much one for liners and cooked them in a muffin tray, of which they quite rudely refused to come out in one piece… Not to worry, the fiance had me scoop them out into a bowl so he could have them with ice cream later! Am quite eager to give it another go, maybe tomorrow, with liners…
    Also, I am Australian and have never tasted a “Magnolia Bakery” cupcake, but in comparison to my local bakery, these really are beautiful!

  26. Laci says

    I never baked before. I plan to try this recipe for a batch of 24 cupcakes and a giant Wilton cupcake. What. Would I change in the recipe to make a batch for the giant cupcake? Also, would this be good with your Swiss merangue buttercream icing and a strawberry cupcake filling. I don’t have a kitchen aid so I will be using a hand mixer. Will that be ok?

    Thanks, this is for my daughter’s first birthday so I don’t want to mess it up!

  27. mohammed amer, saudi arabia says

    i made this cupcake, i like the frosing, smooth and tasty, but the cake was normal, i like my cake to be tender and light, anyway thank you.

  28. louise says

    hi, the photos are amazing! im sure the cupcakes taste divine too! i was wondering how you put the frosting? i sooo love cupcakes iced this way but dont know how. please help!

  29. jane says

    I live three doors down from the Magnolia Bakery in the West Village (NYC). In fact, I worked there as a naive sixteen year old. While there, I did learn how to ice the perfect cupcake. And I also lived an entire summer on sugar alone. That being said, the bakery itself is overhyped. I find the lines that form around the corner to be tedious and annoying, and their baked goods to be…….. only just good. Some of your other recipes on this site outshine them by a mile!

  30. Joanna says

    Wow. These are amazing!! The texture and lightness are amazing!!! This has now trumped all other cupcake recipes I have. Thankyou so very much :)

  31. Melanie says

    Hi Rosie,

    Can I just say I’m so happy I have stumbled across your wonderful site! Your recipes look amazing and I can’t wait to whip these up for my brothers birthday and maybe even attempt the Swiss Meringue Buttercream for Mother’s Day!

    I just love all your ideas and photos :)
    Melanie – from Australia xo

  32. Jemisha says

    This recipe is amazing. Both the cupcakes and icing are a hit. I could not stop myself from doing several quality taste tests. Can’t wait to try your other recipes!

  33. Amanda says

    Your blog is amazing, I aspire to give as many of your creations a go as I can. Just wondering if you would recommend freezing the frosting? Or if you have one that is suitable for freezing? I find I make so much and dont want to waste it!
    Thanks :)

  34. says

    This looks FANTASTIC!
    And it doesn’t sound too difficult, I would definitely try that!
    Thank you for this great cute recipe!

  35. Annabelle says

    First of all, I love everything about your site! It’s beautiful, inspiring and informative, so thank you!
    I made these cupcakes yesterday, and they were delicious, but after they cooled they remained very sticky, and I can’t understand why, since I followed the recipe and I bake all the time, so it’s not new to me…
    Do you have any idea why this could have happened? I thought that perhaps I put too much sugar, but as I said, I followed the recipe…
    Would love to get your comments on this.
    Thank you so much,

  36. says

    This recipe has converted my mother. She loathes vanilla cake, but after trying the batter told me to, “forget college, go in to baking! You could bake for the president!” Haha. Thank you tons for the post- this is brilliant. :D

  37. Alexandra says

    Perfection! Just made a whole batch and they look so cute. Even without a KitchenAid, your recipes always work for me and my little hand mixer. Love it!

  38. Holly says

    Hi Rosie,

    I love all the sprinkles you use in your baking. Would you mind telling me where you got them? Thanks!


  39. Ayesha says

    I was just wondering, can I use this recipe for baking cupcakes in my microwave? Thing is, it is a microwave-oven.. But I obviously can not put metal plates in it! So could you pleas help me out here? There is a pre-heat and cake-bake setting on it though..

  40. Erin says

    Absolutely incredible. I think this is the best cupcake recipe I’ve ever used, and I’ve tried many. Perfect dome on top; perfectly moist, yet fluffy; perfectly sweet. Definitely being added to my “Little Pink Recipe Book.”

    Vanilla cupcakes + mint green buttercream + colourful sprinkles= perfection.

  41. says

    your blog is so beautiful, and beyond delicious. i’m not even a sweets person, and i want to eat everything on here. trying to come up with cupcakes for my wedding – something simple, but you know, perfect.


  42. Simka says

    Wonderful cupcakes! I’ve been looking for cupcakes that I could make for my girls’ birthday next month and I think I’ve found it! We made them last week and they were a hit with the girls.

    Thanks for a wonderful blog. I can’t wait to try some of your other things.


  43. Hallie says

    Just made these cupcakes. Best and fluffiest frosting I have ever made. I used yogurt instead of milk for the cupcakes, and they were delicious. I could gaze at your dessert pictures all day. Thank you for the recipe!

  44. EngineerMum says

    Hi Rosie,

    From one Rosie to another – do these freeze and defrost well? How would you recommend defrosting them?


  45. Mei says

    Hello Rosie,

    The cupcakes look lovely and so dreamy! Just a quick question, I tried the frosting recipe and cut down a bit of the sugar cos’ I didn’t want it to be too sweet. The consistency was great, however, it turned out to be a bit oily so it looked kinda glossy after a while. do you know what might be the possible reason? Thanks!

  46. says

    Happy Vanilla Cupcake day! These look just rosy! Thank you for sharing…and for making me want to make my own batch. I hope you have a wonderful evening!

      • Shannon says

        so sorry, but what does that mean? ” add the flour mixture in 3 seperate additions” & is the milk mixture the milk&vanilla? Also, what do you mean by dry, wet, dry, wet, dry?

        Thanks so much. please reply asap!(:

        • says

          It means once you’ve creamed the butter and sugar, followed by adding the eggs, you would add 1/3 of the dry mixture and combine, 1/2 milk mixture and combine, another 1/3 of the dry and combine, the remaining milk mixture and combine, and then finally add remaining dry ingredients and combine. Best of luck!

  47. Shannon says

    HI!(: i already asked a few questions but can someone please answer? Is the dry mixture ONLY the flour? and is the milk mixture the milk AND vanilla?

  48. Jayun says

    Hi Rosie! I am dying to try this recipe out for my friend’s 18th birthday, however I can’t get any self-raising flour. Is there a substitute for this, or can I add more AP flour? Thanks!

  49. Ehdi says

    Hi Rosie! I made these cupcakes and the flavor was like the flavor of a sweet corn bread muffin. I don’t know what I did wrong. I’m curious about the two types of flour. Why does the recipe call for self-rising flour? Why not just the all-purpose flour? I followed the recipe to the “T”. Please help.

  50. Charisma says


    The picture looks awesome and I cannot wait to make my own. Do I really have to use 2 cups of sugar? I’m hoping to make this recipe for my daughter’s birthday and thinking two cups will be too much sugar.

    Please help! Thank you!!

  51. Catherine says

    These look amazing!! Always love your posts..keep up the great work :D

    Just a quick question – if i was to do the 2 9-inch round long would these need to be baked for. I’m guessing around 30-35 minutes?

  52. Marie says

    I made these tonight – they were gorgeous! So light and fluffy, and the frosting was perfect. Thank you! And your photos are so sweet!

  53. unruhb says

    These are beautiful!!!! I really love the taste of Almond. I was wondering if you could replace the vanilla extract with almond extract??? Or do you have a cake or cupcake recipe that has the almond taste??? Thanks

  54. tracey says

    I have made these cupcakes again and again. The only change I made was I added vanilla beans to the vanilla. This is the best recipe ever for vanilla cupcakes. I tried one three days in a row and I swear they get even more amazing by the third day. How does that work? Thank you so much for this crazy good recipe!

    • catherine says

      Hello Tracey, just curious how your cupcakes were stored, at room temp or fridge? What type of packaging? Thank you!

  55. Rand says

    Hi rosie, is this supposed to be a dense cake? The cake turned out moist. But when I open the cup cake wrapper, the cake still holds its shape it doesn’t fall apart, there are crumbs but I find that the cake to be soft. It taste bit floury for my taste. Can you please tell me the texture of the cake that is suppose to be? And how can i fix my problems? Thanks!

  56. Lita says

    Can this be made into a cake? I made the cupcakes a few years ago for my daughters birthday and they were fabulous but I want to do a cake this year instead.

  57. Sydni says

    I really like the cupcakes, but i believe that it would taste a little less eggy with 2 eggs rather than 4. Other than that…..ABSOLUTELY YUMMY!!!

  58. Delissemarie says

    Hello! I’m a big fan of cupcakes and cakes even my decor hability isn’t the best, when I’m making a new recipe I like to see the cake on the inside so I know what to expect..So this is the only thing missing in this cupcakes pictures. I think lots of people would agree on this.

  59. dorothy says

    My Granddaughter has discovered cupcakes. She is 2 1/2. I want to make these for her only mini size would this recipe work in mini liners and tin. Love your website. Thank you. Love the endearment “cakelets”.

  60. Leanne says

    Perfect cupcakes! Thank you for adding grams & mls, as cup size in Australia is bigger. Found lightly whisking the 4 eggs together than beating a 1/4 of the eggs in at a time helped incorporated such a large amount.

  61. Sara says

    Followed this recipe exactly, even down to making a special trip to buy self-rising flour. The dough was thick and gluey, and they barely rose. The cupcakes were hard, tasted like scones, and completely separated from the liners. So disappointing and a total waste of money and time. :(

  62. sylvia says

    Hello rosie!
    Love your blog and have done many of your recipies. Cupcakes are a huge hit with my parisian friends! but im wondering if i can possibly use this recipe to make a “degradé” 3 layer cake? Your other vanilla layer recipies are super good but I need enough time to bake it and I might not have it. Would this work for a 9″ pan?
    Merci ;)

  63. Cheryl says

    I tried this recipe today and the cupcakes came out great! I had enough batter for 24 cupcakes plus a single layer 6” round cake, which was great because the cupcakes are for a first birthday and the round cake will be a smash cake. I used a 1/4 measuring cup to scoop the batter into the liners. Can’t wait to taste on with icing. Thanks for sharing .

  64. Sara says

    I recently found your blog and am totally loving it! These look awesome but I want to try them as mini cupcakes for a party, do you think they will come out as fluffy? I have THE WORST time getting vanilla/white cake not to be super dense. Thanks!

  65. Alexia says

    Hi Rosie!

    I found your website a couple of months ago and I love it! I have baked these cupcakes many times and they are so yummy! Always a hit with my friends. I’ve also tried halving the recipe and the cupcakes came out perfect, and also made them with semi-skimmed milk without changes in texture or taste. I only had problems a couple of times when they rose beautifully in the oven and then sunk down to a flat top when I took them out, but substituting the flour combination to 350g plain flour with 2 full tsp of baking powder worked. Anyway, I just wanted to say thanks for posting all these gorgeous recipes. I am not an experienced baker and your blog is a great inspiration, also for the fabulous decorating!

  66. Kristen B says

    These are the ones I’ve been searching for! Incredible! I didn’t have self rising flour, so I used half AP and half cake flour plus 2t baking powder and 1t kosher salt. I also doubled the vanilla extract because I wanted a strong vanilla flavor. I also always preheat my oven to 425 for cupcakes, then once they’re in the oven I turn it down to 350. It helps them dome nicely. Thanks so much!


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