Super-Duper Vanilla {or Funfetti} Cupcakes

Funfetti Cupcakes via Sweetapolita

I know it may seem as though lately all I bake with and talk about is white cake & sprinkles, but I promise there are so many delightful-yet-unsprinkled baked goods coming your way in the next while. See, I’m certain this current sprinkle obsession of mine is just a phase–you know, much like my 1990’s obsession with Bret Michaels. I mean, come on . . . really. What was I thinking?

No, wait, you’re right–that was no phase. And neither is my love for sprinkles: I’m devoted.

But, that doesn’t mean that I want *ahem* “white cake & sprinkles” every day. However, I was crazy about them all week. And last week. And a flurry of times before that, but honestly, I do bake sans sprinkles from time to time. We also happen to have had several birthday celebrations going on this past week, so it just seemed like a pretty good idea. But actually this post isn’t about sprinkles. It’s about vanilla cupcakes–classic, white, fluffy, vanilla cupcakes. Sure, you can funfetti them by adding sprinkles, which is never a bad idea, but the best part about these is the actual vanilla cupcake.  I usually even skip the frosting when I make these for myself, and eat them all one single cupcake warm out of the oven, in all its glory. There’s just nothing like an amazing vanilla cupcake.

Funfetti Cupcakes via Sweetapolita

So what makes these cupcakes the “super-duper” vanilla cupcakes? Well, I think it’s really just a matter of personal preference, so for me it’s what makes it my ultimate vanilla cupcake: it’s fluffy, moist, truly vanilla (love those vanilla bean flecks!), all with only a hint of that “egginess.” You know the one? So what these cupcakes are is really a modification from the recent Funfetti Layer Cake and Fluffy Vanilla Cake posts, to make them a little more ideal for cupcakes. Although, both of those recipes make really good cupcakes, I love a vanilla cupcake made with whole eggs, so this includes mostly whites (makes it nice and white & fluffy) but with 1 whole egg as well. I also used 1/2 butter and 1/2 shortening (gasp!), which I don’t often do, but I really love it in these.

Lastly, a few weeks ago I made some vanilla sugar (this could not be any easier, guys), which is essentially just adding a fresh vanilla bean and its seeds into regular white sugar for about a week or so (at least) and then using it in place of plain sugar. I figured that would indeed make these my ultimate cupcakes. I’m actually kind of hooked on vanilla sugar now–I love it in coffee, tea, cappuccino, sugar cookies–you name it. So, yes, I may have a new vanilla sugar addiction, but I certainly do not have a sprinkle addiction.

I mean, really? A sprinkle addiction? Completely absurd. Sure, I buy a few now and again, but it’s not like I buy them in bulk.

Nope, I have no idea what you’re talking about.

So when I sit and do the math, we actually made 80+ Super-Duper Vanilla Cupcakes in the past week or so. The girls helped me bake them and decorate them–some classic vanilla and some funfetti, but all super moist, super yummy and super vanilla. Good thing I have such hard-working cakelets.

Actually no, wait–the frosting is completely necessary: it’s clearly the much-needed glue to hold a generous medley of sprinkles.

Grab a pretty box and some twine or ribbon, and you’ve got yourself a heartfelt, handmade box of happiness to share with someone awesome.

And since I’m a big fan of handmade gifting, I believe it’s always a great idea to Say it with {Cup} Cake!

Speaking of cupcakes, brace yourself for this recent post from Melissa at Best Friend’s for Frosting: 28 Popular Dessert Bloggers Share Their All-Time Favorite Cupcake Recipe. Whoa!

And, in other news, here’s what’s been up with me this past week (aside from making 80+ Super-Duper Vanilla Cupcakes and not buying copious amounts of sprinkles):

  • My very close baker & blogger pal, Shauna Sever, celebrated the official release of her first book, Marshmallow Madness! just a few days ago. Simply put, this book rocks. Oh, but so does Shauna.
  • As I write this post, I have cupcakes galore happening in the oven, to celebrate a new and amazing friend’s birthday this weekend. Then I somehow came across this. Then I remembered that I received these for Christmas. Oh boy.
  • A local blogging pal, Christina, is also celebrating the launch of her book this week, Scientifically Sweet. This book looks incredible! I’ve always loved her scientific approach, and she makes the most delectable desserts.
  • This Sunday, March 4th, I will be chatting to a group from the Canadian Society of Sugar Artistry, in Toronto, Ontario, about some tips & tricks for taking better cake photos. Check out the link if you’d like to learn more! *You don’t need to be a member to attend.
  • After receiving oodles of emails inquiring about what “stuff” I use in my baking and caking endeavours, I’ve added a new Sweetapolita Shop, powered by Amazon, to the site, and have included my favourite ingredients, tools, books, photo equipment and more. It’s a work in progress, so I will be adding new things regularly.
  • I continued to embrace my Instagram dependency by snapping many random photos. If you’re not already Instagram-ing, I highly recommend it! Remember this post?

Happy March!

Super-Duper Vanilla {or Funfetti} Cupcakes

Yield: 24 standard size cupcakes


    For the Cupcakes:
  • 1 cup whole milk (237 ml), at room temperature
  • 4 large egg whites (120 g), at room temperature
  • 1 egg, whole, at room temperature
  • 2 teaspoons (10 ml) pure vanilla extract
  • 1/2 teaspoon (2.5 ml) almond extract
  • 3 cups (350 g) cake flour, sifted
  • 1-1/2 cups vanilla sugar (300 g)
  • 1 tablespoon + 1 teaspoon baking powder (19.5 g)
  • 3/4 teaspoon salt (5 g)
  • 6 tablespoons (85 g) unsalted butter, softened but cool, and cut into cubes
  • 6 tablespoons (85 g) vegetable shortening (I used Crisco)
  • 1/2 cup Rainbow Jimmies or Confetti Quins
  • For the Frosting:
  • 3 sticks + 2 tablespoons (375 g) unsalted butter, softened and cut into cubes
  • 3.5 cups (400 g) confectioners’ sugar, sifted
  • 3 tablespoons (45 ml) milk
  • 1 tablespoon (15 ml) pure vanilla extract
  • a pinch of salt
  • a medley of sprinkles for decorating


    For the Cupcakes:
  1. Preheat oven to 350°F. Prepare two standard muffin pans with your favourite baking liners and set aside.
  2. In a medium bowl or measuring cup, combine and stir the egg whites, whole egg, 1/4 cup of milk, vanilla and the almond extract. Set aside.
  3. In the bowl of an electric mixer fitted with the paddle attachment, combine the dry ingredients, including the vanilla sugar, together on low speed (I use the “stir” setting on my mixer) for 30 seconds.
  4. Add the butter and shortening, and blend on low speed for about 30 seconds, then add remaining 3/4 cup of milk, and mix on low speed until just moistened. Increase to medium speed and mix for 1-1/2 minutes.
  5. Scrape the sides of the bowl and begin to add the egg/milk mixture in 3 separate batches; beat on medium speed for 20 seconds after each addition. If you're making Funfetti cupcakes, simply fold in the rainbow jimmies or confetti quins, until just combined.
  6. Divide the batter into your prepared pans (I always use a 50 mm cookie scoop for perfectly even cupcakes), no more than 2/3 full. Bake until a toothpick comes clean when inserted into the center of the cupcake, about 16-18 minutes. Be so careful to not over-bake.
  7. Place hot baking pans on wire racks, then carefully (they're hot!) remove the cupcakes from the baking pans immediately, to let cool. Let cool completely before frosting.
  8. For the Frosting:
  9. In the bowl of an electric mixer fitted with the paddle attachment, whip butter for 8 minutes on medium speed (I use “4″ on my KitchenAid). Butter will become very pale & creamy.
  10. Add remaining ingredients and mix on low speed for 1 minute, then on medium speed for 6 minutes. Frosting will be very light, creamy, and fluffy.
  11. Best used right away (for ideal spreading consistency). To get frosting super smooth (no air bubbles), use a silicone spatula and in an aggressive side-to-side motion, pushing the frosting back and forth against the sides of the bowl. You will hear a sort of paddling sound. Do this every so often while you use the frosting--it keeps it super smooth.

Vanilla Sugar

This vanilla sugar is lovely for baking, but can be used anytime you would use regular sugar. This recipe makes an extra 1/2 cup of sugar than what's needed for the cupcakes, so you will have some left in your sugar canister for tea, coffee and more.


  • 2 cups (400 g) granulated sugar
  • 1 vanilla bean, whole


  1. Place your sugar in a canister or other airtight container. Slice your vanilla bean down the center with a small, sharp knife, and scrape all of the seeds from the inside. Add the seeds to the sugar, bury the bean inside and seal the container.
  2. Sugar will be "vanilla-ized" in 1-2 weeks.

[vanilla sugar recipe source: Alton Brown]

Sweetapolita’s Notes:

  • If you do not have access to cake flour, you can quickly and easily make your own to substitute. Learn how in this previous post, Bring Me Flours.
  • You can replace the vanilla sugar with regular granulated sugar, and add the seeds from 1 vanilla bean to the milk portion of the cupcake batter steps.
  • for a gorgeous pink vanilla sugar & gifting idea, check out this gorgeous Valentine’s Vanilla Sugar Giftable from Maddy at Somewhere Splendid.
  • As with any vanilla cake, you can use 100% liquid egg whites in the batter (simply weigh them on your kitchen scale), which saves wasting the yolks.
  • You can omit the almond extract, but I do promise that it really gives the cake wonderful flavour–the finished cake/cupcakes don’t taste like almond, per se.
  • For the funfetti sprinkles inside the cake, you can experiment, but I recommend the Rainbow Jimmies or Confetti Quins. The cupcakes in this post are made with the confetti quins. The tops of the cupcakes are decorated with a mix of almost every sprinkle I have! I recommend grabbing a handful of each type you like, placing them all in a small bag and shaking them up to create your medley. That way they sprinkle evenly!

Good luck & enjoy!


Share the Sweetness!


  1. Rebecca says

    I to have a sprinkle obsession I just have one question I’ve been dying to ask since I saw your pic of bags FULL of them where do you buy in bulk like that! I’ve been trying to find a place in Los Angeles that sells them but can’t find any :(

      • Rebecca says

        I googled them I’m so jealous we need these in California so I can buy bulk like that!!! I’m going to keep researching until that time comes!!! :)

        • Courtney G. says

          These cupcakes so pretty. I am using this frosting recipe for the second time today. This time for my son’s second birthday cake. I buy sprinkles in bulk at a local bakery supply store. Sometimes bakeries sell them too. And Wegmans sells sprinkles that are holiday themed in larger quantities.

      • Aysh says

        Hi Rosie,

        Do you know where I can get Cacao Barry Fine Chocolate Flakes? I am new to Canada and don’t know where to look?


  2. says

    Girlfriend! GIRLFRIEND. Thank you for the sweet mention with these amazingly sweet little cupcakes! And about the sprinkles…yeah, I totally don’t buy them in bulk either. Ahem. xo

  3. Sheila says

    What a great post! A couple of days ago, I made a batch of vanilla cupcakes using your funfetti cake recipe and they were an absolute hit when I brought them to work! It probably is my favourite cupcake recipe.
    I’ve got a question though. How do you get such flat tops on your cupcakes? Mine are always domed…

  4. says

    What a colorful post…I am so in love with the play of colors. Love your little girl, she knows her way around the kitchen with grace…Hugs!

  5. says

    I love your pretty cup cakes, there’s just something unbeatable about white butter icing and hundreds and thosands ( what us Brits call sprinkles ;)) and I love following your IG stream, so pretty ! Instagram is a lovely community I think, my new addiction ! X

  6. Farah says

    These look beautiful and simple! I had a dilemma, i tried to make your cake version of this recipe and found that when i tried making my own cake flour as you’ve instructed it was falling apart and was ever so fragile. Everyone loved it and there was only one slice left but even the sprinkles inside the cake melted and weren’t visible. Any tips?

  7. Aubrey says

    I found your recipe just randomly searching on pintrest before work today and i fell in love with these! I cant wait to make these for my daughter’s first birthday party (which is cupcake themed). Thanks for this, its just what i was looking for!
    p.s. i cant wait until my lil girl is old enough to help me in the kitchen like your sweet angels!

  8. Marike says

    Hey Rosie! I LOVE your blog and think all your creations are absolutely beautiful! That’s why I wanted to ask – is there any way that you could post step by step photos or a video showing how you able to frost you cupcakes and cakes so beuatifully? I am a amateur baker, still learing the crafts of decorating and would love to master some of your frosting techniques. Thanks!

  9. Marla says

    I don’t see in the instructions where u add the shortening. Do u just add it @the same time as the butter?

  10. Leah says

    First, your daughter is darling! Second, thank you so much for following up the funfetti cake post with a cupcake one. I’ve dying to bake cake since reading it, but a whole big cake for just my small family and equally limited willpower was not a great idea. Cupcakes are perfect. A few for us, and a few for work!

  11. says

    Oh they are so cute! I love that you made a mini version of the funfetti cake, the sprinkles make it look so pretty and adorable and your daughter is beautiful just like you.

  12. connie says

    Where did you get that awesome cupcake pan?? I know its random but, love that you can take the cupcakes out without ruining your hard work!

  13. says

    As another who buys her sprinkles etc., all in bulk, your secret is safe with me. Glad that you shared this vanilla cupcake recipe too. I have some leftover chocolate buttercream that is just waiting for a mate :) Have a great weekend.

  14. earthfaery says

    okay, am i just missing it? do i add the shortening when i add the butter? i can’t seem to find this! newbie? yes, i am. thanks…excited to taste these :)

  15. Erin says

    These look delish. I have to say, I may have a small obsession with cupcakes, and I do love sprinkles, so these are my match made in heaven. And by the way, I own this book called “500 Cupcakes”… ’nuff said.

  16. Gerri says

    I am absolutely addicted to your blog and I would put sprinkles and bling on just about anything!
    My grand daughter can only eat dairy free foods, so do you think almond milk would work instead of whole milk and maybe omit the almond extract? I now know about vegan butter thanks to your vegan cupcake blog. Grand daughter is 18 months old and would adore these cupcakes.

    • says

      Thanks so much, Gerri! I think you certainly go ahead and make them dairy free with the subtitutions you mentioned. If you do, I’d love to hear about your experience, so I could share that info with the other readers. Good luck! xo

  17. Bella says

    I will have to give these a try; been looking for a great vanilla cupcake and these look great!

    However, I don’t really like shortening… would using all butter be suitable? What difference is made when you use some shortening?


    • says

      Thanks, Bella! You could go ahead and use all butter. I don’t typically like to incorporate shortening into recipes, but in this case, I wanted to make the cupcakes a little whiter, and I also felt that the shortening made them even a bit fluffier. Hope that helps!

      • Bella says

        Thanks Rosie! I’m giving these a go for Easter weekend with either some lemon whipped cream or strawberry swiss meringue buttercream. Can’t wait to see the results!

        • says

          I just tried it with all butter and no almond extract…
          Three words:


          They were so incredibly yummy, and my classmates (once again) attacked them. Thanks for the great recipe!!!

  18. Krissy says

    Hi! All of your cakes are pretty! Where do you get your bulk sprinkles? I don’t think I saw them in your new storefront. Thank you!

  19. Leah says

    I made this with regular sugar, not vanilla sugar. For others doing this I reccomend switching the almond extract with more vanilla extract.

  20. Kessi says

    hi Rosie,

    hope all is well. when halving this recipe for cupcakes, what do i do with the 1 whole egg situation? would i go 1 egg white and a whole egg? thank you so much :)

    • says

      I have the same question with the 1 whole egg when halving the recipe…altho I added the one whole egg after adding the 2 egg white/milk mixture. Texture came out a touch…RUBBERY?? The flavour was fantastic though….

      • says

        Hi ladies! I would likely just use the yolk, in that case (I don’t often cut the recipe in half, because they get eaten too quickly around here). Elese, I’m really not sure why your texture was rubbery? It really should be tender and light. Best of luck!

    • Caitlin says

      I just made these last night, and I halved the recipe. I used 1 whole egg, and then added 1 egg white, and they turned out FABULOUS!! Mine were so tender and light, not rubbery at all. Using the whole egg and 1 extra white seemed to work great. I won’t be halving the recipe again, though, because these taste so amazing.

      • Bella says

        Caitlin – Do you mean in total you added 1 whole egg and 3 egg whites? I want to half the recipe as well!

        • Caitlin says


          I added one whole egg and then added an additional egg white. So in total I had one egg yolk and two egg whites. Hope that helps!


  21. says

    I love this post – the cupcakes are lovely! And I love them gift-wrapped with a little piece of string. Perfect.
    I am in love with vanilla bean sugar – I started making it this summer and now can’t live without it. It goes in almost everything I bake.

  22. says

    The perfect cupcakes for the fairies! looks yommy, looks pretty, très réussis! bravo bravo!!

    This week i tried the rainbow layers cakes! wow! the kids was so impressed and the parents too!

  23. says

    Funfetti love! Seriously, these little cupcakes look super duper amazing. And I can only imagine how great they taste! Those little caklets are so lucky. Love this Rosie

  24. says

    Funfetti cupcakes are wonderful! Just wanted to ask, do they taste of anything in particular? Like very vanilla-y? And how do you get your cupcakes so flat?

  25. Dugleik says

    And now I have to move to Canada to buy sprinkles in bulk. Or possibly find someone I know who’s going there. I’m going to google my way to my own sprinkles.

  26. SteveNH says

    Do you add the whole egg in step 2 with the whites (that’s what I did)? Also noted the update on the shortening, thanks. The frosting was delicious, my cake was a little dry but I may have overcooked just a bit. Thanks !

  27. Caroline says

    How do you manage to make it so that your cupcakes come out flat on the top? Mine are always hunched up and odd looking.

  28. says

    I recently just discovered the power of vanilla sugar too! Love your vanilla cake/cupcake posts! I never, ever, ever get tired of them! I always want more :). Beautiful and fun cupcakes Rosie!

  29. najla says

    Hi Rosie!

    This is a delicious recipe! Thank you for all the work you put into your blog. I made these last night, and they came out of the oven beautifully fluffy. However, as they cooled, they shrunk. A lot. Any tips?


  30. Natasha says

    I made these last night while on the phone with my bff and accidentally used baking soda instead of baking powder! I didn’t notice at the time but sure tasted it after they came out! Oh no! Must try it again next week (while off the phone).

  31. Dorothy says

    Hi Rosie,

    I have come to trust your recipes soo much I can’t seem to rely on the ones I find on the internet anymore! I wondered if you had a good recipe for a madeira sponge cake.

    Thank you, Dorothy xx

  32. Heather says

    Oh my goodness…I just made this icing for my daughter’s preschool class to top some boxed mix cupcakes for St. Patrick’s day tomorrow. Divine! It even made the cupcakes taste amazing. Most of her little friends eat the icing and then throw the cupcake away and the thought of throwing away a good cupcake made me sad, so I resigned myself to a box mix. I’m happy with how they turned out with this icing!!!

    I also made your neapolitan cake for my youngest daughter’s first birthday a few weeks ago. Everyone raved about it! My mom is making for Easter she thought it was so good! And she never bakes anything!

    I am going to try your chocolate cake (from the neapolitan cake) and the nutella icing for my husband’s 40th this weekend. I simply can’t wait!!!

    Thank you for such wonderful recipes!

  33. Ginny says

    Thank you so much for posting your recipes! I just finished baking and decorating these about 10 minutes ago and I have to say this is THE BEST vanilla cupcake recipe I’ve ever used. So fluffy, light, moist and delicious!! The batter was unbelievably silky and smooth too:). Thanks again and love your blog!!

  34. Natasha says

    I’m baaack! It’s me, who accidentally used baking soda instead of baking powder. Well, this time I used baking powder and wow!!!! These were crazy yummy!!!!

  35. annie says

    Hi there! first of all I am soo addicted to your blog, it has wonderful recipes… I LOVE IT !!
    But today I had a dilemma, I tried to make this recipe , the cupcake one and they came out a little dense, what am I doing wrong? I want them light and fluffy !!!!

    • Vanessa says

      Mine also didn’t rise much and were quite dense (although they domed and they didn’t taste dense and I really liked the flavor) – any help suggestions would be great!

  36. Agos says

    Aww they are soo cute! I love how you decorated them with assorted sprinkles. I actually think I have all those kinds (even the tiny gold stars, gotta love those), that probably means I must make them soon :) The batter seems relatively healthy too.

  37. Ali says

    Oh my gosh…just made these and they are amazing!!!! I haven’t even frosted them yet. Thanks so much for this recipe. This is definitely a keeper!!! Love your blog!!

  38. Sophie says

    Hi Rosie!

    Great cupcakes! I was wondering, how do you get your cupcakes to turn out even on top? Whenever I bake cupcakes they turn out domed and I use a 55 mm cookie scoop! My oven has convection (fan-forced) and conventional settings and I’ve tried making them on both settings with disappointing results. I followed the recipes exactly!

    They either rise too much and dome or hardly rise at all, and some of them don’t even cook in the middle (This is on both settings).

    Can you think of what might be causing this?


  39. Olivia says

    I am thinking about making these for a fundraiser, but need about a 100 cupcakes. Have you ever doubled the recipe? If so, any adjustments that need to be made? Thank you.

    • says

      Hi Olivia,
      I have doubled the recipe and it worked well, but I haven’t done more than doubling it, so I would recommend (if you need even more), doing no more than a double batch at a time. Good luck!

  40. Maja says

    Hi Rosie

    I’m absolutly in love with these cupcakes and since I discoverd your web page you have turned into my baking Mecca! ( developed quite an addiction actually!) I tryd the buttercream frosting with a few tweaks; half the sugar + lemon/lime zest cause usually I find frostings too sweet, but even with half the sugar it was still too sweet, any frosting recepies you could recommend that would go well with these cupcakes?
    Thank you so much for all the recepies and the lovely inspration. Your cakelets are adorable, I can’t Waite to get my little girl in the kitchen too :)

    • Michelle says

      Hi Jennifer….
      How did you make these GF? what flour did you use?
      they look awesome :)

  41. Kristan says

    On my quest to find the perfect vanilla recipe I tried this. I found it crumbly and a tad dry. So I tried it again and used a whole stick of butter and took out the Crisco and put in 1/2 sour cream in its place. 2 cups reg flour 1 cup cake flour.

    Mois, moist, moist. Try this one!

  42. Lisa says

    Fantastic recipe! I’d love to adapt the recipe for lemon, maple and caramel cupcakes too! If I want to add lemon juice, Maple syrup or caramel will I need to reduce the amount of milk in the batter? I know a lot of cupcakeries will just add things to their vanilla ( like georgetown cupcake)batters and they seem fine but i don’t want to mess up the chemistry! Any advice would be lovely!! Xx

  43. Lori Anhalt says

    Oh my goodness I just found your site today and let me say, I am in love! Deefinately hooked for life! I’ve always had such a hard time finding a super good vanilla cupcake recipe and I used your recipe today and they’re cooling as we speak! They turned out fantastic! I just wanted to ask.. where do you buy all of your sprinkles from?? Definately want the hook up! And also, cute boxes, Brown River Packaging? haha It looks like the ones I get from them.

  44. says

    Ms. Alyea-

    I LOVE your recipes. Sweetapolita is my go-to for any sweet dessert (I keep it in my bookmarks bar), and my family & friends love them. I follow your recipes to a T & they always come out perfect. I just made these Super-Duper Vanilla Cupcakes for the second time and they look wonderful yet again. Unfortunately, not everyone in my family enjoys sprinkles as much as I do, so I left the .. funfetti? out. But I will go crazy on some after I frost them- with your delicious frosting recipe. Thank you so much for sharing these fabulous recipes for us all. You are so creative, like me – so it is pure JOY to look at all your creations. Keep it up!

  45. Adeline says

    Hi, your cake are beautiful and i had tried your chocolate cake. They are delicious. Would like to ask if i can use this recipe and bake it into a whole cake and cover it with fondant? Any idea if it can withstand the weight of the fondant? Thanks.


  46. Guzi says

    Well Done… These cupcakes were heavenly! They reminded me of the good all days. I bookmarked this recipe; it has potential! =)

  47. Chloe says

    Hi Rosie!

    I stumbled upon your AMAZING website while looking for a vanilla cupcake recipe for my niece and I am so so so happy that I did! Simply put your website makes me giddy. I thought I would slowly work my way to the asparagus cake :) and start with the funfetti vanilla cupcakes. It was a toss up between the funfetti vanilla cake or cupcakes and the cupcakes won. They are divine and were so fun to decorate. Thank you for creating this website and blog and for sharing your talent and masterpieces!!


  48. Danielle Cook says

    Hello Rosie,
    Another wonderful recipe.. can you replace the CRISCO shortening with just more butter? Its hard to obtain here is Australia.
    Thanks !

  49. Shannon Young says

    Lovely! Those sprinkles just turned this rainy day into sunshine! I also happened to see your vanilla cupcakes adapted from magnolia and in the mad tea party post, so which cupcake recipe do you prefer the most? They all look amazing! :)

  50. Rebecca says

    Love these I can’t wait to try!! I’m also wondering how you produce such lovely flat cupcakes for decorating? It looks in the unfrosted pic that you’ve flattened them down with something? Do you squash them down straight out of the oven? Thanks Rosie!!

  51. Marina says

    i was wondering if you could help me find a vanilla cake recipe that i had found earlier on this website but had lost.
    It consisted of regular sugar, a couple egg whites and a whole egg, vanilla, milk, possibly cake flour but not positive but no other weird flour rather cake flour or all-purpose or both, and no whipping cream. It was my favorite and i want to make them this friday and i cant find it. Please help :)

  52. says

    I tried this icing out today and it turned out good but unfortunately I wasn’t able to ice it like you. It didn’t look neat. What piping tip should I use for mini cupcakes to get the look like yours has?

  53. mynameisann says

    WOW! I’m super duper in-love with your blog site! they are so amazing and loaded with wonderful recipes. I may say that you’re the Queen of the Cake Blog site (SWEETAPOLITA!!! – my favorite!) you’re like a superstar to me sharing your passion for it!!!

    love your blue eyes. and so with your kids. they are a wonderfully gifted from above! GOD bless!

    love frm the Philippines (wink,,)

  54. italianbaker says

    I love this recipe, thanks for sharing. But, i had some leftover batch today, and i’d figured..what about making cake batch pancakes? Never should have tried. Most scrumptious thing ever, drizzled in maple syrup. I think I can die now :))

  55. says

    I’m so happy I found your blog a few months ago. I finally made these today, and they were a huge hit! I finally found my go-to vanilla cupcake recipe! Even my hubby and son, who don’t have a sweet tooth like me, gobbled them up!

  56. Shannon says

    Hi! I have seen you make Magnolia’s, Billy’s, and these superb funfetti cupcakes. I tried Magnolia’s, and Billy’s, but they all turned out to be all dense and starchy, not at all like your pictures! Maybe I can try Joy of Baking’s vanilla cupcakes, I don’t know, but I really need some tips! – Amateur baker here, :-/

  57. Whitney says

    I made this last night with the exception of regular sugar instead of vanilla sugar and, although the texture is the best of any cupcakes i’ve made, the flavor is so lacking! they’re not sweet enough and mostly just tasty floury!! :( I was so disappointed when they came out of the oven and I could hardly smell them. Does the vanilla sugar make that much of a difference?

  58. Jasmin says

    Hi, I made these for my sons 1st birthday. Nice cake, soft and light. The icing is very good, it really holds it’s shape. Keeping this recipe.

  59. Abbie says

    THANK YOU, THANK YOU, THANK YOU!!! I have been searching high and low for a fluffy cupcake recipe that holds it’s shape and where half of it doesn’t come off on the wrapper! These turned out BEAUTIFULLY. I can not thank you enough :)

  60. Alma Cerezo says

    Hi, Ms Rosie :)

    These vanilla cupcakes looks AWESOME! Would like to bake this and the 6 layer malted chocolate and toasted marshmallow cake on my birthday. I’d like to ask though, what frosting tip did you use and how to swirl it on the vanilla cupcakes? Many thanks!

  61. Dayna says

    looks delicious! ….searching for a good vanilla cupcake recipe…however, not sure about using shortening….do you have any recommendations for a substitute? tx

  62. jeanne says

    These are so fantastic! I’ve made them about 5 times — the first few times they were a wee bit on the dry side, so I made sure to take them out the MINUTE they seem set. You might think they are a tad underdone even, but they’re not! I fill them w marshmallow creme — people literally swoon! Thanks for a great recipe!

  63. Tina says

    Are you able to use this batter as a round cake batter as well? If
    I can should I lower the baking temp? How much longer should I bake it?


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