Well, that was crazy. Were you starting to wonder if I’d thrown in the pink polka-dotted towel? If I’d escaped to Emerald City in search of the Wizard? For those who tag along for my Instagram snippets, you probably figured out that it’s been a busy few weeks for us, as we moved last weekend. Not far, just the neighbouring town, but I spent countless days organizing, purging and packing our stuff for the move. I got really nest-y and couldn’t stop organizing. I think with any big change comes the incentive to make other small changes, and it was so rejuvenating once it was all done. I did shed a few tears as I looked back at my cakelets’ keepsakes, baby clothing, etc. Moving was a much more emotionally draining time for me than I expected, but with so much productivity and order, it was all worth it.
In a flurry of ridding old treasures, I actually welcomed one new one a few weeks ago–the most exciting birthday gift of all time from Mr. Sweetapolita: a pink KitchenAid mixer! The truth is, I have several mixers, mostly because I usually have 2 going at all times, but I’ve always wanted a Pink Mixer
When I set up my mixer in the new kitchen, and made enough space through the towering boxes I still need to unpack, I decided that my first baked good would be a batch of luscious light double-vanilla cupcakes. Perhaps you’re wondering how I can possibly blog about another vanilla cake/cupcake recipe, but I made a few changes this time that I felt made this batch my idea of a vanilla dream. After using Dorie’s party cake recipe as a base for my Cherry-Vanilla Delight Cake, and loving the texture so much, I decided to turn them into cupcakes, with some changes.
One of the things I added was 1/2 cup of soft-peak whipped cream, a trick I read about on The Kitchn a few weeks ago. You simply whip it and fold it into your cake batter, any cake batter, before dividing into cake pans or cupcake tins–needless to say I was intrigued! It had been on my mind since then, and I was dying to try this, so I thought classic vanilla cupcakes can never be too velvety, or too moist, so why not? I did notice a difference and these cupcakes were of the best I’ve ever made (toot, toot!).
Since I was feeling all whipped-creamy and such, it dawned on my that clouds of vanilla whipped cream would be a welcomed change from buttercream. The second-best part about Whipped Cream Frosting? It takes only minutes to make and has no butter or icing sugar. I tinted it a very pale turquoise and sprinkled the cupcakes with pink sanding sugar for sweet crunch, you know, since pink was in the air . . .
And by air, I think I mean the gale-force wind that busted through my wide-open front door while I was photographing the cupcakes. It came out of nowhere, knocked over my white board (it might be time to stop MacGyver’ing my photo shoots), which consequently knocked over my trio of small plastic bottles and turquoise paper stripey straws that I was so excited to use. As disappointed as I was that my shoot was ruined, how could I possibly cry over pink spilled milk? So forgive the fact that I don’t really have any close-ups on the poufs of vanilla clouds and the inside of the luscious cupcakes–maybe I’ll make these again . . . you know, for you. I’m good like that. ♥
- 2-1/2 cups 275 g sifted cake flour
- 1 tablespoon 15 g baking powder
- 1/2 teaspoon 5 g salt
- 1 cup 237 ml whole milk, at room temperature
- 2 large egg whites 60 g, at room temperature
- 1 whole egg at room temperature
- 1/4 teaspoon 1.75 ml Pure Vanilla Extract (or 1 teaspoon –5 ml–, if you aren’t using vanilla sugar)
- 1/4 teaspoon 1.75 ml Pure Almond Extract
- 1-1/2 cups 300 g vanilla sugar (or regular sugar)
- 1 stick 115 g(8 tablespoons) unsalted butter, at room temperature
- 1/2 cup 119 ml whipping cream or heavy cream, cold
- 3 cups 711 ml whipping cream or heavy cream, cold
- 6 tablespoons 95 g vanilla sugar (or regular sugar)
- 1 teaspoon 5 ml Pure Vanilla Extract; use 1-1/2 teaspoons (7.5 ml) if you're not using vanilla sugar
- pink sanding sugar for sprinkling optional
-
Preheat the oven to 350°F and center the oven rack. Line 2 muffin/cupcake pans with your favourite standard-size cupcake liner, and put the first cupcake pan on a baking sheet. (You will place the second cupcake pan on the same sheet in the oven once the first tray is baked.)
-
Sift the flour, baking powder and salt into a medium-sized bowl. Whisk together the milk, eggs, vanilla extract and almond extract in a medium bowl or large glass measuring cup.
-
In an electric mixer fitted with the whisk or paddle attachment (I used the whisk), cream the butter and sugar on medium speed until very pale and creamy, about 5 minutes.
-
With the mixer still on medium speed, alternate additions of the flour mixture and milk-egg mixture, beginning and ending with the flour mixture (3 dry additions, 2 wet), beating after each addition until incorporated. Continue mixing on medium speed for 2 minutes.
-
Chill a clean stainless mixer bowl in the freezer for 5 minutes, and then beat whipping cream until soft peaks form (don't beat until stiff). This is where a second mixer bowl comes in handy, as you can simply wash the whisk and use the stand mixer to whip the cream. If you don't have a second mixer bowl, you can use a hand mixer or even transfer the batter to another bowl, wash the bowl and whisk then whip the cream with your stand mixer. Fold whipped cream into cake batter.
-
Divide batter evenly among your cupcake liners--about 2/3 full--and bake until a toothpick comes out with a few crumbs only, about 16 minutes.
-
Carefully remove the cupcakes from the pan and let cool on wire racks. Repeat with second tray.
-
Chill a stainless mixer bowl and whisk in the freezer for at least 5 minutes (or refrigerator for 20 minutes).
-
Pour the cream into the bowl and whisk on medium-high (I used #8 on my KitchenAid mixer) until the cream begins to thicken. Gradually add the sugar, one tablespoon at a time, and continue whisking until soft peaks form. Add the vanilla extract and whisk until the frosting becomes stiff, but be careful to not over-beat, or the frosting will become grainy.
-
Add a drop of turquoise gel colour, if desired and gently mix in with a spatula.
-
Best used right away.
-
Fill a medium Piping Bag fitted with pastry tip of your choice (I used a plain Large Round Tip) about 1/2 full with Vanilla Whipped Cream Frosting and pipe a generous swirl on top of the cooled cupcake. Holding the piping bag directly above the cupcakes, put pressure on the bag while guiding the frosting in a circular swirl pattern beginning on the outside and working your way up and in, about 3 times, then releasing pressure.
-
Top with pink sanding sugar for a lovely, sparkly crunch!
[cupcake portion loosely adapted from Baking: From My Home to Yours
Sweetapolita’s Notes:
- Lately I use vanilla sugar for almost all of my baked goods, whipped cream and cooked frostings–I keep a scraped vanilla bean with pod buried in my sugar canister at all times. Once your vanilla bean is scraped and seeds and pod are buried in your airtight sugar container, you will have vanilla sugar in about 1-2 weeks. The longer it sits, the more vanilla you will taste. I typically add pure vanilla extract to recipes as well, but usually a little less than I normally would. Vanilla Beans
are a bit pricey, but I sincerely feel it makes a difference–nothing beats the authentic flavour of vanilla bean.
- For filling cupcake liners, I always use this Stainless Steel Scoop
–perfectly consistent cupcakes every time.
- I always use Pure Vanilla Extract
and Pure Almond Extract
.
- As with any vanilla cake or cupcake recipe, feel free to get kooky and toss a handful of sprinkles into the batter for a funfetti version!
- As with Dorie’s cake recipes, I went ahead and placed a baking pan under the cupcake pan while baking–I like this because the bottoms of the cupcakes don’t get brown.
- Whipped Cream Frosting is best used within a few hours of whipping, and best made and enjoyed on the same day. Once on cupcakes it keeps in refrigerator overnight, if necessary.
- For sprinkling, I used Pink Sanding Sugar
.
- Avoid keeping undecorated cupcakes in airtight containers, particularly vanilla, as the cupcake liners tend to pull away from the cupcake (this is so disheartening!). I usually place a piece of wax paper or parchment paper on top of them if I have to leave them out overnight.
Those look fantastic! I need to bake something to bring to a get together tomorrow night, I had a different cupcake recipe in mind, but I think I might try these instead!
I’ve never seen a recipe where you put the cupcake pan on top of a cookie sheet to bake, what is the purpose of that?
She says that it keeps the bottoms of the cupcakes from turning brown. :)
*blonde moment* that’s what I get for just reading the recipe and not reading all the way through her notes! Thanks :)
Wow! I’m the first to leave a comment :) Just wanted to say enjoy your new place, I know moves can be overwhelming (hello unpacking – where to begin?!) but I am sure you and your family will love being in a new place, creating new memories, so all the best with your new home!
These are absolutely stunning! Love the last photos of the “mess”! Awesome.
As always, your cupcakes look fantastic! And there IS no reason to cry over split pink milk. =)
A) these cupcakes look incredible. I mean, I’m ok with cupcakes every now and then, but I’m not like the biggest fan. These make me crave them!
B) Despite the mess with the wind coming in, that’s a great shot!
Wow, so many things to be amazed by in this post, love the pink, the cream, the vanilla sugar tip!
My photography ‘studio’ is exactly the same, except instead of wind it gets ruined by kitty cats :-)
Wishing you many happy bakes for your new home x
Thanks, Jen! I know what you mean about the kitty mishaps–that also happens around here! xo
Enjoy your new place & your new pink mixer. The cupcakes look delicious!!
First.. congratulations on your move.. Second.. I can’t believe you’re blogging after/during all of this, that’s incredible! Third… awesome Pink Mixer! And I can’t forget those cupcakes, I’d love to try these for my next visit to the hospice.. the texture sounds like heaven!! xx
Thanks so much, Barbara, for the sweet comment! Let me know what you think of the cupcakes, if you get a chance to make them. xo
I will :)
Cupcakes look fantastic! I especially like the last picture with the spilled milk!
Even though it all fell over, it still looks completely planned + 100% perfect! Love your photos + I’m so glad you liked the goodies! :)
What lovely cupcakes! I love the idea of folding in the soft whipped cream. It was great to see how you turned the potential catastrophe into another charming photo shoot – it does look like you staged it that way! I could imagine people so eager to get at those cupcakes that they knocked things over in their haste…
Welcome to your new home! Excited for what’s to come for you and the site!
Oooh, I had missed your joy-full and lovely pink posts! And these dream cupcakes make the waiting worthy! I’m going to try the whipped cream trick on my own recipe for *best* vanilla cupcakes, and I’ll tell you how they turn out. (:
Best whishes for you and yours in the new home!
xo
Thanks, Alba! Yes, I definitely recommend the whipped cream trick! xo
I made some cupcakes yesterday evening, and they were a succes! They turned out really soft and delicious! Everyone loved them, probably one of the best I’ve ever made! Can’t wait to try this trick on a layer cake… yum! Thanks Rosie!(:
Oooooh they look an absolute delight! And I love your pink kitchen aid, need to get my hands on one! :)
Wow these look incredible! Thanks for always putting helpful tips here and there, too. Incidentally, does anyone know the best way to avoid the dreaded Cupcake-Liner-Just-Stole-Half-My-Cupcake-When-I-Pulled-It-Off syndrome? That is the chief reason I usually opt for baking something besides cupcakes, and if there is a way around it, I would love to find out! Thanks!
Soooo Pretty in Pink.
I love love love <3
Congrats on the move and the new KA!! Love pink!! As always, great post and lovely pics!! Must try these cuppies & frosting. Just one question, you say “the second-best part about Whipped Cream Frosting is no icing sugar nor butter, and takes minutes to make”. May I ask – just out of curiosity – what’s the first-best part?!! ;-)
Thank you!! xo
Thanks so much, Katia! To answer your question, the first best part is how delicious it is! :)
Thanks, Rosie!!
The cupcakes are so pretty, but what I really like is the spilled milk and smashed cupcakes. :-) That photo totally captures what happens in real life from time to time. Thanks for sharing the good and the not so good side of baking. :-)
these look great!
I saw all your photos on instagram and I was in awe from all the pink. And even though you spilled your strawberry milk, I think the pictures turned out amazing :)
Thanks so much, Becca!
These cupcakes are absolutely stunning! And congrats on the pink mixer. The boyfriend bought me the same one for Christmas and I absolutely love it!
I Love Those Cupcakes,Looks Like They Would Melt In Your Mouth,And I Love The Mixer,Am Going To Make Them.Thanks.
How exciting , a new kitchen! Thank you for the notes and tips. now I know better than storing cupcakes in airtight container. And will definitely try including the shipped cream into cake batter
These look awesome, I’ll add it to the (ever-lengthening) list! I just finished serving my 5th cake from your site, Baked’s Whiteout, delicious & beautiful with many compliments, as usual! Thanks for all the great recipes & happy baking!
Loved your beautiful cupcakes. And your photos look stunning!
Those photos are looking very pink! (But it’s a good thing, fun). :)
Congratulations on your new pink mixer.I love it. Pink is my favorite color everything in my house would be pink but no one else would like that.I enjoy reading your blog and emails and seeing what you have made. You have a wonderful day
Welcome back! You can never have too many vanilla cupcake recipes:-)
Congratulations on the move, I hope you are all very happy for many years to come in your new home. Congratulations too on that new pink K/A…it’s perfect for you. I love all the photos in this post but my favourite it the last one. Love that you keep it so real.
I love all you bake
you are my Inspiration
Me toooo
I saw your picture on Instragram and I couldn’t wait to see your blog post, the colors, the cupcakes, the pink milk, so visually satisfying for another pink lover over here! I would love to see pics of your new house, I love your style so much!
oops, forgot to say the pink mixer is “to die for”!!!!!
My old hand beaters were dying, and I thought about replacing them but I really wanted a stand mixer. But a decent stand mixer costs at least AU$200, and that’s like a quarter of a KitchenAid so I just battled on with my crappy hand beaters.
And then for my most recent birthday, a group of friends got together and bought me *most* of a pink KitchenAid, and I was so happy I cried. Great present!
aww the photo of the smooshed cupcakes still looks great tho and congrats on the move!
Oh the idea of folding cream into the batter is intriguing – these sound like a cloud of vanilla deliciousness!
Nice to hear that you’re settling well to your new home. This cupcakes looks very cute by the way.
I’ve never heard of adding whipped cream to cake batter–I’m intrigued! I hardly ever make cupcakes but I might need to give it a go, just to see how they turn out. (For scientific purposes, of course.) Congrats on the move and the beautiful mixer!
Hey Rosie! i love your blog! I constantly look at your cakes for inspiration in my own amateur cakes and cupcakes. I have a question for you, I have to make my dad a cake for his retirement party and he wants chocolate cake with whipped cream frosting. (Perfect timing with your whipped cream frosting post) However I do not know what to do for the filling, I feel like whipped cream would be to boring. If you have any ideas I would love to know! Thanks!
Love the pictures!!! What pretty cupcakes!
aw yummy!
Hi Rosie, I read your blog all the time for inspiration and these cupcakes look delicious.
They look and sound amazing! Glad to see you got a few good photos! I saw your instagram! I can’t even imagine!!
Hi Rosie,
I used this recipe to bake a cake for my girlfriend yesterday. I used 2 9 inch pans cake pans instead. i didn’t use the frosting because i didnt have enough heavy whipping cream. I used your whipped vanilla frosting and added 2 drops of yellow americolor gel. OMG!!!! the cake was amazing!!! everybody had seconds!
I have used a lot of your recipes and they are always a HIT!!!
thank you!
waw!!!these look so appealing!! once again,i must try your recipe,i really like most of them,even if i m not so good at baking as you are!!
i m still looking for the perfect vanilla cupcake recipe,i ve tried so many,but i think i can find better.
so you give me a chance to try a new one;but i have one question,please: as far as you add whipped cream ,i suppose that you have to eat them the same day(it s hard to explain) i mean,you have to store them in fridge and they don t last in time,you can t store them a long time.does it make sense?
Is this your “welcome home party” for your family? It certainly looks super-festive and celebratory! Fabulous as always (despite the gale-force winds)!
When I was a little girl, Whip Cream Icing was the only icing my Mama made. This recipe is nostalgic for me. I am also intrigued by the addition of whipped cream to the cake, I am so trying this!
First of all, I heart your blog and everything about it! From the recipes, to the writing, and the pics (absolutely gorg!)
Second, Thank you so much for another great recipe!! I tried these out last night and everybody LOVED them! My boyfriend said they tasted like vanilla ice-cream which was awesome because I didn’t even have to ask how they were. He just just blurted out “yumm they taste like ice-cream” didn’t even have to probe for any feedback :)
Thank you for sharing!! Keep them coming…please!
Thanks so much for trying this out for us, Rosie. I’ve made Dorie’s Party Cake and loved the close crumb and light texture and wondered if it would make good cupcakes. Sure enough, after reading your post I made them yesterday, including the whipped cream addition, for a rainy Labor Day party (thank you Hurricane Isaac!) and they were fantastic. Like the cake though, I didn’t get great rise out of them (I made 24 cupcakes) but they were still light and fluffy. I’d love to know why they didn’t rise. My oven was well heated to temperature (I always use an oven thermometer) and my baking powder was fresh. If you have any ideas about increasing rise I’d love to hear it. Yet another enjoyable post and recipe!
I am your new biggest fan! :) Love your recipes! I would like to make the Whipped Vanilla Dream cupcakes for my daughter’s birthday but I am concerned about how long the icing will keep. I was going to make them in the morning but we won’t be eating them until later in the day. Is there another icing that would work better for that situation? Thanks so much!
Thanks so much, Kristie! To answer your question, the icing should keep up just fine for the day, as long as they’re at room temperature or cooler. Whipped Cream Frosting is definitely a little more fickle, so if you’re not feeling 100% sure about it, you can go with the Whipped Frosting (butter & icing sugar based) from this Super-Duper Vanilla {or Funfetti} Cupcake post: https://sweetapolita.com/2012/03/super-duper-vanilla-or-funfetti-cupcakes/ Happy Baking and Happy Birthday to your little girl! xo
It would be so great to know the answer to one of the biggest baking mysteries of all times…how do you get cupcake liners to stay looking pretty once they actually have the cupcake in them (after they have been baked)? Usually they go greasy or come away from the cupcake! I would love to know any of your tips for this. Everything you do looks really amazing. You are a very inspiring baker/person/blogger. Thanks for all that you do :)
Hi, I baked and decorated a batch last night – I used the whipped buttercream off the funfetti cakes as I was wanting to try that and that was delicious btw – and I had a different issue to the rising. Mine rose, like a souffle, and promptly collapsed when cooling, as a souffle would. The second tray I cooked for longer, till they stopped ‘singing’, to see if this helped. It didnt and caused another problem as the cupcake cases immediately came away from the cakes as they cooled. I salvaged a dozen to decorate and they do taste delicious today. I’m not disappointed, I am merely passing on the experience. They look fab and I’m pretty certain there will be no complaints. Thank you for all your blogs, I am an addict.
Just as the cupcakes name says – dreamy cupcakes! I adore them , its are dessert art! If you don’t mind I would like to showcase this recipe on my cupcake recipes & ideas blog.
I’m having the same problem as a few other people here. My first 12 cupcakes rose perfectly and after 16 minutes I checked them and they were cooked perfectly. I put the next 12 in and put the first batch out to cool and a few minutes later half of them had shrunk down to half their size and pulled away from the liners. I then made the recipe again and made 12 cupcakes and one 8 inch cake. The same thing happened to the cupcakes and the cake disintegrated when I put it on the cooling rack. Can you help me figure out what Im doing wrong please?! I have had success with all of your other recipes that I have tried but I cant figure out what Im doing wrong with this one. Even with all the bad luck they still tasted phenomenal and I was able to disguise the smallish cupcakes and the peeling liners with big fat 1M swirls of buttercream :)
I just made these and they were fabulous! So moist and yummy. I have made a lot of your recipes and they always turn out amazing. Please tell me you are working on a cookbook!?
OMG these cupcakes taste awesome! I made them with a whipped vanilla buttercream (much prefer swiss meringue though as the other is way way way too sweet!!)
I scoffed 2 in a matter of minutes then forced myself to pack the rest away before I could eat them. Great receipe, thanks for sharing.
So glad to hear it, Stacey!
Hi Rosie,
I love your website and have made many recipes with great success. However, I’m also having the problem of the cupcakes separating from the liners. It’s so severe that honestly they’re unservable (tasty, but really not pretty). I altered the baking time on the second batch which was no help, and I tried filling the liners more/less. Out of 24 cupcakes, 20 separated from the liners upon cooling…do you have any experience with this?
Hello I just stumbled upon your website and I must say I love all the recipes that you have. You are now one of my new favorite blog sites. :)
These taste delicious. Such a different approach to cupcakes. I love adding the whipped cream. I just made these and as they are cooling, I’m wondering if they are TOO moist, light and fluffy (never thought I would have that dilemma!). They seem to crumble when they are unwrapped. They may be a mess at the party I made them for but at least they are yummy!
This looks absolutely delicious. Will definitely try this recipe! Yummy!
Hi Rosie,
You’re cakes are fabulous and live your website. You are such an inspiration.
I do have a question…you have commented that it is better to weigh your ingredients. If there is a big difference between the amount in cups vs weight in grams, shall I use the measurement in grams? I am making these muffins and the ingredients state 2 1/2 cups (275 grams) of flour, but when I weight it, 275 grams only equals 2 cups. What shall I do?
Thanks.
Thank you, Linda!
To answer your question, if you can go ahead and use the grams measurement, I think you’ll find best results! I hope that helps. :)
Thank you Rosie. They turned out great!
How do you store them once decorated? Do you keep cupcakes refrigerated or at room temperature?
Hi Rosie,
These cupcakes look divine! I would love to try them for a friend’s baby shower. I will be making them the night before, should I refrigerate them or can I just leave them out at room temperature.
I love your website. Thank you for sharing your recipes.
I made these for my daughter’s birthday and they were delicious! So light and moist and the whip cream is perfect. I’ve baked many cakes but this is by far the best I’ve ever made. My husband had a hard time believing they were from scratch ( I never use cake mix). Thank you so much for sharing. I’ll be trying your fluffy vanilla cake with pastel icing next. I stumbled on your blog a couple weeks ago and can’t stop looking at the pictures and recipes. Love it! And your cakelets are adorable!
I made these for my son’s birthday party and they were SO good! I used your swiss meringue buttercream icing instead though. Next time I’ll try your suggested frosting. Thank you so much for the recipe! It’s my new favorite.
These cupcakes are sooo pretty….just wanna know if the whipped cream trick works for large cakes? For example – a wedding cake….should I add more whipped cream?
Tried and loved this great recipe – many thanks. I want to bake it again and substitute some flour with cocoa – love chocolate.
This was my first time using vanilla sugar which gave the cupcakes a great flavour! My problem was that the cupcakes had a hard time baking as the top was browned while the inside was a bit raw.
I made these cupcakes last night. They baked just fine although they did not rise quite like I hoped. I did not like this recipe unfortunately. I followed every step to the detail. It turned out very dry and a very light cake flavor. My main problem was the texture and dryness. Not the recipe for me.
This cupcake tastes amazing, but is WAY to soft to work with. I would touch it and it would just disintegrate. It was too soft (say it isn’t so!). Wanted to LOVE this as it sounded like a clever idea, maybe less amounts of the whipped cream?
Spot on with this write-up, I seriously think this amazing site needs far more consideration. I’ll likely to end up again to read much more, many thanks for that information.
These were the BEST cupcakes I have ever made or even tasted! I made them for my two daughters’ birthday parties this past weekend and everyone raved about them. I used a basic vanilla buttercream for the frosting though. They are very soft, so I kept them refrigerated, bringing them back to room temp before serving. They have kept moist for 4 days (we have been rationing the leftovers!) since the parties and taste every bit as good…..my question is this though, if I were to make this for a birthday cake, would it hold up to the weight of buttercream icing?
This is the best vanilla cake recipe I’ve found around the internet. It is very delicious, it give desire to continue eating it. Is a moist cake & I love it. I will make it again next week.
Rosie, I have to say that this is a darn good recipe for vanilla cupcakes. While I have to admit that I have been curious to try other recipes out there, I always change my mind and come back to this particular one…It’s that good! I graduated from culinary school a few years back, and a lot of the techniques that you mention here on your blog, I am familiar with. What I like best about this recipe is that it is airy and very light in texture…almost mimics the texture of a box cake mix which seems hard to find for a scratch recipe, but without all the weird chemicals and preservatives (some names that I can’t even pronounce),LOL! It’s not dense like a lot of vanilla/bakery cupcakes, having a doughy-like mouth feel, and they are nice and moist and not crumbly when trying to eat them. What I did find, however; is that the cupcake liners sometimes have the tendency to loosen from around the cupcake. I don’t know why this is…Maybe it’s due to the cupcakes staying longer than needed in the baking tin after they are removed from the oven after baking, causing them to sweat a bit?? But I also know that this seems to be a common problem for cupcake bakers and nothing new. My guess that it’s something caused as result of something very minor, and can be rectified given the patience to a little investigating and trial testing. With that said, because this it a good vanilla cupcake recipe, it’s a very minor problem that can be overcome. I think that using cupcake wrappers is one way to help as no one would ever know. Earlier some one did mention that the cupcakes were soft and didn’t keep the domed look after the cupcakes were taken out of the oven…Well, the very same thing happened to me, but it really didn’t matter to me. They were done and soft and fluffy. I suppose it would matter for those wanting the dome look to cover with fondant, but if you’r planning to ice them with a butter cream or any other type of icing, having the dome is not really that important…After all it’s going to be covered with the icing anyhow. Apologize for the lengthy comment, but I wanted to let you know how it turned out. One question for you…Do you think that with a few adjustments that this recipe could be a base for other flavors? I think it would work. God bless you and happy baking!
Oh Rosie – these are without question the best vanilla cupcakes EVER! I am not a sweets gal but I bake like a crazy woman. I will never need to try another vanilla cupcake recipe. These were Olympic gold! Oh and #GoCanada ;o)
Do you think I can sub AP flour instead of Cake flour? Would that prevent the “dome” from falling as per comment by Shannan #87?
Hands down the best vanilla cupcake recipe out there! For so long my homemade cupcakes would turn out dry but no more–this recipe yields the most moist, fluffy cupcakes that are bursting with flavor. Thank you, thank you, thank you!
So it’s regular sugar (granulated) and not icing sugar?
I love making your cakes, always yummy. If I kept these cupcakes out how many days would they keep?
These cupcakes are SO delicious! Best vanilla recipe Ive ever made. They stay moist for like 4 days also! Absolutely amazing, Thanks Rosie :)
Dear Rosie,
I’m looking for a whipped cream frosting that I can use to decorate a Giant Cupcake CAKE. Would the above frosting recipe be stable enough? Does the frosting crust at all?
Could I decorate the cake the day before?
Thank you!
I love this recipe and have used it a lot but I want to make these for my sons very hungry caterpillar themed birthday, is it possible to color this type of icing bright red and bright green? Or should I stick to another kind of icing?
hi i was just wondering if you can use powdered sugar/icing sugar for the frosting instead of regular sugar ?????
Hi! May I know if it is possible to use this cake batter recipe to bake a full cake instead of cupcakes??
It mentions 2 9″ cake pans if you don’t want cupcakes.
Made these tonight – snuck a taste – fantastic!
The only problem I had was with the first batch. I used foil cupcake liners and they sunk a bit and pulled away from the liner and looked really mushy. For the second batch, I used paper liners and they came out perfect! I also wonder if preheating the cookie sheet to use under the cupcake pan helps. Very happy with these!
Thx fr receipe.if i double the above receipe do i hv to double the whip cream added to it. I.e 1 cup
I noticed there’s 1/2 cream in the cupcake ingredients, where do we use it? I don’t see it in the instructions. Thanks.
I made these for a birthday party. Really beautiful texture and flavor- very fluffy and airy. Reminds me of angel food cake. For the frosting, I used one of your traditional buttercream recipes rather than the whipped cream as we weren’t going to be eating them right away. I love your recipes!
I just st made these (but with cream cheese frosting from the book as I didn’t buy enough cream). They are so amazing!! Mine are not as pretty Android my piping is still bad, but the taste is off the charts. Thank you
Hi Rosie. Can’t all 24 cupcakes be baked in the oven at the same time?