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READY IN 35 mins

Vanilla Cupcake

Read Reviews (102)

"A tasty little cupcake, which is easy to make." — Hanatarou

Ingredients Edit and Save

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Original recipe makes 1 dozen cupcakes Change Servings

2/3 cup butter, softened
3/4 cup superfine sugar
1 1/2 cups self-rising flour

3 eggs
1 teaspoon vanilla extract

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Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan or line with paper baking cups.
In a large bowl, mix butter and sugar with an electric mixer until light and fluffy, about 5 minutes. Stir in the eggs, one at a time, blending well after each one. Stir in the vanilla and flour just until mixed. Spoon the batter into the prepared cups, dividing evenly.
Bake in the preheated oven until the tops spring back when lightly pressed, 18 to 20 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter.

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PREP 15 mins
COOK 20 mins
READY IN 35 mins

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This recipe was great. It also was very quick and easy. To add fluffiness like a cupcake I added a tsp. of baking powder and a little milk to loosen the batter. I also tried them with whole wheat flour and they were a tasty treat.

—wendle84

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Most Helpful Critical Review

Aug 29, 2008

Let's begin by stating I followed the instructions for this recipe exactly, making one minor modification in regards to baking a cake instead of cupcakes. I now know what it would be like to bite right into a Tempurpedic mattress. If I had children, and sent them to school with these cupcakes, all decorated with love and whatnot, I would have thousands of dollars in psychiatric treatment to pay for, as my child might not ever recover from the ridicule he would receive as a result of bringing a golden stack of napkins with icing to school with him. There was no sweetness to the cake. Despite using "self rising" flour, what I ended up with was more like a dish sponge that has been used for months, and thrown through the wash a few times. In all fairness, not the dish sponge with the gritties on top, as the consistency of the cake was very... pasty? Smooth and pasty. I do not mean for this to be hurtful to the recipe owner. But for the love of god please be truthful. No amount of pandas and giraffes built out of nilla wafers and oreos on top is going to save this terrifying excuse for a "cake" mix. I notice now that all of the reviews include massive modifications to the quantities and ingredients... LET THIS BE A WARNING TO ALL WHO GO BY THE RECIPE: SAVE YOURSELF. I haven't laughed so hard at such an epic failure in the kitchen, ever, in my life. Thank you, recipe owner, for at least making me laugh.

—Alexis & Tom

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117 Ratings

Jun 01, 2010

This is just some advice for everyone regarding baked goods in general (this recipe included). If you are making a cake, muffins, bread, etc. don't over mix it. Over mixing it causes the gluten to "tense up" thus creating a very tough and foam-like product. So if you are having this issue, ease up on your mixing, and let your batter be.

—Commis Chef Nieves

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Jul 29, 2008

This was a pretty good recipe. I didn't have any self-rising flour, so I used regular flour and for every cup I put in 1 1/2 tsp baking powder and 1/2 tsp salt. I also put in another 1/2 tsp baking powder and some milk as suggested by another reviewer. Besides being a little eggy it was very good and cupcake-like.

—ILoveToCook

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Mar 05, 2009

I made these for my son's first birthday party and they were VERY dry. When I was mixing them it did not seem that the batter moist enough, that should have been my first clue. I will not make these again.

—Jennifer DiGiovanni

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Mar 21, 2008

This recipe was very easy to make but the 'cupcakes' tasted much more like muffins. They didn't have the fluffiness or sweetness I expect in a cupcake.

—atasteofcarolina

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May 08, 2008

I have to agree with the other reviewer, this recipe was more of a muffin rather than a cupcake.. but it was really really really good!! and just too easy. It baked perfectly and tasted really good.. I'm not fond of extra sweet things and the sugar in this recipe was just right. I added some crushed walnuts and cashews and substituted two tablespoons of butter with two tablespoons of peanut butter.. The result was a nutty vanilla-ey delight! Thanks!

—plutosangel

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Aug 04, 2011

I did not make this recipe, but I just want to comment on the last review from "Alex & Tom"... That big review was completely and unbelievably unnecessary. This is just a simple recipe that someone posted and this person did not deserve that rude comment. Everyone who also voted that as helpful is just as rude and to blame. That type of meanness should not be AT ALL supported in any way. It's just a vanilla cupcake recipe.

—jzuniga2

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Nutrition

Calories
213 kcal
11%

Carbohydrates
24.2 g
8%

Cholesterol
80 mg
27%

Fat
11.6 g
18%

Fiber
0.4 g
2%

Protein
3.2 g
6%

Sodium
289 mg
12%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Vanilla Cupcake

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 213
Calories from Fat: 105

% Daily Value *
Total Fat 11.6g 18 %
Saturated Fat 6.9g 34 %
Cholesterol 80mg 27 %
Sodium 289mg 12 %
** Potassium 40mg 1 %
Total Carbohydrates 24.2g 8 %
Dietary Fiber 0.4g 2 %
Protein 3.2g 6 %
Sugars 12.7g
** Vitamin A 8 %
** Vitamin C 0 %
** Calcium 8 %
** Iron 10 %
** Thiamin 11 %
** Niacin 12 %
** Vitamin B6 2 %
** Magnesium 2 %
** Folate 20 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.