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Can you make this recipe in a bundt cake instead of cupcakes?
Hi Carrie. It would depend on the size of your bundt cake pan. You’d likely have to triple the recipe at least, but you could certainly try it. You might do better looking at our page of bundt cakes. https://www.simplyrecipes.com/recipes/ingredient/bundt_cake/
I plan on making 2 dozen cupakes for a party. Should I bake them–with the frosting–the day before or the day of the party?
Hi, JD! You can definitely bake the cupcakes the day before. I’d wait to frost them until the day of the party, though. Technically, they’d be fine frosted ahead of time too, but personally, I’ve found that when I frost ahead of time, the frosting tend to get more smushed by the time I serve them. I prefer to frost them the day of the event for best presentation!
This recipe was great. Thank you. I loved it.
My absolute favorite vanilla cupcake recipe! Thanks for sharing with us. When I bake for friends, they always request these vanilla cupcakes. The frosting is just my taste because it isn’t overly sugary and the cakes are rich and packed full of vanilla flavor.
Living in Europe really makes you stupid when it comes to cups and Fahrenheit temps. It really is a foreign language.
Could you post the measurements in Gram’s and degrees Celsius? Pleeeeasee?
Thank you so much,
Groetjes, (that is Dutch for greets)
Evelin, a google search or the conversion tool on the left should be of great help to you. ~Garrett
I have three different measuring cups all with different measures for one cup. This is why weight measures should be standard.
Can I use the regular salt instead of kosher salt? What’s the difference?
Iodized salt has a chemical flavor from processing and is almost too salty. I suggest never using it again. Ever. ~Garrett
THANK YOU! This is the cupcake recipe I was looking for; moist, fluffy, and light. Although I don’t like sour cream, so I substituted for an additional 1/4 of milk and the final result was excellent! Thanks again!
Hello, the cupcakes turned out pretty good…a little dense, I will probably cook them for about 16-17 min next time. Tried the Icing and it was very buttery added another cup of sugar and a tbsp of vanilla extract it was still nasty. So I threw it out…I couldn’t even add the vanilla bean didn’t have the heart to waste it.
What happens if the sugar doesn’t dissolve ?
There isn’t a step where you dissolve sugar so I’m not sure what you are referring to. The sugar does get mixed into the frosting and cake batter, and will if you beat it as instructed. ~Garrett
I have been looking for a moist vanilla cupcake recipe for a very long time. Every one I tried came out too dense or dry. I will be trying this one soon. Question, can buttermilk be substituted for milk? Using buttermilk with other cakes and cupcakes seem to make it moist. So will it make a difference if buttermilk is used?
Thanks for the feedback.
I can’t say what buttermilk will do. In baking, altering the acid/base reaction will greatly affect a recipe. I can only say that using milk will work. If you do try this with buttermilk, I hope you’ll let us know how it turns out. ~Garrett
Is it okay to use vanilla extract instead? I can’t seem to find any vanilla beans.
Of course. You can, however, purchase vanilla beans online. I usually shop at Beanilla. ~Garrett
The flavor is amazing, but I found this cupcake to be very dense. It also does not rise much. If you like a denser cupcake, it’s great. If you like them airy, light and fluffy…. it’s not the cupcake for you. however, the flavor is something I have not found in any other recipe. It’s a burst of vanilla bean heaven in every bite. I just wish the texture was different ( I’m a baker, so I know I did nothing wrong with the batter, etc.) Also, do not switch to cake flour… I tried that , it was terrible.
The frosting is delicious! Esp if you add a teaspoon of pure vanilla and a dash of heavy cream. The combo of vanilla bean on vanilla bean is pure heaven.
Not sure what I did wrong but the batter was really thick and then the baked cupcakes had more of a muffin texture. The vanilla flavor is great but I am not a fan of the texture.
Hi, it’s Monica. I’m not much of a baking person, so I guess you can call me a beginner, but, I was wondering about the frosting. The vanilla would taste great, but I was wondering if there was a frosting that would compliment the vanilla. I was thinking of chocolate at first, but I don’t want chocolate to take over and take away the floating sensation of vanilla. Any suggestions?
Chocolate would be just fine! ~Garrett
About the vanilla extract: When you say 2 teaspoons, do you mean 2 teaspoons plus the 1 1/2 teaspoons, or just 2 teaspoons?
Sorry, forgot to ask….can I use vanilla bean paste in the frosting? instead of a bean?
Hi, I was wondering if I switched the all purpose to cake flour, would the measurements be the same? Or do I need to adjust. I like a very light, fluffy cake do you think by changing that it will make any difference? And will vanilla bean paste taste and look the same as a vanilla bean? Thanks so much.
Yes, but reduce the baking soda to 1/2 teaspoon and the salt to a pinch. However, I would suggest trying the original recipe first before making changes. As for the vanilla bean paste it will taste like vanilla bean. ~Garrett
Hi, I had a question for you…I made these and my frosting came out kind of course and runny…Is there some kind of order I should be mixing the ingredients together (usually I do wet then add dry)…They tasted great I just didnt really like the texture of it.
This is a basic buttercream. All you do is toss them in a bowl and beat until smooth. I would suggest adding more butter or possible a bit of cream cheese to smooth it over, but which will add some tang to the final product. ~Garrett
You are a GOD! I have been looking for this for a very long time. All vanilla cupcake recipes that I’ve tried have come out as bread, dry, plain and boring. But this one; there are really no words!
I must admit I made a few changes. I didn’t have vanilla beans or paste for one. I made a couple of batches, the first one which was very lightly beaten was very fluffy. After beating the rest of the batter a little extra the next batch came out a little denser, and still extremely moist and vanillaish (is that a word? :p). They are just as I want my cupcakes.
Perfect. Just perfect! I think love you.
I made these last night for our daughter’s first birthday party, which was today. They were *AMAZING*! I’m usually a chocolate person but since we’re waiting to introduce chocolate to our daughter, these sounded like they would work well. Thank you so much! I will certainly be making these again. I also took photos of her eating the cupcake, so if you want a little advertising, I’d be happy to email them. :)