Cupcake Princess' Vanilla Cupcakes

Cupcake Princess' Vanilla Cupcakes

Cupcake Princess 35

"This is my very own recipe for the best vanilla cupcakes that you will ever have. You can frost these cupcakes with any flavor of frosting you wish like vanilla, chocolate, lemon, strawberry, and lots more."


1 h 45 m servings 178 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 178 kcal
  • 9%
  • Fat:
  • 6.4 g
  • 10%
  • Carbs:
  • 27.4g
  • 9%
  • Protein:
  • 3.1 g
  • 6%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 131 mg
  • 5%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 350 degrees F (175 degrees C). Line a standard muffin tin with 12 paper cupcake liners. Combine flour, baking soda, and salt in a bowl; set aside.
  2. Heat the butter and milk in a small saucepan over low heat until the butter has melted. Beat the sugar, eggs, egg yolk, and vanilla with an electric mixer in a large bowl until it has thickened slightly and is lighter in color. Gradually beat in the flour mixture on low speed until just incorporated. Slowly pour in the hot milk, beating until just combined.
  3. Divide batter evenly between cupcake liners. Bake until toothpick inserted into center comes out clean, about 20 minutes. Cool cupcakes in pan for 10 minutes. Transfer cupcakes to a cooling rack to cool completely.


  • Cook's Note
  • If you want to double this recipe just use 5 whole eggs instead of 4 eggs plus 2 egg yolks to make your life easier.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Your rating



  1. 187 Ratings


I’m not a food science whiz but I’ve been baking a long time and I recognized some things in this recipe of concern. So I made some changes and ended up with a darn good vanilla cupcake. First...

I really liked these cupcakes. I doubled the recipe and got about 30 cupcakes (the cupcake cups were only filled halfway). I also put a piece of chocolate in the middle of each cupcake right bef...

I made these and I wasn't thrilled. I thought they were chewy and not as flavorful as I expected I guess. Sorry!

Very tasty, moist and highly adaptable. This recipe will produce a very loose dough, perhaps more loose then some bakers are used to. Don't be tempted to reduce the liquids though or you will en...

I am not a cupcake fan and I never really make cupcakes so I thought for sure these would be flop. But I was totally wrong. These were great. Yes, they are a little more dense so if you are l...

So i saw that sum of yall said it taste to much like egg . So what i did was Add 2 1/4 tsp of vanilla taste just like a vanilla cupcake should .Yummy!!!

These were really really disappointing. I followed the recipe exactly. They had a funny almost bitter aftertaste and the texture was not good. The only edible parts were those covered in fros...

I have made these several times using the exact recipe given and every time they turn out perfect. I too was skeptical of the thin batter but pleasently suprised how they turned out and they are...

Very different mixture- I was afraid the cupcakes would be flat because the batter was very thin- but they were springy and moist.