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Vanilla Cupcakes

  • yield: Makes 1 dozen

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Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 8 tablespoons (1 stick) unsalted butter, room temperature
  • 1 cup sugar
  • 3 large eggs
  • 1 1/2 teaspoons pure vanilla extract
  • 3/4 cup milk

Directions

  1. Step 1

    Preheat the oven to 350 degrees. Line a cupcake pan with paper liners; set aside.

  2. Step 2

    In a medium bowl, sift together flour, baking powder, and salt. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, one at a time; scrape down bowl, and beat in vanilla.

  3. Step 3

    Add flour mixture and milk alternatively, beginning and ending with flour mixture.

  4. Step 4

    Divide batter evenly among liners, about three-quarters full each. Bake until golden and tops spring back to touch, about 20 minutes, rotating pan once if needed. Transfer pans to wire rack; cool completely.

Source
Martha Stewart Living, July 2001

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Reviews (16)

  • Fabimam 10 Nov, 2013

    This was my first attempt on vanilla cupcakes and i filmed it. Very delicious! https://www.youtube.com/watch?v=m5zRfxQLE-k Thanks Martha!

  • Vivi Uni 29 Aug, 2013

    I freaking love this!! I added a little more vanilla to it, but freaking great! DELICIOUS.

  • smccro2 8 Aug, 2013

    These cupcakes were a huge disappointment. I was hoping for a nice vanilla cupcake, and was fooled by this recipe. The actual cupcakes aren't truly that bad if you enjoy a taste combination of cornbread and pound cake. Definately not worth the time or ingredients. The fake vanilla box cake mix is better than this recipe.

  • Brenda May 5 Jul, 2013

    I have been trying to find some good vanilla cupcake recipes. Thanks for posting. Looks simple enough. Vanilla cupcakes are just perfect - I'm not sure why anyone would want to ruin them with artificial flavoring.

  • asmitsingh 7 Jun, 2013

    It would have never come into being were it not for the peas at the farmer’s market, an especially young and sprightly looking selection, unignorable in blightless, look-at-me orange. http://good-link-building.com

  • Delia Yeung 8 Jan, 2013

    I just made roasted cabbage and it is fabulous. I added different spices, but anyways - delicious...thanks for recipe.thai girls

  • kpacker 10 Oct, 2012

    I've made these cupcakes several times. The first time I didn't do any modifications but thought they lacked flavor and were dense so I added a packet of jello pudding and 1 cup of sour cream and voila! They got rave reviews!

  • alicemartin21 3 Sep, 2012

    Enter your review...

  • Bethaniejo8 22 Feb, 2011

    I don't know why some of the other comments were negative, but mine tasted delicious! Everybody loved them. However, I didn't leave mine in the oven for 20 min. Mine cooked for maybe 15 minutes. I topped mine with a cream cheese icing

  • queenzookie 3 Jun, 2010

    Unlike the reviewer from 3/07/08, my batter was really thick. But, like the other reviewers, I did not care for these cupcakes. They were dense (not light) and didn't quite taste sweet. Interestingly, this recipe is very similar to the much -vaunted Amy Sedaris cupcake recipe (which I haven't tried).

  • MonicainSJ 23 Oct, 2008

    Flavor was ok, but the spongy texture meant they went in the trash. :(

  • MonicainSJ 23 Oct, 2008

    Flavor was ok, but the spongy texture meant they went in the trash. :(

  • MonicainSJ 23 Oct, 2008

    Flavor was ok, but the spongy texture meant they went in the trash. :(

  • MonicainSJ 23 Oct, 2008

    Flavor was ok, but the spongy texture meant they went in the trash. :(

  • MonicainSJ 23 Oct, 2008

    Flavor was ok, but the spongy texture meant they went in the trash. :(

  • chelseymae 7 Mar, 2008

    I found this cupcake's batter to be thin, with little other flavor besides that of flour. The cake itself was pale and eggy, with a rich custardy flavor and rubbery texture. Extremely dense, this mini cake wouldn't even peel from the wrapper easily. I do not reccomend.