Vanilla Cupcakes

618 Ratings
  • 5 170
  • 4 208
  • 3 144
  • 2 55
  • 1 41

For chocolate cupcakes, substitute 1/2 cup cocoa powder for 1/2 cup all-purpose flour.

Martha Stewart Living, July 2001

Gallery

Read the full recipe after the video.

Recipe Summary test

Yield:
Makes 1 dozen
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Ingredients

Directions

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

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  • 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.

  • Add flour mixture and milk alternately, beginning and ending with flour mixture.

  • 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.

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Reviews (31)

618 Ratings
  • 5 170
  • 4 208
  • 3 144
  • 2 55
  • 1 41
Martha Stewart Member
12/03/2020
Loved this recipe! Have made these cupcakes on three separate occasions and they are always light and fluffy. Make sure your butter is room temperature (put the stick in your bra to warm it up I am not kidding this works better then a microwave) and make sure you cream the butter and sugar for a long time. Don’t over beat your eggs. It’s a shame others haven’t had much success with this recipe because it’s great.
Martha Stewart Member
12/03/2020
Loved this recipe! Have made these cupcakes on three separate occasions and they are always light and fluffy. Make sure your butter is room temperature (put the stick in your bra to warm it up I am not kidding this works better then a microwave) and make sure you cream the butter and sugar for a long time. Don’t over beat your eggs. It’s a shame others haven’t had much success with this recipe because it’s great.
Martha Stewart Member
05/30/2020
Don't listen to the other reviews, this was a perfect recipe but as a Jamaican I added 1 teaspoon white rum. Besides that I kept the recipe as is and it was great. I made 48 cupcakes (4 batches) and all the kids and adults ate all within 3 hours of my daughter's birthday party.
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Martha Stewart Member
05/30/2020
Don't listen to the other reviews, this was a perfect recipe but as a Jamaican I added 1 teaspoon white rum. Besides that I kept the recipe as is and it was great. I made 48 cupcakes (4 batches) and all the kids and adults ate all within 3 hours of my daughter's birthday party.
Martha Stewart Member
03/30/2019
My 7 year old and I made these together and they are fantastic...perfect texture, easy to make.
Martha Stewart Member
02/03/2019
The cupcakes came out very dense and gummy. Followed the recipe to the tee and hadn't seen the previous reviews... couldve saved myself alot of time and money instead of making disastrous cupcakes
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Martha Stewart Member
09/20/2018
Tried this recipe on 2 separate occasions and they were awful both times. Flat. Gummy. Stuck to the wrappers. I follow recipes to the letter so they are sure to turn out right, plus doing all the things recipes don't tell you (EVERYTHING room temperature) and they were the same awful cupcakes both times.
Martha Stewart Member
06/20/2018
They turned out really gummy, and gluey, I'm throwing them out, they are disgusting.
Martha Stewart Member
05/16/2018
This receipt is excellent, perfect for the cupcake, i gave 4 star!!!!i have doubt why people complain., if cupcake too light , it s wield and too light , and u dont feel texture. if i can reduce the suger, i prefer.
Martha Stewart Member
04/09/2018
they were very rubbery and tasted like old muffins-do not recommend. maybe only 2 eggs
Martha Stewart Member
02/12/2018
Terrible, made these for valentines day and horrible horrible pucks they turned out to be.
Martha Stewart Member
12/31/2017
Crazy how one recipe can have so many different results! I believe in quality ingredients and making sure everything is room temperature. Also, creaming the butter and sugar together is very important, this process may take longer than expected, and your butter ( not margarine ) needs to be pretty soft. Make sure your eggs have sat out, cold eggs will not mix well with the butter. I did try this recipe with coconut oil ( equal amount ) and they turned out great. Mine did come out a bit dense, more like cake, but some people like them like that. I was hoping for a softer cupcake. Martha Stewart has great recipes though ! Keep baking everyone ! :-)
Martha Stewart Member
12/01/2017
you guys are [filtered] stupid. it was amazing
Martha Stewart Member
11/03/2017
Worst cupcake recipe I've ever made. They were like hockey pucks. I made 2 batches to bring to work. I ended up throwing them out because I was embarrassed to bring them. I thought I would try it again. I did and they once again turned out like pucks. There isn't enough rising agents in the recipe. I would add 2 tsp of baking soda to this recipe so they rise. It was also far too dry. I said chip me off a piece of that batter....again to improve this recipe I would add a cup of sour cream, .5 cup of oil and a full cup-1.5 cups of buttermilk in stead of regular milk.
Martha Stewart Member
08/13/2017
Awsome
Martha Stewart Member
06/14/2017
These are possibly the worst cupcakes I've ever made. By following the recopie to a tee, they turned out entirely too eggy and absolutely unappealing. If you're going to make this, the recipe should be altered.
Martha Stewart Member
03/16/2017
Liked this recipe - I usually make this one http://www.bakespace.com/recipes/detail/Vanilla-Cupcake-Recipe/52384
Martha Stewart Member
09/07/2015
I made this recipe and knew that 3 eggs would be too much, so I just used 2, and kept all the other amounts the same. They turned out great!
Martha Stewart Member
08/18/2015
Awful, hockey-puck-like cupcakes. I suspect those who had success with this recipe were lucky. I made some adjustments and they went from hockey pucks to light, fluffy, and delicious, but one shouldn't have to experiment with a recipe on the Martha Stewart website -- it should just work. 0 stars, terrible waste of time and butter!
Martha Stewart Member
03/29/2015
made it before reading reviews. LOVED the taste. Had I read the reviews before hand, i wouln't have tried it. However, I live on the East Coast of Florida. Perhaps that has something to do with how they turned out. Few things I did that was not mentioned in the recipe: I added the ingredients gradually, I did not over beat the ingredients once they were mixed, and I waited 14 minutes before opening the oven door to test the cupcakes. I added the icing almost immediately.
Martha Stewart Member
02/14/2015
This recipe was an Epic fail, the texture was nothing like a cupcake, and although i used vanilla flavoured flour the consistency was terrible. It was a waste of ingredients, can someone please tell me what is wrong with the recipe?
Martha Stewart Member
11/16/2014
I made this and was disappointed. I made sure all the ingredients where in and properly mixed together. I followed the instructions to the dot and they tasted very spongy and hard. They wouldn't come off the liner and didn't smell too good. Maybe its just me.
Martha Stewart Member
11/10/2013
This was my first attempt on vanilla cupcakes and i filmed it. Very delicious! https://www.youtube.com/watch?v=m5zRfxQLE-k Thanks Martha!
Martha Stewart Member
08/29/2013
I freaking love this!! I added a little more vanilla to it, but freaking great! DELICIOUS.
Martha Stewart Member
08/08/2013
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.
Martha Stewart Member
07/05/2013
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.
Martha Stewart Member
10/10/2012
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!
Martha Stewart Member
02/22/2011
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
Martha Stewart Member
06/03/2010
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).
Martha Stewart Member
10/23/2008
Flavor was ok, but the spongy texture meant they went in the trash. :(
Martha Stewart Member
03/07/2008
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.
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