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Vanilla Cupcakes

Recipe photo courtesy of Jim Franco

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

Source: Martha Stewart Living, July 2001



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How would you rate this recipe?
  • MS11548067
    30 MAR, 2019
    My 7 year old and I made these together and they are fantastic...perfect texture, easy to make.
  • farha0401
    3 FEB, 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
  • myss_lyss7
    20 SEP, 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.
    • ruizfrancis93
      16 DEC, 2018
      Cupcake tasted like a sugar cookie but had the texture of corn bread.
  • alicemb359
    20 JUN, 2018
    They turned out really gummy, and gluey, I'm throwing them out, they are disgusting.
  • pocono_surrende
    16 MAY, 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.
  • rthdgd
    9 APR, 2018
    they were very rubbery and tasted like old muffins-do not recommend. maybe only 2 eggs
  • roseipie
    12 FEB, 2018
    Terrible, made these for valentines day and horrible horrible pucks they turned out to be.
  • ALR7981665DW
    3 NOV, 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.
    • MS12235418
      31 DEC, 2017
      I thought it was the baking powder that allowed things to rise ? That's why biscuits have baking powder not soda. Is this wrong?
  • MS12235418
    31 DEC, 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 ! :-)
  • cjmcthered
    1 DEC, 2017
    you guys are [filtered] stupid. it was amazing

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