A tasty little cupcake, which is easy to make.
This is just some advice for everyone regarding baked goods in general (this recipe included). If you are making a cake, muffins, bread, etc. don't over mix it. Over mixing it causes the gluten to "tense up" thus creating a very tough and foam-like product. So if you are having this issue, ease up on your mixing, and let your batter be.
Read MoreI made these for my son's first birthday party and they were VERY dry. When I was mixing them it did not seem that the batter moist enough, that should have been my first clue. I will not make these again.
Read MoreThis is just some advice for everyone regarding baked goods in general (this recipe included). If you are making a cake, muffins, bread, etc. don't over mix it. Over mixing it causes the gluten to "tense up" thus creating a very tough and foam-like product. So if you are having this issue, ease up on your mixing, and let your batter be.
This recipe was great. It also was very quick and easy. To add fluffiness like a cupcake I added a tsp. of baking powder and a little milk to loosen the batter. I also tried them with whole wheat flour and they were a tasty treat.
This was a pretty good recipe. I didn't have any self-rising flour, so I used regular flour and for every cup I put in 1 1/2 tsp baking powder and 1/2 tsp salt. I also put in another 1/2 tsp baking powder and some milk as suggested by another reviewer. Besides being a little eggy it was very good and cupcake-like.
You cannot expect cupcakes made from scratch to be like cakebox cupcakes -- I think many reviewers didn't like these for that reason. That being said, I did follow other suggestions and added an add'tl 1 1/2 tsp. baking powder, an add'tl 1/4 c. sugar, and substituted 1 egg for 1 cup milk. I also added an add'tl 1 tsp. vanilla. These were very light and fluffy and will be perfect when frosted because of the subtle sweetness.
I made these for my son's first birthday party and they were VERY dry. When I was mixing them it did not seem that the batter moist enough, that should have been my first clue. I will not make these again.
This recipe was very easy to make but the 'cupcakes' tasted much more like muffins. They didn't have the fluffiness or sweetness I expect in a cupcake.
I have to agree with the other reviewer, this recipe was more of a muffin rather than a cupcake.. but it was really really really good!! and just too easy. It baked perfectly and tasted really good.. I'm not fond of extra sweet things and the sugar in this recipe was just right. I added some crushed walnuts and cashews and substituted two tablespoons of butter with two tablespoons of peanut butter.. The result was a nutty vanilla-ey delight! Thanks!
luv this recipe. it works perfectly 4 cupcakes and i tried to make cake with the same recipe and it worked out amazing for new years eve.
I noticed that the ingredients in these cupcakes were very much like cookies. And it made a batter rather similar to that of cookies. And, surprise surprise, the consistency of the cupcakes themselves was more like cookies than cupcakes. They weren't light and fluffy like I thought cupcakes should be. They were quite dry. The flavour was ok, but it could have used some more sugar and vanilla I think. A little bland. I didn't have self rising flour (I don't think we have that in Canada), so, based on another cupcake recipe, I used 1 1/2 cups of regular flour and 1 teaspoon of baking soda. I noticed one of the other reviewers used baking powder. I wonder if that was a mistake on my part and that contributed to dryness/denseness? Or they may just need a little less flour, or a little liquid (milk). In the middle of each cupcake I 'hid' a chocolate rosebud, and iced them with some great chocolate icing. The chocolate saved them from being an utter failure. But I was not entirely impressed with how they turned out. I was wondering if it was my own fault, but I see several other reviewers had similar reactions.
Not impressive...very dry...lacked cupcake consistency. I most certainly will not use this recipe again.
This is a pretty plain cupcake that needs a few additions. I added about 1/3 c. milk and 1 T. oil, with that they were pretty fluffy (you'll need to increase bake time to 25 minutes). Because they are not overly sweet it makes a perfect base for your own flavors or a really funky frosting. I used "Creamy Chocolate Frosting" from this site and they balanced each other very well.
As is this is a three star recipe but we tweaked it to make it taste good> first we had no self rising flour so we mixed baking powder with regular flour and lessened the butter bc it is very buttery and we also added milk bc it was very sticky and needed liquid> it came out light and fluffy.
Great! My son loves them... and I like them because they are not so completely sickly sweet that he has a tummy ache after eating them. They also hold together really well and keep well.
they came out rock hard !!!! the batter had no taste !!!! i would recomend not making this at all !!!!
This is a very poor cupcake recipe. More like a muffin type recipe. Does not have the sweetness of a cupcake. Also very dry. Kids did not enjoy.
This cupcake was really fun and easy to make! After reading some other reviews, I did add a splash of milk for a light, fluffy cupcake. I also used applesauce and baking soda in lieu of eggs, but that was just because I didn't have any eggs. I paired it with brown sugar cream cheese frosting and it made a wonderful cupcake!
I made these for my daughters 1st bday and they were SO DRY...epic fail...i was so upset. Wont use this one again!
They were great! I baked them for a friend's birthday party and everyone loved them. The only thing that I would criticize is that they could be a little sweeter. Next time I will add more sugar. I will definetly repeat this.
I did not care for this recipe. I tried it today and the cupcakes were dry and tasteless.
My cupcakes turned out really yummy. I followed the advice of adding a little baking powder and milk to make the cupcakes fluffy.
This recipe needs a lot of changing to be good. I read what everyone was saying about it being too dry and not sweet enough so I added 3/4 cup of milk and added an extra 1/4 cup of sugar. It turned out ok but next time if there is a next time I would use one less egg. I also didnt have riasing flour so I added 1 1/2 teaspoons of backing powder and 1/2 teaspoon of salt so if anyone else needs a substitution here is is :)
I made this in an Easybake oven. I only used the electric mixer for the butter and sugar. The batter was a little too thick so I added like 1 tablespoon of half/half. Hopefully this helps!
For my son's birthday party, we had some guests with egg and tree nut allergies, so the chocolate cupcakes I had made were not going to work for them. I started making these at 9pm and only had powdered sugar, wheat flour to which I added b.powder and salt, and to replace the eggs I used 4 tbs. of my baby's organic carrot and applesauce baby food! They turned out pretty good. I was expecting to make a late night run to the store, but I was really surprised. Next time I will probably add a little milk to make them more cake- like. Frosted and decorated, our little friends will not feel deprived at the party, so yay!
This recipe is ok. A bit dry and on the biscuity/scone side... I cut them in half, added strawberry jam and topped with whipped cream.. Not sure I would make these again unless I was short on time and lacking in ingredients.
The cupcake turned out fine, it was just less sweet and more crunchy than I was looking for (even though it wasn't burnt or anything). Made up for it by frosting it with Nutella (delicious!).
These cupcakes are dry and bland. I made the original recipe exactly how it's recommended, with the second batch I added milk, vanilla sugar, and more vanilla, that didn't save it, but it did improve the taste.
i made these cupcakes and when they came out of the oven they were like little baseballs. they were hard and tasted like biscuits with a little bit of vanilla in them.
Tasted a little like a frosted pancake but if you add a little more vanilla exrtact it works out much better!!
This recipe made more of a Vanilla Muffin I thought. It was very quick and easy, but a little dry, and not sweet enough. No offense to the person who uploaded it! I thought it was still pretty good!
I added a pt of blueberries and made it as a muffin. I was really happy with the way it turned out. I added a little under 1/4 a cup of milk and 2 tsp baking powder and used regular flour instead.
They were delicious! A mixture of gooey and stiff made them perfect. Not your usual fluffy treat. We sold these at a bake sale and ran out of them before we finished selling.
Right after adding the flour, it seemed like the mix was way too dry, and that is when I looked at the reviews where numerous people had stated the same. I added some milk, but the cupcake did not end up much like a cupcake. I also added more sugar. The end result was the texture and somehow almost the taste of cornbread.
Just made these and they turned out looking great. But I agree with some reviews, it needed some modifying. I recommend using some oil to keep them moist.
I made these cupcakes for halloween and they came out good. Very easy to make and the kids gobbled them up. Thanks!
Let me start by saying that we accidentally used normal sugar and flour, so that threw it off. They were too firm and a bit dry, but most likely because of those two mistakes. They were pretty good, and a delicious way of icing them is putting melted chocolate on top.
it was awesome my family loved it and it is so good!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
i love this recipes for 3 reasons; 1. its so yummy! 2. its super easy! 3. it holds up well, it doesn't just crumble.
My cupcakes came out looking exactly like in the picture. It was so dry and grainy. I wanted to make this for my daughter's baptism party, but the self rising flour didn't work very well and the consistency was more of a cake than a cupcake
This recipe is easy to make, but it didn't turn out at all like a cupcake. It was very spongey. The batter, after mixing all ingredients, was more like a dough...The cupcakes don't taste extremely bad, but I wouldn't serve them to anyone.
In all fairness to the person that posted this, it is a very good cake or cupcake when made properly. I agree with the one review, if it came out dry and tasteless you over mixed it. I have simular recipes that I have made for years with basically the same ingredients and they are always soft and moist. You can also use different flavorings in this recipe to make it different.
Actually, I had decided to make them. Curiosity got the best of me. So I followed the recipe with a few modifications listed in a few of the other reviews ( added 1 1/2 teaspoon baking powder and substituted one cup milk for one of the eggs, also added about 1/4 cup more sugar). They turned out wonderfully and the kids ate em up! I had a couple myself! Most recipes on here, and I mean alot, have modifications, and at least a few reviews should always be read beforehand, BEFORE deciding to try out the recipe:)
I made the cupcake for memorial day and they are like cookie dough i don't think this recipes is for Vanilla Cupcakes at all
This was a good cupcake for having children frost but, this is not a cupcake that I would make to eat otherwise or to give to friends. This cupcake resembled sugar cookies much more than I would have hoped from a cupcake.
These cupcakes turned out terribly. Their texture was like chewing on a piece of rubber. Flavor wise, they were okay, but there was really no getting past the texture. I was extremely disappointed because I made an amazing peanut butter frosting and ended up having nothing to put it on!
Taste good, but very dry. I actually thought about tossing them. But spruced them up with a little raspberry jam filling.
it didn't get cooked all the way and when i checked to see if it was done, it was the hardest cupcake i've ever felt!
I wanted a basic cupcake recipe my 12 year old could make and this one seemed to fit the bill. I read the reviews, the batter was really thick so she added about 1/2 cup of milk. The result was not like a fluffy cupcake but a much more dense cupcake, I agree with the reviewer who said they tasted like sugar cookies, they totally did. Which I thought was really good. Different, but good. They were solid, but not hard, which made them easier for my 12 year old to frost.
I used this recipe a few weeks ago for my friend and while he seemed to enjoy them I thought they tasted so plain and not sweet. They also felt like I was eating a sponge. I would not recommend this recipe AT ALL.
This not a cupcake. Maybe if you are wanting the DRIEST cupcake ever. it was thick and dry. end of story
Very simple and very fast. It's not great, but it is worth the effort.
This was simple and it tasted amazing. With only five ingredients you have everything! Easy for my kids to make and they had a ball.
I don't understand why everyone has such a huge issue with this recipe, all it needs is a little bit of milk, not a lot but enough to make it a thick dropping consistency!, Its simple & results in a nice firm but moist cupcake, the type of standard cupcake that's moist & yummy but doesn't fall apart upon taking the case off! Also, be sure no to mix your ingredients too much, be sure to mix just until all ingredients are blended. Thank you to the person who shared this :] x
This cupcake was pretty heavy. I was hoping for a lighter, fluffier cupcake. I also used an orange extract in the recipe, and found that helps with the flavor to pop a little more.
Listening to another guy's comments, I substituted 1 egg for a cup of milk, and it turned out great, although it needed a tad more sugar... but icing would balance it out pretty nicely.
This recipe was the best! I'm 12 years old, and this cupcake recipe was so easy to follow, and it tasted great. Hanatarou, your recipe was really helpful. I'm planning on decorating them with green vanilla frosting and M&Ms for Easter.... I'm sure everyone will love them!
flavor of cupcakes is just ok, a little more vanilla might help it. The consistency however is dense and not cupcake-like at all. When they came out of the oven, they looked like tiny muffins. Quite a disappointment.
Keep looking for another recipe, there are plenty of better cupcakes out there.
By themselves? Not good at all. With drizzly chocolate icing? Much better. However, the actual cupcakes were a disappointment.
I made these as a Halloween treat..they were an instant hit with my kids and neighbours.
These are okay, but not the best cupcake I've ever had. They taste like sugar cookies, and are a bit dry. My favourite part was the buttercream frosting I added! I'd add some milk, because they were quite crumbly.
I really enjoyed trying this recipe out. The cupcakes were yummy and spongy just the way I like them.I can't wait to give it another go. Advise or the ones finding it dry, add a little milk to the mixture. it worked for me!
Don't do it! Really didn't work. Couldn't even take a photo, they were too disastrous. Find another recipe instead.
This recipe tastes like corn muffins?
I personally thought that they were decent. They weren't the most amazing things to make, but i must admitt, they are very easy to make. I was at my grandmothers and she did not have very many ingredients, so I thought these were perfect for the cause. Although if you make them, don't make them plain, I added chocolate frosting, (home-made) which I thought made them taste much better. Overall, decent, good, and easy!
I have to say these came out perfect! I used SmartBlend instead of butter and half n half instead of milk. LOVED IT!
This is very tasty! The batter almost looks like cookie dough and it is very muffin like, as other reviews mention. We will make it again.
The review said couldn't eat it but I couldn't even get in out of the freaking pan!!! I buttered the pan very well and when I used cupcake liners it still didn't work!! 0 stars! I'm a experienced cook and I've made cupcakes before and they never come out with this recipe! Waste of my time!!??????
THIS RECIPE DOES NOT INCLUDE BAKING POWDER OR BAKING SODA. In order to achieve a moist, fluffy cake, the batter requires a leavening agent. The texture of this cake comes out as a cornbread consistency. Do not make this recipe WITHOUT a leavening agent or the cake will be dense and dry! DO NOT MAKE THIS RECIPE!! IT SHOULD NOT BE A "TOP RATED RECIPE!"
These cupcakes were okay. We split the dough in half and substituted the vanilla for strawberry and raspberry extract. They tasted very egg-y though and did not have much flavor.
the texture didnt taste moist and light, it was heavy and the outside was hard. but the taste wasnt bad. i would deffinatly make these again but mabey use and electric mixer next time because i think it would have made the cupcakes lighter.
I don't know why people are rating this so badly other than that it needs a little baking powder and milk, as another reviewer said, but if you've made a lot of breads/cakes from scratch before then you know the texture you should be trying to achieve. With that said I made this and found it to be very moist. It's almost like the store bought cake mixes but without all of the additive ingredients. I made a buttercream frosting for them, very good.
this is the frist cupcake recipe i've ever tried and it turned out amazing love this recipe also i liked the chocolate cup cake recipe it was superb everyone loved it. :)
today I try it it's not really a cupcakes is more than muffins but i added a 1/2 cup of milk and 1 tea spoon baking power and its much better now !!!
I tries this recipe for the first time just today, and it worked better than any other method! Definitely would i use this again!
They were very dry and spongey, even after adding a little baking powder and milk as other readers suggested. I will not be using this recipe again.
Awesome cupcakes.... made a small modification, added one stick of softened butter and one cup raw cane sugar... these cupcakes couldn’t have been any better. Me and my year old had loads of fun making them.
