Recipes Desserts Cakes White Cake Recipes Cupcake Princess' Vanilla Cupcakes 3.7 (304) 254 Reviews 61 Photos 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. Submitted by Cupcake Princess Updated on July 5, 2024 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Close Add Photo 61 61 61 61 Prep Time: 15 mins Cook Time: 20 mins Additional Time: 1 hr 10 mins Total Time: 1 hr 45 mins Servings: 12 Yield: 12 cupcakes Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 12 servings 1 ¼ cups all-purpose flour ¾ teaspoon baking soda 1 pinch salt 5 tablespoons butter, cut into pieces ⅔ cup milk 1 cup white sugar 2 eggs 1 egg yolk 1 teaspoon vanilla extract Directions 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. 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. 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, use 5 whole eggs instead of 4 plus 2 egg yolks to make your life easier. I Made It Print 527 home cooks made it! Nutrition Facts (per serving) 178 Calories 6g Fat 27g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 178 % Daily Value * Total Fat 6g 8% Saturated Fat 4g 18% Cholesterol 62mg 21% Sodium 131mg 6% Total Carbohydrate 27g 10% Dietary Fiber 0g 1% Total Sugars 17g Protein 3g 6% Calcium 26mg 2% Iron 1mg 4% Potassium 49mg 1% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.