Moist Vanilla Cupcakes

Made with french buttercream, YUM!

Made these with the French buttercream icing! Soooo good!

it was really nice. this is now my go-to cupcake recipe.

I made the 24 cupcakes without the frosting, they were so much nicer than the ones I usually make, as the cupcake cases came off so easily (usually they stick to the cake) and they weren't greasy. Will be using this recipe next time. They were scrummy😋🤤

I get so many compliments on my cupcakes since I found this recipe! This is my go-to every time now.

My family and friends raved over these cupcakes. They said they were moist and possibly the best cupcakes they'd ever had! I just coconut sugar instead of white sugar. So, the cupcakes turn out more of that light brown color. Frosted with the chocolate buttercream. It's a keeper for sure!

Baked for 23 minutes (instead of 18) at 160°C. Delicious- super moist!

These are moist and delicious. I won't be looking for any other recipes for Vanilla Cupcakes. This is the one!

This is the best cupcake recipe I have ever found. I absolutely love them and my family does too. I've been making them for years and my family always want them at any occasion. I use the Rosanna Pansino cream cheese frosting recipe on top instead of the buttercream.

Super quick and easy to make! I baked them for 19 minutes at 350 and they’re were a perfect golden brown. I only got 12 cupcakes out of it but they were big cupcakes. Super versatile base for a cupcake!

I made half the amount of buttercream called for and still had about a cup leftover

I make these cupcakes all the time , I love them !

This recipe was yummy and easy.