On this Memorial Day (or anyday), let us take a moment to remember all those men and women who have made the ultimate sacrifice for our Country and our Freedom.
All things considered, I think a holiday celebrating the brave men and woman who protect our Freedom calls for cupcakes. While definitely not ideal for shipping overseas, I know these Sprinkles Copycat Vanilla Cupcakes will bring a smile to any serviceman’s face when delivered with a “Thank you”.
Sprinkles Cupcakes is the only place where I have ever loved the vanilla cupcake with vanilla icing more than chocolate. That’s right, more than chocolate!
Sprinkles Cupcakes opened up a store in Atlanta several months ago, and my Husband and I were obviously there the day opened. What of it?
Accordingly, hubs and I have had a healthy (or possibly unhealthy) obsession with Cupcake Wars for several years now. We have seen every single episode, ate macarons at the Paris bakery where Florian was executive pastry chef, and search for Cupcake Wars winners in every new city that we visit. There is an obsession between us with Sprinkles Cupcakes, but I think I already mentioned that one!
My husband and I were eagerly waiting for months for the new Atlanta shop to open and the night before he said, “I would probably break the law right now to have a Sprinkles cupcake.”
Certainly, he was 100% serious.
The Sprnkles Copycat Vanilla Cupcakes Obsession
I have been scouring the Internet for Sprinkles Copycat Vanilla Cupcake recipes for months to try and replicate the dense, chewy texture and perfect vanilla flavor at home, and I think I have finally found it. For the vanilla cupcake recipe I adapted a recipe I found at Layers of Happiness and I modified the “official” Sprinkles vanilla frosting recipe that I found on Food.com. Quite frankly, I felt the one posted couldn’t possibly be right because it didn’t have any vanilla bean paste in it, so I changed it. In similar fashion I bumped up the vanilla extract.
Don’t judge! It’s the only flavor!
My Husband and I actually thought these cupcakes were better than the original. But you’ll have to be the judge of that!
You’ll never need another vanilla cupcake recipe again because these are the BEST! Additionally, I actually used the same cake recipe in these Salted Caramel Cupcakes. Swoon.
Want to laugh? My most compelling evidence of obsession: this is me at the Sprinkles Cupcakes’ ATM. That’s right I said cupcake ATM!
Sprinkles Copycat Vanilla Cupcakes
- Total Time: 1 hour
- Yield: 24 Cupcakes 1x
Description
This recipe for Sprinkles Copycat Vanilla Cupcakes with vanilla icing is even better than the original! Moist, dense cake that is packed with vanilla flavor
Ingredients
For the Cupcakes:
- ¾ cup unsalted butter, room temperature
- 1 ½ cups granulated sugar
- 3 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- ½ teaspoon almond extract
- 1 ¼ cups sour cream, room temperature
- 2 ½ cups cake flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
For the Frosting:
- 1 cup butter, softened
- 3 ½ cups confectioner sugar, sifted
- 1 teaspoon cream
- 2 teaspoons pure vanilla extract
- 1 ½ teaspoons vanilla bean paste
- 1/8 teaspoon salt
Instructions
For the cupcakes:
- Preheat the oven to 350°. Line 2 muffin tins with 24 cupcake liners.
- Sift flour, baking powder, baking soda and salt together in a medium bowl and set aside.
- Cream butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. Add the eggs one at a time, beating to combine after each addition.
- Add vanilla, sour cream and almond extract, beating until just combined.
- Reduced the mixer speed to low and stir in the flour in several additions. Remove the bowl from the mixer and stir the last bit of flour in with a spatula until just combined. Do not over mix.
- Scoop batter into cupcake liners and bake in preheated oven for 14-18 minutes or until a toothpick inserted into the center comes out with a few clinging crumbs.
- Allow to cool completely before icing.
For the Frosting:
- In the bowl of a stand mixer fitted with the paddle attachment, cream butter, sugar and salt on medium-high speed until combined, then add cream, vanilla extract and vanilla paste and continue to beat until light and fluffy.
- You can either smooth the frosting on the cooled cupcakes with a small offset spatula à la Sprinkles, or you can just pipe it on. Personally I find piping easier!
Notes
Cupcake recipe adapted from Layers of Happiness and the Vanilla Frosting recipe was modified from Food.com
- Prep Time: 45
- Cook Time: 15
- Category: Desserts
You may also like:
Copycat Sprinkles Triple Cinnamon Cupcakes
Peanut Butter Stuffed Double Chocolate Banana Cupcakes!
Double Salted Caramel Cupcakes
Guinness Chocolate Cupcakes with Bailey’s Buttercream
113 Comments
Kristine @ Kristine's Kitchen
May 26, 2014 at 9:58 amThese truly do look like the best vanilla cupcakes! I’m just about drooling looking at that bite of cake on the fork. I’m pinning them to make soon! And I love the cupcake ATM. Too funny! 🙂
Lindsey
May 26, 2014 at 10:16 amI thought I didn’t like vanilla cake until I tried Sprinkles cupcakes and these are even better! Thanks for the pin! I hope you do try them soon! The cupcake ATM is TROUBLE!
donna jones
April 13, 2017 at 4:41 pmI did love the frosting. It was to die for. My cupcakes were very eggy tasting. I think maybe 3 were to many although they were still tasty.
How to Philosophize with Cake
May 26, 2014 at 11:24 amThat cupcake ATM looks AWESOME, I wish there was one of those near me. 🙂 But homemade cupcakes are always better, of course.
Lindsey
May 26, 2014 at 9:17 pmAll I can say is at least I don’t live next door to the ATM…
Kayle (The Cooking Actress)
May 26, 2014 at 6:01 pmI love Cupcake Wars, Randy is hilarious, I love the ATM, and I LOOOOVE THESE CUPCAKES! I’m esp. pleased that you amped up the vanilla-good call 😉
Lindsey
May 26, 2014 at 9:19 pmIs it sad that I just figured out that they aren’t making any more new Cupcake Wars? Noooo!
They just put a Sprinkles Cupcake ATM in NYC…you got out just in time! Or you would have been paid a visit by the Wedding Fairy and we know what she’s like! 😉
Christin@SpicySouthernKitchen
May 26, 2014 at 7:11 pmI haven’t had a vanilla cupcake in ages! Need to fix that ASAP. The texture of your cupcakes looks amazing.
Lindsey
May 26, 2014 at 9:16 pmThey are soooooo good! It takes a damn good vanilla cupcake for me to pass over the chocolate!
Dorothy @ Crazy for Crust
May 26, 2014 at 10:24 pmThese look fluffy and perfect!!! And I love Cupcake Wars. We watch every episode. 🙂
Lindsey
May 26, 2014 at 10:37 pmThank you! So glad to know that we’re not alone in our obsession!
ATasteOfMadness
May 27, 2014 at 12:42 amI have got to make cupcakes soon!! This looks so good 🙂
Lindsey
May 27, 2014 at 11:20 amI hope you do! So yummy!
Jackie
May 27, 2014 at 4:21 amHi
How were you able to make that dome with the frosting.
Lindsey
May 27, 2014 at 11:20 amHi Jackie! I used a small offset spatula. I placed a large dollop in the center of the cupcake and then used the spatula to flatten it out on top while pushing the frosting to the edges. I added more as I went along if the frosting wouldn’t reach the edges. Then I scraped all the excess frosting off my spatula before starting on the sides. I held the cupcake by the base in my left hand (on the counter or other flat surface) and then placed the offset spatula on a slight angle on the edge of the frosting. I slowly rotated the cupcake with my left and and held the spatula steady with my right until I had gone all the way around. The key is a light touch because otherwise too much frosting will come off and you will be left with a bare cake! I then scraped off any excess frosting from my spatula onto the rim of my frosting bowl and went back to adjust any imperfections. It took a while for me to come up with a system and then to get them as perfect as you see in the pictures! Using more frosting on each cupcake would make it easier but my husband doesn’t like a lot! Fortunately this type of frosting technique is very forgiving, so you can add more or take off excess as you go! Good luck!
Liz
May 27, 2014 at 7:19 amWe’ve only been to the Sprinkles in Chicago, but my daughter loved their red velvet. I have a feeling their vanilla would go over well, too! Adding these to my summer baking!
Lindsey
May 27, 2014 at 11:09 amI’ve only been to two: one in Scotsdale, AZ and the new on in Atlanta. We’ve tried 60% of their flavors including the red velvet! Vanilla and the triple cinnamon remain our favorites! I hope you do try it out! Maybe you can even coax your chocoholic son to try one! 🙂
Lindsay @ Life, Love and Sugar
May 27, 2014 at 11:20 amThey look delicious! Even better than Sprinkles? I’m definitely going to have to try them!
Lindsey
May 27, 2014 at 1:20 pmEven better than Sprinkles! I hope you do try them!
kita
May 27, 2014 at 2:23 pmThey look soooo good! And I’m so glad you cracked opena cake so that we all could see the texture. A lot of bloggers don’t do that and it’s annoying as crap! LOL….I will definitely try these. Thank you……………
Lindsey
May 27, 2014 at 6:26 pmlol! I have to agree that is annoying. It’s all about the texture of the cake! I have at least one “interior” picture unless the photos came out too horrible to post! I hope you do try them! So yummy!
kita
May 27, 2014 at 7:07 pmHahaaa!! I will let you know how it goes! Thank you for replying! I love to cook and bake and will be food-blogging myself this summer! :)))…Thank you again!
Lindsey
May 27, 2014 at 7:15 pmOf course! I live for the comments! (Well, the nice ones anyways) Good luck with blogging! I hope to be postings some tips soon!
kita
May 27, 2014 at 7:47 pmAwesome! I will stay in touch!
stephanie
May 27, 2014 at 8:44 pmThese look amazing!!! I also love your purse and leather jacket!!
Lindsey
May 27, 2014 at 9:23 pmHaha! Thanks, Stephanie! [Shhhh the purse is from Target :-)]
Judit & Corina @Wine Dine daily
May 28, 2014 at 1:19 amThese look super delicious and as pretty as Sprinkles! The cupcake ATM is a brilliant idea 🙂
Lindsey
May 28, 2014 at 9:11 amThank you! The cupcake ATM is dangerous!
dina
May 28, 2014 at 5:47 pmi never had sprinkles cupcakes but this one looks great!
Lindsey
May 28, 2014 at 6:19 pmThanks, Dina! They are my fave
Laura Dembowski
June 1, 2014 at 8:24 amI love Cupcake Wars too and I would probably cry for joy if I got to try Sprinkles. Since Detroit doesn’t have one and probably never will, I’ll just have to make these! Beautiful cupcakes!
Lindsey
June 1, 2014 at 10:32 amThese are definitely a worthy substitution! LOL my Husband and I saw a Sprinkles for the first time in Scotsdale, AZ and we literally ran to it.
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Vanessa
November 6, 2014 at 7:10 amHello! I am very excited to try this recipe, thank you for it!
Just wanted to comment on the actual blog post, specifically saying “Happy Memorial Day.” I have learned since my husband joined the Army that that is a very inappropriate expression since many don’t realize the difference between Memorial Day and Veteran’s Day. Memorial Day honors the soldiers who have lost their lives while on active duty, NOT active duty soldiers. Veteran’s Day is to honor all those serving in the military. So, it is inappropriate to say “Happy Memorial Day,” as it is not happy for anyone who is “celebrating” or remembering on this day.
Totally not trying to be critical, just informative as I know many people (like myself pre-Army life) don’t understand the difference.
Thank you again!
Lindsey
November 6, 2014 at 10:24 amHi Vanessa, I appreciate you taking the time to comment on this post. I completely understand your point and I can see why “Happy Memorial Day” would seem offensive or inappropriate to someone who has lost a loved one in the line of service. I do see the difference between the two holidays and I apologize for any offense given to you or to anyone. I am eternally grateful to anyone who has risked their life to fight for our freedoms and I would absolutely not want to offend anyone. I will revise that post and remember this lesson in the future. Have a blessed day and thank your husband for his sacrifices.
ps- I hope you do try the cupcakes! They are delicious.
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Erika
January 21, 2015 at 10:30 amCant wait to do them this weekend! Quick question for the frosting what do you mean by “cream” what kind of cream did you use?
Thanks
Lindsey
January 21, 2015 at 10:43 amHi Erika! I use heavy whipping cream for the frosting. You can usually find it by the milk and half and half in the diary section of the grocery store! Hope that helps! Happy baking!
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Erica
February 7, 2015 at 1:31 amHi, I was wondering why you use cake flour instead of AP in this recipe. Also, have you tried this recipe with AP? Thank you!
Lindsey
February 8, 2015 at 10:30 amHi Erica – I have not tried it with all AP Flour. The technical reason is that cake flour has has less gluten than AP flour, so it will produce a lighter, softer cake. You do need to still handle it with care (not over mixing), which helps reduce the amount of gluten that forms. Cake flour is also ground finer than AP flour and has a little cornstarch in it (to keep it from clumping) and that produces a lighter cake with a smaller crumb. If you don’t have cake flour, you could certainly try AP flour or pastry flour would be an even better substitute if you have that. If you do use AP flour just be very careful not to over mix because this is already a very dense, pound cake like, cake and it could become tough. Hope that helps!
Michelle
March 3, 2015 at 9:45 pmHello! This looks like the recipe I have been looking for! How full do you fill the liners as it doesn’t say in the recipe. Thank you!
Lindsey
March 4, 2015 at 6:30 pmHi Michelle, I use a 2 1/2 inch ice cream scoop to scoop it in there about 3/4 full. As long as they all have the same amount, then they’ll bake evenly! Did that answer your question?
Michelle
March 7, 2015 at 8:38 pmYes, that was very helpful! Thank you so much!!!! They were incredible! Thank you so much for sharing this recipe!
Lindsey
March 10, 2015 at 6:45 amYou are most welcome! I am so glad you enjoyed them!! It is my favorite vanilla cupcake recipe!
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Angela
March 13, 2015 at 5:40 pmHi! My frostjng seems to be very runny. What can I do to make it thicker?
Lindsey
March 14, 2015 at 7:33 amHi Angela! You can always add more powdered sugar or a little bit of cornstarch if your frosting is getting too sweet! You can also refrigerate it and then whip it up again.
Amber
March 26, 2015 at 3:36 pmI just got back from vacation to Los Angeles where I tried (over and over again) Sprinkles Cupcakes and fell completely in love. There isn’t a Sprinkles anywhere close to me. I found your recipe and I can’t wait to try these cupcakes! Thank you!
Lindsey
March 27, 2015 at 5:49 pmI know how you feel Amber!!! Let me me know how you like them!
Amber
March 27, 2015 at 5:53 pmI made them last night. I kept having technical issues (mixers kept breaking) but I finally was able to finish them and they are totally amazing! I think the cake part is dead on Sprinkles but the icing is better than Sprinkles. Amazing moist cupcakes. Thanks again for the recipe!
Lindsey
March 28, 2015 at 9:30 amYou have no idea how happy your comment makes me! I’ve been fighting with developing a triple chocolate chip cookie recipe all last night and this morning and I was feeling rather low, and your comment picks me right back up! I totally agree with you about the cake and the icing being better. Sprinkles can be almost too sweet and not “vanilla-y” enough since I made my own. Did you try the Sprinkles Triple Cinnamon? I did a copycat of those and I could (and maybe did) eat the icing with a spoon!
Nicole B
July 14, 2015 at 10:22 pmHaven’t tried this recipe yet, but it looks delicious and looks just like Sprinkles! Do you have any other Sprinkles inspired recipes? I love their banana cupcakes but haven’t been able to find a copycat recipe yet, and shipping the pre-mixes from Sprinkles starts to add up! Lol!
Lindsey
July 14, 2015 at 11:16 pmHi Nicole! Glad to have found another Sprinkles lover! I have made a Triple Cinnamon copycat but that is it! I love banana cupcakes so I’ll have to do a little research and tackle their banana next! I always go and get the same ones, so I’ve never even tried it!
Beverly
September 25, 2015 at 1:12 pmHello! I just came across this and am definitely making these this weekend! Just 1 question… what is the vanilla bean paste?
Lindsey
September 26, 2015 at 11:05 amHi Beverly! I hope you do make them – they are delicious! Vanilla bean paste is a paste made from the seeds of the vanilla bean, a little sugar and vanilla extract. It is sold in jars by the extracts or in the baking aisle. You can substitute the seeds of 1 vanilla bean for 1 tablespoon of paste but vanilla extract isn’t as good of a substitute.
Jaimie
November 13, 2015 at 9:54 pmthese look amazing! What if I don’t have vanilla bean paste? Can I use extract instead or just omit it?
Lindsey
November 14, 2015 at 10:53 amHi Jaimie! You can substitute vanilla extract but it will never have as pure a vanilla flavor as the vanilla bean paste. Try substituting 1:1, taste and then add more if you would like it. Happy baking!
Dusti
February 12, 2016 at 6:06 pmI’ve never had a sprinkles cupcake but I’m anxious to try. I’m wondering if you’ve ever used this recipe for a cake? Also, I’m wondering if the frosting would hold shape like from a star tip?? Thanks for sharing!
Lindsey
February 12, 2016 at 8:26 pmHi Dusti, I haven’t tried this recipe as a cake but I don’t see why it wouldn’t work. YOu will just need to adjust the bake time. The frosting will absolutely hold a shape from a star tip! Best of luck and happy baking!
Dusti
February 12, 2016 at 9:41 pmThanks! I’ll be giving in a try in a cake pan and will let you know the result. I’m just learning to adjust my baking to the high altitude of WY so it may take me a couple of tries to get it right. 🙂
Lindsey
February 12, 2016 at 10:48 pmOh I do not envy you that! High altitude baking is right up there with gluten free baking for me! Good luck! It is a dense cake. If I were going to bake it into a cake form, I would try it first with softened butter and not melted butter just to get a little extra aeration.
Sarah
February 13, 2016 at 1:09 pmHi how would I be able to make this into a 10 inch cake please please please help me
Lindsey
February 13, 2016 at 1:31 pmHi sarah, As I told the commenter before you, I have never made this into a cake before. I suggest you butter and flour 2 10-inch cake pans, make the batter as directed (or cream softened butter instead of melted), pour into cake pans 3/4 high and bake them in a pre-heated oven. They are done when a cake tester comes out with only a few clinging crumbs. I don’t know if it will make enough batter. You will just have to experiment. Good luck!
hawwa
March 8, 2016 at 12:09 pmplease what can i use in place of sour cream?
Lindsey
March 9, 2016 at 11:26 amWell you can try full fat or 2% greek yogurt. I have never tried that but it usually works 1:1. You could also try buttermilk, but your cupcakes will be a little lighter because the batter will be looser.
rupal
March 11, 2016 at 6:24 pmhey 🙂 this sounds amazing I want to totally make this tonight or tomorrow morning..!!!! but i had a question..
what type of cake flour did you use???
Lindsey
March 12, 2016 at 12:34 pmI use Swans Down. Happy baking!
Kristine
April 8, 2016 at 7:39 pmI absolutely love these cupcakes. They are divine..so moist, light and fluffy. I ran into a problem today that I am hoping you can help me with. I doubled this recipe, as I needed 4 dozen, but they came out like sweet cornbread. Have you ever doubled it and did it work? Any thoughts on what could have happened?
Lindsey
April 10, 2016 at 1:34 pmI’m sorry you had that experience. I have never doubled the recipe but I don’t see why it won’t work. They are a denser cake but cornbread is puzzling because there is no cornmeal…
Kristine
April 10, 2016 at 3:08 pmthank you for the reply. Here is the oddest thing of all. I tasted them the next morning and it didn’t have that “cornbread taste”. Yes a little denser, but the taste changed. i pulled one from the batch I did last month and they were the same. Very Very strange!! But at least I can now continue to use this cake. I will add, I think next time I will use a little more vanilla to give it that punch.
Lindsey
April 11, 2016 at 11:52 amThat is so odd. Maybe it was something to do with the flour? As I always say, “the more the merrier” with the vanilla! You could also add vanilla bean paste if you have it.
Vicki
November 13, 2016 at 9:43 amUnfortunately these came out dry for me. I was very careful not to overtake. I love a dense cupcake, but between that and the dryness they didn’t work out.
Lindsey
November 15, 2016 at 12:57 pmI’m sorry you had that experience, Vicki. Thank you for your comment. Happy baking!
Neil
December 5, 2016 at 10:24 pmBaked these the other day and it’s realllly close to the original Sprinkles. I felt the frosting wasnt as firm as Sprinkles so I added an extra 1/2 cup of bordered sugar. Definitely going to be checking out other recipes in here :).
Lindsey
December 6, 2016 at 12:37 amThanks, neil!!!! I’m glad you agree. It’s possible the frosting isn’t as firm because I don’t really like it as sweet 🙂 Happy baking!
jakjak
March 16, 2017 at 11:13 amHello there,
I am planning to make them for a family gathering. Was thinking to make cupcakes, seal in airtight storage and stored room temp and refrigerate only the frosting day before, and put together just before event…my question is how long can these cupcakes sit out (indoors) once they are completely put together, when served.
Also what is the purpose of the almond extract? I was thinking to add butter extract?
Thank you for sharing this recipe your cupcake pictures show such wonderful moist texture!
Lindsey
March 21, 2017 at 12:57 pmHi! I usually store them at room temperature for up to 2 days but I’m probably not allowed to say that. Just use your best judgement. They do taste best at room temperature. The almond extract is for flavor because I love it! I never use butter extract…just butter. Happy baking!
Alisa
March 18, 2017 at 2:56 pmI never ever leave comments but darn it this one was a must. These cupcakes are sooo good. I MEAN GOOOOOOD. Just ate 5 of them, trying to hold back so I dont finish them all. First of, I have tried so freaking many vanilla cupcakes and these do not even come close to your recipe. Every person claims THEIR recipe is the best. NOOOO, this one is the best one hands down. I have no idea what misstakes other people made but they came out peeeerrrrfect for me. Thank you a tons. Now my husband won’t have to say “you baking darn cupcakes AGAIN” lol. The search is finally over. My go-to vanilla cupcake wohoooo. The flavor is amazing and they are so light and have a wonderful texture to them. Simply wonderful cupcakes. Thank you once again for sharing this A for amazing recipe. PS. You have earned all the rights to claim them to be The BEST VANILLA CUPCAKE EVER. A+++
Lindsey
March 21, 2017 at 12:54 pmHahah! Thank you so much Alisa! Your comment made my day! I adapted this one into a cinnamon one…if you love cinnamon you should totally try that one too! 🙂 I’m so glad your husband and you enjoyed them! Happy baking!
Kelly
March 7, 2020 at 2:39 pmAny chance you’ve tried to replicate the Sprinkles banana cupcake? My husband said he’d marry me all over again if I could figure that one out. (We’ve been married 30 years, and that’s his only request!!!). Thank you
Lindsey
March 25, 2020 at 9:38 amHaha! I’ll put that on my list 🙂 If I had to guess, it has banana extract rather then actual bananas
Miyah
April 1, 2017 at 10:07 amI am a 16 years old and starting my own baking business. I have tried over about 20 cupcakes recipes before and this one is the best one yet. I made these about 7 months ago and everyone loved them. Then I stopped baking vanilla and tired these again but they didn’t come out right for some reason. I had an order of vanilla 72 cupcakes and I didn’t have a recipe. I was going to even resort to the box mix but I made a batch of these this time using real Madagascar vanilla and they tasted AMAZING. Truly better then box cake and are comparable to Wegmans’ ( grocery store in upstate New York) cupcakes. The only problem is that they bake extremely fast at the bottom and some turned out to be burnt. I even placed a pan of water at the lower rack to make them not burn but some did. But besides that the ones that didn’t burn were moist and tasty. Thank you
Lindsey
May 9, 2017 at 12:05 pmHi Miyah, You can also try placing the cupcake tins on a baking sheet which will help difuse some of the heat from the bottom. I am guessing you have a non-convection gas oven. Unfortunately that is one of my major issues with non-commercial gas ovens. I usually don’t have a problem with cupcakes or cakes but with items that bake longer than an hour, like banana bread loaves. Good luck with your business and Happy baking!
Alicia
August 12, 2017 at 7:48 amThank you so much! This is the PERFECT scratch vanilla cupcake. I’ve tried so many before and none seemed quite right. These are perfection. I ate 3 of them the first night. Thank you so much. My search has finally ended and i feel like i can move on from this point in my life 😄
Lindsey
August 17, 2017 at 12:55 pmHi Alicia! I am so glad you liked them! On to chocolate cupcakes!!! lol! (May I just suggest you start here 😉 ) Happy baking!
Gladys
August 22, 2017 at 11:00 pmHi, what type of butter do you use? Salted or unsalted?
Lindsey
September 20, 2017 at 6:56 pmAlways unsalted! Thank you for your question, Gladys. Happy baking!
Cecilia
October 27, 2017 at 2:46 amI just tried this recipe almost as-is. I only reduced the sugar for the cupcake from 1 1/2 cups to 1 cup. And, it _is_ very, very tasty! The combination of cake flour and sour cream I guess makes it so soft, yet so moist. Thank you for putting this recipe together and sharing it with the rest of the sugar-craving world 🙂
Lindsey
December 26, 2017 at 11:36 pmYou are most welcome Cecilia! I am so happy you enjoyed them!
Imelda
December 4, 2017 at 3:17 amI agree with one of the comments, this is the best vanilla cupcake recipe. and I’ve tried many… So I was wondering if I could make this into a cake version? Is there anything I should change ratio/prorotion-wise? Will it be crumbly? Any tips? Thanks so much!
Lindsey
December 26, 2017 at 11:01 pmHi Imelda! I have made this into a cake. It is rather dense and heavy as a full cake. Try creaming the butter with the sugar instead of melting it. Otherwise, it is delicious!
Imelda
December 26, 2017 at 11:08 pmThank you! Will try that, this is a delicious vanilla cupcake recipe. Hope it will work for a cake form.. <3
Shannon
May 6, 2018 at 5:44 pmI’m really happy with the texture and how moist the cupcakes turned out, but for some reason I taste a lot of flour…is there something I possibly did wrong?
Lindsey
May 7, 2018 at 11:14 amHi Shannon, How odd. Are you perhaps referring to the texture that is more dense than other cakes? Unless the flour was not mixed completely so it didn’t hydrate properly, but I feel like you wouldn’t be happy with the texture and moisture if that is the case. Sorry I couldn’t be of more help
Camille K Banks
July 20, 2018 at 10:20 amHi, I live in a high altitude area and I’m curious as to what I’d need to do differently for this recipe to work for me…anyone else try or mention ideas to you yet? Thanks in advance!
Lindsey
July 21, 2018 at 4:08 pmHi Camille, I really don’t know anything about high altitude baking. My best advice is google it! Happy baking!
Lisa
May 27, 2019 at 8:21 amI never comment on recipes, but felt I had to on this one. I just made these cupcakes tonight and they are DELICIOUS. I have been trying different vanilla cupcake recipes off the internet for years and every single one has disappointed me despite the ‘best cupcakes ever’ comments. I got halfway through making these and realised I didn’t have enough sour cream so I had to do 150ml sour cream and sub the rest with half milk, half cream and the recipe still turned out fantastic. I think everyone is always searching for their go-to cupcake recipe and I’m so so happy I found this one! Thank you so much for sharing it! School bake sales sorted forever 🙂
Lindsey
June 14, 2019 at 12:30 pmThank you, Lisa, for making my day! I am so happy that you enjoyed them! I am going to try your substitution actually because I think that will make them a little lighter and sometimes you do want that texture! LOVE your last comment haha! Happy baking!
Virginia Doherty
February 29, 2020 at 11:42 amI just made these vanilla cupcakes for the first time. I must say, they are one of the best scratch recipe cupcakes I’ve ever had. The crumb is tender and moist and the flavor is great! I was just wondering if they freeze well?
Lindsey
March 2, 2020 at 3:03 pmOh that is so wonderful to hear, Virginia! Thank you! And, yes, you can absolutely freeze them.
Katarina Parks
June 13, 2021 at 12:03 pmdo you think this recipe would work to make one giant cupcake, as in a cake. It’s my son’s favorite cupcake and I wanted to make it as a birthday-cake for him.
Lindsey
June 16, 2021 at 1:44 pmHi Katarina, I happen to know that it does lol! The recipe as written definitely makes a dense cake (like the cupcakes but it is more noticeable in a full cake). I personally love that texture. If you want the same flavor but just a smidge lighter in texture, try using my funfetti cake recipe and omit the sprinkles. Or don’t! Happy baking!
bonsi
March 9, 2022 at 10:21 amwow, these cupcakes look so delicious and yummy. I just love this recipe. thanks for sharing this amazing article and recipe of sprinkles copycat vanilla cupcakes.
Lindsey
March 13, 2022 at 12:35 pmThank you! Happy baking! 💖