In the bowl of a stand mixer or a large bowl with a hand mixer, add the cake and pudding mixes, sour cream, oil, eggs, vanilla and espresso water mixture or coffee. Mix on medium speed for about 2 minutes until all ingredients are well combined and the batter is mostly smooth. Spoon about 2 tablespoons of batter into 24 cupcake wells.
Add a Tagalong or any Girl Scout cookie on top of the batter. Cover the cookie with one more tablespoon of batter in each well. Bake in preheated oven for minutes or until the tops of the cakes spring back when lightly touched. Allow cupcakes to cool inside muffin tins for about 10 minutes. Remove cupcakes from muffin tins and allow to fully cool on a wire rack. Once cupcakes are cool, prepare your frosting. In a large bowl with a hand mixer, or the bowl of a stand mixer, cream butter and peanut butter on medium speed until fluffy.
Add vanilla and 4 tablespoons of heavy cream. Blend on low speed until moistened. Add an additional 1 to 4 tablespoons of heavy cream until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy. Place chocolate pieces in a glass bowl. Pour the hot cream over the chocolate and allow it to sit for about 5 minutes.
Whisk the cream and chocolate until smooth and thoroughly combined. Whisk in the honey, corn syrup, and vanilla. Allow to cool for about 15 minutes. Do not let the glaze sit for too long or it will harden up before you spoon it over the frosting. Spoon the glaze on the tops of the frosted cupcakes, allowing it to drip down the sides a little bit. Top with half a Tagalong or any Girl Scout cookie before the glaze hardens, otherwise it will crack when you insert the cookie. You will still add the additional box of pudding. Follow Jamie on Instagram. We love to see what you're baking from MBA!
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Thanks for the inspiration! Just found it today. I am making these tonight and I was just wondering how many cupcakes this makes? Hey Lexi! Thanks for the sweet compliment! This recipe makes 2 dozen cupcakes, so Good luck, I really hope you enjoy! I made them and they are literally the best ever vanilla cupcakes I have ever had. So light and fluffy and totally delicious!! Thanks for stopping back to let me know… Enjoy your weekend! Hi, you mention that you add in half of the wet ingredients before beating, but you never mention the other half of the wet ingredients.
Do you add them after the first minute and a half in the mixer, after you scrap the bowl? Thank you so much for catching my error, and my apologies. Thanks again, and hope you enjoy your cupcakes! Hi Nicole! Thanks for the excellent question. Any longer than that, and they might start to get a bit dry. Thanks for reading! Hi Allie! I just made a batch of these cupcakes and they tasted delicious! I could really taste the strong and rich vanilla flavor.
However, the top of my cupcakes were slightly burnt while the inside of them were exactly like the picture. They taste moist and fluffy. Was it due to my oven temperature that got the top burnt? Hey Jasmine! Thanks so much for reading my blog and trying one of my favorite recipes! I have a few ideas as to why the tops may have overbrowned. Move the racks around if need be. Place a rack in the center of the oven and place your cupcake pan right in the middle. Sometimes ovens will show a certain temp, but really, it could be as much as 50 degrees off in either direction! I often set the timer 5 minutes less than a recipe calls for, and I bake with the oven light on.
Just be careful not to let all the heat out of the oven or your cake could collapse! Still gooey? Another minute or two. Take them out when the skewer comes out dry, or, preferably, with a few moist crumbs. I hope you find these tips to be helpful! Again, thank you so much for reaching out. Good luck and happy baking, dear! Thanks so much again Allie! I will definitely try them again with the tips you have given! Awesome blog by the way and keep updating us with new recipes!
This recipe sounds amazing. Ive been searching a around for a good vanilla cupcake recipe…made a few and some have not come out so well. Well i was wondering if i cannot find vanilla bean paste, will i be able to just use vanilla extract? Thanks for posting pictures too. Hi Melody! Thanks so much for stopping by here ;. It would definitely work with vanilla extract. I love having it on hand, it just bumps everything up to another level! Good luck, and hope to see you here again! Hi Lieschen! Good luck, and thanks for stopping by! I have a kitchen aid stand mixer with a glass bowl.
Could the glass be keeping the heat from the sugar and egg white mixture longer than a metal bowl would? What am I doing wrong? I wonder if the glass bowl does hold the heat longer…? That certainly does seem logical. I wonder if it would make a difference if you left it to cool a little longer. Also, is your butter very soft? It always worked like a charm, and no need to add more sugar and make it overly sweet. I hope it works for you! Lieschen, I just whipped up another two batches just to see if I could figure out what the issue is for you.
I am now convinced that it has everything to do with temperature.
Your buttercream is just too warm. Either the meringue, or the butter, or maybe both.
Small Batch Vanilla Cupcakes
You want to be absolutely certain that there is ZERO warmth left in that meringue before you start whipping the butter in. If you have to, put it in the fridge for a bit after whipping to stiff peaks. IOW, it should be slightly softened but still cool. I wish you lots of success! Please do let me know if you have better luck next time around, and thank you again for asking such a very good question!
Hi there! Good luck! Hi, Kim! Good luck with the cupcakes and I hope to see you here again! Hi Brianna! I have actually made them as minis and they work really well. I would decrease the baking time by 5 minutes or so, and check them. Good luck and I hope you enjoy! Its the bowl temp that caused the icing to be runny. I made it last night. I had to wait close to 30min for the bowl to be cool.
It was worth it. The icing finally came out perfect! Pingback: vanilla cupcakes daisy's world. Thanks, Natalie! These cupcakes are such a great base recipe. I hope you get a chance to try them! These have such a rich vanilla flavour, yum! Mine were moist but dense and gummy. Where did I go wrong? Hi Sarah! I wish I could give you a simple answer as to why, but unfortunately there could be a lot of factors involved….
Are you preheating the oven before baking the cupcakes? Also it helps to measure all the ingredients out before getting started. I find that I make fewer mistakes when I do it that way. Mistakes in measuring, ie: wrong quantities, or even leaving an ingredient out altogether.
If I could look over your shoulder while you were baking maybe I could tell you, lol! For now, I just want to say thanks for reading, and for trying one of my recipes. Just found this recipe and i will give it a try tomorrow. How can I subsritute vanilla bean paste? Hope this turns out good cause I am having a bday party and will be baking reeses peanut butter cupcakes and of course vanilla cupcakes.
Hi Lisseth! But I love that vanilla bean paste, and I highly recommend it! Not just for these cupcakes, but for any recipe where you really want that intense, aromatic vanilla flavor. If you click the link within the recipe, it will bring you to a mail-order source. Maybe Williams Sonoma too? Worth checking… Good luck! Happy Birthday!
I hope you and all your guests enjoy the cupcakes! And thanks for reading my blog! And thank you so much for sharing with your friends. So happy you enjoyed!
Peppermint Mocha Cupcakes Recipe | Gimme Some Oven
I just have a few questions.. Is there a reason why you used cold butter instead? Will it be difficult to incorporate the mixture? Are you using a stand mixer for this, or a food processor? Also, would you need to beat the mixture thoroughly after each egg addition? Hi Ida! Please, do not be sorry! You are right, most cake recipes call for creaming the butter and sugar first, and then adding dry and wet ingredients alternately.
This is a completely different method. Good luck and thanks for the great questions!
And thanks so much for reading my blog! Loving your cupcakes! Or is it an all purpose one? We have 2 different types in Australia…an All purpose and a Self Raising flour one. I think you are really going to love it! Good luck, dear! Yes, absolutely. The best is vanilla extract, can I just replace with 1tsp vanilla extract? This buttercream recipe is enough to pipe all 24 cupcakes? It will still be delicious though! Did you try clicking the link within the recipe? I usually purchase it through that mail-order source.
I love the stuff. And yes, the recipe should cover all your cupcakes. Hello, Thank you for the recipe. I just tried it.
Simply Perfect Vanilla Cupcakes
What do you think I did wrong??? Did I mix it too long??? Thank you in advance for your advice!!! Thank you so much for reading my blog and trying one of my recipes!
But I am glad that you took the time to reach out to me because I think I may know what the problem was. I actually believe the problem may have been with your baking powder not being fresh. Baking powder does have a shelf life, and after a while, it is no longer effective, so your baked goods will not rise properly. One other possibility may have to do with your oven.
Hi, just have to say OMG these cupcakes are amazing!!! I tried on another day, but kept them in the oven for mins longer or until they had a golden colour on the top, and not so much white. They were perfect!! Fluffy and taste amazing. Thank you so much!!! And thanks for bringing up an excellent point- not all ovens are exactly the same, so you really do have to test, and see, before taking them out of the oven.
Thanks so much for sticking with it! And for the awesome feedback. Thank you Allie for your advices. My mom and a friend said it might also be the flour!!!! At any rates, I have tried again tonight and am anxiously waiting to see how these come out. I will let you know for sure. Thank you also for responding so quickly! My pleasure, dear! I wish you lots of luck! The cupcakes are so good when they come out right so I hope you get to enjoy!
Hi im in the UK and trying to adapt the recipe. It says granulated sugar in your recipe but over here we generally use caster sugar for baking which is finer than granulated. Granulated is used to sweeten tea usually so can you just confirm which is which for me? Also for the frosting which butter did you use? Was it Trex? Thanks so much in advance.
Hi Rachel! Good luck with the cupcakes and thanks so much for reading my blog! How long did you bake for, Rachel? Did you use all cake flour or the combo of all-purpose and cake flour that is called for in the recipe? And was your baking powder fresh? The addition of all-purpose flour gives structure to the cake, and if the baking powder is not fresh, that could prevent it from rising properly…. Hi I used the combo and baked for stated time. The only thing I can think of is maybe your oven temp might be a little off.
I check my cupcakes after about 18 minutes with a long skewer, and if it comes out wet, they go back in for 2 more minutes or so. Could I use the vanilla bean instead and, if so, how would I do so? Steep the bean in the milk, strain, and continue with the recipe? Thanks so much! Hi Amy! That is a great way to infuse the vanilla flavor. I would even go so far as to split the bean and scrape all the seeds into the batter as well. I hope you enjoy the cupcakes, and happy birthday to your son!
I used this recipe to make red, white, and blue cupcakes for the forth of July last year. This is definitely my favorite vanilla cupcake recipe. Thank you soo much for posting it!
Best Vanilla Cupcake Recipe
I really dislike that you have video ads on your blog. I understand this is a form of income for you, but it comes across as very crass and desperate. Very nice recipe. I wrote it down so I no longer have to deal with the annoying video ads. This cupcake recipe is amazing! Thank you so much. This super easy and quick recipe completely impressed my family. OMG I just baked these and they turned out to be perfect!!! This is so handy for when you just need a little treat! Perfect for a quick treat or a small party!
Thank you for bringing this into my recipe box! These were not sweet. There was no flavor to them at all. They were just damp and spongy and had a weird texture. Very disappointing. The icing was the only saving grace, although the icing was too similar to sugar cookie frosting to me. Hi, Monica. Thanks for leaving your feedback. Happy baking!
Your email address will not be published. Recipe Rating. Notify me of follow-up comments by email. Notify me of new posts by email. This site uses Akismet to reduce spam. Learn how your comment data is processed. All images and content are copyright protected. Please contact me for permission to use my original images. If you want to republish a recipe, please re-write it in your own words, or link back to my post for the recipe. Pin Share Tweet Email. Jump to Recipe Print Recipe. A simple and delicious batch of 5 vanilla cupcakes topped with vanilla buttercream frosting.