#heirloomThis is my grandma's recipe for the best vanilla cupcakes and she loves to bake them in shaped baking tins without cupcake liners to customize it but regular muffin pans and cupcake liners work just as well.

A note about the flour: all-purpose works, it just won't produce a cupcake quite as soft as cake flour or Canadian Flour.

These are just a basic cupcake recipe, but they are some of the best I have tried. They are moist and fluffy. If you dont have the vanilla bean on hand, then use an additional 1/2 tsp of vanilla extract instead. Recipe source : Sallysbakingaddiction.com

I made my usual cupcakes in a smaller, cuter size.I used small paper cups for chocolate truffles.If you are topping them with heavy cream, you could reduce the amount of sugar. Recipe by Eiyoushino recipe

This recipe has been around a long time, usally in the form of a loaf cake. Its transformed here into cupcakes. It has a moist brownie bottom with a vanilla butter cake top layer for a great combination . Finally it's glazed with chcolate These freeze great to have on hand or tuck into lunch bo

My basic go-to vanilla cupcake recipe that I wanted to post really quick. Not too sweet, a good balance of moist and fluffy, and has a good flavor even without frosting. Considering people who don't normally like cupcakes enjoy this recipe, I'll call it a success. Feel free to add more vanilla, sub vanilla beans, or add a tiny bit of almond extract to bring out the vanilla flavor.

These two flavor cupcakes combine a moist rich chocolate cake with a moist light coffee cake. I tryed out a cupcake batter mold that makes a outer part of the cupcake in one flavor and the inner in the second flavor. The batter I used was thick so it was a time consuming process to pipe and push the batter thrpugh. I Swirled the batter for the last batch. The cupcakes using the mold were stunning with the surprise coffee middle. The swirled ones pretty. Both were delicious, with the seperate flavors working so well together. The frosting is a vanilla marscapone v cream which makes these cupcakes reminiscent of tirimisu!

I was asking my husband one day if you were a cupcake what flavor would you be and he said I don't know and as I was getting ready for bed I thought of these

These were the cupcakes we made in the third video cooking workshop. It's a recipe I cherish and have been using for many years, from when I first became interested in baking and took several workshops to keep learning. We had a great time!

I wanted fluffy and moist cupcakes. So I made these so I could play around with the toppings.If you make the meringue nice and thick, the cupcakes will rise nicely.The cakes will be more moist if you bake in a muffin pan rather than paper cups, so I recommend that you use a muffin tray for these. Recipe by Shokora vanilla

Cold oven pound cake is an old recipe used when the cooling oven from the days cooking provided a delicious dessert. This was a fun trail of a pld classic. I love the history behind classic foods. To compare this to a modern pound cake I wpuld say it's not as dense and has a lighter crumb. It's not as light as a butter cake but in between a pound cake and butter cake. It is amazing with the milk chocolate ganache cream. A refined cupcake with a mild sweetness!

The best cupcake recipe that I found after many trials :) Disappears instantly :D