10 Reviews of Almost Cake Mix Vanilla Cupcakes!

From: Chef #450751

On Mar 17, 2007

I can't believe that beating things separately really makes a difference...My gosh...back up Betty Crocker!! Its Got it. Add maybe a tid more sugar and that's it.

From: Heather U.

On May 17, 2005

KC, my son loved this cake and so did I. I baked it in two layers rather than cupcakes (made it a bit denser than it would've been otherwise). I also subbed into 1 c splenda for part of the sugar, and used evaporated milk for the half & half cream. My son's a very picky critter and this cut the mustard. Thanks!

From: kusinera

On May 9, 2005

Well I always know that KITTENCAL'S recipes will be nothing less than 5 stars, and this one deserves way more than that! I made these for my dinner party, and I will never purchase a boxed cake mix ever again, this one is really just like boxed but way better, they were soft and moist. I followed the directions to a tee and warmed the milk, they are simply the best that I have ever made, I really can't say how much we enjoyed these cupcakes, this is a recipe everybody should try, and I am sure you will agree, they are the best cupcakes! THANK YOU!

From: heidi #31

On Jun 20, 2006

The cupcakes were very light. I was impressed with the batter and was excited to see the baked results. I definitely was not disappointed. I used 1%milk instead of cream or whole milk. I did find the cupcakes a bit sweeter than I would have preferred. I also left out the almond extract because of nut restrictions at my son's school.

From: Lee Gladman

On Aug 19, 2006

Great recipe enjoyed by the whole family thanks kittencal!! I used your frosting as well. fantasitic end result

From: sugarpea

On Jan 16, 2008

These were great tasting, good looking cupcakes. I used them in Raspberry Cream Cupcakes Raspberry Cream Cupcakes. Everybody, from twelve to eighty-four years old said they were THE best cupcakes they'd ever had.

From: Chef #480818

On Apr 9, 2007

Okay, these were horrible and I had such hopes I'd finally found a GOOD vanilla cupcake recipe. Bland, boring, no taste - even icing didn't help this one. Worse than boxed. Is that possible? I admit they weren't the little hard bombs I'd baked up with other recipes - and I cook for a living. I just don't do cakes. Now I know why. At least they were light and a better texture. What's the deal with finding a GOOD vanilla cake recipe. Grrrr!

From: Chef Carin

On Feb 28, 2006

I have been looking for a recipe like this to make cupcakes for kids things at school. They are delicious. Thanks so much for the great recipe.

From: Chickee

On Mar 22, 2009

Yay for Kittencal! I wanted to make cupcakes with that dense but light texture you can't get anywhere else. This recipe was what I was looking for! And totally easy as well. I don't agree that they don't have a tonne of flavour, there is a lot of vanilla in there and I also used that tiny bit of lemon extract which I think was a really nice touch and not something I would have thought of. My husband ate them unfrosted! I used margarine as we don't really have much shortening here. I kept them in an airtight container in the fridge, and they were fine 24 hours later (once they reached room temperature).

From: kadams25

On Mar 5, 2009

I just baked and sampled these for my daughter's first birthday. They are the lightest, fluffiest cupcakes I have ever had! I agree, not a ton of flavor, but yummy and cakey just the same. I used 1/2 c shortening and 1/2 c butter. 2 cups of sugar seemed like a lot, so I decreased that to 1 1/2 c. Came out great! will make these again!