150 Reviews of Kittencal's Easy One-Bowl Vanilla Cupcakes

From: Tom & Jerry

On Nov 28, 2005

Thanks Kittencal for this simple and easy recipe. Tried baking with crisco and butter seperately.Texture of cupcake with crisco used is light, moist and very flavourable whereas when butter is used, cupcake is slightly heavier, oily but still flavourable. Overall, crisco is a better choice, must try !!!!!

From: Baby Kato

On Jul 20, 2004

Kittencal thank you for sharing this wonderful recipe. I made these cupcakes yesterday and they are all gone. We really did enjoy them. I will certainly be making these again. They were moist, tender and oh so flavourful. I didn't have any half and half cream so I substituted with buttermilk.

From: Michelle S.

On Aug 16, 2004

These are wonderful. I must admit I was nervous with the dump and mix method but the batter was like satin. The cupcakes were very moist, but more like muffin in texture. I used the almond extract in place of the vanilla and it was a fantastic change of pace. I used Chocolate Satin Frosting Chocolate Satin Frosting. They were a hit!

From: Bev

On Jan 11, 2005

Excellent recipe and wonderful flavor! Do not over beat the batter, or your cupcake will turn out flat instead of crowned. I had to mix less than the directed time. Thanks for a lovely treat, KITTENCAL!

From: ana.

On Nov 26, 2007

WOW was this good. i made it with raw sugar, and an organic, expeller pressed veggie shortening, and it came out awesome. if you can, try to find spectrum brand's shortening. it's closer to a bakery type than crisco, imo. (and it's way better for you, too)

From: daisy M

On Apr 14, 2007

I made this with all butter, 3/4 cup buttermilk and 1/4 cup 2 % milk. It turned out moist and delicious- made 18 cupcakes. It is very easy and tastes so moist next day.

From: ZeeCooks

On Jun 3, 2007

These were so very tasty! I must say, though, when the author says to fill the muffin tins HALF full . . . listen to her! I filled them about 3/4 full because it seemed like I had so much batter; I could have made 24 cupcakes with the batter I had. So my cupcakes overflowed and were difficult to get out of the tins. But that was my fault; not the recipe's.

From: clucuik

On Dec 23, 2004

Oh my goodness, these were divine! I loved how light and fluffy they are. I used the vanilla and wouldn't change a thing. So quick and easy. My family will be begging me to make these over and over. Thanks so much.

From: skunk galloway

On Aug 7, 2004

They truly are wonderful! I used your Buttercream Icing recipe (# 80118) to top them off. Definitely a keeper.

From: William (Uncle Bill) Anatooskin

On Feb 3, 2005

KITTENCAL; What a recipe, the cupcakes turned out super great. So moist and tender. I made one bit of a change, using 1 cup of all-purpose flour and 1 cup of cake and pastry flour. This made them Oh So Good. Can't say that they would not have been as good following your recipe. But thought I would give it a try. I will be making 300 of the cupcakes, but will make them mini size, so that I will get about 48 out of the recipe. This is for a function on Sunday, February 6, 2005 and we are expecting about 250 persons. I have not iced them yet, will leave that to the day before. Thank you so much for this fabulous recipe. "Uncle Bill"