Community Pick
Amy Sedaris's Vanilla Cupcakes
"Amy Sedaris, so I hear, sells her cupcakes in New York City bakeries. I found this recipe for Amy's cupcakes on the web, but I don't remember where.
This was my first time making cupcakes from scratch and I have to say, I was quite proud of the results. I gave them away to friends and family, and everyone loved them.
March 2, 2011 Hi, guys! It was several years ago that I found and posted this recipe. Since then, Amy Sedaris has published a cookbook which contains her recipe for vanilla cupcakes. It's not the same as this one. :( Like I said before, I don't remember where I found this recipe, but I remember that the person who posted it was very certain about it being Amy Sedaris's recipe."
photo by Chef OG
- Ready In:
- 40mins
- Ingredients:
- 11
- Yields:
-
24 cupcakes
ingredients
- 177.44 ml unsalted butter
- 414.03 ml sugar
- 2 large eggs
- 9.85 ml pure vanilla extract
- 2.46 ml salt
- 12.32 ml baking powder
- 591.47 ml flour
- 295.73 ml milk
- 453.59 g confectioners' sugar
- 59.14 ml half-and-half
- 4.92 ml pure vanilla extract
directions
- Preheat oven to 375°F.
- In a large bowl, cream together butter and sugar. Add in the eggs, two teaspoons vanilla, salt and baking powder. Add flour and milk in batches, starting and ending with flour. Stir until batter is smooth and satiny.
- Fill paper-lined muffin tins with batter. Bake at 375° for 18- 20 minutes.
- For frosting, whip together the box of confectioners' sugar, half-and-half, and one teaspoon vanilla until smooth and fluffy.
- Allow cupcakes to cool about 45 minutes and frost.
- *HINT* I added about one extra teaspoon of vanilla to the batter.
- This recipe didn't specify, but I used all-purpose flour.
- To the frosting, I added a bit more half-and-half to reach a thinner consistency.
Questions & Replies
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Do you spray the cupcake liners with non stick spray? How much batter do you put in each liner so it doesn't overflow? Do you put a pan with water underneath it?
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Is there something missing from the frosting part of the recipe? Doesn't it need butter? Following the directions as is makes a giant wad of gum consistency -
Would this recipe work for cake? If it would, what size and how many pans? Thank you.
Reviews
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Excellent vanilla cupcake. I do add 1 extra tsp of vanilla and half a cup of greek yogurt with honey. They stay moist for days. My husband, who only liked chocolate cupcakes up until now, loves these and says that I do not need to make chocolate anymore. -
YUM! This was exactly what I was looking for - a super good, straightforward vanilla cupcake! WIth a perfect texture! I think this would also be so good using almond extract - next time!! Thanks for sharing! **I also want to add that these dried out pretty quickly, so be sure to frost as soon as they're cool.
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These cupcakes are wonderful. I have made them twice and they came out perfectly each time. Very tasty and moist. Everyone loves them. I didn't change anything with the recipe and it came out perfectly. These are how they turned out for my Easter baskets. The taste is incredible.
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These were fantastic! I did add 1/2 cup of honey greek yogurt which made the batter a little too sweet, so I added the zest and juice from 1 lemon. They were incredibly moist, excellent flavor. I normally don't review a recipe I changed, but I don't think the changes made a great deal of difference in the flavor. Recipe made 30 cupcakes, but I did kind of underfill the cupcake pan. -
Great flavor, but the cupcakes weren't as fluffy as I would've liked. Next time I think I will separate the eggs and beat the egg whites until stiff peaks form, and then fold the egg whites into the batter to make fluffier cupcakes.
see 101 more reviews
Tweaks
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If you have extra cupcake batter, dye it a color, take a spoon or a fork, and put a dot or a small word in there! I did a dot and it was awsome! -
I baked these cupcakes and dyed some blue, put the blue batter on top of the regular batter, and now there's white and blue cupcakes! This worked well for me. LOL!
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Added 1/2 cup of applesauce and the doubled vanilla and they turned out so moist and flavorful <3 -
Lemon zest and juice.
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I added 1/2 cup greek honey yogurt plus the zest and juice from one lemon.
see 3 more tweaks
RECIPE SUBMITTED BY
I want to thank everyone who has made a recipe I've posted. I know your time is valuable, and it's a leap of faith to try a recipe that has zero or very few reviews. I really do appreciate it.
I'm addicted to cookbooks. I love buying them, I love borrowing them from the library, I love receiving them as presents.
I love to cook (hate the messy dishes, however), but I don't cook very often. I'm mostly a weekend cook.
I'm a library assistant at an elementary school. I'm a big fan of children's literature.
I'm single and I don't have children, but I do have kitten babies that I adore like nothing else in this world.
