Basic White Cupcakes

I thought that they were a bit dry, but everyone else liked them!

I've made this recipe a few times now and it's always a hit. I made it for my cousin's graduation party and everyone said it tasted better than the graduation cake! You absolutely must use the almond extract and proper cake mix. They make a big difference. I also add a little extra vanilla extract because I just love vanilla extract. I've always used butter cream frosting, but I am going to try cream cheese frosting this time because I'm also making red velvet cupcakes and I'm just too lazy to make two different types of frosting :p

I have made these several times with excellent results. Everyone who has them just raves over them! What I like best about them is that they are not as soft and do not fall apart as easily as those just make only with cake mix, but they are still moist and tender! I usually top them with an old-fashioned buttercream icing, piped with a large round tip. I have also made them in the mini-cupcake size and they turn out equally well.

Make sure you are using the PUDDING cake mx or it will be bland. Otherwise a great recipe.

These were completely disappointing. They were dry and tasteless. I made them for Valentine's Day for my hubby. The only thing different that I did was to use a yellow cake mix instead of the white that was called for, and I don't know if that was the problem. I don't think so. I was hoping it would NOT taste like a cake mix, given the buttermilk and the other ingredients that were added, but it did. Yuck!! Next time, I will just stick with homemade!

Excellent, moist white cake. I can stop my search for a go to white cake now. I am NOT a boxed cake lover, but this is outstanding. I followed the recipe exactly as written. The cream cheese coconut frosting just doubles the yumminess! I made it into a 9x13 cake for work and they gobbled it up in 1 day....with only 8 co-workers! Will definitely make into a layer cake for Christmas day.

These made a hit with Cream Cheese Frosting and sugar sprinkles on top.

I was excited to make these cupcakes because I wanted to try making good tasting cupcakes with a short cut - using the boxed cake mix. I followed the recipe very closely, my oven is correctly calibrated, and I'm an experienced baker. I did not like these at all. The texture was too light and springy, most likely because I used the suggested boxed cake mix. The flavor was bland even though I used excellent quality vanilla and butter. I did make an excellent Swiss Buttercream frosting which almost makes up for the cupcake underneath.

It's the BEST White Cupcake you will EVER eat!! It's the ONLY recipe I make and everyone who has ever tried them, LOVES them!! and asks me for the recipe!!

These are some of the best cupcakes I have ever made! With a vanilla buttercream frosting from scratch, they're truly delicious! I highly recommend them!

Very tender and tasty cupcakes!!!