I ADORE making these cupcakes (3 times in the last few weeks…. Tonight I want to make a cake, do you this will hold up as a cake, with the butter rather than the typical oil (6 inch diameter, 3 layers). I found other recipes, for a cake, but simply love your flavor, and don’t want to risk it not being as good

Hi Julie!

It should be fine to add food coloring of any kind… Maybe have a bit of extra powdered sugar on hand, in case you need to add a little for stiffness.

They are delicious and that frosting is great!!! I will use it on other cakes!!!

Made these exactly according to recipe (very rare for me) and they were delicious! The frosting too was a big hit with my family who often don’t like  buttercream  much and hate cream cheese icing. The texture was really nice, a little more dense than your typical cake, and held its own with all the mix-ins. Will definitely be making these again when I can share them with friends. (Truthfully I did add a little cardamom, but that’s the only alteration I made to the recipe, I swear)

Hi Johnnie,

In the photos, I’m just using golden sugar sprinkles. I think I found them at Hobby Lobby.

The cupcakes are wonderful. Still trying to find out what is sprinkled on thp, this would make it complete.

Hi Cooki,

You can use 3 1/4 cups of cake flour in this recipe. However, if your friend truly struggles with gluten intolerance, you may want to consider using a 1-to-1 gluten-free baking mix instead of wheat flour.

So far have made the cupcakes and tasted one. They are yummy. Am serving for my book club that is reading “The Tea Girl of Hummingbird Lane.” What are the sprinkles on top of the icing? Makes a nice finish…