BASIC VANILLA CUPCAKES
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield 12 cupcakes
Number Of Ingredients 13
Steps:
- Make the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners. Whisk the flour, baking powder and salt in a medium bowl.
- Beat the butter in a large bowl with a mixer on medium-high speed until smooth, about 1 minute. Add the granulated sugar and beat until creamy, about 4 minutes. Beat in the eggs, one at a time, then the vanilla. Reduce the speed to low and beat in the flour mixture in three batches, alternating with the milk. Beat until just combined.
- Divide the batter among the prepared muffin cups. Bake until the tops spring back when pressed, 20 to 25 minutes. Transfer to a rack and let cool 5 minutes in the pan, then remove to the rack to cool completely.
- Make the frosting: Beat the butter, confectioners' sugar and salt in a bowl with a mixer on medium speed until just combined. Increase the mixer speed to medium high, add the vanilla and beat until creamy, 3 minutes. Beat in the milk until fluffy, about 1 minute.
- Spread the frosting on the cupcakes. Decorate as desired.
MOIST BANANA CUPCAKES WITH VANILLA ICING
Steps:
- Heat the oven to 350 F / 180 C / Gas 4. Line 2 (12-cup) muffin tins with paper cupcake liners.
- Cream the butter and granulated sugar until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in 1 teaspoon of vanilla.
- In a separate bowl, combine the flour, baking powder, baking soda, and salt. Whisk to blend thoroughly.
- To the creamed mixture, add about one-third of the flour mixture, half of the mashed banana, and half of the buttermilk; beat until well blended. Repeat with another one-third of the flour mixture and the remaining banana and buttermilk; beat well. Finish with the remaining flour mixture; beat until well blended.
- Spoon the batter into the prepared muffin cups, filling each about half full.
- Bake for 18 to 20 minutes or until the cupcakes test done. A wooden toothpick should come out clean when inserted into the center of a cupcake.
- Cool completely before frosting. Make the Icing
- In a large mixing bowl combine the 6 tablespoons of melted butter, powdered/confectioners' sugar, 2 tablespoons of milk or cream, and 1/2 teaspoon of vanilla. Beat with an electric mixer, adding more milk or powdered/confectioners' sugar until you reach the desired frosting or drizzling consistency.
- Drizzle the cooled cupcakes with a thin icing or frost or pipe when using a thicker frosting.
Nutrition Facts : Calories 208 kcal, Carbohydrate 32 g, Cholesterol 36 mg, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, Sodium 186 mg, Sugar 22 g, Fat 8 g, ServingSize 2 dozen (24 servings), UnsaturatedFat 0 g
60 CALORIE BIGGEST LOSER VANILLA CUPCAKES WITH BANANA FROSTING (
Biggest Loser (Curtis Stone) SERVINGS AND NUMBER IS A GUESS, IT WASN'T LISTED ON THE WEBSITE WHERE I GOT THE RECIPE AND I HAVE NOT YET TRIED IT
Provided by soulcandybt
Categories Dessert
Time 30m
Yield 12 Cupcakes, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 325°F.
- Place the egg whites in a large bowl and using a handheld mixer whip the whites on medium speed for 3 to 4 minutes or until the whites begin to lighten up and hold their shape.
- Increase speed to high and whip in the salt and honey until the whites hold a soft peak, then add the vanilla extract.
- Fold in the yogurt.
- In a separate medium mixing bowl combine the flour and baking powder and mix well.
- Sift the dry ingredients into the egg whites a little at a time, gently folding them in with a rubber spatula.
- Once fully incorporated, scoop the batter into cupcake tins lined with cupcake papers.
- Bake the cupcakes for 15 to 20 minutes or until they have colored and gently spring back when pushed with a finger.
- Remove from the oven and cool the cupcakes at room temperature.
- Mix the cream cheese and the banana in a medium mixing bowl until well incorporated, leaving small chunks of banana throughout the frosting.
- Once cool, spread a little of the banana frosting over the cupcakes and top each with a raspberry. Serve.
Nutrition Facts : Calories 49.6, Fat 0.2, Cholesterol 0.1, Sodium 70.3, Carbohydrate 9.7, Fiber 0.7, Sugar 5.5, Protein 2.5
BANANA AND VANILLA CUPCAKES WITH BUTTERCREAM FROSTING
Cupcakes are all the rage. Here is a simple recipe that I love to use. You can get as creative as you feel with the decoration by adding colors to the Buttercream and piping it creatively, adding sprinkles, or topping them with coconut, these are great fun to make!
Provided by Alimay
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 1h50m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
- Whisk the flour, baking powder, and salt together in a bowl; set aside. Beat 1/2 cup butter and the white sugar with an electric mixer in a large bowl until light and fluffy. Add the eggs one at a time, allowing each to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Fold in the chopped bananas, mixing just enough to evenly combine. Pour the batter into prepared cups.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
- While the cupcakes are cooling, make the buttercream by beating 2/3 cup of butter in a bowl until smooth and glossy. Beat in the vanilla, followed by the confectioners' sugar. Once no dry lumps of sugar remain, add the cream and food coloring. Whip on high speed until light and fluffy. Frost the cooled cupcakes with the buttercream frosting.
Nutrition Facts : Calories 395.5 calories, Carbohydrate 50.5 g, Cholesterol 97.8 mg, Fat 20.4 g, Fiber 1.1 g, Protein 4.1 g, SaturatedFat 12.4 g, Sodium 326.7 mg, Sugar 33.6 g
SIMPLY PERFECT VANILLA CUPCAKES
This is my favorite recipe for homemade vanilla cupcakes. Using creamed butter, cake flour, sour cream, and egg whites, these cupcakes are soft, sweet, fluffy, and infinitely buttery.
Provided by Sally
Categories Dessert
Time 3h
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners-this recipe makes about 14 cupcakes. Set aside.
- Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the egg whites, vanilla extract, and vanilla bean and beat on medium-high speed until smooth and combined, at least 2 minutes. Scrape down the sides and up the bottom of the bowl as needed and then beat in the sour cream. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the milk until combined. Do not over-mix. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
- Pour/spoon the batter into the liners-fill only 2/3 full to avoid spilling over the sides. Bake for 19-22 minutes, or until a toothpick inserted in the center comes out clean. For around 30-36 mini cupcakes, bake for about 11-13 minutes, same oven temperature. Allow the cupcakes to cool completely before frosting.
- Frost cooled cupcakes with vanilla buttercream. You can swipe the frosting on with an icing knife or use a piping tip such as Wilton 1M. Leftover cupcakes keep well covered tightly in the refrigerator for 3 days.
100 CALORIE CUPCAKES WITH RASPBERRY FROSTING (COURTESY OF CURTIS
This recipe was seen on the Biggest Loser TV show. They are light and a real treat for those watching their weight!
Provided by Kate DeMello
Categories Dessert
Time 30m
Yield 15 cupcakes, 15 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 325°F.
- Place the egg whites in a large bowl and using a handheld mixer whip the whites on medium speed for 3 to 4 minutes or until the whites begin to lighten up and hold their shape.
- Increase speed to high and whip in the salt and honey until the whites hold a soft peak, then add the vanilla extract.
- Fold in the yogurt.
- In a separate medium mixing bowl combine the flour and baking powder and mix well.
- Sift the dry ingredients into the egg whites a little at a time, gently folding them in with a rubber spatula.
- Once fully incorporated, scoop the batter into cupcake tins lined with cupcake papers.
- Bake the cupcakes for 15 to 20 minutes or until they have colored and gently spring back when pushed with a finger.
- Remove from the oven and cool the cupcakes at room temperature.
- While the cupcakes are baking, puree the raspberries in a blender until smooth.
- Pass through a fine mesh strainer into a small saucepot and cook over medium heat for 5 to 7 minutes or until the puree reduces slightly.
- Cool completely.
- Place the cream cheese into a medium mixing bowl and fold the puree into the cream cheese until fully mixed.
- Once cupcakes are cool, spread a little of the berry frosting over the cupcakes, garnish each with one raspberry and serve.
Nutrition Facts : Calories 79.7, Fat 3.7, SaturatedFat 2.3, Cholesterol 11.6, Sodium 116.8, Carbohydrate 8.3, Fiber 1, Sugar 4.3, Protein 3.6
More about "60 calorie biggest loser vanilla cupcakes with banana frosting food"
CLASSIC VANILLA CUPCAKES RECIPE | GET CRACKING - EGGS.CA
From eggs.ca
EASY HOMEMADE VANILLA CUPCAKES RECIPE | MOIST, …
From lifeloveandsugar.com
BANANA CUPCAKES WITH BANANA FROSTING - SIMPLY WHISKED
From simplywhisked.com
ONE BOWL BANANA CUPCAKES - CUPCAKE PROJECT
From cupcakeproject.com
BANANA CUPCAKES RECIPE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
VANILLA CUPCAKES (THAT ACTUALLY STAY MOIST) | RECIPETIN EATS
From recipetineats.com
BANANA CUPCAKES WITH CREAM CHEESE FROSTING - JUST A TASTE
From justataste.com
BANANA CUPCAKE WITH BANANA FROSTING CALORIES, CARBS
From myfitnesspal.com
HOW MANY CALORIES ARE IN YOUR CUPCAKE? - EATINGWELL
From eatingwell.com
60 CALORIE VANILLA CUPCAKES WITH BANANA FROSTING RECIPE | BIGGEST …
From dietsinreview.com
HOW MANY CALORIES ARE NECESSARY PER DAY TO LOSE 60 POUNDS?
From healthfully.com
BIGGEST LOSER RECIPES - 60 CALORIE CUPCAKES - MASTERCOOK
From mastercook.com
BEST VANILLA CUPCAKE RECIPE (+VIDEO) | LIL' LUNA
From lilluna.com
CALORIES IN CURTIS STONE VANILLA CUPCAKES WITH BANANA FROSTING
From recipes.sparkpeople.com
VANILLA CUPCAKES WITH BANANA FROSTING | BANANA FROSTING, VANILLA ...
From pinterest.com
BIGGEST LOSER - LOW FAT RECIPES - BREAKFAST RECIPES - DELISH
From delish.com
BANANA CUPCAKES WITH CREAM CHEESE FROSTING - THE RECIPE CRITIC
From therecipecritic.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love