EVEN SIMPLER, MORE PERFECT VANILLA CUPCAKES
How to Make a Perfect Vanilla Cupcake, From Scratch! This Tutorial, with Pictures, is based upon my Simply Perfect Vanilla Cupcakes. The New Recipe is Even Simpler, and More Perfect! You'll love the Moist, Tender Texture and Rich Vanilla Flavor, and this Method is Easy as be, with just One Bowl!
Provided by Allie {Baking A Moment}
Time 33m
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees and line a cupcake pan with papers.
- Place the cake flour, all-purpose flour, sugar, baking powder, baking soda, and salt in the bowl of an electric mixer, and stir on low speed to combine.
- Add the butter, mixing on medium-low speed until the mixture resembles damp sand (about a minute).
- Add the eggs, one at a time, scraping the sides and bottom of the bowl to be sure all of the ingredients are fully incorporated.
- Add the sour cream, milk, vanilla extract, and vanilla bean paste. Stir until fully combined.
- Fill the papers half full and bake for 16 to 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean or with a few moist crumbs.
Nutrition Facts : Calories 148 kcal, Carbohydrate 18 g, Protein 2 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 33 mg, Sodium 121 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving
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.
THE BEST VANILLA CUPCAKES
These vanilla cupcakes taste as delicious as they look (which is often not the case when it comes to vanilla cupcakes!). Mixing flour with cornstarch gives the cake a light and airy texture that stays perfectly moist with a bit of added vegetable oil. Each cupcake is topped with a swirl of creamy, fluffy vanilla buttercream that's super easy to make.
Provided by Food Network Kitchen
Categories dessert
Time 1h25m
Yield 18 cupcakes
Number Of Ingredients 17
Steps:
- For the cupcakes: Position two racks in upper and lower thirds of the oven and preheat to 350 degrees F. Line two 12-cup muffin tins with 18 cupcake liners.
- Whisk the flour, cornstarch, baking powder, salt and baking soda in a large bowl until combined. Add the butter, sugar, oil and vanilla to the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed until light and fluffy, 3 to 4 minutes. Add the eggs and yolks one at a time, beating to blend between additions and occasionally scraping down the sides and bottom of the bowl with a rubber spatula, until completely combined and smooth. With the mixer on low, add the dry ingredients in 3 additions, alternating with the buttermilk, beginning and ending with the dry ingredients.
- Divide the batter evenly in the prepared muffin tins. Bake until a cake tester inserted into the center of the cupcakes comes out clean, rotating the tins halfway through baking time, 18 to 20 minutes.
- Cool the cupcakes in the tins on a rack for 10 minutes, then remove from the tins and cool on the rack completely.
- For the frosting: Add the butter to the bowl of a stand mixer fitted with the paddle attachment and beat on high speed until smooth, about 1 minute. Reduce the speed to low and gradually mix in the confectioners' sugar until completely smooth. With the motor running, add the heavy cream, vanilla and salt. Increase the speed to high and beat until the frosting is light and fluffy, 1 to 2 minutes.
- Transfer the frosting to a pastry bag or large resealable plastic bag fitted with a large star tip. Decoratively pipe the frosting onto the cupcakes.
VANILLA CUPCAKES
Provided by Food Network Kitchen
Time 50m
Yield 12 cupcakes
Number Of Ingredients 13
Steps:
- 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 bowl. Beat the butter and sugar in a stand mixer fitted with the paddle attachment on medium-high speed until fluffy, about 4 minutes. Beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. Reduce the mixer speed to medium low; beat in half of the flour mixture, then all of the milk, then the remaining flour mixture until just combined.
- Divide the batter among the muffin cups, filling each three-quarters full. Bake until a toothpick inserted into the center of a cupcake comes out clean, 18 to 20 minutes, rotating the pan halfway through. Transfer the pan to a rack and let cool 5 minutes, then remove the cupcakes to the rack to cool completely. Top with Frosting.
- Whisk the egg whites, sugar and salt in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water) until the mixture is warm and the sugar dissolves. Remove the bowl from the pan; let cool slightly.
- Beat the egg white mixture in a stand mixer fitted with the whisk attachment (or with a hand mixer) on medium-high speed until stiff peaks form, 12 to 15 minutes. Beat in the butter a few pieces at a time, then continue beating until smooth. (Don't worry if the mixture looks separated at first-it will come together as you keep beating.)
CLASSIC VANILLA CUPCAKES
Cupcakes are the perfect way to celebrate any occasion, be it a birthday, graduation or even just a rainy day.
Categories Desserts & Sweets
Time 35m
Yield Serves: 12
Number Of Ingredients 13
Steps:
- Cupcakes
- Preheat oven to 350°F (180°C). Line 12 muffin cups with paper liners. Whisk together flour, baking powder and salt; set aside. In separate bowl and using electric mixer, beat butter with sugar until light and fluffy. Beat in eggs, one at a time, incorporating each one fully before adding the next one; beat in vanilla.
- With mixer on low speed, add flour mixture in 3 parts alternately with milk in 2 parts, starting and ending with flour mixture, and scraping bowl as needed between additions.
- Spoon or scoop batter into prepared muffin cups, about two-thirds full. Bake for 18 to 20 minutes or until tester comes out clean when inserted into centre of cupcakes. Let cool completely on rack.
- Frosting
- Beat butter until light and fluffy. With mixer on low speed, beat in icing sugar, cream, vanilla and salt until smooth, adding up to 2 tbsp (30 mL) more cream if needed. Increase speed to high; beat for 1 to 2 minutes or until frosting is light and fluffy.
- Add frosting to piping bag fitted with round tip; pipe over cupcakes. Alternatively, spoon frosting into resealable bag and clip off one corner to pipe over cupcakes, or spoon onto cupcakes.
Nutrition Facts :
CRUMB'S VANILLA CUPCAKES RECIPE - (4/5)
Provided by á-3443
Number Of Ingredients 16
Steps:
- 1. Preheat the oven to 325ºF. Line a 12 cup muffin tin with paper liners. 2. In a mixer fitted with the paddle attachment beat the butter and sugar until light and fluffy. Then add the eggs, mixing well after each addition, followed by the vanilla and almond extracts. 3. Sift together the flour, baking powder and baking soda into a small bowl. Then, with the mixer on low speed, add the flour mixture to the butter mixture, alternating with the buttermilk and ending with the flour. 4. Fill each cup 3/4 full with batter. Bake for about 20 to 25 minutes, or until the center of the cupcakes spring back when touched. Cool completely before frosting. 5. To make the frosting cream together the butter and cream cheese until totally smooth. Then add the sugar and vanilla extract and beat until smooth. Frost each cupcake then place the sprinkles on a plate and roll the sides of the cupcake in them.
VANILLA CUPCAKES
Decorate these easy vanilla cupcakes with buttercream and the topping of your choice. They're super-simple to make and taste divine - great as a teatime treat
Provided by Member recipe by alyma
Categories Afternoon tea, Dessert, Treat
Number Of Ingredients 9
Steps:
- Heat oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with paper cases.
- Cream the butter and sugar together in a bowl until pale. Beat the eggs in a separate bowl and mix into the butter mixture along with the vanilla extract.
- Fold in the flour, adding a little milk until the mixture is of a dropping consistency. Spoon the mixture into the paper cases until they are three quarters full.
- Bake in the oven for 10-15 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean. Set aside to cool for 5-10 minutes. Then place on a wire rack.
- For the buttercream icing, beat the butter until soft. Add half the icing sugar and beat until smooth.
- Add the remaining icing sugar with 1 tbsp milk, adding more milk if necessary, until the mixture is smooth and creamy. Add food colouring (optional) and mix well.
- Spoon the buttercream into a piping bag and add a nozzle of your choice. Pipe in a swirl motion and then enjoy!
Nutrition Facts : Calories 287 calories, Fat 16 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 27 grams sugar, Fiber 0.4 grams fiber, Protein 2 grams protein, Sodium 0.44 milligram of sodium
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CLASSIC VANILLA CUPCAKES - SEASONS AND SUPPERS
From seasonsandsuppers.ca
5/5 (1)Total Time 45 minsCategory SnackCalories 400 per serving
- Preheat oven to 350F. with rack in centre of oven. Prepare 16 muffin cups with paper liners and set aside.
- In a large bowl with an electric mixer, or the bowl of a stand mixer fitter with a beating blade, mix together the sugar, flour baking powder, baking soda and salt. Add the butter and mix on medium-low speed for 3 minutes. Mixture will be fine crumbs at that point.
- In a small bowl, whisk together the eggs, sour cream, oil and vanilla. Add the egg mixture to the flour mixture and beat on medium speed until just combined. Slowly add the milk and mix on low speed until just combined. Do not overmix. Batter will be quite liquid.
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