Easy Vanilla Cupcakes Food

EASY VANILLA CUPCAKES

Steps:

• Heat oven to 325 degrees F. Line cupcake pans with 24 cupcake liners. Did you know that you can get cupcake pans that hold 24 standard size cupcakes? Love these pans!
• In a large mixing bowl, combine cake mix, sugar and flour. Mix to combine. Add in water, eggs, vanilla extract, vanilla bean seeds and sour cream to the dry ingredients and mix well using an electric mixer. Mix for approximately two minutes.
• Scoop cupcake batter into cupcake liners. I like to use an ice cream scoop to scoop my batter. Batter should fill the cupcake liners about 2/3 of the way full. Place cupcakes in oven to bake for 15-20 minutes or until center springs back when lightly touched and a toothpick inserted into the center comes out clean. Allow to cool completely on cooling racks.
• Once cooled completely, frost with your favorite frosting recipe. Here is one that I like to use.
• In a mixing bowl, beat butter until light and fluffy. Mix in sugar and salt, blending well. Add in vanilla extra and whipping cream, and mix on medium for approximately two minutes. Fold in vanilla bean seeds and mix to combine. Use to frost your cupcakes.

VANILLA CUPCAKES

Steps:

• Preheat the oven to 350 degrees. Line a cupcake pan with paper liners; set aside.
• In a medium bowl, sift together flour, baking powder, and salt. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, one at a time; scrape down bowl, and beat in vanilla.
• Add flour mixture and milk alternately, beginning and ending with flour mixture.
• Divide batter evenly among liners, about three-quarters full each. Bake until golden and tops spring back to touch, about 20 minutes, rotating pan once if needed. Transfer pans to wire rack; cool completely.

VANILLA CUPCAKES RECIPE

Steps:

• Preheat oven to 325º F.
• Place cupcake liners in muffin tin. Spray lightly with cooking spray.
• Add dry ingredients - flour, sugar, baking powder, baking soda, and salt - to a large bowl and whisk to combine.
• Add wet ingreidents - milk, oil, egg, and vanilla - to the dry ingredients and whisk until well combined. Carefully pour in the boiling water and whisk until well combined and the batter is smooth.
• Evenly distribute the cake batter into the cupcake liners. Each liner should be about 1/2 full.
• Place in the oven and bake until a toothpick inserted in the center comes out clean, about 25 minutes.
• Remove from the oven, carefully remove the cupcakes from the pan and transfer them to a wire rack to cool completely.
• Once cooled, frost the cupcakes and serve.

EASY HOMEMADE VANILLA CUPCAKES RECIPE

Steps:

• Preheat oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners.
• Combine the flour, baking powder and salt in a medium sized bowl and set aside.
• Add the butter, sugar, oil and vanilla extract to a large mixer bowl and beat together until light in color and fluffy, about 2-3 minutes. Do not skimp on the creaming time.
• Now it's time to add the eggs. Add the eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
• Add half of the dry ingredients to the batter and mix until mostly combined.
• Slowly add the milk and mix until well combined. The batter will look curdled, but that's ok.
• Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.
• Fill the cupcake liners about 3/4 full and bake for 15-18 minutes or until a toothpick inserted into the center comes out clean.
• Remove cupcakes from the oven and place on a cooling rack to cool.
• Add the butter to a large mixer bowl and beat until smooth.
• Carefully pour in about half of the powdered sugar and mix until smooth and well combined.
• Add the vanilla extract and 1-2 tablespoons of the water or milk and the salt to the frosting and mix until well combined.
• Add the remaining powdered sugar and mix until smooth. Add additional milk or water as needed to get the right consistency.
• Pipe the frosting onto the cupcakes. I used Ateco tip 844.
• Cupcakes are best when stored well covered for 2-3 days.

EASY VANILLA CUPCAKE RECIPE

Steps:

• Preheat your oven to 350F. Prepare your pan by lining with cupcake liners and set aside.
• In a medium-sized bowl, sift 1 1/4 cups flour, 1 1/2 teaspoons baking powder and 1/4 teaspoon salt. Set aside.
• Using a handheld electric mixer or a stand mixer fitted with the paddle attachment, beat the 6 tablespoons butter and 3/4 cup sugar on medium-high speed until light and fluffy.
• Switch to low speed and add the egg. Once incorporated well, add the egg white. Then add the 1 teaspoon vanilla.
• Still on low speed, add a third of your flour mixture then half of your milk. Add another third of your flour, the rest of your milk and finally the rest of your flour. Do not over-beat; just mix until each addition is incorporated and no significant traces of flour can be seen. Remember to scrape the bottom and sides of your bowl.
• Scoop the batter into your cupcake liners (about 3/4 full) and bake for 18-20 minutes or until a toothpick inserted in the centre comes out clean.
• Take out of the oven and let cool in the pan on a wire rack for about 5 minutes. Then take out of the pan and cool the cupcakes on the wire rack completely.
• Frost and decorate as desired.

EASY VANILLA CUPCAKE RECIPE FROM SCRATCH

Steps:

• Combine the flour, baking powder, and salt together in a bowl whisk, and set aside.
• In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. (About 4 to 5 minutes).
• Add the eggs, one at a time, beating well after each addition.
• Set the mixer on a low speed and add half of the flour mixture. Beat until fully incorporated (few seconds). Add the milk and beat again till fully incorporated. Finally, whisk in the remaining half of the flour.
• Add the Vanilla extract and whisk. Be careful not to overwhip at this point. Please read ''note 4'' on this.
• Divide the batter evenly into the prepared muffin pan and bake at 350°F for 18 to 20 minutes or till a tester inserted into the middle of the cake comes out clean.

EASY VANILLA CUPCAKES

Steps:

• Heat oven to 180C/160C fan/gas 4. Line 12 holes in a shallow muffin tin with cupcake cases (not muffin cases). Cream the butter and sugar together until the mixture is light and fluffy. Beat the eggs and vanilla in a jug, then beat into the butter mixture a little at a time.
• Fold the flour into the mixture along with a little milk - the mixture should fall easily off a spoon. Divide the mixture between the cases, filling each one no more than half full.
• Cook the cakes for 12-15 mins - they should be firm to the touch and slightly golden brown. Cool in the tin for 5 mins, then lift them out gently and leave to cool completely.
• To make the icing, beat the butter until it is very soft. Beat in the icing sugar a little at a time, then beat in a splash of the milk as you need to give you a soft icing that can be piped easily. Scrape the icing into an icing bag fitted with a star nozzle. Ice the cakes in swirls, starting in the centre and working outwards.

VANILLA CUPCAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan or line with paper baking cups.
• In a large bowl, mix butter and sugar with an electric mixer until light and fluffy, about 5 minutes. Stir in the eggs, one at a time, blending well after each one. Stir in the vanilla and flour just until mixed. Spoon the batter into the prepared cups, dividing evenly.
• Bake in the preheated oven until the tops spring back when lightly pressed, 18 to 20 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter.

VANILLA CUPCAKES

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!

GO-TO VANILLA CUPCAKES

Steps:

• Preheat the oven to 350 degrees F and position a rack in the middle of the oven. Line one 12-cup standard muffin tin or two 24-cup mini-muffin tins with cupcake liners.
• Whisk the flour, baking powder and salt together in a medium bowl.
• In another medium bowl, beat the eggs and sugar with an electric mixer until light and foamy, about 2 minutes. While beating, gradually pour in the melted butter and then the vanilla.
• While mixing slowly, add half of the flour mixture. Then add all the milk, followed by the remaining flour mixture; take care not to overmix the batter. Divide the batter evenly in the prepared muffin tin.
• Bake until a cake tester inserted into the center of the cupcakes comes out clean, rotating the tin about halfway through baking time, 18 to 20 minutes for standard cupcakes or 10 to 12 minutes for minis. Cool the cupcakes in the tin on a rack for 10 minutes, then remove from the tin and cool on the rack completely. Frost and decorate as desired.

MOIST VANILLA CUPCAKES

Steps:

• Preheat oven to 350°F (176°C) and prepare a cupcake pan with liners. 2
• . Add the flour, sugar, baking powder and salt to a large mixer bowl and combine. Set aside.
• . Add the milk, vegetable oil, vanilla extract and eggs to a medium sized bowl and combine.
• . Add the wet ingredients to the dry ingredients and beat until well combined.
• . Slowly add the water to the batter and mix on low speed until well combined. Scrape down the sides of the bowl as needed to make sure everything is well combined. Please note that the batter will be very thin.
• . Fill the cupcake liners about half way and bake for 15-17 minutes, or until a toothpick comes out with a few moist crumbs.
• . Remove the cupcakes from oven and allow to cool for 2 minutes, then remove to a cooling rack to finish cooling.
• . To make the frosting, beat the butter in a large mixer bowl until smooth.
• . Add 2 cups of powdered sugar and mix until smooth.
• 0. Add the vanilla extract and 1 tablespoon of water or milk and mix until smooth.
• 1. Add remaining powdered sugar and mix until smooth.
• 2. Add remaining water or milk, as needed, and salt and mix until smooth.
• 3. Pipe the frosting onto the cupcakes. I used Ateco tip 844.

VANILLA CUPCAKE RECIPE

Steps:

• Preheat oven to 350F/180C. Line muffin tin with cupcake liners. Set aside.
• In a medium bowl, sift together flour, baking powder, and salt. Set aside.
• In a standing mixer fitted with the paddle attachment, beat together butter and sugar on medium speed until light and fluffy, about 3 minutes. Scrape down the sides and bottom of the bowl as necessary. On medium speed, beat in eggs, one at a time, beating well after each addition. Add vanilla extract and beat until combined. With the mixer on low speed, add half of the dry ingredients and beat just until combined. Add milk and beat until combined. Add the other half of the dry ingredients and beat slowly or fold by hand only until combined. Do not over mix - the less you mix, the lighter the cake will be.
• Divide batter evenly between the cups, filling them about 3/4 full. Bake for 15-20 minutes (or 8-10 minutes if making mini cupcakes) until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Allow cupcakes to sit for 10 minutes, then remove from pan and allow to cool completely on a wire rack.
• Unfrosted cupcakes can be kept tightly covered at room temperature for up to 3 days, or in the freezer for up to 2 months. Thaw, still covered, on the counter or overnight in the fridge.

SIMPLE VANILLA CUPCAKES

Steps:

• Preheat oven to 375f or 190c; line muffin cups with papers.
• Cream butter and sugar till light and fluffy (make sure the butter is room temp so the mixture doesn't clump) . Beat in eggs one at a time.
• Add flour (mixed with baking powder and salt) alternating with milk beat well; stir in vanilla.
• Divide evenly among pans and bake for 18 minutes. Let cool in pans and enjoy! :).

CLASSIC VANILLA CUPCAKES

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.

VANILLA CUPCAKES FROM SCRATCH

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Line two 12-cup muffin tins with paper liners.
• Sift flour, baking powder, and salt together into a bowl. Whisk milk, eggs, and vanilla extract together in a separate bowl.
• Beat sugar, butter, and shortening together in a large mixing bowl with an electric mixer until creamy. Mix in flour mixture. Add milk mixture and beat on low speed for 30 seconds. Increase speed to high and beat until smooth, about 2 minutes. Fill the prepared muffin cups 1/2 full with batter.
• Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

VANILLA CUPCAKES WITH VANILLA BUTTERCREAM

Steps:

• Preheat oven to 350 degrees F. Line a cupcake pan with 12 liners.
• In a medium-sized bowl, whisk together flour, baking powder and salt.
• In a large mixing bowl whisk the sugar and melted butter until smooth (mixture will be gritty). Whisk in eggs, then sour cream, milk and vanilla extract until combined.
• Slowly add in dry ingredients and stir until completely incorporated. Batter will be thick.
• Fill cupcake lines ⅔ of the way full (about ¼ cup of batter). Bake in the preheated oven for about 20 minutes or until a toothpick inserted in the center comes out clean.
• Cool completely before frosting.
• Using a stand mixer with the whisk attachment (or a large mixing bowl and a handheld mixer), beat butter at medium speed until smooth and creamy; 2-3 minutes.
• Add confectioners sugar, vanilla and milk. Turn mixer up to high speed and beat for 3 minutes. If mixture is too thick, add more milk, a teaspoon at a time. If too thin, add more confectioners sugar, a little at a time.
• Frost cooled cupcakes using a spreader or a piping bag. Depending on how much frosting you use on each cupcake, there may be some leftover.

HEALTHY VANILLA CUPCAKES (SO EASY!)

Steps:

• Preheat the oven to 350 degrees F and line a muffin tin with paper cupcake liners.
• Add the butter and sugar to a medium bowl. Beat with a hand-held electric mixer on medium-high speed until light, fluffy, and thick or about 3-5 minutes.
• Add in the eggs one at a time, beating in between to fully incorporate each egg. Add in the vanilla.
• Add the baking powder, salt, and half of the flour to the bowl. Beat on the lowest speed. Add half of the milk. Beat on the lowest speed. Add the remaining flour and milk and beat on the lowest speed to just combine the batter.
• Divide the batter among the paper liners, filling each cup with about 1/4 cup batter.
• Bake for 20-22 minutes or until just golden brown around the edges and a cake tester inserted into the center comes out clean.
• Remove from the oven. Transfer cupcakes to a wire rack and let cool completely.
• Frost as desired.

EASY VANILLA CUPCAKES

Steps:

• Preheat the oven to 180C/160C Fan/Gas 4. Line a 12-hole cupcake tin with 12 paper cases.
• In a large bowl, cream together the butter and sugar using an electric mixer until the mixture is pale and fluffy. Beat in the eggs one at a time, mixing until the egg is completely incorporated into the batter before adding the next. Add a tablespoon of flour if the mixture curdles.
• Mix in the vanilla extract and fold in the flour using a large metal spoon until no traces of flour are visible. Gently stir in the milk to loosen the mixture.
• Spoon the mixture equally between the cases, about 55g/2oz each. Bake for 25 minutes, or until the cakes spring back when the centre is pressed gently with a finger.
• Remove from the oven and take the cakes out of the tin after about 5 minutes. Place them on a wire rack to cool completely.
• To make the buttercream icing, sift half the icing sugar into a bowl with the softened butter and beat until light and fluffy. Beat in the remaining icing sugar then beat in the vanilla extract and milk.
• Using a palette knife or spatula, spread about a tablespoon of icing onto each cake. This buttercream makes enough for a modest swirl if you want to use a piping bag.

EASY VANILLA CUPCAKES

Steps:

• Heat oven to 350ºF. You'll need 24 regular muffin cups with cupcake liners.
• Mix flour, sugar, baking powder and salt in a large bowl with a whisk until blended. Whisk milk, water, oil, vanilla and eggs in 4-cup liquid measuring cup or medium bowl.
• Make a well in the flour mixture. Gradually pour milk mixture into flour mixture; whisk until blended (some small lumps may remain).
• Divide batter into muffin cups. Bake 20 to 25 minutes until a wooden pick inserted in center of a cupcake comes out clean.
• Cool cupcakes in pan on wire rack 15 minutes. Remove from pan; cool completely on wire rack.
• Add 1 cup unsweetened cocoa powder to dry ingredients. Increase water to 1 cup and omit eggs. Prepare and bake as directed.

EASY VANILLA CUPCAKES

Steps:

• Preheat the oven to 350 F and position a rack in the middle of the oven. Line one 12-cup standard muffin tin or two 24-cup mini-muffin tins with cupcake liners.
• Whisk the flour, baking powder and salt together in a medium bowl.
• In another medium bowl, beat the eggs and sugar with an electric mixer until light and foamy, about 2 minutes. While beating, gradually pour in the butter and then the vanilla.
• While mixing slowly, add half the dry ingredients. Then add all the milk and follow with the rest of the dry ingredients. Take care not to overmix the batter. Divide the batter evenly in the prepared tin.
• Bake until a tester inserted in the center of the cakes comes out clean, rotating the tin about halfway through, 18 to 20 minutes (10 to 12 minutes for minis). Cool the cupcakes on a rack in the tin for 10 minutes, and then remove from the tin. Cool on the rack completely. Decorate as desired.

EASY VANILLA CUPCAKES (NO ELECTRIC MIXER)

Steps:

• Preheat the oven to 160°C / 320°F (fan-forced/convection) or 180°C / 355°F (standard). Line a 12-hole standard muffin tin with paper cases.
• Sift flour and baking powder into a large mixing bowl. Whisk in caster sugar and salt until well combined.
• In a separate medium mixing bowl, whisk together milk and vinegar. Stand for 5-10 minutes or until thick and curdled. Whisk in canola oil, eggs and vanilla until well combined.
• Pour the egg mixture into the dry ingredients and whisk together until well combined. Whisk in hot coffee/water. The batter will thin out.
• Distribute the batter evenly among the paper cases. Do not fill more than half-full. Overfilling the cases will cause the batter to spill over when baking. Depending on how you measured your ingredients, you may have enough batter for an extra 1-2 cupcakes.
• Bake for 20 minutes or until a skewer inserted into the centre of one of the cupcakes comes out clean. Allow the cupcakes to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
• In the large bowl of an electric mixer (or using a hand mixer), cream together the butter, sugar and vanilla on high speed until pale and fluffy, about 4 minutes. Add 1 tbsp of milk at a time, beating well in between, until the frosting is smooth and of piping consistency.
• For swirls: ensure cupcakes are completely cooled before frosting. Fit a piping tip with a star-tip nozzle. Fill the piping bag ¾ full with frosting and twist the top to secure. Pipe a small mound of icing in the centre of a cupcake. In one fluid motion, pipe a ring around the mound then continue to pipe in a circular motion towards the centre of the cupcake to create a hi-top swirl.

SIMPLE VANILLA CUPCAKE RECIPE

Steps:

• Pre-heat oven to 180C. Line a muffin tray with cupcake liners. you don't need to butter or oil the liners.
• In a Cake mixer with the pallet attachment, mix the butter until creamy, soft and fluffy ( Please refer to the notes above regarding butter as this is a crucial element in getting the perfect fluffy cupcakes)
• Once the butter is soft, add the sugar mix until creamy
• Then add the eggs, vanilla (At this point it will look like scrambled eggs, trust me it will get better after the flour is added)
• Reduce speed and add sifted flour, baking powder until mixed through(don't overbeat it)
• Finally, add milk and oil and mix for 30 seconds until mixed through
• Scoop 3/4 of mix into the cupcake liners ( Do not overfill as it will rise in the oven)
• Bake for 20-22 minutes until cooked through and a toothpick inserted comes out clean
• This recipe will make approximately 8-10 cupcakes. Cooldown and decorate with vanilla buttercream icing and enjoy

VANILLA CUPCAKES

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.)