EASY HOMEMADE VANILLA CUPCAKES RECIPE
This Easy Homemade Vanilla Cupcakes Recipe makes perfectly moist, completely irresistible cupcakes! These light and fluffy cupcakes are topped with creamy vanilla buttercream and topped with sprinkles for the ultimate sweet treat.
Provided by Lindsay
Categories Dessert
Time 1h15m
Number Of Ingredients 14
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.
Nutrition Facts : Calories 474 calories, Sugar 51.9 g, Sodium 259.8 mg, Fat 24.3 g, SaturatedFat 15.3 g, TransFat 0 g, Carbohydrate 63.1 g, Fiber 0.4 g, Protein 2.7 g, Cholesterol 87 mg
EASY VANILLA CUPCAKES
This is the easy vanilla cupcake recipe we turn to for bake sales and school functions. It's quick and easy and fairly foolproof. Get creative with the sprinkles or add a few drops of food colouring to brighten them up. Need more? Use our cake calculator to customise the recipe!
Provided by Emily Angle
Categories Cakes and baking
Yield Makes 12 cupcakes
Number Of Ingredients 10
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 BAKE OVEN CAKE MIX
Steps:
- In a medium bowl, combine sugar, flour, baking soda, salt, and lemonade drink mix. Stir to blend. Cut in shortening with a fork or pastry blender until mixture resembles corn meal.
- Spoon about 1/3 cup mixture into 10 small containers or sealable plastic bags. Label and store in cool, dry place. Use within 12 weeks.
- Preheat Easy Bake oven. Grease and flour a 4 inch miniature cake pan.
- To make a cake: Empty the contents of one bag cake mix into a small bowl. Using a fork, mix with 4 teaspoons water until smooth.
- Bake according to manufacturer's instructions
Nutrition Facts : Calories 206.1 calories, Carbohydrate 34.3 g, Fat 7 g, Fiber 0.5 g, Protein 1.9 g, SaturatedFat 1.7 g, Sodium 247.2 mg, Sugar 20 g
SIMPLE VANILLA CUPCAKES
Easy and simple but can be made individual with a slight twist or a special icing. For a nice twist, can add frozen fruit just before it goes into the oven and it will burst into flavor and color.
Provided by lovefood
Categories Dessert
Time 40m
Yield 20-25 cupcakes, 12 serving(s)
Number Of Ingredients 8
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! :).
Nutrition Facts : Calories 217.3, Fat 9.4, SaturatedFat 5.6, Cholesterol 54.2, Sodium 247.3, Carbohydrate 29.6, Fiber 0.6, Sugar 12.6, Protein 4
QUICK, CHEAP AND EASY CUPCAKES/ CAKE MADE IN AN EASY BAKE OVEN!!
a quick and easy way to make yummy little treats with an Easy Bake Oven. Perfect for kids who's parents don't have endless amounts of money! I know that my parents don't!
Provided by EasyBakeGirl16
Categories < 30 Mins
Time 20m
Yield 1-9 1cake-9cupcakes, 9 serving(s)
Number Of Ingredients 2
Steps:
- Grease Easy Bake Pan (either cake or cupcake pan).
- turn Easy Bake Oven on.
- pour ingredients into a medium size bowl.
- mix until completely smooth.
- pour batter into pan (make sure that the batter is not higher than the top of the pan).
- place into Easy Bake Oven as u would normally.
- set a timer for ten mins.
- after ten mins in the oven push the pan into the "cooling chamber" for at least 5 mins.
- after it has cooled carefully take the pan out of the oven.
- if u have icing and want to ice ur "creation" feel free to do so. I did!
- and last but definetly not least -- Enjoy!
Nutrition Facts : Sodium 0.1
CUPCAKE RECIPE
Bake these easy vanilla cupcakes in just 35 minutes. Perfect for birthdays, picnics or whenever you fancy a sweet treat, they're sure to be a crowd-pleaser
Provided by Sophie Godwin - Cookery writer
Categories Dessert
Time 35m
Number Of Ingredients 10
Steps:
- Heat oven to 180C/160C fan/gas 4 and fill a 12 cupcake tray with cases.
- Using an electric whisk beat 110g softened butter and 110g golden caster sugar together until pale and fluffy then whisk in 2 large eggs, one at a time, scraping down the sides of the bowl after each addition.
- Add ½ tsp vanilla extract, 110g self-raising flour and a pinch of salt, whisk until just combined then spoon the mixture into the cupcake cases.
- Bake for 15 mins until golden brown and a skewer inserted into the middle of each cake comes out clean. Leave to cool completely on a wire rack.
- To make the buttercream, whisk 150g softened butter until super soft then add 300g icing sugar, 1 tsp vanilla extract and a pinch of salt.
- Whisk together until smooth (start off slowly to avoid an icing sugar cloud) then beat in 3 tbsp milk.
- If wanting to colour, stir in the food colouring now. Spoon or pipe onto the cooled cupcakes.
Nutrition Facts : Calories 350 calories, Fat 19 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 34 grams sugar, Fiber 0.4 grams fiber, Protein 3 grams protein, Sodium 0.6 milligram of sodium
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