Simply Perfect Vanilla Cupcakes Food

SIMPLY PERFECT VANILLA CUPCAKES

Simply Perfect Vanilla Cupcakes image

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

Ingredients

1 and 3/4 cups (207g) cake flour (spoon & leveled)
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (115g) unsalted butter, softened to room temperature
1 cup (200g) granulated sugar
3 large egg whites, at room temperature
2 teaspoons pure vanilla extract
seeds scraped from 1/2 of a vanilla bean (optional)
1/2 cup (120g) full-fat sour cream at room temperature
1/2 cup (120ml) whole milk at room temperature
vanilla buttercream and sprinkles for decorating

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.

PERFECT YELLOW/VANILLA CUPCAKES

Perfect Yellow/Vanilla Cupcakes image

yum! these cupcakes are soooo easy, sooo moist, soo soft and soo fluffy, and they come out so deliciously perfect in taste as well as texture, you will never dare to mess with the recipe!

Provided by izza_zanab

Categories Breakfast

Time 40m

Yield 12 cupcakes, 12 serving(s)

Number Of Ingredients 8

Ingredients

2 eggs
1 cup sugar
1/2 cup milk
1/4 cup vegetable oil
1/2 teaspoon vanilla essence
1 cup flour
1/4 cup flour
1 teaspoon baking powder

Steps:

beat the eggs and sugar on full speed until the sugar dissolves and the eggs are light and creamy.
add the rest of the ingredients. (don't forget to sift the flour).
on low speed, beat just until the ingredients are incorporated. DO NOT over beat.
bake ate 180 C (355 F) for 20-25 min or until the tops are golden brown.

SIMPLY SWEET VANILLA CUPCAKES

Simply Sweet Vanilla Cupcakes image

Make and share this Simply Sweet Vanilla Cupcakes recipe from Food.com.

Provided by Creole cookin

Categories Dessert

Time 45m

Yield 12 cupcakes, 12 serving(s)

Number Of Ingredients 8

Ingredients

4 1/2 ounces butter, softened
1 cup powdered sugar
1 1/2 teaspoons vanilla extract
3 eggs
1 1/2 cups all-purpose flour
1 teaspoon baking powder
3/4 cup milk
icing

Steps:

Preheat oven to 350°F.
Place paper cups in 12 count muffin tin.
Beat butter and sugar in bowl until light and fluffy.
Add vanilla and eggs, one at a time.
Sift flour baking powder and 1/2 tsp salt and fold into egg and butter mixture alternating with milk.
Spoon in cups, bake 20-25 minutes until golden.

Nutrition Facts : Calories 201.8, Fat 10.6, SaturatedFat 6.2, Cholesterol 77.9, Sodium 116.9, Carbohydrate 22.9, Fiber 0.4, Sugar 10, Protein 3.8

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