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
SUPER EASY CHOCOLATE CUPCAKES
An easy chocolate cupcake that will cure any chocolate lover's craving. I find that, instead of using frosting, a bit of chocolate syrup on the top works best!
Provided by Michelle
Categories Desserts Cakes Cupcake Recipes Chocolate
Time 35m
Yield 18
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with 18 paper baking cups.
- In a medium bowl, beat the shortening and sugar with an electric mixer until light and fluffy. Mix in the eggs, one at a time, then stir in vanilla, instant coffee and cayenne pepper. Combine the flour, cocoa, baking powder, baking soda and salt; stir into the batter, alternating with the water, just until blended. Spoon the batter into the prepared cups, dividing evenly.
- Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter and frost as desired.
Nutrition Facts : Calories 220.2 calories, Carbohydrate 32.3 g, Cholesterol 20.7 mg, Fat 9.7 g, Fiber 1.5 g, Protein 2.9 g, SaturatedFat 2.6 g, Sodium 180.3 mg, Sugar 18.7 g
37 EASY CUPCAKES YOU'LL LOVE
When you want an easy dessert, look no further than these cupcake recipes! From simple vanilla and chocolate to more indulgent flavors like red velvet and tiramisu, the possibilities are endless with cupcakes.
Provided by insanelygood
Categories Desserts Recipe Roundup
Number Of Ingredients 37
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a cupcake recipe in 30 minutes or less!
Nutrition Facts :
BASIC CUPCAKES
Make and share this Basic Cupcakes recipe from Food.com.
Provided by Sam 3
Categories Dessert
Time 25m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Place all ingredients in a bowl and beat together until mixture is smooth.
- Line muffin pan.
- Half fill each muffin paper with batter.
- Bake 18 to 20 minutes or until toothpick comes out clean.
- Frost as desired.
Nutrition Facts : Calories 161.9, Fat 8.6, SaturatedFat 5.1, Cholesterol 51.3, Sodium 206.9, Carbohydrate 19.3, Fiber 0.3, Sugar 11.2, Protein 2.2
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
SUPER-EASY CUPCAKES
You don't need a special occasion! Cupcakes are a fun and easy way to make and eat cake anytime.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 24
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. Place paper baking cup in each of 24 regular-size muffin cups, or grease and flour muffin cups.
- Beat all ingredients except Frosting in large bowl on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Fill muffin cups about 1/2 full.
- Bake about 15 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan; cool. Frost.
Nutrition Facts : Calories 110, Carbohydrate 17 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Cupcake, Sodium 210 mg
MOIST CHOCOLATE CUPCAKES- SUPER EASY- BUDGET
I actually found this recipe in a book entitled "The I Don't Know How to Cook Cookbook" and it is very tasty. The cupcakes turn out moist and delicious! They are very easy to make, and contain no eggs or milk. Pair with your favorite icing. However, Buttermilk or milk may be substituted for water and melted butter may be substituted for the oil.
Provided by LaTigress
Categories Dessert
Time 25m
Yield 20 cupcakes, 20 serving(s)
Number Of Ingredients 8
Steps:
- Mix all of the dry ingredients well with a mixer or wooden spoon first then add in all your liquid ingredients. It should be brown and smooth, free of lumps.
- Bake at 350 F for 15-17 minutes if you are baking cupcakes for a cake I'd say 17-25 minutes.
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