Super Moist Vanilla Cupcakes Food

SUPER MOIST VANILLA CUPCAKES

Steps:

• Preheat the oven to 350 F
• Sift together flour, baking powder, and salt.
• Beat the butter and sugar until thoroughly creamed together, add in eggs one at a time. Add in the vanilla and sour cream. (do not over-mix the batter)
• Start adding in the dry ingredients slowly, beating between additions (I like to add them in thirds)
• Use an ice cream scoop or a small spoon to fill a cupcake lined tin. These liners will need to be filled a little over halfway. If you fill them all the way to the top, your cupcakes will rise way over.
• Bake for 18-22 minutes, watch for them to start turning a light golden brown, use a toothpick to check for doneness.
• Cool completely on a wire rack before frosting and decorating.
• Beat butter (softened to room temperature) until it is pale in color (at least 3-5 minutes)
• Add in powdered sugar in additions, until mixed completely with butter
• Next, add the vanilla extract and the milk (the milk you will need to add accordingly, start with 4 tbsp and if its still too thick, add another tbsp)

MOIST VANILLA CUPCAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a cupcake pan with 12 paper liners.
• Beat sugar and butter together in a bowl using an electric mixer until light and fluffy. Beat in egg and vanilla extract. Mix in baking powder, baking soda, and salt. Alternate adding flour and milk, stirring until just combined. Fill prepared pan with batter.
• Bake in the preheated oven until lightly browned on top, about 18 minutes. Cool in the pan for 10 minutes, then remove to wire racks to cool completely.

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.

BEST EVER MOIST VANILLA CUPCAKES

Steps:

• Preheat oven to 350°F. Line muffin pans with cupcake liners. Whisk the flour, cornstarch, baking powder, baking soda, and salt together in a large bowl.
• Beat the butter and sugar on high speed in a stand mixer or using a handheld mixer for 3 minutes until creamy and light. Scrape sides and bottom of the bowl.
• Add egg whites and vanilla, beating on medium-high speed until combined. Beat in sour cream.
• Add the dry ingredients, mixing on low speed just until combined, then scrape the bottom and sides of the bowl.
• With the mixer running on low speed, add the milk, stirring just until combined. Do not overmix.
• Fill each cupcake liner about 2/3 full with batter, then bake for 19-22 minutes, until a toothpick inserted in the center of a cupcake comes out clean.
• Cool completely before frosting.

VANILLA SOUR CREAM CUPCAKES

Steps:

• Preheat the oven to 350 degrees F.
• Combine the flour, baking powder and salt in a large bowl. Set aside.
• Combine the butter and sugar in a stand mixer fitted with the paddle attachment and beat until light and fluffy. Turn the mixer off and scrape down the sides of the bowl.
• One at a time, beat in the eggs, then slowly add the vanilla, milk and sour cream. Scrape down the sides of the mixer bowl as needed. With the mixer on medium speed, gradually add the flour mixture.
• Line a muffin tin with paper muffin cups. Fill the muffin cups about two-thirds of the way with batter.
• Bake for about 20 minutes, rotating the muffin tin halfway through and checking to make sure everything is going along great.
• The cupcakes are done when a toothpick inserted into the middle of a cake comes out clean. Remove from the oven and let cool completely on a wire rack, then frost with Cream Cheese Frosting and decorate with candy or sprinkles.
• Beat together the cream cheese, butter, powdered sugar, vanilla and lemon juice in a stand mixer or with a hand mixer until light and fluffy.

VANILLA SOUR CREAM CUPCAKES

Steps:

• Preheat oven to 350*.
• Line cupcake tins with baking papers.
• In a large mixing bowl, beat together the butter, eggs, sugar, vanilla and sour cream until smooth and creamy.
• Blend remaining dry ingredients together in a seperate bowl. Gradually beat this dry mixture into the creamed mixture.
• Beat until all is well blended.
• Fill cupcake liners 1/2-2/3 way full.
• Bake at 350 for 22-24 minutes or until toothpick tests clean.
• Allow to cool 15-20 minutes before icing with frosting/icing of choice.

SUPER EASY PEANUT BUTTER-FILLED VANILLA CUPCAKES... YUMMY!

Steps:

• VANILLA CUPCAKES:
• Follow the directions on the box.
• Let cool in fridge while making the peanut butter filling.
• PEANUT BUTTER FILLING:.
• In a large bowl, combine the peanut butter, the softened butter, and the vanilla.
• Mix on medium (if you don't have a mixer, just go ahead and use a fork, not spoon!) until smooth.
• Slowly beat in the powdered sugar while mixing.
• Using a wooden spoon, scrape in any of the pwodered sugar that remained on side of bowl.
• The mix may not be fully mixed together, so stick your hands in it and knead the mix until very smooth and doughy.
• NOTE: If the mix is still a little too sticky, or isn't doughy enough to roll out, gradually add in a little bit of powdered sugar while kneading with hands.
• FROSTING FOR CUPCAKES:
• No need to tell you how to make the frosting if you did buy the kind in the plastic container! But I will tell you that if you use a wilton metal frosting spatula, it makes your frosting skills look a lot better, and it's more fun!
• HOW TO FILL THE CUPCAKES:.
• Cut the top off of the cupcake and set aside.
• Roll out about one fourth of the peanut butter mix.
• Take the top of the cupcake and place on top of any area on the rolled out peanut butter dough.
• Take a knife, and trace the amount of filling you will need to fit the top of that cupcake.
• Cut it out, and place on top of cut cupcake.
• Then place the cupcake top back on cupcake.
• Frost, if desired.