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 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
QUICK CAKE
A quick chocolate cake also known as Wacky Cake. It has no eggs or milk, and is mixed in the same pan it's baked in.
Provided by Honda
Categories Desserts Cakes Chocolate Cake Recipes
Time 40m
Yield 9
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Have ready an un-greased 8 inch square pan.
- Sift together the flour, sugar, cocoa, baking powder, baking soda and salt into an un-greased pan. Make a well in the center and pour in the water, oil, vinegar and vanilla. Mix until blended.
- Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 231.9 calories, Carbohydrate 39 g, Fat 8.8 g, Fiber 3.5 g, Protein 2.5 g, SaturatedFat 1.2 g, Sodium 245.3 mg, Sugar 22.3 g
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.
SUPER MOIST VANILLA CUPCAKES
Vanilla cupcakes are universally popular at parties. Cupcakes bring a party table to life when appropriately decorated and coordinated to your party theme. This cupcake recipe holds well and remains moist. Perfect party choice!
Provided by Kayti Lavergne
Categories Cupcake Corner
Time 35m
Number Of Ingredients 12
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)
Nutrition Facts : Calories 481 calories, Carbohydrate 57 grams carbohydrates, Cholesterol 102 milligrams cholesterol, Fat 27 grams fat, Fiber 0 grams fiber, Protein 3 grams protein, SaturatedFat 17 grams saturated fat, ServingSize 1, Sodium 168 grams sodium, Sugar 46 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
SUPER QUICK MIX CUPCAKES
These cupcakes are always popular with the kids. Makes a lovely white, soft cake with a golden top. You can make them in the small patty tins or in muffin tins. Top them with some frosting or turn them into butterfly cakes. Unlucky for me...this recipe is not gluten free. Makes approx. 12 large or 24 small cupcakes
Provided by Jubes
Categories Dessert
Time 25m
Yield 12-24 serving(s)
Number Of Ingredients 7
Steps:
- Sift the flour, salt and sugar into a large mixing bowl.
- Add all remaining ingredients and beat slowly for one minute and then on a higher speed for two minutes.
- Spoon into paper lined trays and bake 10-15 minutes at 180°C.
- Cool on a wire rack and decorate as desired.
Nutrition Facts : Calories 219.4, Fat 10, SaturatedFat 6, Cholesterol 59.6, Sodium 391.8, Carbohydrate 28.8, Fiber 0.6, Sugar 12.7, Protein 3.7
SUPER MOIST CHOCOLATE CUPCAKES
Made from simple everyday ingredients, these chocolate cupcakes with vanilla frosting will be your new favorite. For best results, use natural cocoa powder and buttermilk.
Provided by Sally
Categories Dessert
Time 3h25m
Number Of Ingredients 13
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 flour, cocoa powder, baking powder, baking soda, and salt together in a large bowl until thoroughly combined. Set aside. In a medium bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla together until combined. Pour half of the wet ingredients into the dry ingredients. Then half of the buttermilk. Gently whisk for a few seconds. Repeat with the remaining wet ingredients and buttermilk. Stir until *just* combined; do not overmix. The batter will be thin.
- Pour or spoon the batter into the liners. Fill only halfway (this is imperative! only halfway!) to avoid spilling over the sides or sinking.
- Bake for 18-21 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting. I usually let them cool in the pan.
- Frost cooled cupcakes however you'd like. I used chocolate buttercream and Wilton 1M piping tip for these pictured cupcakes. Top with sprinkles, if desired. Store leftovers in the refrigerator for up to 5 days.
QUICK & EASY VANILLA CAKE
Try to have your oil at room temperature and aerate your flour before measuring. This was not an easy recipe to perfect so for a good result, do not make any changes. - Jenny Jones
Time 35m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350° F. Grease a 9-inch round cake pan.
- Place dry ingredients into a bowl and combine well, stirring or whisking until thoroughly blended.
- In a small bowl, combine water, oil, vinegar, and vanilla.
- Add liquids to flour mixture & gently stir until there are no lumps (about 30 seconds).
- Pour into pan and bake for 30 minutes or until a toothpick inserted in the center comes out clean.
- Cool completely in the pan and frost. (try my 2-Minute Vanilla Frosting)
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- Using a mixer, whip together 1 pack cream cheese and 4 oz butter. Turn the speed to low and add 4 cups powdered sugar 1 cup at a time, allowing the ingredients to incorporate before adding the next cup. Add 1 tbsp vanilla extract. Whip for another 2-3 minutes, until smooth and fluffy. Fit a pastry bag or a sturdy gallon-sized zip lock bag with a star tip or a tip of your choice. Fill the pastry bag with frosting and put it in the refrigerator until the cupcakes cooled down.
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Servings 12Energy (kJ) 0 kJEnergy (kcal) 0 kcal
- Beat 1/2 cup (1 stick) Becel® salted margarine sticks with granulated sugar in large bowl with electric mixer until creamy. Beat in eggs on low speed until blended, about 2 minutes. Beat in 1/2 cup (125 mL) milk and 1 tsp. (5 mL)vanilla. Slowly beat in flour mixture just until combined, scraping sides of bowl occasionally. Evenly spoon batter into prepared pan.
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- Preheat oven to 180°C/350°F (160°C fan) for 20 minutes before starting the batter (Note 8). Place shelf in the middle of the oven.
- Fill muffin tin: Pour batter into muffin tin, filling 2/3 of the way up. Do not fill more (causes flat / sunken surfaces). Easiest to use a standard ice cream scoop with lever.
- Remove from oven. Cool just 2 minutes then use a fork to help remove and place on cooling rack. Cool completely before icing with frosting of choice (Note 11 for ideas), or cream and fresh berries or jam.
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