The Best Vanilla Cupcakes Food

VANILLA CUPCAKE RECIPE

Steps:

• Preheat oven to 350F/180C. Line muffin tin with cupcake liners. Set aside.
• In a medium bowl, sift together flour, baking powder, and salt. Set aside.
• In a standing mixer fitted with the paddle attachment, beat together butter and sugar on medium speed until light and fluffy, about 3 minutes. Scrape down the sides and bottom of the bowl as necessary. On medium speed, beat in eggs, one at a time, beating well after each addition. Add vanilla extract and beat until combined. With the mixer on low speed, add half of the dry ingredients and beat just until combined. Add milk and beat until combined. Add the other half of the dry ingredients and beat slowly or fold by hand only until combined. Do not over mix - the less you mix, the lighter the cake will be.
• Divide batter evenly between the cups, filling them about 3/4 full. Bake for 15-20 minutes (or 8-10 minutes if making mini cupcakes) until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Allow cupcakes to sit for 10 minutes, then remove from pan and allow to cool completely on a wire rack.
• Unfrosted cupcakes can be kept tightly covered at room temperature for up to 3 days, or in the freezer for up to 2 months. Thaw, still covered, on the counter or overnight in the fridge.

VANILLA CUPCAKES

Steps:

• Heat oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with paper cases.
• Cream the butter and sugar together in a bowl until pale. Beat the eggs in a separate bowl and mix into the butter mixture along with the vanilla extract.
• Fold in the flour, adding a little milk until the mixture is of a dropping consistency. Spoon the mixture into the paper cases until they are three quarters full.
• Bake in the oven for 10-15 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean. Set aside to cool for 5-10 minutes. Then place on a wire rack.
• For the buttercream icing, beat the butter until soft. Add half the icing sugar and beat until smooth.
• Add the remaining icing sugar with 1 tbsp milk, adding more milk if necessary, until the mixture is smooth and creamy. Add food colouring (optional) and mix well.
• Spoon the buttercream into a piping bag and add a nozzle of your choice. Pipe in a swirl motion and then enjoy!

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 CUPCAKES

Steps:

• In a mixing bowl, whisk together cake mix and vanilla pudding.
• In a separate bowl mix together eggs, oil, milk and sour cream.
• Add wet ingredients into dry ingredients.
• Divide batter among 24 cupcake liners. Fill each cupcake liner half way with batter.
• Bake at 350 for 20 minutes. Remove from oven and let cool.
• While the cupcakes are cooling, make the frosting.
• In a stand mixer fitted with the whisk attachment, combine butter, powdered sugar and vanilla. Turn on low and mix until all the powdered sugar is mixed into the butter. Turn on high and whip for 30 seconds until the frosting is light and fluffy.
• Frost cupcakes, and top with sprinkles.

EASY VANILLA CUPCAKES

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.

VANILLA FROSTING RECIPE

Steps:

• For the frosting, beat butter for 3-4 minutes until pale in color.
• Add powdered sugar, vanilla, and milk. Beat an additional 3-4 minutes until fluffy and smooth!

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)

BEST VANILLA CUPCAKES EVER

Steps:

• Preheat oven to 325°. Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour.
• In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.
• Divide batter evenly among liners, filling about two-thirds full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
• Transfer to a wire rack to cool completely. Repeat process with remaining batter. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Decorate with sprinkles, if desired. Serve at room temperature.

THE BEST VANILLA CUPCAKES

Steps:

• For the cupcakes: Position two racks in upper and lower thirds of the oven and preheat to 350 degrees F. Line two 12-cup muffin tins with 18 cupcake liners.
• Whisk the flour, cornstarch, baking powder, salt and baking soda in a large bowl until combined. Add the butter, sugar, oil and vanilla to the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed until light and fluffy, 3 to 4 minutes. Add the eggs and yolks one at a time, beating to blend between additions and occasionally scraping down the sides and bottom of the bowl with a rubber spatula, until completely combined and smooth. With the mixer on low, add the dry ingredients in 3 additions, alternating with the buttermilk, beginning and ending with the dry ingredients.
• Divide the batter evenly in the prepared muffin tins. Bake until a cake tester inserted into the center of the cupcakes comes out clean, rotating the tins halfway through baking time, 18 to 20 minutes.
• Cool the cupcakes in the tins on a rack for 10 minutes, then remove from the tins and cool on the rack completely.
• For the frosting: Add the butter to the bowl of a stand mixer fitted with the paddle attachment and beat on high speed until smooth, about 1 minute. Reduce the speed to low and gradually mix in the confectioners' sugar until completely smooth. With the motor running, add the heavy cream, vanilla and salt. Increase the speed to high and beat until the frosting is light and fluffy, 1 to 2 minutes.
• Transfer the frosting to a pastry bag or large resealable plastic bag fitted with a large star tip. Decoratively pipe the frosting onto the cupcakes.

VANILLA CUPCAKES

Steps:

• Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners. Whisk the flour, baking powder and salt in a bowl. Beat the butter and sugar in a stand mixer fitted with the paddle attachment on medium-high speed until fluffy, about 4 minutes. Beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. Reduce the mixer speed to medium low; beat in half of the flour mixture, then all of the milk, then the remaining flour mixture until just combined.
• Divide the batter among the muffin cups, filling each three-quarters full. Bake until a toothpick inserted into the center of a cupcake comes out clean, 18 to 20 minutes, rotating the pan halfway through. Transfer the pan to a rack and let cool 5 minutes, then remove the cupcakes to the rack to cool completely. Top with Frosting.
• Whisk the egg whites, sugar and salt in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water) until the mixture is warm and the sugar dissolves. Remove the bowl from the pan; let cool slightly.
• Beat the egg white mixture in a stand mixer fitted with the whisk attachment (or with a hand mixer) on medium-high speed until stiff peaks form, 12 to 15 minutes. Beat in the butter a few pieces at a time, then continue beating until smooth. (Don't worry if the mixture looks separated at first-it will come together as you keep beating.)

ANGEL FOOD CUPCAKES

Steps:

• Preheat oven to 325° and line a muffin pan with cupcake liners. Set aside.
• Sift together the flour and salt and set side.
• In the bowl of a mixer, add the egg whites and water. Use the whisk attachment to whip on medium until frothy. Add the cream of tartar and 1-2 tablespoons of sugar. With the mixer on medium-high, add the remaining sugar a little at a time. Whip until you achieve stiff peaks.
• Add in the vanilla and mix to combine.
• In 2-3 additions add the flour to the egg whites and use a rubber spatula to fold it in. Be careful not to deflate the egg whites too much. Mix only until just combined.
• Scoop batter into the cupcake liners until they are about ¾ full. Bake for 20-23 minutes, until the tops start to turn golden brown.
• Cool the cupcakes in the pan for about 5 minutes and then flip them upside down in the pan. Allow to cool for 10 minutes more in the pan to prevent them from deflating.

BEST VANILLA PINEAPPLE CUPCAKES

Steps:

• Prepare your ingredients, electric mixer, and oven.
• Add your sugar, eggs, and vanilla and mix.
• Add the sunflower oil. Mix well.
• Add the milk, flour, and baking powder. Mix.
• For the final ingredient, add the pineapple chunks. Now take a spatula and mix it as if you were mixing it in a bowl.
• Bake in the oven for 15 minutes at 350 degrees Fahrenheit.
• When finished baking, let cool for 10 to 15 minutes. Apply frosting.