EASY VANILLA CUPCAKES
Rustle up a batch of vanilla cupcakes with pretty butter icing for a family picnic or weekend treat. Decorate them with fruit or sprinkles, if you like
Provided by Lulu Grimes
Categories Afternoon tea, Dessert, Treat
Time 45m
Yield Makes 12
Number Of Ingredients 8
Steps:
- Heat oven to 180C/160C fan/gas 4. Line 12 holes in a shallow muffin tin with cupcake cases (not muffin cases). Cream the butter and sugar together until the mixture is light and fluffy. Beat the eggs and vanilla in a jug, then beat into the butter mixture a little at a time.
- Fold the flour into the mixture along with a little milk - the mixture should fall easily off a spoon. Divide the mixture between the cases, filling each one no more than half full.
- Cook the cakes for 12-15 mins - they should be firm to the touch and slightly golden brown. Cool in the tin for 5 mins, then lift them out gently and leave to cool completely.
- To make the icing, beat the butter until it is very soft. Beat in the icing sugar a little at a time, then beat in a splash of the milk as you need to give you a soft icing that can be piped easily. Scrape the icing into an icing bag fitted with a star nozzle. Ice the cakes in swirls, starting in the centre and working outwards.
Nutrition Facts : Calories 291 calories, Fat 17 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 25 grams sugar, Protein 2 grams protein, Sodium 0.5 milligram of sodium
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
THE BEST VANILLA CUPCAKES
These vanilla cupcakes taste as delicious as they look (which is often not the case when it comes to vanilla cupcakes!). Mixing flour with cornstarch gives the cake a light and airy texture that stays perfectly moist with a bit of added vegetable oil. Each cupcake is topped with a swirl of creamy, fluffy vanilla buttercream that's super easy to make.
Provided by Food Network Kitchen
Categories dessert
Time 1h25m
Yield 18 cupcakes
Number Of Ingredients 17
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
Decorate these easy vanilla cupcakes with buttercream and the topping of your choice. They're super-simple to make and taste divine - great as a teatime treat
Provided by Member recipe by alyma
Categories Afternoon tea, Dessert, Treat
Number Of Ingredients 9
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!
Nutrition Facts : Calories 287 calories, Fat 16 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 27 grams sugar, Fiber 0.4 grams fiber, Protein 2 grams protein, Sodium 0.44 milligram of sodium
VANILLA CUPCAKES
For chocolate cupcakes, substitute 1/2 cup cocoa powder for 1/2 cup all-purpose flour.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 1 dozen
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees. Line a cupcake pan with paper liners; set aside.
- In a medium bowl, sift together flour, baking powder, and salt. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, one at a time; scrape down bowl, and beat in vanilla.
- Add flour mixture and milk alternately, beginning and ending with flour mixture.
- Divide batter evenly among liners, about three-quarters full each. Bake until golden and tops spring back to touch, about 20 minutes, rotating pan once if needed. Transfer pans to wire rack; cool completely.
VANILLA CUPCAKE RECIPE
Provided by Shiran
Time 45m
Number Of Ingredients 9
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.
VEGAN VANILLA CUPCAKES
There are no tricks to these satisfying dairy- and egg-free cupcakes. Be sure to use refrigerated soy or almond milk instead of the shelf-stable kind-there are fewer additives, which can greatly affect the final texture and taste of a recipe.
Provided by Food Network Kitchen
Categories dessert
Time 45m
Yield 12 cupcakes
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners and spray the liners with nonstick cooking spray.
- For the cake: Whisk together the flour, granulated sugar, baking powder, baking soda and salt in a medium bowl. Whisk together the almond milk, brown sugar, oil and vanilla in another medium bowl. Add the almond milk mixture to the flour mixture and gently fold until just combined (it's OK if there are lumps). Divide the batter evenly among the prepared liners.
- Bake the cupcakes until they are golden brown and bounce back when pressed and a toothpick inserted in the center comes out clean, 20 to 22 minutes. Let cool in the pan for a few minutes, then transfer to a rack to cool completely.
- For the frosting: Beat the margarine on medium-high in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a hand mixer) until smooth, about 1 minute. Add the confectioners' sugar, almond milk and vanilla and beat on low until the frosting comes together and is smooth, about 1 minute.
- Frost and decorate the cupcakes as desired.
VANILLA CUPCAKE
A tasty little cupcake, which is easy to make.
Provided by Hanatarou
Categories Desserts Cakes Cupcake Recipes
Time 35m
Yield 12
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan or line with paper baking cups.
- In a large bowl, mix butter and sugar with an electric mixer until light and fluffy, about 5 minutes. Stir in the eggs, one at a time, blending well after each one. Stir in the vanilla and flour just until mixed. Spoon the batter into the prepared cups, dividing evenly.
- Bake in the preheated oven until the tops spring back when lightly pressed, 18 to 20 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter.
Nutrition Facts : Calories 213 calories, Carbohydrate 24.2 g, Cholesterol 73.6 mg, Fat 11.6 g, Fiber 0.4 g, Protein 3.2 g, SaturatedFat 6.9 g, Sodium 288.7 mg, Sugar 12.7 g
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
CLASSIC VANILLA CUPCAKES
Cupcakes are the perfect way to celebrate any occasion, be it a birthday, graduation or even just a rainy day.
Categories Desserts & Sweets
Time 35m
Yield Serves: 12
Number Of Ingredients 13
Steps:
- Cupcakes
- Preheat oven to 350°F (180°C). Line 12 muffin cups with paper liners. Whisk together flour, baking powder and salt; set aside. In separate bowl and using electric mixer, beat butter with sugar until light and fluffy. Beat in eggs, one at a time, incorporating each one fully before adding the next one; beat in vanilla.
- With mixer on low speed, add flour mixture in 3 parts alternately with milk in 2 parts, starting and ending with flour mixture, and scraping bowl as needed between additions.
- Spoon or scoop batter into prepared muffin cups, about two-thirds full. Bake for 18 to 20 minutes or until tester comes out clean when inserted into centre of cupcakes. Let cool completely on rack.
- Frosting
- Beat butter until light and fluffy. With mixer on low speed, beat in icing sugar, cream, vanilla and salt until smooth, adding up to 2 tbsp (30 mL) more cream if needed. Increase speed to high; beat for 1 to 2 minutes or until frosting is light and fluffy.
- Add frosting to piping bag fitted with round tip; pipe over cupcakes. Alternatively, spoon frosting into resealable bag and clip off one corner to pipe over cupcakes, or spoon onto cupcakes.
Nutrition Facts :
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
EASY VANILLA CUPCAKES
This is the easy vanilla cupcake recipe we turn to for bake sales and school functions. It's quick and easy and fairly foolproof. Get creative with the sprinkles or add a few drops of food colouring to brighten them up. Need more? Use our cake calculator to customise the recipe!
Provided by Emily Angle
Categories Cakes and baking
Yield Makes 12 cupcakes
Number Of Ingredients 10
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 CUPCAKES
Make and share this Vanilla Cupcakes recipe from Food.com.
Provided by bugsbunnyfan
Categories Dessert
Time 45m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees.
- Line 24 muffin pans with paper liners or grease pans and sprinkle lightly with flour.
- Add flour, salt and baking powder together.
- Cream butter.
- Add sugar, beat until light and fluffy.
- Beat in eggs, one after each addition, stir in vanilla.
- Put in prepared pans, bake about 20 minutes.
MOIST VANILLA CUPCAKES
These Moist Vanilla Cupcakes are super easy to make and so moist - for days! They are my new favorite vanilla cupcake!
Provided by Life, Love and Sugar
Categories Dessert
Time 30m
Number Of Ingredients 14
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.
Nutrition Facts : ServingSize 1 cupcake, Calories 285 calories, Sugar 31 g, Sodium 129.2 mg, Fat 12.7 g, SaturatedFat 7 g, TransFat 0.7 g, Carbohydrate 41 g, Fiber 0.3 g, Protein 2.7 g, Cholesterol 25.1 mg
HEALTHY VANILLA CUPCAKES (SO EASY!)
This recipe was updated Jan 12, 2021. Comments from before that are from an old version of this recipe. Significant testing and improvements have been made!
Provided by Amy Palanjian
Categories Dessert
Time 30m
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F and line a muffin tin with paper cupcake liners.
- Add the butter and sugar to a medium bowl. Beat with a hand-held electric mixer on medium-high speed until light, fluffy, and thick or about 3-5 minutes.
- Add in the eggs one at a time, beating in between to fully incorporate each egg. Add in the vanilla.
- Add the baking powder, salt, and half of the flour to the bowl. Beat on the lowest speed. Add half of the milk. Beat on the lowest speed. Add the remaining flour and milk and beat on the lowest speed to just combine the batter.
- Divide the batter among the paper liners, filling each cup with about 1/4 cup batter.
- Bake for 20-22 minutes or until just golden brown around the edges and a cake tester inserted into the center comes out clean.
- Remove from the oven. Transfer cupcakes to a wire rack and let cool completely.
- Frost as desired.
Nutrition Facts : ServingSize 1 cupcake, Calories 166 kcal, Sugar 9 g, Sodium 109 mg, Fat 9 g, SaturatedFat 5 g, TransFat 1 g, Carbohydrate 19 g, Fiber 1 g, Protein 3 g, Cholesterol 49 mg, UnsaturatedFat 3 g
VANILLA CUPCAKES
Delicious, fluffy vanilla cupcakes. Children and adults will love them! Prep: 10-20 minutes cooking time: 15-20 minutes Makes 16
Provided by princessmaya1
Categories Dessert
Time 35m
Yield 16 cupcakes, 6 serving(s)
Number Of Ingredients 7
Steps:
- 1. Melt the butter in the microwave and pour into a bowl along with the sugar.
- 2. Add the beaten eggs and whisk the mixture.
- 3. Pour half of the flour into the bowl and whisk using a figure of eight. Then pour in the other half and do the same.
- 4.Next pour in the milk and vanilla and whisk until well combined.
- 5.Spoon the mixture into cupcake cases and put into the heated oven.
- 6.Cook until brown.
- 7.Leave to cool and then enjoy! (-:.
Nutrition Facts : Calories 351.6, Fat 18.9, SaturatedFat 11.3, Cholesterol 115.7, Sodium 145.6, Carbohydrate 41.1, Fiber 0.7, Sugar 21, Protein 5.1
GO-TO VANILLA CUPCAKES
Golden memories: Smelling sweetly of butter, sugar and vanilla, these classic little cakes bring you right back to when you were a kid and Mom baked you birthday cupcakes.
Provided by Food Network Kitchen
Categories dessert
Time 1h10m
Yield 12 cupcakes (or about 48 mini cupcakes)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F and position a rack in the middle of the oven. Line one 12-cup standard muffin tin or two 24-cup mini-muffin tins with cupcake liners.
- Whisk the flour, baking powder and salt together in a medium bowl.
- In another medium bowl, beat the eggs and sugar with an electric mixer until light and foamy, about 2 minutes. While beating, gradually pour in the melted butter and then the vanilla.
- While mixing slowly, add half of the flour mixture. Then add all the milk, followed by the remaining flour mixture; take care not to overmix the batter. Divide the batter evenly in the prepared muffin tin.
- Bake until a cake tester inserted into the center of the cupcakes comes out clean, rotating the tin about halfway through baking time, 18 to 20 minutes for standard cupcakes or 10 to 12 minutes for minis. Cool the cupcakes in the tin on a rack for 10 minutes, then remove from the tin and cool on the rack completely. Frost and decorate as desired.
VANILLA CUPCAKES
Provided by Food Network Kitchen
Time 50m
Yield 12 cupcakes
Number Of Ingredients 13
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.)
SIMPLE VANILLA CUPCAKE RECIPE
Buttery cupcakes with fluffy and creamy vanilla buttercream
Provided by Rachi
Categories Dessert
Time 30m
Number Of Ingredients 8
Steps:
- Pre-heat oven to 180C. Line a muffin tray with cupcake liners. you don't need to butter or oil the liners.
- In a Cake mixer with the pallet attachment, mix the butter until creamy, soft and fluffy ( Please refer to the notes above regarding butter as this is a crucial element in getting the perfect fluffy cupcakes)
- Once the butter is soft, add the sugar mix until creamy
- Then add the eggs, vanilla (At this point it will look like scrambled eggs, trust me it will get better after the flour is added)
- Reduce speed and add sifted flour, baking powder until mixed through(don't overbeat it)
- Finally, add milk and oil and mix for 30 seconds until mixed through
- Scoop 3/4 of mix into the cupcake liners ( Do not overfill as it will rise in the oven)
- Bake for 20-22 minutes until cooked through and a toothpick inserted comes out clean
- This recipe will make approximately 8-10 cupcakes. Cooldown and decorate with vanilla buttercream icing and enjoy
More about "vanilla cupcakes food"
VANILLA CUPCAKES | EGG RECIPES | JAMIE OLIVER
From jamieoliver.com
Servings 24Calories 296 per servingTotal Time 30 mins
- Preheat the oven to 170ºC/325ºF/gas 3.Line two 12-hole cupcake trays with paper cases.In a food processor or by hand, beat the butter and sugar until light and fluffy.
- One-by one, crack in the eggs, making sure you beat each one in before adding the next.Split the vanilla pod in half lengthways and scrape out the seeds, then add half the seeds to the mixture (save the remaining for the buttercream).Sift in the flour and baking powder, then pulse until just combined or gently fold together by hand.
- Using two teaspoons, divide the mixture evenly between the paper cases.Bake for 15 minutes, or until golden, cooked through and an inserted skewer comes out clean of cake mixture.
- Transfer to a wire rack and leave to cool completely.To make the buttercream, beat the butter for a couple of minutes until light, then mix in the remaining vanilla seeds.
MAGNOLIA'S VANILLA CUPCAKE RECIPE - FOOD NETWORK
From foodnetwork.com
3.7/5 (245)Difficulty EasyCategory DessertSteps 6
- In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about 3/4 full. Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.
HEALTHY VANILLA CUPCAKES {KID APPROVED!} - IFOODREAL.COM
From ifoodreal.com
4.8/5 (5)Total Time 30 minsCategory DessertCalories 211 per serving
- Preheat oven to 350 degrees F and spray non-stick 12 muffin tin with cooking spray or line with cupcake liners (these are awesome).
- In a large mixing bowl, add Wet Ingredients and beat with a mixer until smooth. Add Dry Ingredients and process until smooth. Batter should be like for the cake consistency, thicker than for pancakes but thinner than for muffins. Pour batter into prepared muffin tin and bake for 20 minutes, or until tops spring back to the touch or a toothpick inserted in the middle comes out clean. Remove from the oven and let cool completely.
- While cupcakes are baking, prepare icing by beating Icing ingredients in a medium bowl until smooth. Frost cupcakes, sprinkle with coconut flakes and place a few jelly beans in the middle (decorations are optional).
VANILLA CUPCAKE RECIPE - FOOD.COM
From food.com
Servings 24Total Time 40 minsCategory DessertCalories 162 per serving
- Preheat the oven to 375°. Line two cupcake pans with paper liners and set aside. In a medium bowl, sift together the flour, baking powder, and salt.
- In a large bowl using an electric mixer, beat the butter and the sugar until light and fluffy, about three minutes. Beat in the eggs one at a time, then beat in the vanilla extract.
- Add one-third of the flour mixture and beat to combine. Add half of the milk and beat to combine. Add another third of the flour, then the remaining milk, then the rest of the flour, beating to combine after each addition.
- Divide the batter between the liners, filling each about 2/3 of the way full. Bake for 18 to 20 minutes, or until the cupcakes are golden-brown and spring back when pressed lightly. Transfer to a wire rack to cool completely, then frost with Simple Buttercream Frosting.
VANILLA CUPCAKE RECIPE - SPACESHIPS AND LASER BEAMS
From spaceshipsandlaserbeams.com
Ratings 5Calories 248 per servingCategory Dessert
VANILLA CUPCAKES - TRUTHFUL FOOD
From truthful-food.com
Servings 24Total Time 35 minsCategory Snacks, Sweets And TreatsCalories 130 per serving
- Mix the eggs, milk and vegetable oil in a separate bowl. Slowly add the dry mixture to the liquid mixture while you keep mixing.
VANILLA CUPCAKES (THAT ACTUALLY STAY MOIST) | RECIPETIN EATS
From recipetineats.com
4.9/5 (156)Category Cakes, SweetCuisine WesternCalories 143 per serving
- 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.
HOMEMADE VANILLA CUPCAKES | HOMEMADE FOOD JUNKIE
From homemadefoodjunkie.com
5/5 (3)Category Cupcake CornerCuisine AmericanCalories 331 per serving
THE ULTIMATE FLUFFY, MOIST VANILLA CUPCAKES - FOODESS
From foodess.com
5/5 (2)Servings 15Cuisine AmericanCategory Dessert
- Place egg whites in stand mixer with whisk attachment and beat on medium speed until white and foamy. With mixer running, slowly pour in 1/4 cup (50 g) of the sugar and continue beating on medium-high until medium-stiff peaks form. Scrape the beaten whites into a bowl and set aside. Wipe out mixer bowl and dry.
- Measure flour, remaining sugar, baking powder and salt into the mixer bowl. Switch to paddle attachment and beat the dry ingredients on medium speed for 1 minute (this replaces sifting and thoroughly combines).
- Toss in the chunks of soft butter. The mixture will go from lumps of butter, to coarse crumbs, to one cohesive lump of dough. When it comes together in that lump, set timer for 4 minutes and beat on medium until light and fluffy. **If the texture remains like sandy crumbs instead of coming together into a cohesive ball of dough, this means your butter isn't soft/warm enough. Simply soak a dishtowel with hot water and hold it on the bottom of the mixer bowl as it beats. Repeat as the towel cools until the dough comes together. It won't take long.
VANILLA CUPCAKES WITH AMERICAN BUTTERCREAM FROSTING - CBC
From cbc.ca
- Combine the dry ingredients in the bowl of a standing mixer. Turn mixer on slow for a few seconds to combine, then add the eggs and sour cream (or buttermilk) to the bowl and combine. Add in the melted butter and vanilla. At this point, you'll have quite a stiff batter. With the mixer on low speed, slowly add the boiling water, being careful to not splash yourself; add in about 3 increments, scraping the sides and bottom of the bowl to be sure everything is well combined.
- Pour the batter into cupcake liners, filling them about two-thirds full. Bake for 20-25 minutes, until a toothpick inserted in the middle comes out with a few tiny moist crumbs attached. Allow to cool to room temperature before icing.
LET'S CELEBRATE NATIONAL VANILLA CUPCAKE DAY WITH THESE 10 ...
From onegreenplanet.org
- Vanilla Cupcakes With Blackberry Cream Cheese Frosting. These Vanilla Cupcakes With Blackberry Cream Cheese Frosting by Sofia Von Porat are as pretty as a picture.
- Vanilla Birthday Cake Cupcakes With a Cream Cheez Frosting. Source: Vanilla Birthday Cake Cupcakes With a Cream Cheez Frosting/One Green Planet. Advertisement.
- Vanilla Cupcakes. This recipe for Vanilla Cupcakes by Madison Butler is said to make the fluffiest cupcakes ever. Your friends and guests will be clamoring for the recipe.
- Vanilla Cupcakes with Buttercream. Be careful with whom you share these Vanilla Cupcakes with Buttercream by Francesca Bonadonna, or they will be pestering you to make more, more, more.
- Vanilla Cupcakes With Peanut Butter Frosting. These Vanilla Cupcakes With Peanut Butter Frosting by Emily von Euw are a great twist on the classic vanilla cupcake.
- Vanilla Cupcakes With Chocolate Mesquite Frosting. Here is a wonderful gluten-free recipe so that one and all can indulge in the joy of the vanilla cupcake.
- Vanilla Blackberry Cupcakes. Here is another recipe that combines the lovely flavors of blackberries and vanilla. Clémence Moulaert‘s Vanilla Blackberry Cupcakes are super cute, light, and fluffy.
- Raspberry Vanilla Cupcakes With Coconut Cream Frosting. These Raspberry Vanilla Cupcakes With Coconut Cream Frosting by Clémence Moulaert are stunning little cakes that will delight your friends.
- Vanilla Cupcakes With Vanilla Cream Frosting. Here is another classic cupcake recipe by Crissy Cavanaugh. These Vanilla Cupcakes With Vanilla Cream Frosting look stunning on a serving plate and will have your friends wanting more.
- Vanilla Lavender Cupcakes. Lastly, we have some sweet Vanilla Lavender Cupcakes by Clémence Moulaert. These gorgeous cupcakes are flavored with lavender extract.
VANILLA CUPCAKES - CUTE AND FLUFFY DESSERT TREATS
From thesouthafrican.com
Cuisine GlobalTotal Time 35 minsCategory Dessert, Snacks
VANILLA CUPCAKES RECIPE (FROM SCRATCH) - JOYFOODSUNSHINE
From joyfoodsunshine.com
Category DessertCalories 154 per serving
VANILLA CUPCAKES - FOOD24
From food24.com
Cuisine BakeCategory BakeServings 24Total Time 25 mins
HOW TO MAKE VANILLA CUPCAKES FROM SCRATCH | READER'S ...
From readersdigest.ca
Author Lisa KaminskiEstimated Reading Time 5 mins
BEST VANILLA CUPCAKE RECIPE (FROM SCRATCH) - THE ANTHONY ...
From theanthonykitchen.com
5/5 (1)Total Time 37 minsCategory DessertCalories 398 per serving
CLASSIC VANILLA CUPCAKES RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
Cuisine AmericanTotal Time 1 hrCategory DessertCalories 299 per serving
VANILLA CUPCAKES - FOOD CORNER
From foodcnr.com
Estimated Reading Time 1 min
VANILLA CUPCAKES - THE PERFECT CELEBRATION TREAT THIS SPRING
From thesouthafrican.com
Cuisine GlobalCategory DessertServings 12Total Time 25 mins
FOOD NETWORK CLASSIC VANILLA CUPCAKES ~ EATING CAKES
From eatingcakes.com
VANILLA CUPCAKE NUTRITION FACTS - MYFOODDIARY
From myfooddiary.com
VANILLA CUPCAKES - FOOD NETWORK
From foodnetwork.co.uk
VANILLA CUPCAKES - CANADIAN LIVING
From canadianliving.com
VANILLA FOOD COMPANY
From vanillafoodcompany.ca
VANILLA BEAN CUPCAKE RECIPES - GET EASY FOOD VIDEOS - FOOD ...
From food-savvy.com
BEST FLUFFY VANILLA CUPCAKES RECIPES | BAKE WITH ANNA ...
From foodnetwork.ca
MAGNOLIA'S VANILLA CUPCAKE - AMERICAN RECIPES
From fooddiez.com
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From 30seconds.com
EASY VANILLA CUPCAKES - CANADIAN LIVING
From canadianliving.com
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