Crumbs Vanilla Cupcakes Recipe 45

VANILLA CUPCAKE RECIPE

Vanilla Cupcake Recipe image

Provided by Shiran

Time 45m

Number Of Ingredients 9

Ingredients

1 1/3 cups (185 grams/6.5 ounces) all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick/115 grams) butter, softened
1 cup (200 grams/7 ounces) granulated sugar
2 large eggs (, room temperature)
1 teaspoon pure vanilla extract
1/2 cup (120 ml) whole milk
Buttercream frosting

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.

CRUMB'S VANILLA CUPCAKES RECIPE - (4/5)

crumb's Vanilla Cupcakes Recipe - (4/5) image

Provided by á-3443

Number Of Ingredients 16

Ingredients

3 sticks unsalted butter, room temperature
2 1/2 cups granulated sugar
5 eggs
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons almond extract
3 cups all-purpose flour
1 teaspoon baking poweder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup buttermilk
Frosting
1 pound cream cheese
1 pound unsalted butter
1 16oz. box confectioners' sugar
1 teaspoon vanilla extract
rainbow sprinkles

Steps:

1. Preheat the oven to 325ºF. Line a 12 cup muffin tin with paper liners. 2. In a mixer fitted with the paddle attachment beat the butter and sugar until light and fluffy. Then add the eggs, mixing well after each addition, followed by the vanilla and almond extracts. 3. Sift together the flour, baking powder and baking soda into a small bowl. Then, with the mixer on low speed, add the flour mixture to the butter mixture, alternating with the buttermilk and ending with the flour. 4. Fill each cup 3/4 full with batter. Bake for about 20 to 25 minutes, or until the center of the cupcakes spring back when touched. Cool completely before frosting. 5. To make the frosting cream together the butter and cream cheese until totally smooth. Then add the sugar and vanilla extract and beat until smooth. Frost each cupcake then place the sprinkles on a plate and roll the sides of the cupcake in them.

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