Go To Vanilla Cupcakes Recipes

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EASY HOMEMADE VANILLA CUPCAKES RECIPE



Easy Homemade Vanilla Cupcakes Recipe image

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

1 1/4 cups (163g) all-purpose flour
1 1/4 tsp baking powder
1/4 tsp salt
6 tbsp (84g) unsalted butter, room temperature
3/4 cup (155g) sugar
2 tbsp (30ml) vegetable oil
1 1/2 tsp vanilla extract
2 large eggs
1/2 cup plus 2 tbsp (150ml) milk
1 cup (224g) unsalted butter, room temperature
4 cups (460g) powdered sugar
1 ½ tsp vanilla extract
2-3 tbsp (30-45ml) water or milk
Pinch or two of salt

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

VANILLA CUPCAKE RECIPE



Vanilla Cupcake Recipe image

Provided by Shiran

Time 45m

Number Of Ingredients 9

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.

VANILLA CUPCAKES



Vanilla Cupcakes image

Provided by Food Network Kitchen

Time 50m

Yield 12 cupcakes

Number Of Ingredients 13

1 1/2 cups all-purpose flour
1 1/4 teaspoons baking powder
1/4 teaspoon salt
1 stick unsalted butter, softened
1 cup sugar
2 large eggs, at room temperature
2 teaspoons vanilla extract
2/3 cup whole milk, at room temperature
Frosting, recipe follows, for topping
4 large egg whites
3/4 cup sugar
Pinch of salt
2 sticks unsalted butter, cut into pieces, softened (see Cook's Note)

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.)

GO-TO VANILLA CUPCAKES



Go-To Vanilla Cupcakes image

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

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon fine salt
2 large eggs, at room temperature
2/3 cup sugar
1 1/2 sticks (12 tablespoons) unsalted butter, melted
2 teaspoons pure vanilla extract
1/2 cup milk
Your favorite frosting, for topping

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.

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