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.)
FRENCH VANILLA CUPCAKES (FILLED)
I tried to find a suitable not too sweet filling for cupcakes, but nothing suited my tastes, so after experimenting, I came up with this one and I am pleasantly surprised. For the frosting, I used Whitney Froehlich's THE ABSOLUTE BEST BUTTERCREME FROSTING EVER! Found here on Just a Pinch.
Provided by Mary Gonzalez @margoz
Categories Cakes
Number Of Ingredients 13
Steps:
- CAKE or CUPCAKES: Bake cake or cupcakes as directed on box (only add the extra egg and pudding mix). I used mini cupcake pans (lined with paper liners) I got 54 mini-cupcakes out of this batter
- FILLING: Beat mascarpone cheese and butter together on medium speed Reduce speed - slowly add confectioner sugar, until blended Add vanilla and almond extracts Add milk, one teaspoon at a time Increase speed until the consistency is creamy Chill 30 minutes, (if necessary) Place filling in pastry bag with a small tip. Poke hole in center of cupcake until filled
- FROSTING: The recommended frosting or any other frosting you'd prefer.
- NOTE: You can increase the confectioners sugar by a tablespoon at a time, if the filling is too thin or decrease if you'd prefer yours not so sweet. I imagine with a little creativity, you can create your own flavor combinations.
VANILLA CUPCAKES FROM SCRATCH
A quick and easy recipe for cupcakes from scratch! Frost as desired after cupcakes have cooled.
Provided by Janine S.
Categories Desserts Cakes Yellow Cake Recipes
Time 35m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Line two 12-cup muffin tins with paper liners.
- Sift flour, baking powder, and salt together into a bowl. Whisk milk, eggs, and vanilla extract together in a separate bowl.
- Beat sugar, butter, and shortening together in a large mixing bowl with an electric mixer until creamy. Mix in flour mixture. Add milk mixture and beat on low speed for 30 seconds. Increase speed to high and beat until smooth, about 2 minutes. Fill the prepared muffin cups 1/2 full with batter.
- Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition Facts : Calories 154.3 calories, Carbohydrate 23.3 g, Cholesterol 31 mg, Fat 5.8 g, Fiber 0.4 g, Protein 2.6 g, SaturatedFat 2.6 g, Sodium 182.6 mg, Sugar 13.2 g
VANILLA CUPCAKES WITH STRAWBERRY FILLING
Sweet almond-vanilla cupcakes filled with a cool strawberry-lemon mousse. People will think you spent hours in the kitchen! Refrigerate any leftover cupcakes.
Provided by Band
Categories Desserts Cakes Strawberry Cake Recipes
Time 1h
Yield 18
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray 18 muffin cups with nonstick spray.
- Blend cake mix, water, oil, egg whites, almond extract, and vanilla extract in a large bowl at low speed until moistened, about 30 seconds. Beat at medium speed for 2 minutes. Pour batter evenly into the prepared cups.
- Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 15 to 20 minutes. Let cool completely, about 30 minutes.
- While cupcakes cool, smash the fresh strawberries with the back of a fork in a bowl until they are a coarse pulp. Add jam and lemon zest.
- Beat cream cheese in a mixing bowl until fluffy. Mix in fruit mixture and until well combined. Fold in whipped topping. Cover and refrigerate until cupcakes finish cooling.
- Slice off the top half of the cupcakes and spoon a layer of strawberry filling onto each. Cover with the top half. Dust with confectioners' sugar.
Nutrition Facts : Calories 246.4 calories, Carbohydrate 27.6 g, Cholesterol 13.7 mg, Fat 14 g, Fiber 0.5 g, Protein 2.7 g, SaturatedFat 6.5 g, Sodium 213 mg, Sugar 20.9 g
RASPBERRY FILLED VANILLA CUPCAKES
Make and share this Raspberry Filled Vanilla Cupcakes recipe from Food.com.
Provided by Born with a whisk
Categories Dessert
Time 1h20m
Yield 24 cupcakes, 24 serving(s)
Number Of Ingredients 13
Steps:
- To make the cupcakes, Melt the butter in the microwave. Add cake mix, eggs and water to the butter in large bowl.Mix on low for 1 minute Then mix on high for 1 min.Pop them in the oven on 350 for 20 minutes.Let cool.
- For filling, in a medium sauce pan, combine water, sugar, flour and lemon juice and mix well.Heat and stir until mixture boils and thickens.Cool completely!Stir in raspberries. (Will make a lot!).
- To fill cupcakes, cut a small round out, fill with raspberry filling, then replace with what you cut out. Frosting will cover it up.
- For the frosting, Beat together the butter and sugar with an electric beater. Once well combined, add the vanilla and water. Beat until smooth and creamy.
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- Add cake mix, eggs and water to the butter in large bowl and mix on low for 1 min. Then, mix on high for 1 min. (your batter should be thick and creamy - not thin and runny like it is when you follow the box instructions)
- Fill cupcake papers – tip: use an icecream scooper! – One scoop is just the right amount per cupcake!
25 FILLED CUPCAKES YOU’LL FLIP FOR - INSANELY GOOD
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- Lemon Raspberry-Filled Cupcakes with White Chocolate Buttercream Frosting. Cupcakes are sugary sweet and decadently rich most of the time, but I decided to start this list off on a zestier, tarter note with lemon raspberry-filled cupcakes.
- Coconut Cream Pie Cupcakes. If the tropical taste of coconut is more your thing, then you’ll love these coconut cream pie cupcakes. They feature coconut in the cake, the filling, and the topping!
- Chocolate Cupcakes with Chocolate Ganache Filling. Speaking of triple threats, now’s the perfect time to introduce one of the most decadent cupcakes on the list.
- Chocolate Pudding-Filled Cupcakes. Here’s another excellent option for a chocolate on chocolate on chocolate recipe, but instead of chocolate ganache, you’ll fill this one with warm chocolate pudding.
- Strawberry-Filled Cupcakes. You can whip up 15 of these simple, elegant white cupcakes and top them with delectable whipped buttercream frosting in less than an hour.
- Pinata Cupcakes. Pinata cupcakes are another deceptively simple-looking cupcake (white cake with vanilla frosting) that houses a fun surprise inside.
- Stuffed Mango Cupcakes. It may look like these mango cupcakes are topped with sunny-side-up eggs, but I promise they aren’t. They are, however, topped with delicious, slightly tangy mango buttercream.
- Nutella-Stuffed Chocolate Cupcakes. These gorgeous cupcakes look like you just bought them from a swanky NYC bakery case, but really, you’ll whip them up in only an hour in your own kitchen.
- Caramel-Stuffed Chocolate Cupcakes. These Ghirardelli chocolate cupcakes are moist, pillowy soft, and delightfully rich. You’ll top each one with vanilla buttercream and fill them with a creamy, sticky caramel sauce that’s so good, it will make you groan with pleasure.
- Peanut Butter Chocolate Cupcakes. Peanut butter and chocolate go together so well that they’ve wholly outranked peanut butter and jelly in a lot of people’s minds.
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