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 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
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
VERY VANILLA CUPCAKES
Everyone loves a vanilla cupcake. My recipe is a vanilla lovers dream-it's a vanilla cupcake topped with vanilla buttercream. To get ultimate flavor I suggest using pure vanilla extract. -Michelle Dorsey, Wilmington, Delaware
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, mix the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition., Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick inserted in center comes out clean. Cool in pans for 10 minutes. Remove to wire racks to cool completely. , For frosting, in a small bowl, beat butter and vanilla until blended. Gradually beat in confectioners' sugar until smooth. If desired, tint with food coloring. Frost cupcakes. Decorate as desired.
Nutrition Facts : Calories 278 calories, Fat 14g fat (9g saturated fat), Cholesterol 62mg cholesterol, Sodium 105mg sodium, Carbohydrate 36g carbohydrate (25g sugars, Fiber 0 fiber), Protein 2g protein.
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 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
MOIST VANILLA CUPCAKES
These moist, tasty vanilla cupcakes are amazing! The vanilla flavor isn't too strong and the cupcakes aren't too sweet. They can be made really quickly, too, and in just one bowl.
Provided by Cupcake lover
Categories Desserts Cakes Cupcake Recipes
Time 40m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a cupcake pan with 12 paper liners.
- Beat sugar and butter together in a bowl using an electric mixer until light and fluffy. Beat in egg and vanilla extract. Mix in baking powder, baking soda, and salt. Alternate adding flour and milk, stirring until just combined. Fill prepared pan with batter.
- Bake in the preheated oven until lightly browned on top, about 18 minutes. Cool in the pan for 10 minutes, then remove to wire racks to cool completely.
Nutrition Facts : Calories 166.7 calories, Carbohydrate 21.1 g, Cholesterol 36.6 mg, Fat 8.4 g, Fiber 0.3 g, Protein 2 g, SaturatedFat 5.1 g, Sodium 152.8 mg, Sugar 13.1 g
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
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
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