Best Vanilla Cupcakes Ever Recipes

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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.

BEST VANILLA CUPCAKES EVER



Best Vanilla Cupcakes Ever image

Hands down this has to be the best vanilla cupcakes ever! All the vanilla cupcakes I've made from scratch were too eggy or too floury. This is the kind of cupcake I have been looking for and I found it! These cupcakes are easy and fun to make and requires few baking skills! Happy baking!!! -Little Miss Cupcake

Provided by Little Miss Cupcake

Categories     Dessert

Time 27m

Yield 30 cupcakes, 30 serving(s)

Number Of Ingredients 13

1 3/4 cups cake flour, not self-rising
1 1/4 cups unbleached all-purpose flour
2 cups sugar
1 tablespoon baking powder
3/4 teaspoon salt
1 cup unsalted butter, cut into 1-inch cubes
4 large eggs
1 cup whole milk
1 teaspoon pure vanilla extract
1 cup unsalted butter, room temperatu
6 -8 cups confectioners' sugar
1/2 cup milk
1 teaspoon pure vanilla extract

Steps:

  • Preheat oven to 325°. Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour.
  • In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.
  • Divide batter evenly among liners, filling about two-thirds full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
  • Transfer to a wire rack to cool completely. Repeat process with remaining batter. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Decorate with sprinkles, if desired. Serve at room temperature.

Nutrition Facts : Calories 319.5, Fat 13.4, SaturatedFat 8.2, Cholesterol 58.7, Sodium 112, Carbohydrate 48.3, Fiber 0.3, Sugar 37.3, Protein 2.5

THE BEST VANILLA CUPCAKES



The Best Vanilla Cupcakes image

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

1 3/4 cups all-purpose flour (see Cook's Note)
1 tablespoon cornstarch
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
1 stick (8 tablespoons) unsalted butter, at room temperature
1 cup granulated sugar
2 tablespoons vegetable oil
2 teaspoons pure vanilla paste or extract
2 large eggs, at room temperature
1 large egg yolk, at room temperature
1 cup buttermilk, well-shaken
3 sticks (1 1/2 cups) unsalted butter, at room temperature
2 cups confectioners' sugar
3 tablespoons heavy cream
2 teaspoons pure vanilla paste or extract
1/4 teaspoon kosher salt

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.

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