Frosted Vanilla Cupcakes Recipes

FROSTED VANILLA CUPCAKES

Steps:

• Preheat oven to 350 degrees. Line a standard (12-cup) muffin tin with paper liners. In a small bowl, whisk together flour, baking powder, and salt; set aside.
• With an electric mixer, beat butter and sugar until light and fluffy, about 5 minutes. Beat in eggs, one at a time, until combined. Beat in vanilla.
• With the mixer on low speed, gradually beat in flour mixture and sour cream in alternating batches, beginning and ending with the flour. Divide batter evenly among prepared muffin cups.
• Bake until a toothpick inserted in the center of a cupcake comes out clean and the top is springy to the touch, 20 to 25 minutes. Cool 10 minutes in the pan, then turn out onto a rack to cool completely before spreading with frosting.

VANILLA FROSTING

Steps:

• In a small bowl, beat together butter, sugar, milk, vanilla, and salt until light and fluffy.

VANILLA BUTTERCREAM FROSTING (FROM SPRINKLES CUPCAKES)

Steps:

• In a bowl add sugar then add butter. Beat till blended. Next add salt.
• Then add the milk and vanilla and beat for an additional 3 to 5 minutes or until smooth and creamy.

VANILLA FROSTING FOR CUPCAKES

Steps:

• In the heatproof bowl of an electric mixer, combine sugar and egg whites. Place bowl over pan of simmering water; whisk until whites are hot and sugar is dissolved, 2 to 3 minutes.
• Remove from heat, and transfer to mixer fitted with the whisk attachment. Beat on high speed until cooled and fluffy, 10 to 15 minutes. Reduce speed to medium. Add butter, 1 tablespoon at a time. Beat until incorporated. Stir in vanilla.

VANILLA FROSTING

Steps:

• Combine sugar, butter, milk and vanilla. Beat on medium speed until smooth and fluffy. Spread over cake or cupcakes. Store in refrigerator.