PERFECT "ONE BOWL" VANILLA CUPCAKES WITH VANILLA BUTTERCREAM FROSTING
Simply perfect Vanilla Cupcakes made in just one bowl! Top with vanilla buttercream and get ready to fall in love.
Provided by Ashley Manila
Categories Dessert
Time 1h40m
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees (F). Line 2 cupcake tins with paper liners; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter, vanilla, and sugar on medium speed until light and fluffy, about 2 minutes. Add in the eggs, one at a time, beating well after each addition. On low speed, beat in the sour cream, then the milk. Turn mixer off. Add in the cake flour, baking powder, baking soda, and salt. Use a fork to lightly toss the dry ingredients together. Using a rubber spatula, gently fold the dry ingredients into the batter, mixing just until combined. Be sure not to over mix here or you cupcakes will be dense!
- Spoon batter into prepared cupcake tin (filling 1/2 way each - not more or they'll overflow) and bake for 18-20 minutes. Cool completely before frosting.
- In a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter on medium-speed until completely smooth. Reduce the mixer speed to low and gradually add the confectioners sugar, no more than a 1/2 cup at a time. Once all of the sugar has been incorporated, pour in the milk and vanilla extract. Once all of the ingredients have been incorporated, increase the speed to medium-high and beat for 2 to 3 minutes, or until fluffy.
- If the frosting appears too thin, add a little confectioners' sugar, one tablespoon at a time; if the frosting appears too thick, add a little more milk, one tablespoon at time.
MOIST VANILLA CUPCAKE RECIPE
This vanilla cupcake recipe with oil is insanely easy to make! It comes together in one bowl and makes the most tender, moist cupcakes!
Provided by Chelsey White
Categories Cupcakes
Time 33m
Number Of Ingredients 19
Steps:
- Begin by preheating the oven to 350°F / 175°C and line a muffin pan.
- Whisk 1 1/4 cups all-purpose flour, 1 cup sugar, 1 1/2 tsp baking powder and 1/2 tsp salt together into a large bowl.
- Make a well in the middle of the dry ingredients and add 1/2 cup of buttermilk, 1/2 cup water, 1/4 cup vegetable oil, 1 large egg, and 1 Tbsp vanilla extract into the opening. Whisk the wet ingredients together, then whisk them into the dry ingredients. Mix until the batter is smooth.
- Fill the cupcake liners about 2/3 of the way full. Bake for 18-20 minutes or until a toothpick comes out clean.
- Let the cupcakes cool for 10 minutes before moving them to a cooling rack to finish cooling. If you want to accelerate the cooling process, pop the pan into the freezer for about 30 minutes.
- Beat 1/2 cup of room-temperature butter on a medium speed for 30 seconds with a paddle attachment until smooth.
- Mix in 1 1/2 tsp vanilla extract and 1/4 tsp fine salt on a low speed.
- Slowly mix in 1 1/2 cups of powdered sugar on a low speed. Halfway through add 1 Tbsp of heavy cream to make the frosting easier to mix.
- Mix on low for a couple minutes until the ingredients are fully incorporated and the desired consistency is reached.
- If the frosting is too thick, add in additional cream (1 Tablespoon at a time). If the frosting is too thin, add in more powdered sugar (1/4 cup at a time).
- Place the buttercream in a piping bag fit with your favorite frosting tip, and pipe large swirls onto the fully cooled cupcakes.
- Decorate as desired, then enjoy!
Nutrition Facts : Calories 301 calories, Carbohydrate 41 grams carbohydrates, Cholesterol 40 milligrams cholesterol, Fat 14 grams fat, Fiber 0 grams fiber, Protein 2 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 235 grams sodium, Sugar 31 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
KITTENCAL'S WHITE CAKE
7-Up or Sprite is the secret ingredient that takes this cake to another level, do not allow the soda to go flat pour right from the bottle or can --- this cake bakes out beautiful with no dark over cooked edges --- I recommend to use diet soda regular is too sweet but regular will work fine also ---this also may be baked in two 8-inch round cake pans and it makes the perfect wedding cake!
Provided by Kittencalrecipezazz
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Set oven to 350 degrees F (set oven rack to second-lowest position).
- Mix all ingredients in a bowl on low speed until blended (about 30 seconds).
- Beat at medium speed for 2 minutes more.
- Pour the batter into a greased 13 x 9-inch baking pan (the batter will be quite thick so you will need to spread out with back of a spoon).
- Bake for about 30 minutes or until cake tests done.
Nutrition Facts : Calories 278.8, Fat 14.5, SaturatedFat 3.7, Cholesterol 10, Sodium 318.4, Carbohydrate 34.1, Fiber 0.4, Sugar 24.1, Protein 3.5
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