One Bowl Vanilla Cupcakes With Vanilla Buttercream Frosting Recipes

VANILLA CUPCAKES WITH BUTTERCREAM FROSTING

Steps:

• Heat oven to 350°F. Place paper baking cups into 24 muffin pan cups; set aside.
• Combine flour, baking powder and 1/4 teaspoon salt in bowl; set aside.
• Beat sugar and 1 cup butter in another bowl at medium speed, scraping bowl occasionally, until creamy. Add 1 egg at a time, beating well after each addition. Add 1 tablespoon vanilla; mix well. Add flour mixture alternately with milk, beating at low speed after each addition, just until mixed.
• Divide batter evenly among paper baking cups. Bake 16-20 minutes or until toothpick inserted near center comes out clean. Let stand 10 minutes in pans; remove to cooling racks. Cool completely.
• Combine powdered sugar, 1 1/2 cups butter and 1/8 teaspoon salt in bowl; beat at medium speed until creamy. Add half & half and 1 tablespoon vanilla; continue beating until smooth. Frost cupcakes as desired.

PERFECT "ONE BOWL" VANILLA CUPCAKES WITH VANILLA BUTTERCREAM FROSTING

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.

VANILLA CUPCAKES WITH BUTTERCREAM ICING

Steps:

• Preheat oven to 350 degrees. Line cupcake pans with liners; set aside. In a medium bowl, whisk together flour, baking powder, and salt. In a large mixing bowl, cream together butter and sugar until light and fluffy. Add eggs, one at a time, mixing until incorporated; scrape down sides of bowl, and beat in vanilla.
• Add flour mixture and milk alternately, beginning and ending with flour. Scrape down sides and bottom of bowl.
• Divide batter evenly among liners, filling each about three-quarters full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool for 5 minutes. Remove cupcakes from pan, and let cool completely on wire rack.
• For the hat, score a circle in center of cupcake. Cut a cone with knife at an angle, rotating cupcake as you go. Using a wide round piping tip or a resealable plastic bag with one corner cut off, pipe buttercream into the cavity and on top for the head. Use gumdrops for the collar and a cinnamon candy for the nose; insert chocolate sprinkles for eyes. Use more buttercream and multicolored sprinkles to create a pom-pom for the hat.

ONE BOWL BUTTERCREAM FROSTING

Steps:

• In medium bowl, beat butter. Add confectioners' sugar and cocoa alternately with milk, beating to spreading consistency (additional milk may be needed). Stir in vanilla.

VANILLA CUPCAKES WITH VANILLA BUTTERCREAM FROSTING

Steps:

• Center baking rack in oven and preheat to 350 degrees Fahrenheit. Line cupake tins with cupcake liners.
• Cupcakes: In a medium bowl, beat the butter and sugar with and electric mixer on medium speed until fluffy. Then add the eggs one at a time. Blend in the vanilla extract. In a separate bowl whisk together the flour, baking powder, and salt. With a mixer on low speed, add the flour mixture to the butter-sugar mixture and alternate with the milk. Mix until there are no lumps in the batter. Evenly fill the cupcake tins with the batter and bake for about 18 to 20 minutes or until a toothpick is inserted into the center of a cupcake comes out clean. Remove from oven and place on a wire rack to cool completely before frosting.
• Frosting: In a medium bowl mix the butter with an electric mixer until it looks fluffy. Add in some the sugar, alternating the milk and vanilla until it is all blended. Add food coloring per package's directions and mix well to color the frosting. then frost the cupcakes; and enjoy!