MOIST VANILLA CUPCAKES
These Moist Vanilla Cupcakes are super easy to make and so moist - for days! They are my new favorite vanilla cupcake!
Provided by Life, Love and Sugar
Categories Dessert
Time 30m
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F (176°C) and prepare a cupcake pan with liners. 2
- . Add the flour, sugar, baking powder and salt to a large mixer bowl and combine. Set aside.
- . Add the milk, vegetable oil, vanilla extract and eggs to a medium sized bowl and combine.
- . Add the wet ingredients to the dry ingredients and beat until well combined.
- . Slowly add the water to the batter and mix on low speed until well combined. Scrape down the sides of the bowl as needed to make sure everything is well combined. Please note that the batter will be very thin.
- . Fill the cupcake liners about half way and bake for 15-17 minutes, or until a toothpick comes out with a few moist crumbs.
- . Remove the cupcakes from oven and allow to cool for 2 minutes, then remove to a cooling rack to finish cooling.
- . To make the frosting, beat the butter in a large mixer bowl until smooth.
- . Add 2 cups of powdered sugar and mix until smooth.
- 0. Add the vanilla extract and 1 tablespoon of water or milk and mix until smooth.
- 1. Add remaining powdered sugar and mix until smooth.
- 2. Add remaining water or milk, as needed, and salt and mix until smooth.
- 3. Pipe the frosting onto the cupcakes. I used Ateco tip 844.
Nutrition Facts : ServingSize 1 cupcake, Calories 285 calories, Sugar 31 g, Sodium 129.2 mg, Fat 12.7 g, SaturatedFat 7 g, TransFat 0.7 g, Carbohydrate 41 g, Fiber 0.3 g, Protein 2.7 g, Cholesterol 25.1 mg
SIMPLY PERFECT VANILLA CUPCAKES
This is my favorite recipe for homemade vanilla cupcakes. Using creamed butter, cake flour, sour cream, and egg whites, these cupcakes are soft, sweet, fluffy, and infinitely buttery.
Provided by Sally
Categories Dessert
Time 3h
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners-this recipe makes about 14 cupcakes. Set aside.
- Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the egg whites, vanilla extract, and vanilla bean and beat on medium-high speed until smooth and combined, at least 2 minutes. Scrape down the sides and up the bottom of the bowl as needed and then beat in the sour cream. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the milk until combined. Do not over-mix. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
- Pour/spoon the batter into the liners-fill only 2/3 full to avoid spilling over the sides. Bake for 19-22 minutes, or until a toothpick inserted in the center comes out clean. For around 30-36 mini cupcakes, bake for about 11-13 minutes, same oven temperature. Allow the cupcakes to cool completely before frosting.
- Frost cooled cupcakes with vanilla buttercream. You can swipe the frosting on with an icing knife or use a piping tip such as Wilton 1M. Leftover cupcakes keep well covered tightly in the refrigerator for 3 days.
THE BEST VANILLA CUPCAKES
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
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.
VANILLA CUPCAKES WITH FRUIT GLAZE
A white bean puree -- creamy, sweet, and mellow -- is an invisible addition to vanilla cupcakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Time 40m
Yield Makes 24
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees, with racks in middle and lower thirds. Line 24 standard muffin cups with paper liners. In a large bowl, whisk together flour, baking powder, baking soda, and salt. In a food processor, combine beans, butter, and granulated sugar; process until smooth. With machine running, add eggs and egg whites and process until incorporated. Stir into flour mixture until well combined. Stir in buttermilk and vanilla.
- Divide batter among muffin cups and bake until puffed and set, about 17 minutes, rotating pans halfway through. Transfer cupcakes to wire racks and let cool completely. (Store in an airtight container, up to 3 days.)
- Whisk together confectioners' sugar and fruit puree until smooth. Dip top of each cupcake into glaze, letting excess drip off. Let glaze set, about 15 minutes, before serving.
Nutrition Facts : Calories 200 g, Fat 3 g, Fiber 1 g, Protein 4 g, SaturatedFat 1 g
FRUIT-FILLED CUPCAKES
Kids really love the fruity surprise tucked inside these sweet and tender cupcakes. And because the recipe is so easy and quick, they'd probably love to help make and frost them! -Margaret Wilson, Sun City, California
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 2 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the cake mix, sour cream and eggs. Beat on low speed for 30 seconds; beat on medium for 2 minutes. , Place 27 paper or foil liners in heart-shaped or standard muffin tins. (If using standard tins, tuck a 1/2-in. foil ball or marble between the liner and cup to form a heart shape.) Fill cups half full with batter. Using the end of a wooden spoon handle, make an indentation in the center of each; fill with 1/2 teaspoon preserves. Top with remaining batter. , Bake at 350° for 22-27 minutes or until a toothpick inserted in the cake portion comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , If desired, place a third of the frosting in a small bowl; tint pink with red food coloring. Frost cupcakes with white frosting; if desired, pipe edges with pink frosting. Decorate with nonpareils and jimmies if desired.
Nutrition Facts : Calories 205 calories, Fat 8g fat (4g saturated fat), Cholesterol 28mg cholesterol, Sodium 173mg sodium, Carbohydrate 30g carbohydrate (23g sugars, Fiber 0 fiber), Protein 2g protein.
More about "vanilla cupcakes with fruit glaze recipes"
VANILLA CUPCAKES - ONCE UPON A CHEF
From onceuponachef.com
Cuisine AmericanTotal Time 45 minsCategory DessertsCalories 379 per serving
FRUIT TART VANILLA CUPCAKES - FLAVOR THE MOMENTS
From flavorthemoments.com
EASY VANILLA GLAZED MINI CUPCAKES - CRAFT CREATE COOK
From craftcreatecook.com
CLASSIC VANILLA CUPCAKES RECIPE | GET CRACKING - EGGS.CA
From eggs.ca
EASY HOMEMADE VANILLA CUPCAKES RECIPE | MOIST, FLUFFY
From lifeloveandsugar.com
18 CUPCAKES MADE WITH FRESH FRUIT - THIS SILLY GIRL'S …
From thissillygirlskitchen.com
VANILLA CUPCAKES (THAT ACTUALLY STAY MOIST) | RECIPETIN EATS
From recipetineats.com
5/5 (274)Category Cakes, SweetCuisine WesternPublished Sep 11, 2020
VANILLA CUPCAKES RECIPE (FROM SCRATCH) - JOYFOODSUNSHINE
From joyfoodsunshine.com
VANILLA CUPCAKES WITH FRUIT GLAZE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
ULTRA-VANILLA CUPCAKES WITH EASY VANILLA FROSTING - KING ARTHUR …
From kingarthurbaking.com
VANILLA CUPCAKES WITH FRUIT GLAZE | RECIPE | VANILLA CUPCAKES, FRESH ...
From pinterest.ca
VANILLA CUPCAKE RECIPE - LIVE WELL BAKE OFTEN
From livewellbakeoften.com
EASY VANILLA GLAZE FOR CUPCAKES - PEANUT BLOSSOM
From peanutblossom.com
VANILLA CUPCAKES - BETTER HOMES & GARDENS
From bhg.com
PERFECT VANILLA CUPCAKES RECIPE - HOW TO MAKE VANILLA CUPCAKES
From delish.com
RECIPETHING - VANILLA CUPCAKES WITH FRUIT GLAZE
From recipething.com
OUR BEST VANILLA CUPCAKE RECIPES | TASTE OF HOME
From tasteofhome.com
GLUTEN-FREE FRUIT-TOPPED VANILLA CUPCAKES - FORKS OVER KNIVES
From forksoverknives.com
EASY FRUIT SALAD RECIPE WITH VANILLA PUDDING
From juliassimplysouthern.com
19 BEST FATHER'S DAY CUPCAKES - EASY CUPCAKES TO MAKE FOR DAD
From delish.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love