Bakers One Bowl Cupcakes Recipes

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.

ONE BOWL RED VELVET CUPCAKES

Steps:

• Preheat the oven to 350 degrees (F). Line a 12-cup cupcake/muffin tin with cupcake liners and lightly spray the liners with non-stick spray, set aside.
• Place the butter in a large, microwave-safe bowl. Place the bowl in the microwave and melt the butter, heating it in 30 second increments, stirring in between each increment. Add in the oil and vanilla and whisk smooth. Add in the sugar and whisk until well combined. Add in the eggs and egg yolk, one at a time, beating well after each addition. Add the flour, cornstarch, cocoa powder, baking soda, baking powder, and salt to the wet ingredients and lightly combine them with a whisk before beating them into the mixture, stirring until it's just combined - be sure not to over mix here! Whisk in the apple cider vinegar and buttermilk and whisk smooth. Fold in the sour cream. Finally, stir in the food color, whisking the mixture just until combined.
• Divide the batter among the lined cupcake molds, filling each 3/4 of the way full (you will have enough batter for about 18 cupcakes). Bake for 15-17 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
• In a large bowl using an electric handheld mixer, beat the cream cheese, butter, and vanilla on medium-high speed until completely smooth; about 2 minutes. Reduce the speed to low and gradually add the sifted confectioners' sugar and salt. Once all of the sugar has been added beat on high-speed for 1-2 minutes. Once the cupcakes have completely cooled, spread the frosting over the cupcakes or use a piping bag to pipe it into decorative swirls. Store these cupcakes in the fridge, covered, for up to 3 days.

ONE-BOWL CHOCOLATE CUPCAKES

Steps:

• Preheat the oven to 350 degrees (F). Line a 12-cup cupcake/muffin tin with cupcake liners and lightly spray the liners with non-stick spray (optional but it does help them peel right off).
• In a large bowl combine the hot liquid (coffee or water) with the softened cubes of butter and chocolate, whisk vigorously until completely combined. *The chocolate and butter need to be completely melted into the liquid before moving onto the next step.
• Whisk in the eggs and yolk, one at a time, then whisk in the sugar and vanilla.
• Place a fine-mesh strainer over the wet ingredients and to it add the flour, baking soda, baking powder, cocoa powder, and salt; stir together and allow it to fall into the wet ingredient - you're basically sifting the dry ingredients into the bowl with the wet ingredients. Stir with rubber spatula until *just combined.
• Add the sour cream and oil and fold into the batter, stirring until combined.
• Divide the batter among the 12 liners in your prepared pan, filling each cup 3/4 of the way full. Bake for 16-18 minutes, or until a toothpick inserted in the center comes out clean. Cool *completely before frosting.
• Sift together the confectioners sugar and cocoa powder, whisking well to ensure it's bump and lump free!
• Using a handheld mixer OR a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until creamy; about 2 minutes.
• Reduce speed to low and slowly add the sifted sugar/cocoa powder, alternating with the sour cream and half and half, then add the vanilla and salt. Once all of the ingredients have been added, beat on high speed until light and creamy and combined; beat for at least 1 minute on high.
• Frost cooled cupcakes and top with any decorations if desired.
• Cupcakes stay fresh at room temperature in an airtight container for up to 4 days.

BAKER'S® ONE BOWL CUPCAKES

Steps:

• Preheat oven to 350°F. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Stir in sugar and vanilla. Add eggs, 1 at a time, beating with electric mixer on low speed after each addition until well blended. Add 1/4 cup of the flour and the baking soda; mix well. Add remaining 1 cup flour alternately with the water, beating until well blended after each addition.
• Spoon evenly into 12 paper-lined medium muffin cups.
• Bake 19 to 21 min. or until toothpick inserted in centers comes out clean. Cool in pan 10 min.; remove to wire racks. Cool completely. Spread tops of cupcakes with whipped topping.

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.

EASY ONE-BOWL CHOCOLATE CUPCAKES

Steps:

• Preheat oven to 350 degrees. Line standard muffin cups with paper liner. In a large bowl, whisk together sugar, flour, cocoa powder, baking soda, baking powder, and salt. Add buttermilk, vegetable oil, and 1 1/2 cups warm water; whisk to combine. Add eggs and vanilla extract and whisk until smooth.
• Divide batter among muffin cups (filling each about 2/3 full) and bake until a toothpick inserted in center of cupcake comes out with a few moist crumbs attached, 20 to 25 minutes. Let cool in pans on wire racks, 5 minutes, then transfer cupcakes to racks and let cool completely. Frost as desired.

BAKER'S ONE BOWL MIDNIGHT BLISS CAKE

Steps:

• Heat oven to 350°F.
• Beat all ingredients except coffee granules, chopped chocolate and sugar in large bowl with mixer until blended. Stir in coffee and chopped chocolate.
• Pour into greased and floured 12-cup fluted tube pan or 10-inch tube pan.
• Bake 50 min. to 1 hour or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely. Sprinkle with sugar just before serving.

ONE-BOWL VANILLA CUPCAKES FOR TWO

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 2 cups in a muffin pan with paper liners.
• Whisk egg white and sugar together in a bowl; stir in melted butter and vanilla extract until smooth. Add flour, baking powder, and salt and mix well. Add milk and mix until smooth. Divide batter equally between 2 prepared cups in muffin pan.
• Bake in preheated oven until cake is set, 10 to 12 minutes.

ONE BOWL LEMON CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
• Stir flour, sugar, baking powder, baking soda, and salt together in a large mixing bowl. Beat milk, eggs, vegetable oil, vanilla extract, and lemon extract into the dry ingredients using an electric mixer set to medium for 2 minutes.
• Bring lemon juice to a boil in a small saucepan and immediately beat into the batter with the electric mixer on low speed.
• Fill cupcake liners with batter to about two-thirds full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 17 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

KITTENCAL'S EASY ONE-BOWL VANILLA CUPCAKES

Steps:

• Set oven to 350 degrees F.
• In a large bowl, mix together the flour with sugar, baking powder and salt until combined.
• Add in the shortening cream or milk, vanilla and eggs; beat on medium speed of an electric mixer scraping the bowl constantly until just blended (the batter will be thick, if desired you may add in a few more tablespoons cream or milk).
• Pour into paper-lined regular size muffin tins filling under just three-quarters full.
• Bake for 20-22 minutes or until the cupcakes test done (do not overbake as they will be dry).
• Immediately remove from pans.
• Cool completely before frosting.
• *Note* if desired 1-1/2 tsp almond extract may be used instead of vanilla, for a almond flavor.

BAKER'S ONE BOWL CHOCOLATE FROSTING

Steps:

• Microwave chocolate in large microwaveable bowl on HIGH 1-1/2 min., stirring every 30 sec. Stir until chocolate is completely melted. Cool 5 min.
• Add sugar, butter and vanilla. Gradually add milk, beating constantly with mixer on low speed until blended.

ONE-BOWL CHOCOLATE CUPCAKES

Steps:

• Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Sift cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl. Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth.
• Divide batter among muffin cups, filling each 2/3 full. Bake until tops spring back when touched, about 20 minutes. Transfer cupcakes to wire racks, and let cool. Cupcakes will keep, covered, for up to 3 days.

BAKER'S ONE BOWL BROWNIES

Steps:

• Heat oven to 350°F.
• Line 13x9-inch pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Spray foil with cooking spray.
• Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Blend in eggs and vanilla. Add flour and nuts; mix well. Pour into prepared pan.
• Bake 30 to 35 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely. Use foil handles to remove brownies from pan before cutting to serve.

ONE-BOWL BAKER'S CHOCOLATE CHUNK COOKIES

Steps:

• Melt 1 package of chocolate in microwave on MEDIUM 3-4 minutes.
• Stir until chocolate is melted and smooth.
• Add butter, brown sugar, eggs, flour and baking powder and mix well.
• Coarsely chop second package of chocolate and stir to mixture along with nuts.
• Drop by heaping spoonful onto ungreased cookie sheet.
• Bake at 350°F for 12-13 minutes.
• Cool for 1 minutes.
• Transfer to wire rack to cool completely.
• Store in airtight container.

BAKER'S ONE BOWL CHOCOLATE CAKE RECIPE

Steps:

• Preheat oven to 350°F. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Add eggs, 1 at a time, beating with electric mixer on low speed after each addition until well blended. Add vanilla; mix well.
• Add 1/2 cup of the flour, the baking soda and salt; beat until well blended. Add remaining 2 cups flour alternately with water, beating until well blended after each addition. Pour evenly into 2 greased and floured 9-inch round cake pans.
• Bake 35 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min.; remove from pans. Cool completely on wire racks. Spread with your favorite frosting, if desired. (NOTE: Nutrition information is for unfrosted cake.)

BAKER'S ONE BOWL BROWNIES

Steps:

• Preheat oven to 350 degrees. Line a 13x9 inch baking pan with foil, with ends of foil extending over sides of pan. Grease foil.
• Microwave chocolate and butter in large microwavable bowl on high 2 minutes or until butter is melted. Stir until chocolate is melted. Stir in sugar. Blend in eggs and vanilla. Add flour and nuts, mix well. Spread into prepared pan.
• Bake 30-35 minutes or until a toothpick inserted in center comes out with fudgy crumbs. Do no overbake. Cool in pan. Remove brownies from pan using foil as handles. Cut into 24 squares.
• CAKE-LIKE Brownies: Prepare as directed, stirring in 1/2 cup milk along with eggs and vanilla and increase flour to 1-1/2 cups.