VANILLA CUPCAKES WITH VANILLA BUTTERCREAM
Steps:
- Preheat oven to 350 degrees F. Line a cupcake pan with 12 liners.
- In a medium-sized bowl, whisk together flour, baking powder and salt.
- In a large mixing bowl whisk the sugar and melted butter until smooth (mixture will be gritty). Whisk in eggs, then sour cream, milk and vanilla extract until combined.
- Slowly add in dry ingredients and stir until completely incorporated. Batter will be thick.
- Fill cupcake lines ⅔ of the way full (about ¼ cup of batter). Bake in the preheated oven for about 20 minutes or until a toothpick inserted in the center comes out clean.
- Cool completely before frosting.
- Using a stand mixer with the whisk attachment (or a large mixing bowl and a handheld mixer), beat butter at medium speed until smooth and creamy; 2-3 minutes.
- Add confectioners sugar, vanilla and milk. Turn mixer up to high speed and beat for 3 minutes. If mixture is too thick, add more milk, a teaspoon at a time. If too thin, add more confectioners sugar, a little at a time.
- Frost cooled cupcakes using a spreader or a piping bag. Depending on how much frosting you use on each cupcake, there may be some leftover.
Nutrition Facts : Calories 444 kcal, Carbohydrate 61 g, Protein 3 g, Fat 21 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 69 mg, Sodium 118 mg, Fiber 1 g, Sugar 47 g, ServingSize 1 serving
VANILLA CUPCAKES WITH SWISS MERINGUE BUTTERCREAM
Moist vanilla cupcakes are baked until golden brown and frosted with Swiss meringue buttercream.
Provided by Rae
Categories Desserts Cakes Cupcake Recipes
Time 1h
Yield 24
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
- Mix flour, baking powder, and salt in a medium bowl.
- Beat butter and sugar together in a large bowl using an electric mixer until creamy. Add eggs, 1 at a time, beating well after each addition. Mix in vanilla extract. Add the flour mixer and milk alternately. Fill liners 2/3 full with the batter.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 23 minutes.
- Bring a pan of water to simmer. Combine sugar, egg whites, and salt in the bowl of a stand mixer. Place bowl on top of the pan; whisk until sugar dissolves.
- Attach bowl to the stand mixer fitted with a whisk attachment. Beat until stiff peaks form and mixture is cool and glossy. Add butter a few tablespoons at a time, beating well after each addition. Add vanilla and mix until buttercream is smooth.
- Cool cupcakes in the tins for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes. Frost cupcakes with the buttercream.
Nutrition Facts : Calories 406.8 calories, Carbohydrate 35.7 g, Cholesterol 103.2 mg, Fat 28.1 g, Fiber 0.4 g, Protein 4.1 g, SaturatedFat 17.4 g, Sodium 342.6 mg, Sugar 23.8 g
BILLY'S VANILLA, VANILLA CUPCAKES
A double-dose of vanilla extract-in the cake and in the buttercream frosting -gives these cupcakes from famed baker Billy Reece of Billy's Bakery in New York City great vanilla taste that's just the right amount of sweetness (and more than irresistible).
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes about 30 cupcakes
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees. Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour.
- In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.
- Divide batter evenly among liners, filling about 2/3 full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
- Transfer to a wire rack to cool completely. Repeat process with remaining batter. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Decorate with sprinkles, if desired. Serve at room temperature.
MAGNOLIA BAKERY VANILLA CUPCAKES
The most popular flavor at the celebrated New York City bakery is vanilla for a reason! With a moist, tender crumb and rich buttercream frosting, these cupcakes are a true classic. This recipe comes from "More from Magnolia: Recipes from the World-Famous Bakery and Allysa Torey's Home Kitchen."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes about 2 dozen
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Line two 12-cup muffin tins with paper liners; set aside. In a small bowl, combine flours; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy. Gradually add sugar, beating until fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. Add dry ingredients in 3 parts, alternating with the milk and vanilla, and scraping down sides of bowl in between each addition; beat until ingredients are incorporated but do not overbeat.
- Divide batter evenly among liners, filling about three-quarters full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 20 to 25 minutes.
- Transfer to a wire rack to cool in tins for 15 minutes. Remove cupcakes from tins, and cool completely on rack. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Serve at room temperature.
VANILLA CUPCAKES WITH VANILLA BUTTERCREAM AND GOLD LEAF
Provided by Chelsey White : Chelsweets : Food Network
Categories dessert
Time 1h
Yield 12 to 14 servings
Number Of Ingredients 15
Steps:
- For the cupcakes: Preheat the oven to 350 degrees F and place cupcake liners in a cupcake pan.
- Combine the flour, granulated sugar, baking powder and salt in a large bowl and stir together with a large spoon. Pour in the buttermilk, warm water, oil, vanilla extract and egg vegetable and mix with a whisk until the batter comes together. Fill the cupcake liners about three-quarters of the way full. Bake until a toothpick inserted in the center of a cupcake comes out clean, about 18 minutes.
- Allow the cupcakes to cool for 5 minutes in the pan before moving them to a cooling rack to finish cooling. (If you want to accelerate the cooling process, pop the pans into your freezer for about 30 minutes.)
- For the vanilla buttercream: Beat the butter in a stand mixer fitted with the paddle attachment on medium speed until smooth, about 30 seconds. Turn the mixer to low speed and slowly add the powdered sugar, 1 cup at a time, alternating with small splashes of cream, until fully mixed. Add the vanilla and salt and beat on low speed until the ingredients are fully incorporated and the desired consistency is reached. (If the frosting is too thick, add additional cream 1 tablespoon at a time. If the frosting is too thin, add more powdered sugar 1/4 cup at a time.)
- Place the buttercream in a piping bag fitted with an open-star tip, such as Wilton 1M, and pipe large swirls onto the cupcakes.
- Chill the cupcakes in the freezer for 5 minutes to help the frosting firm up.
- Use a paintbrush to carefully add tiny bits of gold leaf to the frosting. Garnish with the edible gold dust.
BAKERY STYLE VANILLA CUPCAKES WITH VANILLA BUTTERCREAM
Make and share this Bakery Style Vanilla Cupcakes With Vanilla Buttercream recipe from Food.com.
Provided by Mebriella
Categories Dessert
Time 1h30m
Yield 24 cupcakes, 1 serving(s)
Number Of Ingredients 12
Steps:
- Cupcakes.
- Preheat oven to 350 degrees F.
- Line muffin tins with cupcake papers.
- In a small bowl, combine the flours. Set aside.
- In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth.
- Add the sugar gradually and beat until fluffy, about 3 minutes.
- Add the eggs, 1 at a time, beating well after each addition.
- Add the dry ingredients in 3 parts, alternating with the milk and vanilla.
- With each addition, beat until the ingredients are incorporated but do not over beat.
- Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended.
- Carefully spoon the batter into the cupcake liners, filling them about 3/4 full.
- Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.
- Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.
- Icing.
- Beat softened butter for a couple minutes in a stand mixer with the paddle attachment until smooth and creamy.
- Add 2 cups of the powdered sugar and blend well with the butter.
- Add more sugar, if needed, to adjust for taste. (I find that 2.5 cups is perfect).
- Add vanilla extract, salt, and 1 tablespoons of milk/cream and beat for for a few minutes on high, until light a fluffy. Make sure you really beat it for a few minutes (at least 3) so you get that super smooth and fluffy frosting texture.
- If your frosting is too thin, add more sugar.
- If your frosting is too thick, add milk/cream 1 Tbsp at a time.
- I like to use 2 Tbsp milk for a thicker frosting to pipe on cupcakes, and 3 Tbsp milk for a slightly smoother frosting to frost a cake.
Nutrition Facts : Calories 7463.5, Fat 400.1, SaturatedFat 245.9, Cholesterol 1756.4, Sodium 6202.1, Carbohydrate 913.4, Fiber 9.3, Sugar 637.6, Protein 72.2
More about "bakery style vanilla cupcakes with vanilla buttercream recipes"
BAKERY-STYLE VANILLA CUPCAKES - LOVE BAKES GOOD CAKES
From lovebakesgoodcakes.com
4.4/5 (51)Total Time 40 minsServings 24Calories 410 per serving
- In a large bowl, cream the butter with an electric mixer until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition.
- Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended.
VANILLA CUPCAKES WITH VANILLA BUTTERCREAM - JUST SO TASTY
From justsotasty.com
5/5 (1)Total Time 2 hrsCategory DessertCalories 557 per serving
MAGNOLIA'S VANILLA CUPCAKE RECIPE | FOOD NETWORK
From foodnetwork.com
Author Allysa ToreySteps 6Difficulty Easy
VANILLA CUPCAKES WITH VANILLA BUTTERCREAM | BAKED BREE
From bakedbree.com
PERFECT ONE BOWL VANILLA CUPCAKES WITH VANILLA …
From bakerbynature.com
BAKERY STYLE FROSTING - VANILLA BUTTERCREAM (5 MINS)
From veenaazmanov.com
VANILLA CUPCAKES WITH BUTTERCREAM FROSTING RECIPE
From landolakes.com
SPRINKLES VANILLA CUPCAKES WITH VANILLA BUTTERCREAM …
From layersofhappiness.com
VANILLA CUPCAKES WITH VANILLA BUTTERCREAM FROSTING
From galonamission.com
VERY VANILLA CUPCAKES WITH BUTTERCREAM FROSTING – …
From sheknows.com
BILLY’S BAKERY VANILLA CUPCAKES WITH VANILLA BUTTERCREAM …
From bestfriendsforfrosting.com
BAKERY STYLE VANILLA CUPCAKES - STAY AT HOME MUM
From stayathomemum.com.au
CLASSIC VANILLA CUPCAKES WITH WHIPPED BUTTERCREAM
From simply-delicious-food.com
HOMEMADE VANILLA CUPCAKES WITH BUTTERCREAM FROSTING
From biggerbolderbaking.com
THE ABSOLUTE BEST VANILLA CUPCAKES - BROWN EYED BAKER
From browneyedbaker.com
VANILLA CUPCAKES WITH CUSTARD BUTTERCREAM - VEENA …
From veenaazmanov.com
I TRIED MAGNOLIA BAKERY'S VANILLA CUPCAKE RECIPE - KITCHN
From thekitchn.com
VANILLA CAKE MIX CUPCAKES - JUST A TASTE
From justataste.com
EASY VANILLA CUPCAKES WITH CHOCOLATE BUTTERCREAM ICING - ZEST
From lemonsandzest.com
BAKERY STYLE VANILLA CUPCAKES - HUG FOR YOUR BELLY
From hugforyourbelly.com
BAKERY-STYLE VANILLA CUPCAKES - CUPCAKE DAILY BLOG
From thecupcakedailyblog.com
MOIST FLUFFY CUPCAKES WITH BUTTERCREAM ICING (MAGNOLIA BAKERY …
From kitchengatherings.com
VANILLA CUPCAKES (RECIPE FROM PRIMROSE BAKERY) - MESSY WITCHEN
From messywitchen.com
VANILLA CUPCAKES WITH VANILLA BUTTERCREAM ⋆ LITTLE MISS FINICKY
From littlemissfinicky.com
VANILLA CUPCAKES WITH VANILLA BUTTERCREAM FROSTING
From amandawilens.com
THE BEST VANILLA CUPCAKE RECIPE • MIDGETMOMMA
From midgetmomma.com
VANILLA CUPCAKES (THAT ACTUALLY STAY MOIST) | RECIPETIN EATS
From recipetineats.com
CLASSIC VANILLA CUPCAKE AND VANILLA BUTTERCREAM FROSTING
From bakersroyale.com
EASY VANILLA CUPCAKES WITH CREAMY BUTTERCREAM FROSTING
From craftingafamily.com
BEST VANILLA CUPCAKES – MODERN HONEY
From modernhoney.com
SUPER MOIST VANILLA CUPCAKES RECIPE - HOMEMADE FOOD JUNKIE
From homemadefoodjunkie.com
VANILLA CUPCAKES WITH BUTTERCREAM ICING - GOLDEN BARREL
From goldenbarrel.com
THE BEST VANILLA CUPCAKE RECIPE WITH VANILLA BUTTERCREAM FROSTING
From triedandtasty.com
BAKERY STYLE VANILLA CUPCAKES WITH VANILLA BUTTERCREAM
From plain.recipes
BEST BAKERY-STYLE VANILLA CUPCAKES - TASTE OF THE FRONTIER
From kleinworthco.com
MOIST & FLUFFY VANILLA CUPCAKES WITH VANILLA BEAN BUTTERCREAM
From butternutbakeryblog.com
VANILLA CUPCAKES RECIPE (FROM SCRATCH) - JOYFOODSUNSHINE
From joyfoodsunshine.com
EASY MOIST VANILLA CUPCAKES WITH VANILLA BUTTERCREAM FROSTING
From beyondfrosting.com
VANILLA CUPCAKES - BAKERHOLICS ANONYMOUS
From bakerholicsanonymous.com
VANILLA CUPCAKES WITH VANILLA BUTTERCREAM - MOLLY YEH
From mynameisyeh.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