Barefoot Contessa Vanilla Cupcakes Recipes

FLOWER CUPCAKES

Steps:

• Heat the oven to 350 degrees F. Line muffin pans with paper liners.
• Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed, until light and fluffy. On medium speed, add the eggs, 2 at a time, then add the sour cream and vanilla. Scrape down the sides and stir until smooth.
• Sift together the flour, cornstarch, salt, and baking soda in a bowl. With the mixer on low speed, add the flour mixture to the butter mixture until just combined. Fill the cupcake liners to the top with batter. Bake in the center of the oven for 20 to 30 minutes, until a toothpick comes out clean. Cool to room temperature.
• For the icing, mix the butter, cream cheese, sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, on low speed, mixing just until smooth. Spread the frosting generously on top of each cupcake.

COCONUT CUPCAKES

Steps:

• Preheat the oven to 325 degrees F.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.
• In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.
• Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.
• Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth.
• Frost the cupcakes and sprinkle with the remaining coconut.

BAREFOOT CONTESSA'S CARROT CAKE CUPCAKES

Steps:

• Preheat the oven to 350°F
• Beat the sugar, oil, and vanilla together in the bowl of an electric mixer fitted with a paddle attachment.
• Add the eggs, 1 at a time.
• In another bowl, sift together the flour, cinnamon, baking soda, and salt.
• With the mixer on low speed, add 1/2 of the dry ingredients to the wet ingredients.
• Add the grated carrots, raisins, and walnuts to the remaining flour, mix well, and add to the batter.
• Mix until just combined.
• Line muffin pans with paper liners.
• Scoop the batter into 22 muffin cups until each is 3/4 full.
• Bake at 400°F for 10 minutes then reduce oven temperature to 350°F and cook for a further 35 minutes (**see note at bottom), until a toothpick comes out clean.
• Cool on a rack.
• Frosting:.
• Cream the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with a paddle attachment.
• Add the sugar and beat until smooth.
• When the cupcakes are cool, frost them generously and serve.
• **I don't need to cook these for the entire additional 35 minutes. After I lower the temperature to 350°F; I start checking the muffins at around 15 minutes. Just keep watching them until a toothpick inserted in center comes out clean.

BAREFOOT CONTESSA'S CHOCOLATE CUPCAKES AND PEANUT BUTTER ICING

Steps:

• Preheat the oven to 350 degrees F.
• Line cupcake pans with paper liners.
• In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes.
• Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee.
• In another bowl, sift together the flour, cocoa, baking soda, and salt.
• On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture.
• Mix only until blended.
• Fold the batter with a rubber spatula to be sure it's completely blended.
• Divide the batter among the cupcake pans (1 rounded standard ice cream scoop per cup is the right amount).
• Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.
• Peanut Butter Icing:.
• Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment.
• Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work.
• Add the cream and beat on high speed until the mixture is light and smooth.
• Frost each cupcake with Peanut Butter Icing and sprinkle with chopped peanuts, if desired.