Basic Vanilla Cupcakes Recipe 45

BASIC VANILLA CUPCAKES

Steps:

• Make the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners. Whisk the flour, baking powder and salt in a medium bowl.
• Beat the butter in a large bowl with a mixer on medium-high speed until smooth, about 1 minute. Add the granulated sugar and beat until creamy, about 4 minutes. Beat in the eggs, one at a time, then the vanilla. Reduce the speed to low and beat in the flour mixture in three batches, alternating with the milk. Beat until just combined.
• Divide the batter among the prepared muffin cups. Bake until the tops spring back when pressed, 20 to 25 minutes. Transfer to a rack and let cool 5 minutes in the pan, then remove to the rack to cool completely.
• Make the frosting: Beat the butter, confectioners' sugar and salt in a bowl with a mixer on medium speed until just combined. Increase the mixer speed to medium high, add the vanilla and beat until creamy, 3 minutes. Beat in the milk until fluffy, about 1 minute.
• Spread the frosting on the cupcakes. Decorate as desired.

VANILLA CUPCAKES

Steps:

• Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners. Whisk the flour, baking powder and salt in a bowl. Beat the butter and sugar in a stand mixer fitted with the paddle attachment on medium-high speed until fluffy, about 4 minutes. Beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. Reduce the mixer speed to medium low; beat in half of the flour mixture, then all of the milk, then the remaining flour mixture until just combined.
• Divide the batter among the muffin cups, filling each three-quarters full. Bake until a toothpick inserted into the center of a cupcake comes out clean, 18 to 20 minutes, rotating the pan halfway through. Transfer the pan to a rack and let cool 5 minutes, then remove the cupcakes to the rack to cool completely. Top with Frosting.
• Whisk the egg whites, sugar and salt in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water) until the mixture is warm and the sugar dissolves. Remove the bowl from the pan; let cool slightly.
• Beat the egg white mixture in a stand mixer fitted with the whisk attachment (or with a hand mixer) on medium-high speed until stiff peaks form, 12 to 15 minutes. Beat in the butter a few pieces at a time, then continue beating until smooth. (Don't worry if the mixture looks separated at first-it will come together as you keep beating.)

SIMPLE VANILLA CUPCAKES

Steps:

• Preheat oven to 375f or 190c; line muffin cups with papers.
• Cream butter and sugar till light and fluffy (make sure the butter is room temp so the mixture doesn't clump) . Beat in eggs one at a time.
• Add flour (mixed with baking powder and salt) alternating with milk beat well; stir in vanilla.
• Divide evenly among pans and bake for 18 minutes. Let cool in pans and enjoy! :).

VANILLA CUPCAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan or line with paper baking cups.
• In a large bowl, mix butter and sugar with an electric mixer until light and fluffy, about 5 minutes. Stir in the eggs, one at a time, blending well after each one. Stir in the vanilla and flour just until mixed. Spoon the batter into the prepared cups, dividing evenly.
• Bake in the preheated oven until the tops spring back when lightly pressed, 18 to 20 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter.

VANILLA CUPCAKES

Steps:

• Preheat the oven to 350 degrees. Line a cupcake pan with paper liners; set aside.
• In a medium bowl, sift together flour, baking powder, and salt. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, one at a time; scrape down bowl, and beat in vanilla.
• Add flour mixture and milk alternately, beginning and ending with flour mixture.
• Divide batter evenly among liners, about three-quarters full each. Bake until golden and tops spring back to touch, about 20 minutes, rotating pan once if needed. Transfer pans to wire rack; cool completely.

VANILLA CUPCAKES FROM SCRATCH

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Line two 12-cup muffin tins with paper liners.
• Sift flour, baking powder, and salt together into a bowl. Whisk milk, eggs, and vanilla extract together in a separate bowl.
• Beat sugar, butter, and shortening together in a large mixing bowl with an electric mixer until creamy. Mix in flour mixture. Add milk mixture and beat on low speed for 30 seconds. Increase speed to high and beat until smooth, about 2 minutes. Fill the prepared muffin cups 1/2 full with batter.
• Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

BASIC VANILLA CUPCAKES

Steps:

• Preheat oven to 300°F Line 18 muffin cups with cupcake liners.
• Combine flour, baking powder, and salt. Set aside.
• Combine milk and vanilla. Set aside.
• On medium speed, beat butter until fluffy. Add sugar. Beat 2 minutes.
• Beat in eggs, one at a time, until blended.
• Alternately beat in reserved flour mixture with milk mixture. Starting and ending with flour.
• Divide batter among liners.
• Bake 15-18 mins or until toothpick inserted into centers comes out clean. Cool 10 minutes Transfer to racks to cool completely.

BASIC VANILLA CUPCAKES RECIPE - (4/5)

Steps:

• Adjust rack to lower third of oven; preheat the oven to 375°F. Place paper cupcake liners in a 12-cup muffin pan. Sift the flour, baking powder and salt onto a piece of waxed paper. Place the milk in a small bowl. Stir in the vanilla. Using an electric mixer, cream the butter until smooth, about 30 seconds. Add the sugar in a slow, steady stream beating until light and fluffy, about 3-4 minutes. Add the eggs, one at a time, mixing until the batter is light and creamy, and scraping down the sides of the mixing bowl after each addition. Add the dry ingredients alternating with the liquid ingredients in 4 additions, beginning and ending with the dry ingredients. Spoon the batter into the muffin cups, filling each about three-quarters full. Bake for about 20-25 minutes, or until the top of the muffins springs back when lightly touched, and a wooden toothpick inserted in the cakes comes out free of uncooked batter. Let the cupcakes cool in the pan for 5-10 minutes before transferring them to wire racks to cool completely.