Cupcakes Recipes

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CUPCAKE RECIPE



Cupcake recipe image

Bake these easy vanilla cupcakes in just 35 minutes. Perfect for birthdays, picnics or whenever you fancy a sweet treat, they're sure to be a crowd-pleaser

Provided by Sophie Godwin - Cookery writer

Categories     Dessert

Time 35m

Number Of Ingredients 10

110g softened butter
110g golden caster sugar
2 large eggs
½ tsp vanilla extract
110g self-raising flour
150g softened butter
300g icing sugar
1 tsp vanilla extract
3 tbsp milk
food colouring paste of your choice (optional)

Steps:

  • Heat oven to 180C/160C fan/gas 4 and fill a 12 cupcake tray with cases.
  • Using an electric whisk beat 110g softened butter and 110g golden caster sugar together until pale and fluffy then whisk in 2 large eggs, one at a time, scraping down the sides of the bowl after each addition.
  • Add ½ tsp vanilla extract, 110g self-raising flour and a pinch of salt, whisk until just combined then spoon the mixture into the cupcake cases.
  • Bake for 15 mins until golden brown and a skewer inserted into the middle of each cake comes out clean. Leave to cool completely on a wire rack.
  • To make the buttercream, whisk 150g softened butter until super soft then add 300g icing sugar, 1 tsp vanilla extract and a pinch of salt.
  • Whisk together until smooth (start off slowly to avoid an icing sugar cloud) then beat in 3 tbsp milk.
  • If wanting to colour, stir in the food colouring now. Spoon or pipe onto the cooled cupcakes.

Nutrition Facts : Calories 350 calories, Fat 19 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 34 grams sugar, Fiber 0.4 grams fiber, Protein 3 grams protein, Sodium 0.6 milligram of sodium

THE BEST HOMEMADE CUPCAKES



The Best Homemade Cupcakes image

After trying and tweaking multiple recipes, I've created one that works beautifully. These are super moist, delicious homemade cupcakes. Top with your favorite frosting and enjoy! Our children devour these, even without icing!

Provided by OzGal

Categories     Desserts     Cakes     Yellow Cake Recipes

Time 40m

Yield 24

Number Of Ingredients 8

2 ⅓ cups all-purpose flour, sifted
2 cups white sugar
1 tablespoon baking powder
¾ teaspoon salt
2 large eggs
1 ½ cups milk
½ cup vegetable oil
2 teaspoons vanilla extract

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Line two 12-cup muffin tins with paper liners.
  • Combine sifted flour, sugar, baking powder, and salt in a bowl. Whisk eggs together in a second bowl for 1 to 2 minutes.
  • Beat milk, oil, and vanilla extract together in another large bowl with an electric mixer on low speed until incorporated. Add the flour mixture in increments, making sure it mixes in well. Fold in eggs. Scoop batter into the prepared muffin cups.
  • Bake in the preheated oven until a cake tester inserted into the center comes out clean, about 20 to 25 minutes. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition Facts : Calories 163.7 calories, Carbohydrate 26.8 g, Cholesterol 16.7 mg, Fat 5.4 g, Fiber 0.3 g, Protein 2.3 g, SaturatedFat 1.1 g, Sodium 127 mg, Sugar 17.5 g

SOUR CREAM CHOCOLATE CUPCAKES



Sour Cream Chocolate Cupcakes image

Sour cream adds rich flavor and tender texture to these classic chocolate cupcakes. ...MORE+ LESS-

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 55m

Yield 36

Number Of Ingredients 16

2 cups Gold Medal™ all-purpose flour
2 cups granulated sugar
3/4 cup sour cream
1/4 cup shortening
1 cup water
1 1/4 teaspoons baking soda
1 teaspoon salt
1 teaspoon vanilla
1/2 teaspoon baking powder
2 eggs
4 oz unsweetened baking chocolate, melted and cooled
4 cups powdered sugar
1 cup butter or margarine, softened
3 tablespoons milk
1 1/2 teaspoons vanilla
3 oz unsweetened baking chocolate, melted and cooled

Steps:

  • Heat oven to 350°F. Line 36 regular-size muffin cups with paper baking cups. In large bowl, beat all cupcake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups, filling each 1/2 full.
  • Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove from pan; place on cooling rack. Cool completely.
  • In medium bowl, beat all frosting ingredients with electric mixer on medium speed until smooth and spreadable. If necessary, stir in additional milk, 1 teaspoon at a time. Spread frosting over cupcakes.

Nutrition Facts : @id https, Calories 240, Carbohydrate 32 g, Cholesterol 30 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Cupcake, Sodium 160 mg

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