Divinevanillacupcakes Recipes

THE BEST VANILLA CUPCAKES

The Best Vanilla Cupcakes image

These vanilla cupcakes taste as delicious as they look (which is often not the case when it comes to vanilla cupcakes!). Mixing flour with cornstarch gives the cake a light and airy texture that stays perfectly moist with a bit of added vegetable oil. Each cupcake is topped with a swirl of creamy, fluffy vanilla buttercream that's super easy to make.

Provided by Food Network Kitchen

Categories dessert

Time 1h25m

Yield 18 cupcakes

Number Of Ingredients 17

Ingredients

1 3/4 cups all-purpose flour (see Cook's Note)
1 tablespoon cornstarch
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
1 stick (8 tablespoons) unsalted butter, at room temperature
1 cup granulated sugar
2 tablespoons vegetable oil
2 teaspoons pure vanilla paste or extract
2 large eggs, at room temperature
1 large egg yolk, at room temperature
1 cup buttermilk, well-shaken
3 sticks (1 1/2 cups) unsalted butter, at room temperature
2 cups confectioners' sugar
3 tablespoons heavy cream
2 teaspoons pure vanilla paste or extract
1/4 teaspoon kosher salt

Steps:

For the cupcakes: Position two racks in upper and lower thirds of the oven and preheat to 350 degrees F. Line two 12-cup muffin tins with 18 cupcake liners.
Whisk the flour, cornstarch, baking powder, salt and baking soda in a large bowl until combined. Add the butter, sugar, oil and vanilla to the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed until light and fluffy, 3 to 4 minutes. Add the eggs and yolks one at a time, beating to blend between additions and occasionally scraping down the sides and bottom of the bowl with a rubber spatula, until completely combined and smooth. With the mixer on low, add the dry ingredients in 3 additions, alternating with the buttermilk, beginning and ending with the dry ingredients.
Divide the batter evenly in the prepared muffin tins. Bake until a cake tester inserted into the center of the cupcakes comes out clean, rotating the tins halfway through baking time, 18 to 20 minutes.
Cool the cupcakes in the tins on a rack for 10 minutes, then remove from the tins and cool on the rack completely.
For the frosting: Add the butter to the bowl of a stand mixer fitted with the paddle attachment and beat on high speed until smooth, about 1 minute. Reduce the speed to low and gradually mix in the confectioners' sugar until completely smooth. With the motor running, add the heavy cream, vanilla and salt. Increase the speed to high and beat until the frosting is light and fluffy, 1 to 2 minutes.
Transfer the frosting to a pastry bag or large resealable plastic bag fitted with a large star tip. Decoratively pipe the frosting onto the cupcakes.

MOIST VANILLA CUPCAKES

Moist Vanilla Cupcakes image

These moist, tasty vanilla cupcakes are amazing! The vanilla flavor isn't too strong and the cupcakes aren't too sweet. They can be made really quickly, too, and in just one bowl.

Provided by Cupcake lover

Categories Desserts Cakes Cupcake Recipes

Time 40m

Yield 12

Number Of Ingredients 9

Ingredients

¾ cup white sugar
½ cup unsalted butter, softened
1 large egg
1 ¼ teaspoons vanilla extract
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup all-purpose flour
½ cup milk

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Line a cupcake pan with 12 paper liners.
Beat sugar and butter together in a bowl using an electric mixer until light and fluffy. Beat in egg and vanilla extract. Mix in baking powder, baking soda, and salt. Alternate adding flour and milk, stirring until just combined. Fill prepared pan with batter.
Bake in the preheated oven until lightly browned on top, about 18 minutes. Cool in the pan for 10 minutes, then remove to wire racks to cool completely.

Nutrition Facts : Calories 166.7 calories, Carbohydrate 21.1 g, Cholesterol 36.6 mg, Fat 8.4 g, Fiber 0.3 g, Protein 2 g, SaturatedFat 5.1 g, Sodium 152.8 mg, Sugar 13.1 g

VANILLA CUPCAKES

Vanilla Cupcakes image

Cupcakes are all the rage these days. A friend gave me this absolutely scrumptious recipe. These vanilla cupcakes are so yummy with or without the buttercream frosting, and so easy. Much better than using a packaged cake mix! Use icing at room temperature because it will set when it's chilled. Icing can be stored in an airtight container for up to 3 days.

Provided by Betty Baker

Categories Desserts Cakes Yellow Cake Recipes

Time 45m

Yield 24

Number Of Ingredients 11

Ingredients

1 ½ cups self-rising flour
1 ¼ cups all-purpose flour
1 cup unsalted butter, softened
2 cups white sugar
4 eggs
1 cup milk
1 teaspoon vanilla extract
½ cup unsalted butter
4 cups confectioners' sugar
¼ cup milk
1 teaspoon vanilla extract

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
Combine self-rising and all-purpose flours in a bowl.
Cream butter in a large bowl with an electric mixer on medium speed until smooth. Gradually add sugar and beat until fluffy, about 3 minutes. Add eggs one at a time, beating well after each addition. Add flour mixture in 3 batches, alternating with milk and vanilla, beating batter briefly after each addition. Fill the cupcake liners about 3/4 full with batter.
Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes. Cool in the tins for 10 minutes. Transfer to a wire rack to cool completely.
Meanwhile, cream butter in a large bowl with an electric mixer until smooth. Mix in 1/2 of the confectioners sugar, then mix in milk and vanilla. Beat until smooth and creamy, 3 to 5 minutes. Gradually add remaining confectioners' sugar and mix until icing is thick enough for spreading.
Spread icing onto cooled cupcakes.

Nutrition Facts : Calories 316.6 calories, Carbohydrate 48.9 g, Cholesterol 58.8 mg, Fat 12.5 g, Fiber 0.4 g, Protein 2.9 g, SaturatedFat 8 g, Sodium 169.5 mg, Sugar 37.9 g