Double Vanilla Cupcakes Recipes

VANILLA BEAN CUPCAKES

Steps:

• Preheat the oven: Preheat the oven to 350°F. Line a 12-cup muffin or cupcake tin with cupcake liners and set aside.
• Whisk together the dry ingredients: In one bowl whisk together the flour, baking powder, and salt.
• Cool: Allow the cupcakes to cool for a few minutes in the pan, then carefully transfer them to a wire rack to cool completely.

ONE-BOWL VANILLA CUPCAKES FOR TWO

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 2 cups in a muffin pan with paper liners.
• Whisk egg white and sugar together in a bowl; stir in melted butter and vanilla extract until smooth. Add flour, baking powder, and salt and mix well. Add milk and mix until smooth. Divide batter equally between 2 prepared cups in muffin pan.
• Bake in preheated oven until cake is set, 10 to 12 minutes.

BILLY'S VANILLA, VANILLA CUPCAKES

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.

MINI VANILLA CUPCAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease an 18-cup mini muffin tin or line with cupcake liners.
• Sift flour, baking powder, and salt into a bowl.
• Whip butter and sugar in a separate bowl with an electric mixer until fluffy. Mix in egg and vanilla extract. Add flour mixture and milk; whip until just combined. Fill the prepared muffin cups 3/4 full with batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 10 to 14 minutes. Cool in the tin for 5 minutes, then transfer to a wire rack and let cool completely, about 20 minutes.
• Meanwhile, whip powdered sugar, butter, and vanilla for frosting in a bowl until well combined. Frost cooled cupcakes.

DOUBLE VANILLA CUPCAKES

Steps:

• Preheat oven to 375 degrees.
• Line 18 standard muffin cups with paper liners, or grease with butter and dust with flour.
• Sift the flour, baking powder, baking soda, and salt together into a bowl.
• In a large bowl, using the electric mixer, beat the butter on medium speed until soft and fluffy.
• Add the sugar and continue beating until pale.
• Add the eggs one at a time, beating well after each addition.
• Add half of the flour mixture and mix on low speed just until blended.
• Add the buttermilk and vanilla and beat on low speed until smooth.
• Add the remaining flour mixture and beat just until blended.
• The batter will be thick.
• Divide the batter between the muffin cups, filling each about ¾ full.
• Bake until the edges of the cupcakes are pale golden brown and a toothpick comes out clean, about 17 minutes.
• Let the cupcakes cool in the pan on a wire rack for 10 minutes, then remove from the pan and let cool completely, about 45 minutes.
• In a bowl, using an electric mixer, beat the butter until light and fluffy.
• Sift the powdered sugar over the butter and add the milk, vanilla, and salt.
• Beat on med-high speed until smooth.
• Spread the frosting on the tops of the cupcakes and serve.

DOUBLE CHOCOLATE & VANILLA CUPCAKES

Steps:

• Heat oven to 350ºF.
• Prepare cake batter as directed on package; blend in dry pudding mix and milk. Melt 6 oz. bittersweet chocolate as directed on package; stir into batter. Spoon into 24 paper-lined muffin cups.
• Bake 21 min. or until toothpick inserted in centers comes out clean. Cool completely. Meanwhile, prepare chocolate curls from white chocolate; refrigerate until ready to use.
• Beat cream cheese and sugar in medium bowl until blended; Melt 3 oz. bittersweet chocolate as directed on package; stir into cream cheese mixture. Spoon into resealable plastic bag; cut small piece from one bottom corner of bag.
• Cut cone-shaped piece from top of each cupcake; set removed piece aside. Pipe filling onto cupcakes; replace tops.
• Microwave COOL WHIP and remaining bittersweet chocolate in microwaveable bowl on HIGH 2 min. or until chocolate is completely melted and mixture is well blended, stirring every 30 sec. Drizzle over cupcakes. Garnish with chocolate curls.