Easy Vanilla Cupcakes Recipes

EASY HOMEMADE VANILLA CUPCAKES RECIPE

Steps:

• Preheat oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners.
• Combine the flour, baking powder and salt in a medium sized bowl and set aside.
• Add the butter, sugar, oil and vanilla extract to a large mixer bowl and beat together until light in color and fluffy, about 2-3 minutes. Do not skimp on the creaming time.
• Now it's time to add the eggs. Add the eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
• Add half of the dry ingredients to the batter and mix until mostly combined.
• Slowly add the milk and mix until well combined. The batter will look curdled, but that's ok.
• Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.
• Fill the cupcake liners about 3/4 full and bake for 15-18 minutes or until a toothpick inserted into the center comes out clean.
• Remove cupcakes from the oven and place on a cooling rack to cool.
• Add the butter to a large mixer bowl and beat until smooth.
• Carefully pour in about half of the powdered sugar and mix until smooth and well combined.
• Add the vanilla extract and 1-2 tablespoons of the water or milk and the salt to the frosting and mix until well combined.
• Add the remaining powdered sugar and mix until smooth. Add additional milk or water as needed to get the right consistency.
• Pipe the frosting onto the cupcakes. I used Ateco tip 844.
• Cupcakes are best when stored well covered for 2-3 days.

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.

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! :).

GO-TO VANILLA CUPCAKES

Steps:

• Preheat the oven to 350 degrees F and position a rack in the middle of the oven. Line one 12-cup standard muffin tin or two 24-cup mini-muffin tins with cupcake liners.
• Whisk the flour, baking powder and salt together in a medium bowl.
• In another medium bowl, beat the eggs and sugar with an electric mixer until light and foamy, about 2 minutes. While beating, gradually pour in the melted butter and then the vanilla.
• While mixing slowly, add half of the flour mixture. Then add all the milk, followed by the remaining flour mixture; take care not to overmix the batter. Divide the batter evenly in the prepared muffin tin.
• Bake until a cake tester inserted into the center of the cupcakes comes out clean, rotating the tin about halfway through baking time, 18 to 20 minutes for standard cupcakes or 10 to 12 minutes for minis. Cool the cupcakes in the tin on a rack for 10 minutes, then remove from the tin and cool on the rack completely. Frost and decorate as desired.

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.

EASY VANILLA CUPCAKES

Steps:

• Heat oven to 180C/160C fan/gas 4. Line 12 holes in a shallow muffin tin with cupcake cases (not muffin cases). Cream the butter and sugar together until the mixture is light and fluffy. Beat the eggs and vanilla in a jug, then beat into the butter mixture a little at a time.
• Fold the flour into the mixture along with a little milk - the mixture should fall easily off a spoon. Divide the mixture between the cases, filling each one no more than half full.
• Cook the cakes for 12-15 mins - they should be firm to the touch and slightly golden brown. Cool in the tin for 5 mins, then lift them out gently and leave to cool completely.
• To make the icing, beat the butter until it is very soft. Beat in the icing sugar a little at a time, then beat in a splash of the milk as you need to give you a soft icing that can be piped easily. Scrape the icing into an icing bag fitted with a star nozzle. Ice the cakes in swirls, starting in the centre and working outwards.

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.