Kittencals Easy One Bowl Vanilla Cupcakes Recipes

KITTENCAL'S EASY ONE-BOWL VANILLA CUPCAKES

Steps:

• Set oven to 350 degrees F.
• In a large bowl, mix together the flour with sugar, baking powder and salt until combined.
• Add in the shortening cream or milk, vanilla and eggs; beat on medium speed of an electric mixer scraping the bowl constantly until just blended (the batter will be thick, if desired you may add in a few more tablespoons cream or milk).
• Pour into paper-lined regular size muffin tins filling under just three-quarters full.
• Bake for 20-22 minutes or until the cupcakes test done (do not overbake as they will be dry).
• Immediately remove from pans.
• Cool completely before frosting.
• *Note* if desired 1-1/2 tsp almond extract may be used instead of vanilla, for a almond flavor.

EASY VANILLA CUPCAKES

Steps:

• Preheat the oven to 350°F.
• Cream the butter and sugar together in a bowl.
• Slowly add the eggs to the butter and sugar, beat well.
• Add milk to eggs, sugar, and butter. Beat well.
• Set aside.
• Whisk together flour, baking powder and salt.
• Add wet ingredients to dry ingredients, and beat well.
• Grease muffin tin.
• Fill each halfway.
• Bake for 7 minutes.
• Let cool for 5-10 minutes.
• Decorate!
• Enjoy!

EASY VANILLA CUPCAKES

Steps:

• Preheat the oven to 350 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 butter and then the vanilla.
• While mixing slowly, add half the dry ingredients. Then add all the milk and follow with the rest of the dry ingredients. Take care not to overmix the batter. Divide the batter evenly in the prepared tin.
• Bake until a tester inserted in the center of the cakes comes out clean, rotating the tin about halfway through, 18 to 20 minutes (10 to 12 minutes for minis). Cool the cupcakes on a rack in the tin for 10 minutes, and then remove from the tin. Cool on the rack completely. Decorate as desired.