Mean Chefs Vanilla Buttermilk Cupcakes Recipes

MAGNOLIA BAKERY VANILLA CUPCAKES

Magnolia Bakery Vanilla Cupcakes image

The most popular flavor at the celebrated New York City bakery is vanilla for a reason! With a moist, tender crumb and rich buttercream frosting, these cupcakes are a true classic. This recipe comes from "More from Magnolia: Recipes from the World-Famous Bakery and Allysa Torey's Home Kitchen."

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes

Yield Makes about 2 dozen

Number Of Ingredients 8

Ingredients

1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 cup milk
1 teaspoon pure vanilla extract
Magnolia Bakery Vanilla Buttercream

Steps:

Preheat oven to 350 degrees. Line two 12-cup muffin tins with paper liners; set aside. In a small bowl, combine flours; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy. Gradually add sugar, beating until fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. Add dry ingredients in 3 parts, alternating with the milk and vanilla, and scraping down sides of bowl in between each addition; beat until ingredients are incorporated but do not overbeat.
Divide batter evenly among liners, filling about three-quarters full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 20 to 25 minutes.
Transfer to a wire rack to cool in tins for 15 minutes. Remove cupcakes from tins, and cool completely on rack. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Serve at room temperature.

VANILLA CUPCAKES WITH SWISS MERINGUE BUTTERCREAM

Vanilla Cupcakes with Swiss Meringue Buttercream image

Moist vanilla cupcakes are baked until golden brown and frosted with Swiss meringue buttercream.

Provided by Rae

Categories Desserts Cakes Cupcake Recipes

Time 1h

Yield 24

Number Of Ingredients 13

Ingredients

3 cups all-purpose flour
1 ½ teaspoons baking powder
¾ teaspoon salt
1 ½ cups butter, room temperature
1 ½ cups white sugar
4 large eggs
1 tablespoon vanilla extract, or more to taste
1 ¼ cups milk
1 ¼ cups white sugar
5 large egg whites
¼ teaspoon coarse salt
2 cups butter, room temperature
1 teaspoon vanilla extract

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
Mix flour, baking powder, and salt in a medium bowl.
Beat butter and sugar together in a large bowl using an electric mixer until creamy. Add eggs, 1 at a time, beating well after each addition. Mix in vanilla extract. Add the flour mixer and milk alternately. Fill liners 2/3 full with the batter.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 23 minutes.
Bring a pan of water to simmer. Combine sugar, egg whites, and salt in the bowl of a stand mixer. Place bowl on top of the pan; whisk until sugar dissolves.
Attach bowl to the stand mixer fitted with a whisk attachment. Beat until stiff peaks form and mixture is cool and glossy. Add butter a few tablespoons at a time, beating well after each addition. Add vanilla and mix until buttercream is smooth.
Cool cupcakes in the tins for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes. Frost cupcakes with the buttercream.

Nutrition Facts : Calories 406.8 calories, Carbohydrate 35.7 g, Cholesterol 103.2 mg, Fat 28.1 g, Fiber 0.4 g, Protein 4.1 g, SaturatedFat 17.4 g, Sodium 342.6 mg, Sugar 23.8 g

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