My Favorite Vanilla Cupcakes Recipes

MY FAVOURITE VANILLA CUPCAKES

Steps:

• Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line a 12-hole muffin pan with cupcake liners.
• In a large mixing bowl, beat butter, sugar and vanilla together using an electric mixer until pale and creamy. Add egg and beat briefly until combined. In a separate bowl, sift together flour, baking powder and salt.
• Add half the flour mixture and all the milk and slowly mix together on a low speed. Add the rest of the flour and the sour cream and mix briefly until smooth and creamy. The mixture will be thick.
• Spoon out the cake batter into your prepared liners and bake in the oven for approximately 18-20 minutes or until golden. Leave to cool completely on a wire rack.
• To make the cream cheese frosting, add butter and cream cheese to a large mixing bowl. Beat with an electric mixer for 2-3 minutes until smooth and creamy. Add vanilla. Add sugar, 1 cup at a time, and continue to beat until smooth. Add milk and beat briefly.
• Transfer frosting to piping bag fitted with a large round tip. Pipe frosting onto cupcakes. Decorate with sprinkles.

MY FAVORITE VANILLA CUPCAKES

Steps:

• Preheat oven to 350°F. Line muffin tin with cupcake liners and set aside.
• In the bowl of a stand mixer fitted with the paddle attachment add the cake flour, all purpose flour, sugar, baking powder, and salt and stir together using paddle attachment for 1 minute on low speed.
• With mixer still on low, drop in butter, a few cubes at a time, continuing until all butter is in and mixer resembles coarse sand. The add in the eggs one at a time until combined.
• With mixer still on low slowly pour in milk and vanilla. Turn the mixer to medium and beat for 2 minutes until batter is smooth, scraping sides of bowl as necessary, making sure batter is well combined.
• Fill liners 2/3 full (about 1/4 cup batter) and bake for 15-20 minutes until centers are set and toothpick comes out clean.
• Allow to cool completely before frosting.

MY FAVORITE VANILLA CUPCAKES

Steps:

• CAKE:
• Preheat oven to 350 degrees F.
• Line muffin tin with liners.
• In large bowl add in the flour, baking powder and salt, mix to combine.
• Cream the butter.
• Add in the sugar, mix until light and fluffy.
• Add in one egg at a time, mix completely.
• Add in the flour mixture and buttermilk alternating each.
• Add in the vanilla and vanilla seeds.
• Mix completely to combine.
• Pour batter into muffin cups.
• Bake 25-30 minutes, or until toothpick inserted comes out clean.
• Remove from oven, let cool completely.
• BUTTERCREAM:
• In medium sauce pan add the egg whites and sugar.
• On medium heat you are going to whisk egg mixture until sugar is completely dissolved (you can test it by rubbing a small amount between your fingers to test it, it should be completely smooth).
• Remove from heat and let mixture cool. (If mixture is too warm it will melt your butter when the time comes).
• Transfer to mixing bowl and with whisk attachment whisk on high until stiff peaks form and mixture is completely cooled.
• Switch to paddle attachment.
• On low speed add the butter one piece at a time.
• Increase mixer to medium/high speed and mix until buttercream forms.
• Add in the vanilla, continue mixing until completely mixed in.
• ASSEMBLY:
• When cupcakes are cooled pipe frosting onto each cupcake and sprinkle with sprinkles.
• I used Wilton tips: 1M and 2D

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.

MY FAVORITE VANILLA CUPCAKES

Steps:

• Preheat the oven to 350°F/180°C/160°C fan/gas 4. Line the cupcake tin with 12 cupcake cases. In the bowl of a stand mixer, combine the flour, sugar, butter, and baking powder using the paddle attachment. Mix on a low speed until the mixture resembles fine breadcrumbs. You shouldn't see any large lumps of butter. Alternatively, use your fingers to rub the butter into the flour and sugar.
• In a small jug, use a fork to blend the eggs, milk, and vanilla bean paste together. Add the mixture a little at a time to the bowl, beating until it is all combined. Keep beating for a few minutes more, until the mixture is uniform and smooth with no lumps.
• Divide the mixture between the cases evenly, filling each one no more than two-thirds full. Bake in the preheated oven for 16-18 minutes, until a skewer inserted comes out clean and the cakes are a pale golden brown. Don't be tempted to over-bake here; get them out as soon as the skewer is clean. The last thing you want is dry cakes!
• Leave to cool for five minutes in the tin, then remove and leave to cool completely on a cooling rack. Do not attempt to core, fill or decorate them until they are cold.