Soft And Fluffy Vanilla Cupcakes Easy One Bowl Recipes

VANILLA CUPCAKE RECIPE

Steps:

• Preheat oven to 350F/180C. Line muffin tin with cupcake liners. Set aside.
• In a medium bowl, sift together flour, baking powder, and salt. Set aside.
• In a standing mixer fitted with the paddle attachment, beat together butter and sugar on medium speed until light and fluffy, about 3 minutes. Scrape down the sides and bottom of the bowl as necessary. On medium speed, beat in eggs, one at a time, beating well after each addition. Add vanilla extract and beat until combined. With the mixer on low speed, add half of the dry ingredients and beat just until combined. Add milk and beat until combined. Add the other half of the dry ingredients and beat slowly or fold by hand only until combined. Do not over mix - the less you mix, the lighter the cake will be.
• Divide batter evenly between the cups, filling them about 3/4 full. Bake for 15-20 minutes (or 8-10 minutes if making mini cupcakes) until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Allow cupcakes to sit for 10 minutes, then remove from pan and allow to cool completely on a wire rack.
• Unfrosted cupcakes can be kept tightly covered at room temperature for up to 3 days, or in the freezer for up to 2 months. Thaw, still covered, on the counter or overnight in the fridge.

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.

EVEN SIMPLER, MORE PERFECT VANILLA CUPCAKES

Steps:

• Preheat the oven to 350 degrees and line a cupcake pan with papers.
• Place the cake flour, all-purpose flour, sugar, baking powder, baking soda, and salt in the bowl of an electric mixer, and stir on low speed to combine.
• Add the butter, mixing on medium-low speed until the mixture resembles damp sand (about a minute).
• Add the eggs, one at a time, scraping the sides and bottom of the bowl to be sure all of the ingredients are fully incorporated.
• Add the sour cream, milk, vanilla extract, and vanilla bean paste. Stir until fully combined.
• Fill the papers half full and bake for 16 to 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean or with a few moist crumbs.

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.