The Fluffiest Cupcakes In The World Recipes

THE FLUFFIEST CUPCAKES IN THE WORLD

The Fluffiest Cupcakes in the World image

I couldn't believe that it was my first time making cupcakes--these turned out absolutely perfect. They are light and fluffy and just utterly gorgeous. If heaven has a taste, I'm sure this is it. I used "Fluffy White Frosting" from recipezaar, but honestly, these are perfect by themselves. [from crazyaboutcupcakes.com] NB: the directions call for an electric mixer but i don't own one, i did all the beating by hand and it was just fine.

Provided by Cinnamonised

Categories Dessert

Time 40m

Yield 12 cupcakes, 12 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs, separated, at room temperature
2 tablespoons vanilla extract
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1/8 teaspoon cream of tartar

Steps:

Preheat the oven to 350°F Line cupcake pans with liners.
With an electric mixer on medium speed beat the butter until soft, about 2 minutes. Add the sugar and beat until light and fluffy, about 3 minutes. Add the egg yolks, one at a time, beating after each addition. Add the vanilla and beat until combined.
In a separate bowl combine the flour, baking powder, and salt.
With the mixer on low speed, alternately add the flour mixture and milk until combined.
In a small bowl with a clean mixer on high speed beat the egg whites until foamy. Add the cream of tartar and continue beating until stiff peaks form. With a rubber spatula stir a little of the whites into the batter to lighten it, then fold in the remaining whites until combined. Do not overmix.
Fill the cupcake liners three-quarters full. Bake for about 15-20 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Cool cupcakes in the pan.

Nutrition Facts : Calories 214.6, Fat 9, SaturatedFat 5.4, Cholesterol 57, Sodium 112, Carbohydrate 29.6, Fiber 0.4, Sugar 17, Protein 3.1

THE BEST VANILLA CUPCAKES

The Best Vanilla Cupcakes image

These vanilla cupcakes taste as delicious as they look (which is often not the case when it comes to vanilla cupcakes!). Mixing flour with cornstarch gives the cake a light and airy texture that stays perfectly moist with a bit of added vegetable oil. Each cupcake is topped with a swirl of creamy, fluffy vanilla buttercream that's super easy to make.

Provided by Food Network Kitchen

Categories dessert

Time 1h25m

Yield 18 cupcakes

Number Of Ingredients 17

Ingredients

1 3/4 cups all-purpose flour (see Cook's Note)
1 tablespoon cornstarch
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
1 stick (8 tablespoons) unsalted butter, at room temperature
1 cup granulated sugar
2 tablespoons vegetable oil
2 teaspoons pure vanilla paste or extract
2 large eggs, at room temperature
1 large egg yolk, at room temperature
1 cup buttermilk, well-shaken
3 sticks (1 1/2 cups) unsalted butter, at room temperature
2 cups confectioners' sugar
3 tablespoons heavy cream
2 teaspoons pure vanilla paste or extract
1/4 teaspoon kosher salt

Steps:

For the cupcakes: Position two racks in upper and lower thirds of the oven and preheat to 350 degrees F. Line two 12-cup muffin tins with 18 cupcake liners.
Whisk the flour, cornstarch, baking powder, salt and baking soda in a large bowl until combined. Add the butter, sugar, oil and vanilla to the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed until light and fluffy, 3 to 4 minutes. Add the eggs and yolks one at a time, beating to blend between additions and occasionally scraping down the sides and bottom of the bowl with a rubber spatula, until completely combined and smooth. With the mixer on low, add the dry ingredients in 3 additions, alternating with the buttermilk, beginning and ending with the dry ingredients.
Divide the batter evenly in the prepared muffin tins. Bake until a cake tester inserted into the center of the cupcakes comes out clean, rotating the tins halfway through baking time, 18 to 20 minutes.
Cool the cupcakes in the tins on a rack for 10 minutes, then remove from the tins and cool on the rack completely.
For the frosting: Add the butter to the bowl of a stand mixer fitted with the paddle attachment and beat on high speed until smooth, about 1 minute. Reduce the speed to low and gradually mix in the confectioners' sugar until completely smooth. With the motor running, add the heavy cream, vanilla and salt. Increase the speed to high and beat until the frosting is light and fluffy, 1 to 2 minutes.
Transfer the frosting to a pastry bag or large resealable plastic bag fitted with a large star tip. Decoratively pipe the frosting onto the cupcakes.

LIGHT AND FLUFFY VANILLA CUPCAKES AND BUTTERCREAM ICING

light and fluffy vanilla cupcakes and buttercream icing image

theses mouth-watering cupcakes will brighten your day no matter what. definitely will always use this recipe.

Provided by zoella3278

Time 45m

Yield Makes 12 cupcakes with buttercream

Number Of Ingredients 16

Ingredients

100g self raising flour
100g caster sugar
100g softened butter
2 eggs
dash of vanilla extract
100g self raising flour
100g caster sugar
100g softened butter
2 eggs
dash of vanilla extract
200g icing sugar
100g butter
dash of vanilla extract
any coulouring
sprinkles
optional piping bag and nozzle

Steps:

weigh out all ingrediants and wash your hands
then preheat the oven to 160 degrees celcius
mix together all of your ingrediants untill full with air bubbles
pour evenly into 12 cupcake cases in a bun tin
cook for 20 minuites. chech they are cooked by putting a fork in thr cake if its clea its done
leave to cool for 30 minuites
mix together your icing sugar and butter untill smooth
add your vanilla extract and colouring
decorate using a piping bag or with a spatula
decorate with sprinkes ect

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Using Ingredients at Room Temperature: One of the easiest tricks to make your cupcakes bloom–Use all the ingredients at room temperature. Moreover, it is recommended that all the ingredients incorporated into the batter are at a similar temperature.
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Substituting Ingredients: When you search your query “how to make fluffy cupcakes” on the internet; you will surely come across this tip. For baking, soft cupcakes, substitute butter with oil.
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