VANILLA CUPCAKES WITH FRUIT GLAZE
A white bean puree -- creamy, sweet, and mellow -- is an invisible addition to vanilla cupcakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Time 40m
Yield Makes 24
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees, with racks in middle and lower thirds. Line 24 standard muffin cups with paper liners. In a large bowl, whisk together flour, baking powder, baking soda, and salt. In a food processor, combine beans, butter, and granulated sugar; process until smooth. With machine running, add eggs and egg whites and process until incorporated. Stir into flour mixture until well combined. Stir in buttermilk and vanilla.
- Divide batter among muffin cups and bake until puffed and set, about 17 minutes, rotating pans halfway through. Transfer cupcakes to wire racks and let cool completely. (Store in an airtight container, up to 3 days.)
- Whisk together confectioners' sugar and fruit puree until smooth. Dip top of each cupcake into glaze, letting excess drip off. Let glaze set, about 15 minutes, before serving.
Nutrition Facts : Calories 200 g, Fat 3 g, Fiber 1 g, Protein 4 g, SaturatedFat 1 g
CUPCAKE PRINCESS' VANILLA CUPCAKES
This is my very own recipe for the best vanilla cupcakes that you will ever have. You can frost these cupcakes with any flavor of frosting you wish like vanilla, chocolate, lemon, strawberry, and lots more.
Provided by Cupcake Princess
Categories Desserts Cakes White Cake Recipes
Time 1h45m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Line a standard muffin tin with 12 paper cupcake liners. Combine flour, baking soda, and salt in a bowl; set aside.
- Heat the butter and milk in a small saucepan over low heat until the butter has melted. Beat the sugar, eggs, egg yolk, and vanilla with an electric mixer in a large bowl until it has thickened slightly and is lighter in color. Gradually beat in the flour mixture on low speed until just incorporated. Slowly pour in the hot milk, beating until just combined.
- Divide batter evenly between cupcake liners. Bake until toothpick inserted into center comes out clean, about 20 minutes. Cool cupcakes in pan for 10 minutes. Transfer cupcakes to a cooling rack to cool completely.
Nutrition Facts : Calories 178.4 calories, Carbohydrate 27.4 g, Cholesterol 61.9 mg, Fat 6.4 g, Fiber 0.4 g, Protein 3.1 g, SaturatedFat 3.6 g, Sodium 130.9 mg, Sugar 17.4 g
ONE-BOWL VANILLA CUPCAKES FOR TWO
These are good vanilla cupcakes.
Provided by nicolina
Categories Desserts Cakes Cupcake Recipes
Time 25m
Yield 2
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 2 cups in a muffin pan with paper liners.
- Whisk egg white and sugar together in a bowl; stir in melted butter and vanilla extract until smooth. Add flour, baking powder, and salt and mix well. Add milk and mix until smooth. Divide batter equally between 2 prepared cups in muffin pan.
- Bake in preheated oven until cake is set, 10 to 12 minutes.
Nutrition Facts : Calories 227.3 calories, Carbohydrate 25.5 g, Cholesterol 31.4 mg, Fat 11.9 g, Fiber 0.4 g, Protein 3.9 g, SaturatedFat 7.5 g, Sodium 253.2 mg, Sugar 13.5 g
MINI VANILLA CUPCAKES
Everything vanilla in these bite-sized cupcakes. So cute and tasty.
Provided by Yoly
Categories 100+ Everyday Cooking Recipes More Meal Ideas Recipes Mini Foods Desserts Cakes
Time 55m
Yield 18
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 18-cup mini muffin tin or line with cupcake liners.
- Sift flour, baking powder, and salt into a bowl.
- Whip butter and sugar in a separate bowl with an electric mixer until fluffy. Mix in egg and vanilla extract. Add flour mixture and milk; whip until just combined. Fill the prepared muffin cups 3/4 full with batter.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 10 to 14 minutes. Cool in the tin for 5 minutes, then transfer to a wire rack and let cool completely, about 20 minutes.
- Meanwhile, whip powdered sugar, butter, and vanilla for frosting in a bowl until well combined. Frost cooled cupcakes.
Nutrition Facts : Calories 146.7 calories, Carbohydrate 14.9 g, Cholesterol 34.3 mg, Fat 9.4 g, Fiber 0.1 g, Protein 1.1 g, SaturatedFat 5.8 g, Sodium 78.8 mg, Sugar 10.8 g
VANILLA CUPCAKES W/ YUMMY PENUCHE GLAZE
So amazingly yummy! The simple vanilla cupcakes go so well with the Penuche glaze which tastes like caramel!
Provided by Beachbunnymom
Categories Dessert
Time 50m
Yield 24 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven 350°F Line muffin pans with cupcake liner.
- Sift flour, baking powder, and salt. Set a side.
- Cream 1/2 cup butter and sugar. Add eggs and vanilla, mix well. Add flour mixture and milk slowly. Mix well.
- Pour in lined muffin pans 2/3 full.
- Bake for 18-22 minutes or do toothpick test to see if done.
- Allow to cool completely before applying glaze to cupcakes. You can dip tops of cupcakes in the glaze or simply pour glaze on top of cupcakes with spoon.
- Penuche Glaze: In a sauce pan, melt 3 tbsp butter and brown sugar on medium heat. Allow to boil and mix continuously with a spoon for 1 minute. Take out of heat. Add 1/4 cup milk and begin to beat w/ mixer. Add powdered sugar till you get the consistency you want. Work quickly with glaze once you have made it. It thickens up quickly. Keeping it on very low heat works well so it does not harden on you.
VANILLA CUPCAKES WITH STRAWBERRY FILLING
Sweet almond-vanilla cupcakes filled with a cool strawberry-lemon mousse. People will think you spent hours in the kitchen! Refrigerate any leftover cupcakes.
Provided by Band
Categories Desserts Cakes Strawberry Cake Recipes
Time 1h
Yield 18
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray 18 muffin cups with nonstick spray.
- Blend cake mix, water, oil, egg whites, almond extract, and vanilla extract in a large bowl at low speed until moistened, about 30 seconds. Beat at medium speed for 2 minutes. Pour batter evenly into the prepared cups.
- Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 15 to 20 minutes. Let cool completely, about 30 minutes.
- While cupcakes cool, smash the fresh strawberries with the back of a fork in a bowl until they are a coarse pulp. Add jam and lemon zest.
- Beat cream cheese in a mixing bowl until fluffy. Mix in fruit mixture and until well combined. Fold in whipped topping. Cover and refrigerate until cupcakes finish cooling.
- Slice off the top half of the cupcakes and spoon a layer of strawberry filling onto each. Cover with the top half. Dust with confectioners' sugar.
Nutrition Facts : Calories 246.4 calories, Carbohydrate 27.6 g, Cholesterol 13.7 mg, Fat 14 g, Fiber 0.5 g, Protein 2.7 g, SaturatedFat 6.5 g, Sodium 213 mg, Sugar 20.9 g
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