Vanilla Cupcakes With Vanilla Whipped Cream Frosting Recipes

MOIST VANILLA CUPCAKES

Steps:

• Preheat the oven to 350°F. Line a cupcake pan with cupcake liners.
• In a large mixing bowl, combine the sugar, vegetable oil, eggs and vanilla extract. Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color, about 2 minutes. Scrape down the bowl as needed. Next mix in the sour cream and beat until well combined.
• In a separate bowl combine the remaining dry ingredients: flour, baking powder and salt. Add half the dry ingredients, and half of the milk and mix just until the flour starts to incorporate. Add the remaining ingredients and mix until well combined. Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it's well mixed.
• Using a large cookie scoop, divide the batter evenly, filling each liner 2/3 full.
• Bake at 350°F for 14-16 minutes. Test the cupcakes for doneness by inserting a toothpick into the center of the cupcake. If the toothpick comes out clean, the cupcakes are done. Cool Completely.
• Cut the butter into pieces. Using the paddle attachment, whip the butter for 5-7 minutes, scraping down the bowl occasionally, beating until the butter is very fluffy.
• Alternate adding 2 cups of powdered sugar at a time with the liquid ingredients: vanilla extract & heavy cream. Ensure the powdered sugar is well combined, and whip for 1-2 minutes before adding more powdered sugar.
• Once all the ingredients have been added, increase speed to medium-high and beat for another couple of minutes to whip additional air into the frosting. Pipe these cupcakes with a large piping tip and top with sprinkles.

VANILLA CUPCAKES WITH VANILLA WHIPPED CREAM FROSTING

Steps:

• Preheat oven to 350 degrees F. Line 12 muffin cups with paper liners and spray liners with cooking spray, set aside.
• Beat together butter and Pyure Organic All Purpose Stevia Blend and Pyure Organic Liquid Stevia Blend, Vanilla Flavor until fluffy.
• Add eggs, one at a time blending after each addition. Beat in vanilla.
• Whisk together flour, baking powder and salt.
• Beat into butter mixture, alternating with milk, making three additions of flour and two of milk, just until combined.
• Spoon batter into muffin cups. Bake for 20 to 22 minutes or until tester inserted into center comes out clean. Let cool on rack for 10 minutes. Let cool completely.
• Meanwhile, using a hand mixer, beat together cream and Pyure Organic Liquid Stevia Blend, Vanilla flavor until stiff peaks form. Immediately spread on cupcakes.

VANILLA CUPCAKES WITH VANILLA WHIPPED CREAM FROSTING

Steps:

• Preheat oven to 350 degrees F. Line 12 muffin cups with paper liners and spray liners with cooking spray, set aside.
• Beat together butter and Pyure Organic All Purpose Stevia Blend and Pyure Organic Liquid Stevia Blend, Vanilla Flavor until fluffy.
• Add eggs, one at a time blending after each addition. Beat in vanilla.
• Whisk together flour, baking powder and salt.
• Beat into butter mixture, alternating with milk, making three additions of flour and two of milk, just until combined.
• Spoon batter into muffin cups. Bake for 20 to 22 minutes or until tester inserted into center comes out clean. Let cool on rack for 10 minutes. Let cool completely.
• Meanwhile, using a hand mixer, beat together cream and Pyure Organic Liquid Stevia Blend, Vanilla flavor until stiff peaks form. Immediately spread on cupcakes.

CUPCAKES WITH WHIPPED CREAM FROSTING

Steps:

• Prepare and bake cake mix according to package directions for cupcakes. Cool on wire racks., In a small saucepan, sprinkle gelatin over water; let stand for 1 minute to soften. Heat over low heat, stirring until gelatin is completely dissolved. Remove from the heat; cool just to room temperature., In a large bowl, beat cream and gelatin mixture until it begins to thicken. Add sugar and vanilla; beat until soft peaks form. Set aside 1 cup for decorating., Spread remaining frosting over tops of cupcakes. Divide reserved frosting in half; tint one portion pink and the other yellow., Use a toothpick to outline shape of heart, flower or sunburst on tops of cupcakes. Use medium star tip to pipe pink or yellow stars along outline. Fill in shape with piped stars as desired.

VERY VANILLA CUPCAKES WITH EASY CREAM CHEESE FROSTING

Steps:

• Very Vanilla Cupcakes:. Preheat oven to 350 °F and line mini muffin tins with paper liners.
• Sift flours, baking powder and salt and set aside. Whisk milk, oil and vanilla bean paste together and set aside.
• Whip egg whites with 6 tbsp of sugar until they hold a soft peak when beaters are lifted. In a separate bowl, whip egg yolks with remaining 6 tbsp of sugar until doubled in volume and a pale, butter colour. Fold whipped whites into yolk mixture. Fold flour into whipped eggs in two additions. Stir a spoonful of batter into milk mixture then add all back to batter, folding quickly to incorporate.
• Pipe or spoon batter into prepared muffin cups, 3/4-full. Bake for 13 to 15 minutes, until cupcake springs back when touched. Let cool.
• Easy Icing:. Beat cream cheese and butter until fluffy and smooth. On low speed, add icing sugar, 1 cup at a time, until blended. Beat in vanilla bean paste and add milk, 1 tbsp at a time until desired consistency is achieved. Ice cupcakes as desired.