Basic White Cupcakes Recipes

Steps:

• Beat first 6 ingredients at low speed with an electric mixer just until dry ingredients are moistened. Increase speed to medium and beat 2 minutes or until batter is smooth, stopping to scrape bowl as needed.
• Place paper baking cups in muffin pans, and coat with cooking spray; spoon batter evenly into baking cups, filling each 2/3 full.
• Bake at 350 degrees F for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove cupcakes from pans to wire racks to cool.
• They used Pillbury Moist Supreme Classic White Cake Mix.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Line a 12-muffin pan with paper liners.
• In a medium bowl, cream together the sugar and butter.
• Beat in the eggs, one at a time, then stir in the vanilla.
• Combine flour and baking powder, add to the creamed mixture and mix well.
• Stir in the milk until batter is smooth. Pour or spoon batter into the liners.
• Bake 20 to 25 minutes. Cake is done when it springs back to the touch.

Steps:

• Preheat the oven to 350 degrees F and position a rack in the middle of the oven. Line one 12-cup standard muffin tin with cupcake liners.
• Sift the flour, baking powder and salt into a medium bowl. Stir the milk and vanilla together in a small bowl. Set aside.
• Add the butter to the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a handheld electric mixer).
• Mix on low speed until the butter is smooth, about 1 minute. Gradually beat in 1/2 cup of the sugar. Increase the speed to high and beat until light and fluffy, about 5 minutes. Scrape down the sides of the bowl as needed.
• Reduce the mixer speed to low. Add about one-third of the flour mixture and beat until just combined. Add half the milk mixture and beat until smooth. Repeat, adding flour, then milk, and then the rest of the flour, stopping and scraping down the sides of the bowl as needed. Increase the mixer speed to medium and beat briefly to make a smooth batter.
• Put the egg whites in a clean bowl. Whip on high speed until foamy. Gradually add the remaining 1/4 cup sugar and continue to beat until the egg whites are glossy and hold stiff peaks, about 10 minutes. Fold the whites into the batter in three batches. Divide the cake batter evenly between the liners.
• Bake until a tester inserted in the center of the cakes comes out clean, rotating the tin about halfway through, about 20 minutes.
• Cool the cupcakes on a rack in the tin for 10 minutes, and then remove from the tin. Cool on the rack completely.

Steps:

• 1. Preheat the oven to 350°F. Prepare cupcake tins as directed as directed in the recipe you are following.
• 2. Sift the flour, baking powder, and salt together in a medium bowl.
• 3. In a separate, larger bowl, cream the butter. Gradually add the sugar, creaming until light and fluffy.
• 4. Add the eggs one at a time, and beat well after each addition.
• 5. In a small bowl, combine the milk and vanilla.
• 6. To the butter mixture, add about one quarter of the flour mixture and mix well. Add about one quarter of the milk mixture and mix well. Continue alternating the flour mixture and milk mixture, beating after each addition until smooth.
• 7. Pour the batter into the cupcake tins. Bake for 15 to 20 minutes, until the cake springs back when touched.
• 8. Remove from oven and let cool for about 10 minutes, then turn the cupcakes out of the tins and onto a rack to finish cooling completely.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan or line a muffin pan with paper liners.
• In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan.
• Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.