Bestcupcakesever Recipes

Steps:

• Preheat the oven to 350°F Spray 18 cupcake tins with Pam; fill with paper liners and spray with Pam again.
• To make the batter, cream the butter and sugar at high speed in a large bowl until light and fluffy. On medium speed, add the eggs one at a time, then add the sour cream and vanilla. Stir together the flour, cornstarch, salt and baking soda in a bowl. With the mixer on low speed, add the flour mixture to the butter mixture until just combined.
• Fill each prepared paper-lined muffin tins about 2/3 full with the batter, and fill any empty tins with a little water. Bake in the center of the oven for about 20-25 minutes, until a toothpick comes out clean. Let cool before icing.
• To make the icing, beat together the butter, cream cheese, powdered sugar and vanilla just until smooth.
• Spread the icing onto each cupcake, and top half with 3 raspberries in a little group, and top the other half with 4 blueberries in a little square. You can also experiment with other berries or fruit, such as blackberries, figs, diced peaches or diced strawberries.

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.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Line two 12-cup muffin tins with paper liners.
• Combine sifted flour, sugar, baking powder, and salt in a bowl. Whisk eggs together in a second bowl for 1 to 2 minutes.
• Beat milk, oil, and vanilla extract together in another large bowl with an electric mixer on low speed until incorporated. Add the flour mixture in increments, making sure it mixes in well. Fold in eggs. Scoop batter into the prepared muffin cups.
• Bake in the preheated oven until a cake tester inserted into the center comes out clean, about 20 to 25 minutes. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.