Vanilla Cupcakes Recipes

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BASIC VANILLA CUPCAKES

Provided by Food Network Kitchen

Categories     dessert

Time 1h30m

Yield 12 cupcakes

Number Of Ingredients 13



Basic Vanilla Cupcakes image

Steps:

  • Make the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners. Whisk the flour, baking powder and salt in a medium bowl.
  • Beat the butter in a large bowl with a mixer on medium-high speed until smooth, about 1 minute. Add the granulated sugar and beat until creamy, about 4 minutes. Beat in the eggs, one at a time, then the vanilla. Reduce the speed to low and beat in the flour mixture in three batches, alternating with the milk. Beat until just combined.
  • Divide the batter among the prepared muffin cups. Bake until the tops spring back when pressed, 20 to 25 minutes. Transfer to a rack and let cool 5 minutes in the pan, then remove to the rack to cool completely.
  • Make the frosting: Beat the butter, confectioners' sugar and salt in a bowl with a mixer on medium speed until just combined. Increase the mixer speed to medium high, add the vanilla and beat until creamy, 3 minutes. Beat in the milk until fluffy, about 1 minute.
  • Spread the frosting on the cupcakes. Decorate as desired.

1 1/3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 stick unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
1/2 cup whole milk
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
3 cups confectioners' sugar
Pinch of salt
2 teaspoons pure vanilla extract
2 tablespoons whole milk

SIMPLE VANILLA CUPCAKES

Easy and simple but can be made individual with a slight twist or a special icing. For a nice twist, can add frozen fruit just before it goes into the oven and it will burst into flavor and color.

Provided by lovefood

Categories     Dessert

Time 40m

Yield 20-25 cupcakes, 12 serving(s)

Number Of Ingredients 8



Simple Vanilla Cupcakes image

Steps:

  • Preheat oven to 375f or 190c; line muffin cups with papers.
  • Cream butter and sugar till light and fluffy (make sure the butter is room temp so the mixture doesn't clump) . Beat in eggs one at a time.
  • Add flour (mixed with baking powder and salt) alternating with milk beat well; stir in vanilla.
  • Divide evenly among pans and bake for 18 minutes. Let cool in pans and enjoy! :).

Nutrition Facts : Calories 217.3, Fat 9.4, SaturatedFat 5.6, Cholesterol 54.2, Sodium 247.3, Carbohydrate 29.6, Fiber 0.6, Sugar 12.6, Protein 4

2 cups flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup butter, softened
3/4 cup sugar (if you like your cupcakes very friggen' sweet, add a little more.)
2 eggs
1 cup milk
1 teaspoon vanilla essence (optional)

THE BEST VANILLA CUPCAKES

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



The Best Vanilla Cupcakes image

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.

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

VANILLA CUPCAKES

For chocolate cupcakes, substitute 1/2 cup cocoa powder for 1/2 cup all-purpose flour.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Yield Makes 1 dozen

Number Of Ingredients 8



Vanilla Cupcakes image

Steps:

  • Preheat the oven to 350 degrees. Line a cupcake pan with paper liners; set aside.
  • In a medium bowl, sift together flour, baking powder, and salt. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, one at a time; scrape down bowl, and beat in vanilla.
  • Add flour mixture and milk alternately, beginning and ending with flour mixture.
  • Divide batter evenly among liners, about three-quarters full each. Bake until golden and tops spring back to touch, about 20 minutes, rotating pan once if needed. Transfer pans to wire rack; cool completely.

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
8 tablespoons (1 stick) unsalted butter, room temperature
1 cup sugar
3 large eggs
1 1/2 teaspoons pure vanilla extract
3/4 cup milk

EASY VANILLA CUPCAKES

Rustle up a batch of vanilla cupcakes with pretty butter icing for a family picnic or weekend treat. Decorate them with fruit or sprinkles, if you like

Provided by Lulu Grimes

Categories     Afternoon tea, Dessert, Treat

Time 45m

Yield Makes 12

Number Of Ingredients 8



Easy vanilla cupcakes image

Steps:

  • Heat oven to 180C/160C fan/gas 4. Line 12 holes in a shallow muffin tin with cupcake cases (not muffin cases). Cream the butter and sugar together until the mixture is light and fluffy. Beat the eggs and vanilla in a jug, then beat into the butter mixture a little at a time.
  • Fold the flour into the mixture along with a little milk - the mixture should fall easily off a spoon. Divide the mixture between the cases, filling each one no more than half full.
  • Cook the cakes for 12-15 mins - they should be firm to the touch and slightly golden brown. Cool in the tin for 5 mins, then lift them out gently and leave to cool completely.
  • To make the icing, beat the butter until it is very soft. Beat in the icing sugar a little at a time, then beat in a splash of the milk as you need to give you a soft icing that can be piped easily. Scrape the icing into an icing bag fitted with a star nozzle. Ice the cakes in swirls, starting in the centre and working outwards.

Nutrition Facts : Calories 291 calories, Fat 17 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 25 grams sugar, Protein 2 grams protein, Sodium 0.5 milligram of sodium

110g butter , softened
110g golden caster sugar
2 eggs
1 tsp vanilla extract
110g self-raising flour
1-2 tbsp milk , plus a little extra for the icing
125g butter , softened
185g icing sugar

VANILLA CUPCAKE

A tasty little cupcake, which is easy to make.

Provided by Hanatarou

Categories     Desserts     Cakes     Cupcake Recipes

Time 35m

Yield 12

Number Of Ingredients 5



Vanilla Cupcake image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan or line with paper baking cups.
  • In a large bowl, mix butter and sugar with an electric mixer until light and fluffy, about 5 minutes. Stir in the eggs, one at a time, blending well after each one. Stir in the vanilla and flour just until mixed. Spoon the batter into the prepared cups, dividing evenly.
  • Bake in the preheated oven until the tops spring back when lightly pressed, 18 to 20 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter.

Nutrition Facts : Calories 213 calories, Carbohydrate 24.2 g, Cholesterol 73.6 mg, Fat 11.6 g, Fiber 0.4 g, Protein 3.2 g, SaturatedFat 6.9 g, Sodium 288.7 mg, Sugar 12.7 g

⅔ cup butter, softened
¾ cup superfine sugar
1 ½ cups self-rising flour
3 eggs
1 teaspoon vanilla extract

VANILLA CUPCAKES

Decorate these easy vanilla cupcakes with buttercream and the topping of your choice. They're super-simple to make and taste divine - great as a teatime treat

Provided by Member recipe by alyma

Categories     Afternoon tea, Dessert, Treat

Number Of Ingredients 9



Vanilla cupcakes image

Steps:

  • Heat oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with paper cases.
  • Cream the butter and sugar together in a bowl until pale. Beat the eggs in a separate bowl and mix into the butter mixture along with the vanilla extract.
  • Fold in the flour, adding a little milk until the mixture is of a dropping consistency. Spoon the mixture into the paper cases until they are three quarters full.
  • Bake in the oven for 10-15 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean. Set aside to cool for 5-10 minutes. Then place on a wire rack.
  • For the buttercream icing, beat the butter until soft. Add half the icing sugar and beat until smooth.
  • Add the remaining icing sugar with 1 tbsp milk, adding more milk if necessary, until the mixture is smooth and creamy. Add food colouring (optional) and mix well.
  • Spoon the buttercream into a piping bag and add a nozzle of your choice. Pipe in a swirl motion and then enjoy!

Nutrition Facts : Calories 287 calories, Fat 16 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 27 grams sugar, Fiber 0.4 grams fiber, Protein 2 grams protein, Sodium 0.44 milligram of sodium

120g butter, softened
120g caster sugar
2 egg
1 tsp vanilla extract
120g self-raising flour
140g butter, softened
275g icing sugar
1-2 tbsp milk
A few drops of food colouring (optional)

MOIST VANILLA CUPCAKES

These moist, tasty vanilla cupcakes are amazing! The vanilla flavor isn't too strong and the cupcakes aren't too sweet. They can be made really quickly, too, and in just one bowl.

Provided by Cupcake lover

Categories     Desserts     Cakes     Cupcake Recipes

Time 40m

Yield 12

Number Of Ingredients 9



Moist Vanilla Cupcakes image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a cupcake pan with 12 paper liners.
  • Beat sugar and butter together in a bowl using an electric mixer until light and fluffy. Beat in egg and vanilla extract. Mix in baking powder, baking soda, and salt. Alternate adding flour and milk, stirring until just combined. Fill prepared pan with batter.
  • Bake in the preheated oven until lightly browned on top, about 18 minutes. Cool in the pan for 10 minutes, then remove to wire racks to cool completely.

Nutrition Facts : Calories 166.7 calories, Carbohydrate 21.1 g, Cholesterol 36.6 mg, Fat 8.4 g, Fiber 0.3 g, Protein 2 g, SaturatedFat 5.1 g, Sodium 152.8 mg, Sugar 13.1 g

¾ cup white sugar
½ cup unsalted butter, softened
1 large egg
1 ¼ teaspoons vanilla extract
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup all-purpose flour
½ cup milk

VANILLA CUPCAKES

Provided by Giada De Laurentiis

Categories     dessert

Time 1h20m

Yield 12 cupcakes

Number Of Ingredients 11



Vanilla Cupcakes image

Steps:

  • Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners. Set aside.
  • In a medium bowl, whisk together the flours, baking powder and salt.
  • In a large bowl, using an electric hand mixer, beat the sugar and butter until combined. Add the eggs, milk and vanilla. Beat until smooth. Add the dry ingredients and mix until just blended. Spoon the batter into the prepared muffin cups (about 1/4 cup batter in each cup). Bake until puffed and the cake springs back when touched, 15 to 17 minutes. Transfer to a wire rack and cool completely, about 30 minutes.
  • Using a small spatula, frost the tops of the cupcakes. Allow the frosting to set for 20 minutes before serving.

1 1/4 cups all-purpose flour
1/4 cup quinoa or almond flour
1 1/2 teaspoons baking powder
1/2 teaspoon fine sea salt
1 cup sugar
1/2 cup (1 stick) butter, at room temperature
2 large eggs, at room temperature
1/2 cup whole milk, at room temperature
1 teaspoon pure vanilla extract
Frosting of choice
Special equipment: one 12-cup muffin pan and 12 paper cupcake liners, such as Betty Crocker Standard Size Baking Cups

GO-TO VANILLA CUPCAKES

Golden memories: Smelling sweetly of butter, sugar and vanilla, these classic little cakes bring you right back to when you were a kid and Mom baked you birthday cupcakes.

Provided by Food Network Kitchen

Categories     dessert

Time 1h10m

Yield 12 cupcakes (or about 48 mini cupcakes)

Number Of Ingredients 9



Go-To Vanilla Cupcakes image

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 or two 24-cup mini-muffin tins with cupcake liners.
  • Whisk the flour, baking powder and salt together in a medium bowl.
  • In another medium bowl, beat the eggs and sugar with an electric mixer until light and foamy, about 2 minutes. While beating, gradually pour in the melted butter and then the vanilla.
  • While mixing slowly, add half of the flour mixture. Then add all the milk, followed by the remaining flour mixture; take care not to overmix the batter. Divide the batter evenly in the prepared muffin tin.
  • Bake until a cake tester inserted into the center of the cupcakes comes out clean, rotating the tin about halfway through baking time, 18 to 20 minutes for standard cupcakes or 10 to 12 minutes for minis. Cool the cupcakes in the tin on a rack for 10 minutes, then remove from the tin and cool on the rack completely. Frost and decorate as desired.

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon fine salt
2 large eggs, at room temperature
2/3 cup sugar
1 1/2 sticks (12 tablespoons) unsalted butter, melted
2 teaspoons pure vanilla extract
1/2 cup milk
Your favorite frosting, for topping

BEST VANILLA CUPCAKES EVER

Hands down this has to be the best vanilla cupcakes ever! All the vanilla cupcakes I've made from scratch were too eggy or too floury. This is the kind of cupcake I have been looking for and I found it! These cupcakes are easy and fun to make and requires few baking skills! Happy baking!!! -Little Miss Cupcake

Provided by Little Miss Cupcake

Categories     Dessert

Time 27m

Yield 30 cupcakes, 30 serving(s)

Number Of Ingredients 13



Best Vanilla Cupcakes Ever image

Steps:

  • Preheat oven to 325°. Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour.
  • In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.
  • Divide batter evenly among liners, filling about two-thirds full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
  • Transfer to a wire rack to cool completely. Repeat process with remaining batter. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Decorate with sprinkles, if desired. Serve at room temperature.

Nutrition Facts : Calories 319.5, Fat 13.4, SaturatedFat 8.2, Cholesterol 58.7, Sodium 112, Carbohydrate 48.3, Fiber 0.3, Sugar 37.3, Protein 2.5

1 3/4 cups cake flour, not self-rising
1 1/4 cups unbleached all-purpose flour
2 cups sugar
1 tablespoon baking powder
3/4 teaspoon salt
1 cup unsalted butter, cut into 1-inch cubes
4 large eggs
1 cup whole milk
1 teaspoon pure vanilla extract
1 cup unsalted butter, room temperatu
6 -8 cups confectioners' sugar
1/2 cup milk
1 teaspoon pure vanilla extract

VERY VANILLA CUPCAKES

Go the extra mile and make these with the vanilla sugar described below--sensational! These are really wonderful with Coffee-Cream Cheese Frosting (see my recipes for it).

Provided by JamesDeansGirl

Categories     Dessert

Time 38m

Yield 24 cupcakes

Number Of Ingredients 8



Very Vanilla Cupcakes image

Steps:

  • Preheat oven to 350*F.
  • Grease and flour 24 standard-size muffin cups, or line with paper wrappers; set aside.
  • Whisk together the flour, baking powder, and salt; set aside.
  • In a large bowl, using an electric mixer on high speed, cream the butter until light and fluffy.
  • Gradually add the sugar; continue beating until very light and fluffy.
  • Reduce mixer speed to medium; beat in the eggs, 2 at a time, then the vanilla.
  • Reduce mixer speed to low; alternately beat in the flour mixture with the milk, just until blended.
  • Spoon the batter into the prepared cups; bake for 20-25 minutes, until the tops are soft but springy.
  • Cool 5-10 minutes in the tins on a wire rack; carefully invert and cool completely.
  • Frost as desired.
  • *For a more intense vanilla flavor, make vanilla sugar: bury a halved vanilla bean in a container of granulated sugar; cover tightly and let stand for a few days to let the flavor develop.
  • Stir every so often.
  • *.

2 1/2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup butter, softened
1 3/4 cups sugar
4 eggs
1 tablespoon vanilla extract
1 cup milk

BILLY'S VANILLA, VANILLA CUPCAKES

Courtesy of Billy Reech from Billy's Bakery, NYC. as seen on www.marthastewart.com Several reviewers have mentioned that the recipes directions were different from the video. I originally copied it from Martha Stewart's web site and it appears that it is incorrect on her site. I checked out the video and have since corrected this recipe to the videos directions. Another error on Martha Stewarts web site was the amount of baking powder so I have also changed the amount from 2 to 1 tablespoon. The recipe, as posted on the site specifies that the recipe makes 30 cupcakes......Billy (in the video) stated that it makes 3 1/2-4 dozen. To view the video just go to www.marthastewart.com and enter the name of the recipe in the search engine. Frost cupcakes using Recipe#167663 or Recipe#167665.

Provided by dojemi

Categories     Dessert

Time 27m

Yield 30 cupcakes

Number Of Ingredients 9



Billy's Vanilla, Vanilla Cupcakes image

Steps:

  • Preheat oven to 325°. Line cupcake pans with paper liners; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined.
  • Add butter, mixing until just coated with flour.
  • Add eggs, one at a time.
  • In a large glass measuring cup add milk and vanilla.
  • With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.
  • Using an ice cream scoop for even cupcakes, divide batter among liners, filling about two-thirds full.
  • Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
  • Transfer to a wire rack to cool completely. Repeat process with remaining batter.
  • Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake.
  • Decorate with sprinkles, if desired. Serve at room temperature.

Nutrition Facts : Calories 168.9, Fat 7.2, SaturatedFat 4.3, Cholesterol 41.9, Sodium 108.7, Carbohydrate 24.1, Fiber 0.3, Sugar 13.8, Protein 2.4

1 3/4 cups cake flour, not self-rising
1 1/4 cups unbleached all-purpose flour
2 cups sugar
1 tablespoon baking powder
3/4 teaspoon salt
1 cup unsalted butter, cut into 1-inch cubes
4 large eggs
1 cup whole milk
1 teaspoon pure vanilla extract

AMY SEDARIS'S VANILLA CUPCAKES

Amy Sedaris, so I hear, sells her cupcakes in New York City bakeries. I found this recipe for Amy's cupcakes on the web, but I don't remember where. This was my first time making cupcakes from scratch and I have to say, I was quite proud of the results. I gave them away to friends and family, and everyone loved them. March 2, 2011 Hi, guys! It was several years ago that I found and posted this recipe. Since then, Amy Sedaris has published a cookbook which contains her recipe for vanilla cupcakes. It's not the same as this one. :( Like I said before, I don't remember where I found this recipe, but I remember that the person who posted it was very certain about it being Amy Sedaris's recipe.

Provided by bernrome

Categories     Dessert

Time 40m

Yield 24 cupcakes

Number Of Ingredients 11



Amy Sedaris's Vanilla Cupcakes image

Steps:

  • Preheat oven to 375°F.
  • In a large bowl, cream together butter and sugar. Add in the eggs, two teaspoons vanilla, salt and baking powder. Add flour and milk in batches, starting and ending with flour. Stir until batter is smooth and satiny.
  • Fill paper-lined muffin tins with batter. Bake at 375° for 18- 20 minutes.
  • For frosting, whip together the box of confectioners' sugar, half-and-half, and one teaspoon vanilla until smooth and fluffy.
  • Allow cupcakes to cool about 45 minutes and frost.
  • *HINT* I added about one extra teaspoon of vanilla to the batter.
  • This recipe didn't specify, but I used all-purpose flour.
  • To the frosting, I added a bit more half-and-half to reach a thinner consistency.

Nutrition Facts : Calories 247.3, Fat 7, SaturatedFat 4.3, Cholesterol 33.5, Sodium 101.1, Carbohydrate 44.3, Fiber 0.3, Sugar 33.2, Protein 2.4

3/4 cup unsalted butter
1 3/4 cups sugar
2 large eggs
2 teaspoons pure vanilla extract
1/2 teaspoon salt
2 1/2 teaspoons baking powder
2 1/2 cups flour
1 1/4 cups milk
1 lb confectioners' sugar
1/4 cup half-and-half
1 teaspoon pure vanilla extract

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Instructions To make the vanilla cupcakes: Preheat the oven to 350 F; Sift together flour, baking powder, and salt. Beat the butter and sugar until thoroughly creamed together, …
From homemadefoodjunkie.com


THE ULTIMATE FLUFFY, MOIST VANILLA CUPCAKES - FOODESS
Preheat oven to 350ºF. Line 15 standard muffin cups with paper liners. Place egg whites in stand mixer with whisk attachment and beat on medium speed until white and foamy. With …
From foodess.com


EASY VANILLA CUPCAKES RECIPE - BBC FOOD
Method. Preheat the oven to 180C/160C Fan/Gas 4. Line a 12-hole cupcake tin with 12 paper cases. In a large bowl, cream together the butter and sugar using an electric mixer until the …
From bbc.co.uk


MOIST VANILLA CUPCAKES - MY GORGEOUS RECIPES
Line 12-hole muffin tray with non-stick muffin cases, and divide the batter evenly. Bake in the preheated oven at 180 degrees Celsius (350 Fahrenheit) for 20 minutes or until …
From mygorgeousrecipes.com


THE BEST VANILLA CUPCAKE RECIPE - PRETTY. SIMPLE. SWEET.
Instructions. Preheat oven to 350F/180C. Line muffin tin with cupcake liners. Set aside. In a medium bowl, sift together flour, baking powder, and salt. Set aside. In a standing …
From prettysimplesweet.com


THIS MONTH'S RECIPES | ANNA OLSON
Preheat the oven to 350°F (180°C) and line a 12-cup muffin tin with paper or foil liners. Sift the flour, sugar, baking powder and salt into a large bowl. In a separate bowl, whisk the sour …
From annaolson.ca


VANILLA CUPCAKES | CLASSIC RECIPE - TARA TEASPOON
Heat oven to 350ºF. Line cupcake pans with liners; set aside. Whisk together flour, baking powder and salt, set aside. In a mixing bowl, beat together butter and sugar until light, about 3 minutes. Add eggs and vanilla and combine, scraping sides of bowl.
From tarateaspoon.com


BEST VANILLA CUPCAKES RECIPES | FOOD NETWORK CANADA
In large bowl, whisk together flour, sugar, baking powder and salt. Using electric mixer on low speed, mix in butter, milk, eggs and vanilla; beat on high speed until smooth, …
From foodnetwork.ca


HEALTHY VANILLA CUPCAKES - EATING BIRD FOOD
How to Make Healthy Cupcakes. Whisk almond milk and apple cider vinegar in a medium mixing bowl and let curdle for 5-10 minutes. Set aside. In a large mixing bowl add …
From eatingbirdfood.com


EASY VANILLA CUPCAKES | CANADIAN LIVING
Beat in vanilla. Whisk together flour, baking powder and salt; stir into butter mixture alternately with milk, making 3 additions of dry ingredients and 2 of milk. Spoon into paper …
From canadianliving.com


VANILLA CUPCAKES RECIPE - THE SPRUCE EATS
Gather the ingredients. Preheat the oven to 350 F. Line cupcake pans with 24 liners. Sift together flour, baking powder, baking soda, and salt in a medium bowl. Set aside for …
From thespruceeats.com


VERY VANILLA CUPCAKES - SALLY'S BAKING ADDICTION
In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside. In a large microwave-safe bowl, melt butter in the microwave. Whisk in sugar – mixture will be gritty. Whisk in egg whites, yogurt, milk, and vanilla extract until combined. Split 1 vanilla bean down the middle lengthwise.
From sallysbakingaddiction.com


BEST FLUFFY VANILLA CUPCAKES RECIPES - FOOD NETWORK CANADA
Step 1. Preheat the oven to 350ºF and line 2 muffin tins with large cupcake liners. Step 2. Beat the butter and sugar until well combined. Add the eggs one at a time, beating well …
From foodnetwork.ca


THE WORLD'S BEST VANILLA CUPCAKE RECIPES | LIFE LOVE & SUGAR
Easy Homemade Vanilla Cupcakes. Like the last version, these cupcakes are made using the creaming method. They use a combination of butter and oil to give them both …
From lifeloveandsugar.com


10 BEST VANILLA CUPCAKES RECIPES | YUMMLY
Vanilla Cupcakes Pastry Affair. vegetable oil, milk, unsalted butter, large eggs, granulated sugar and 6 more. Vanilla Cupcakes Pretty. Simple. Sweet. pure vanilla extract, large eggs, whole milk, butter, cream cheese frosting and 5 more.
From yummly.com


VANILLA CUPCAKES RECIPE [VIDEO] - DINNER, THEN DESSERT
Add in eggs, vanilla and milk until smooth. Sift together flour, baking powder and salt and add it to the stand mixer on the lowest speed setting until just combined. Using an ice …
From dinnerthendessert.com


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