Vanilla Cupcakes
Vanilla Cupcakes is rated
out of
5 by
29.
Prep Time:
25 minutes
Cook Time:
18 minutes
Servings:
24
Vanilla cupcakes are the perfect base for myriad fillings and frostings. For the richest, fullest flavor and fragrance, use pure vanilla extract. Or, better yet, if you are willing to splurge, add the seeds from a vanilla bean to the batter along with the extract.
Ingredients:
- 1 1/4 cups all-purpose flour
- 1 1/2 tsp. baking powder
- 1/4 tsp. salt
- 3/4 cup sugar
- 6 Tbs. (3/4 stick) unsalted butter, at room temperature
- 1 whole egg plus 1 egg white, at room temperature
- 1 tsp. vanilla extract
- 1/2 cup milk
- Quick buttercream frosting
- Nonpareils and colored sugars for garnish (optional)
Directions:
Preheat an oven to 350°F. Line a standard 12-cup muffin pan with paper or foil liners.
In a bowl, whisk together the flour, baking powder and salt. In a large bowl, using an electric mixer, beat together the sugar and butter on medium-high speed until light and fluffy, 2 to 3 minutes. Reduce the speed to low and add the egg and egg white one at a time, beating well after each addition, then beat in the vanilla. Add the flour mixture in 3 additions, alternating with the milk in 2 additions, beating until just combined; scrape down the sides of the bowl as needed. Increase the speed to medium-high and beat just until no traces of flour remain, about 30 seconds; do not overbeat.
Divide the batter evenly among the prepared muffin cups, filling each about three-fourths full. Bake until the cupcakes are lightly golden on top and a toothpick inserted into the center of a cupcake comes out clean, 18 to 20 minutes. Transfer the pan to a wire rack and let cool for 5 minutes. Then transfer the cupcakes to the rack and let cool completely, about 1 hour.
Frost the cupcakes with the buttercream. (The frosted cupcakes can be refrigerated in an airtight container for up to 3 days; bring to room temperature before finishing.) Garnish the cupcakes with nonpareils and colored sugars and serve. Makes 12 cupcakes.
Adapted from Cupcakes, by Shelly Kaldunski (Weldon Owen, 2008).
In a bowl, whisk together the flour, baking powder and salt. In a large bowl, using an electric mixer, beat together the sugar and butter on medium-high speed until light and fluffy, 2 to 3 minutes. Reduce the speed to low and add the egg and egg white one at a time, beating well after each addition, then beat in the vanilla. Add the flour mixture in 3 additions, alternating with the milk in 2 additions, beating until just combined; scrape down the sides of the bowl as needed. Increase the speed to medium-high and beat just until no traces of flour remain, about 30 seconds; do not overbeat.
Divide the batter evenly among the prepared muffin cups, filling each about three-fourths full. Bake until the cupcakes are lightly golden on top and a toothpick inserted into the center of a cupcake comes out clean, 18 to 20 minutes. Transfer the pan to a wire rack and let cool for 5 minutes. Then transfer the cupcakes to the rack and let cool completely, about 1 hour.
Frost the cupcakes with the buttercream. (The frosted cupcakes can be refrigerated in an airtight container for up to 3 days; bring to room temperature before finishing.) Garnish the cupcakes with nonpareils and colored sugars and serve. Makes 12 cupcakes.
Adapted from Cupcakes, by Shelly Kaldunski (Weldon Owen, 2008).
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$47.95
Rated 5 out of
5
by
Jenny from
Loosely followed and they loved it
I dumped it all in mostly and it was amazing. Ok. I barely followed the recipe. Used a stick of butter ( not paying attention). Two eggs ( whole). Opps. Oh well. They were awesome.
Date published: 2024-06-20
Rated 5 out of
5
by
CarolinaBaker from
Tweek it and you will LOVE it!!
I made a few tweaks.
Use cake flour instead of AP flour.
Use buttermilk instead of milk.
DO NOT OVERBAKE
Date published: 2021-10-07
Rated 3 out of
5
by
Kwolfe from
12 cupcakes doesn’t equal 24 servings
I chose this recipe because it said it made 24 servings, but then when you get to the end of the recipe is says it only makes 12 cupcakes. Since when is each cupcake 2 servings? The cupcakes were okay, but not the best I’ve ever made and followed the recipe all the way.
Date published: 2020-07-24
Rated 5 out of
5
by
Titz09 from
Best cupcake ever!!!!
This cup cakes are perfect. For the first time I made moist vanilla cup cakes. I have to say that I used brown sugar. I was out of regular sugar and they turned out perfect. I will bake them again and again
Date published: 2020-06-13
Rated 1 out of
5
by
SM77 from
Terrible
I was not happy when I made this recipe, the cupcakes were dry and they were spongy, not what I look forward to in a cupcake.
Date published: 2018-05-09
Rated 5 out of
5
by
Weso18 from
Cupcakes
If your cupcakes are too dry then your probably measuring wrong, and using too much flour. 1 cup of packed all-purpose flour (King Arthur) is equal to 1¼ cups of flour that have been measured correctly. If your packing the flour, DON'T. If you're scooping straight from the bag, STOP. Either use a digital scale and measure your flour by weight, or sift your flour and then spoon the flour into your measuring cup. 1¼ cups of flour doesn't necessarily equal 1¼ cups of flour. Only scoop straight from the bag, and or pack your cup of flour if a recipe specifically tells you to do so. By measuring incorrectly you could be adding a few tablespoons of flour too much, or in the case of this recipe, ¼ cup of flour too much. Adding too much flour is a sure bet that you'll end up with dry cupcakes, or whatever else your making.
Date published: 2017-04-22
Rated 1 out of
5
by
TheseCupcakesSuck from
THESE SUCK
These cupcakes sucked. I bake every week and always try a new recipe.
Date published: 2017-03-15
Rated 3 out of
5
by
Foodsiwant from
Dry Cupcakes
I tried this recipe three times. Each time the cupcakes ended up dry. I tasted the batter and needed to add more vanilla and salt because they were so bland.
The recipe says that it makes 24 servings, but then only yields 12 cupcakes. Are people supposed to get half of a cupcake?
The frosting recipe is enough for three to four batches of cupcakes.
I would have thought that this recipe would have been tested better.
Date published: 2016-10-19