VANILLA CUPCAKE RECIPE ALLRECIPES RECIPES
MOIST VANILLA CUPCAKES RECIPE | ALLRECIPES
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
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 12 cupcakes
Number Of Ingredients 9
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, CarbohydrateContent 21.1 g, CholesterolContent 36.6 mg, FatContent 8.4 g, FiberContent 0.3 g, ProteinContent 2 g, SaturatedFatContent 5.1 g, SodiumContent 152.8 mg, SugarContent 13.1 g
VANILLA CUPCAKES RECIPE | ALLRECIPES
Cupcakes are all the rage these days. A friend gave me this absolutely scrumptious recipe. These vanilla cupcakes are so yummy with or without the buttercream frosting, and so easy. Much better than using a packaged cake mix! Use icing at room temperature because it will set when it's chilled. Icing can be stored in an airtight container for up to 3 days.
Provided by Betty Baker
Categories Desserts Cakes Yellow Cake Recipes
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 24 cupcakes
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
- Combine self-rising and all-purpose flours in a bowl.
- Cream butter in a large bowl with an electric mixer on medium speed until smooth. Gradually add sugar and beat until fluffy, about 3 minutes. Add eggs one at a time, beating well after each addition. Add flour mixture in 3 batches, alternating with milk and vanilla, beating batter briefly after each addition. Fill the cupcake liners about 3/4 full with batter.
- Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes. Cool in the tins for 10 minutes. Transfer to a wire rack to cool completely.
- Meanwhile, cream butter in a large bowl with an electric mixer until smooth. Mix in 1/2 of the confectioners sugar, then mix in milk and vanilla. Beat until smooth and creamy, 3 to 5 minutes. Gradually add remaining confectioners' sugar and mix until icing is thick enough for spreading.
- Spread icing onto cooled cupcakes.
Nutrition Facts : Calories 316.6 calories, CarbohydrateContent 48.9 g, CholesterolContent 58.8 mg, FatContent 12.5 g, FiberContent 0.4 g, ProteinContent 2.9 g, SaturatedFatContent 8 g, SodiumContent 169.5 mg, SugarContent 37.9 g
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