VANILLA PUDDING CUPCAKE RECIPES

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MAGNOLIA'S VANILLA CUPCAKE RECIPE | FOOD NETWORK



Magnolia's Vanilla Cupcake Recipe | Food Network image

Everyone is always asking us which is the most popular cupcake at the bakery. Most people are surprised that it is what we call the Vanilla Vanilla -- the vanilla cupcake with the vanilla icing (and the most popular color for the icing is pink). If you would like to make a layer cake instead of cupcakes, divide the batter between 2 (9-inch) round cake pans and bake the layers for 30 to 40 minutes.

Provided by Food Network

Categories     dessert

Total Time 1 hours 45 minutes

Prep Time 5 minutes

Cook Time 40 minutes

Yield 24 cupcakes

Number Of Ingredients 12

1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 cup milk
1 teaspoon vanilla extract
Vanilla Buttercream, recipe follows
1 cup (2 sticks) unsalted butter, softened
6 to 8 cups confectioners' sugar
1/2 cup milk
2 teaspoons vanilla extract

Steps:

  • Preheat oven to 350 degrees F.
  • Line 2 (1/2 cup-12 capacity) muffin tins with cupcake papers.
  • In a small bowl, combine the flours. Set aside.
  • In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about 3/4 full. Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.
  • Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.
  • Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3 to 5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.

VANILLA PUDDING SOUR CREAM BUNDT CAKE (BOXED MIX) - BEAT …



Vanilla Pudding Sour Cream Bundt Cake (Boxed Mix) - Beat … image

Doctored cake mix bundt cake made with sour cream and vanilla pudding. This is an easy dessert recipe that gets so many compliments every time I make it because it tastes like it’s homemade!

Provided by Crystal | Beat Bake Eat

Categories     Dessert

Total Time 55 minutes

Prep Time 10 minutes

Cook Time 45 minutes

Yield 15

Number Of Ingredients 6

1 cup full-fat sour cream
3/4 cup vegetable oil
1/2 cup milk
4 eggs
1 box (15 - 16 ounces / 432 – 461 grams) yellow or vanilla cake mix, unprepared
1 box (4-serving size) instant vanilla pudding mix, unprepared

Steps:

  • Preheat oven to 325°F.
  • Prepare a 10 – 12 cup (9 – 10 inch) bundt pan by greasing it very well with oil or butter. Set aside.
  • In a large bowl combine the sour cream, oil, and milk.
  • Beat in the eggs.
  • Add the cake mix and pudding mix and gently mix until fully incorporated. Do not overmix.
  • Pour the batter into the greased bundt pan. Smooth the top into an even layer.
  • Bake for 40 – 45 minutes until a toothpick inserted deeply in the center comes out clean, then again on the opposite side.
  • Cool in pan 20 minutes then remove by placing a large plate over the top and flipping it right side up. If cake doesn’t fall out right away, give the pan a few light taps until it does.
  • Let cake cool completely for about an hour or at least until no longer piping hot before frosting.
  • Top with frosting or glaze of choice. Decorate with sprinkles if desired.
  • Serve at room temperature or fridge cold.

More about "vanilla pudding cupcake recipes"

MAGNOLIA'S VANILLA CUPCAKE RECIPE | FOOD NETWORK
Everyone is always asking us which is the most popular cupcake at the bakery. Most people are surprised that it is what we call the Vanilla Vanilla -- the vanilla cupcake with the vanilla icing (and the most popular color for the icing is pink). If you would like to make a layer cake instead of cupcakes, divide the batter between 2 (9-inch) round cake pans and bake the layers for 30 to 40 minutes.
From foodnetwork.com
Reviews 3.7
Total Time 1 hours 45 minutes
Category dessert
Cuisine american
  • Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3 to 5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.
See details


MARY BERRY’S VANILLA CUPCAKES: BEST VANILLA CUPCAKE RECIPE
Find the perfect vanilla cupcake recipe with how-to instructions for Mary Berry's vanilla cupcakes with swirly icing.
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Total Time 40 minutes
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Cuisine Comfort Food
  • Preheat the oven to 180°C/gas mark 4. Line a 12-hole muffin tin with paper cupcake or muffin cases. Put all the cake ingredients into a large bowl and beat with an electric hand whisk or a wooden spoon until smooth and evenly mixed. Divide the mixture evenly between the paper cases.  Meanwhile, make the icing. Put the butter, vanilla extract, two tablespoons of the milk, and half the icing sugar in a large bowl and beat until smooth. Beat in the remaining icing sugar, and pour in the rest of the milk if needed to make the icing the right consistency. Bake for 20 to 25 minutes, or until the cakes are well risen and firm on top. Transfer to a wire rack to cool.  Put half of the icing into another bowl and colour it pale pink with the edible colouring (two tablespoons may be enough so add slowly). Carefully spoon this down one side of a piping bag fitted with a number eight star nozzle, then spoon the non-coloured icing down the other side of the bag. Twist the end of the bag to seal the icing in. Pipe swirls of the icing on top of each cupcake. Scatter with the edible pink hearts or other sprinkles, to decorate.
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VEGAN VANILLA CUPCAKES RECIPE | FOOD NETWORK KITCHEN ...
There are no tricks to these satisfying dairy- and egg-free cupcakes. Be sure to use refrigerated soy or almond milk instead of the shelf-stable kind-there are fewer additives, which can greatly affect the final texture and taste of a recipe.
From foodnetwork.com
Reviews 4.1
Total Time 45 minutes
Category dessert
Calories 450 calorie per serving
  • Frost and decorate the cupcakes as desired.
See details


MAGNOLIA'S VANILLA CUPCAKE RECIPE | FOOD NETWORK
Everyone is always asking us which is the most popular cupcake at the bakery. Most people are surprised that it is what we call the Vanilla Vanilla -- the vanilla cupcake with the vanilla icing (and the most popular color for the icing is pink). If you would like to make a layer cake instead of cupcakes, divide the batter between 2 (9-inch) round cake pans and bake the layers for 30 to 40 minutes.
From foodnetwork.com
Reviews 3.7
Total Time 1 hours 45 minutes
Category dessert
Cuisine american
  • Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3 to 5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.
See details


HOMEMADE VANILLA PUDDING RECIPE | ALLRECIPES
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HOMEMADE VANILLA PUDDING RECIPE | ALLRECIPES
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From allrecipes.com
See details


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EASY VANILLA CUPCAKE RECIPE | MOIST & FLUFFY VANILLA CUPCAKE
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RUM RAISIN BREAD PUDDING WITH WARM VANILLA SAUCE RECIPE ...
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10 BEST JELLO PUDDING PIE RECIPES | YUMMLY
4/2/2022 · Discover hundreds of Jello pudding pie recipes right here. From triple-layer pumpkin spice Jello pudding pie to no-bake chocolate silk Jello pudding …
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10 BEST EGGNOG BREAD PUDDING RECIPES | YUMMLY
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