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- Dish type
- Mini cakes
- Vanilla cupcakes
Make these yummy vanilla cupcakes in no time, they're so easy. Decorate them with sliced strawberries for a fab treat.
London, England, UK
4 people made this
IngredientsMakes: 8 to 12 cupcakes
- 110g sugar
- 110g butter
- 2 eggs, beaten
- 110g self raising flour
- 1/2 teaspoon vanilla extract
- sliced strawberries, for decoration (optional)
MethodPrep:15min ›Cook:15min ›Ready in:30min
- Preheat 180 C / Gas 4. Line a cupcake tin with paper cases.
- Mix the sugar and butter together till light and creamy. Add the eggs bit by bit. Then add flour. Stir well and add in the vanilla. (If the mixture is too thick, you can add a bit of milk.)
- Put them into the oven for 15 or 20 minutes, or till a skewer inserted in the centre comes out clean.
- When it is baked sprinkle some icing sugar and top with sliced strawberries, if desired.
Reviews & ratingsAverage global rating:(1)
Reviews in English (1)
A lovely spongey cake you can even use raspberries me and my cousins made it with chocolate chips!!!!!-30 Apr 2014
- 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
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.
- 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 (2 sticks) unsalted butter, cut into 1-inch cubes
- 4 large eggs
- 1 cup whole milk
- 1 teaspoon pure vanilla extract
- Basic Vanilla Buttercream
- Colored Sprinkles, for decorating, optional
- Alternate frosting: Billy's Chocolate Buttercream Frosting
Preheat oven to 325 degrees. 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 2/3 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.
- Yield: 12 servings
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Course: Dessert
- Cuisine: American
- Author: Sabrina Snyder
- 6 tablespoons unsalted butter , softened
- 3/4 cup sugar
- 1 large eggs
- 2 teaspoons vanilla extract
- 2/3 cup whole milk
- 1 1/4 cups flour
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup unsalted butter , softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream
Note: click on times in the instructions to start a kitchen timer while cooking.
Preheat the oven to 375 degrees and line a 12 cup muffin tray with paper liner cups.
Using an ice cream scoop fill the cups 2/3 full and bake for 18-20 minutes until a toothpick comes out clean.
To your stand mixer on low speed cream the butter then start adding in the powdered sugar in 1/2 cup increments until fully combined then raise the speed to medium-high for 1 additional minute .
Add in the vanilla and heavy cream and beat until light and fluffy for 1 minute .
Yield: 12 servings, Amount per serving: 424 calories, Calories: 424g, Carbohydrates: 53g, Protein: 3g, Fat: 23g, Saturated Fat: 14g, Cholesterol: 74mg, Sodium: 65mg, Potassium: 84mg, Fiber: 1g, Sugar: 43g, Vitamin A: 726g, Calcium: 45g, Iron: 1g
All images and text © for Dinner, then Dessert.
Made This Recipe?
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there are several ways to check if your cupcake is perfectly baked or not
use a toothpick,
Stab a toothpick into the center of cupcake if it comes out wet then it means the cupcakes are not yet baked.
gently touch a cupcake and see if it feels soft and comes out dry then its good.
for convenience, i would suggest you use the toothpick method
Also famous blog cupcake project has also written a great post about it
How to make vanilla cupcake light and fluffy?
like i said earlier,
Vanilla cupcakes are already quite fluffy. However, to make it extra fluffy separate the egg whites from the egg yolk, mix the egg yolks into the batter, beat the egg whites separately and fold it into the batter in the end.
How to check whether eggs are fresh or not?
Place the eggs in a bowl of water. If the egg lays on its side at the bottom, then it is fresh and you’re good to go.
BAKING TOOLS NEEDED
MIXER: I love my KitchenAid Mixer, I use it for everything. Makes baking so much easier!
CUPCAKE PAN: This is my favorite cupcake pan. I have them in all three sizes!
CUPCAKE LINERS: These are the best cupcake liners. No greasy bottom and the colors won’t fade.
ICING SPATULA: Makes frosting cupcakes, cakes, and cookies so much easier.
FROSTING BAG AND TIP: This is the frosting bag and tip I used to frost these cupcakes.
Vanilla extract is often seen as a superior product and is more expensive than vanilla essence. Cook’s Illustrated recently did a taste test and found that vanilla essence often won the taste test when compared to extract in baked goods. I suppose that’s because the flavor of imitation vanilla is what we associate with birthday cake, vanilla milkshakes and ice cream. I think if you can find a good quality essence it should be fine used in baking. But when in doubt, stick with a scraped vanilla bean or extract.
If it’s not terribly hot outside, it’s best to keep buttercream at room temperature as the butter will firm up and make it unpleasant to eat and impossible to decorate a cake or cupcake with.. If the temperature is too hot, you can refrigerate the buttercream and allow to come to room temperature before serving/using to decorate.
Amounts included in printable recipe below.
- Cake mix: This recipe starts with a box of your favorite white or yellow cake mix.
- Pudding mix: Next comes the instant vanilla pudding (the dry mix). No need to make the actual pudding…you’ll just stir the dry mix into the batter.
- Eggs: Add in 4 large eggs (the amount needed on the box may be different, however stick with this number instead).
- Oil: This recipe calls for canola oil to help keep it moist. Use the amount needed in this recipe vs. what’s included on the box.
- Sour cream: This is one of the secret ingredients (along with the pudding mix) that makes the cupcakes super soft and moist.
- White chocolate chips: These are optional, although I love the extra boost of flavor they add.
Easy Vanilla Cupcakes : 6 Cupcakes Recipe
Yay! at last , the long awaited Vanilla cupcake recipe is here.
This recipe is simple, easy and of course delicious.
And to make it even better, the recipe is only for a small batch just six cupcakes.
So if you have been reluctant to try out any cake recipe for fear of not getting it right and wasting ingredients, this vanilla cupcake recipe is just right for beginners. Nothing complicated and no fuss at all.
I also included a simple vanilla cream icing to top up the cakes. These beautiful cupcakes are already tasty, so feel free to leave out the icing if you want to.
Now here’s our simple 6 vanilla cupcake recipe with vanilla frosting.
Ingredients for 6 cupcakes
(double or triple recipe at your preference)
- 45 grams Butter(softened) or Vegetable oil
- 1 Large Egg
- 80 grams Sugar
- 90 grams Plain Flour
- 3/4 teaspoon(3.75 grams) Baking powder
- 40 ml Milk
- 1 teaspoon Vanilla extract/flavor
–Before you start with the cupcakes, first grease the cupcake pans lightly with butter and dust with flour. But if using cupcake liners you can omit this step.
–The next thing to do is, preheat the oven at 180ºC for 10 minutes and while the oven is warming up, you can go ahead and prepare the cake batter.
1. In a deep bowl, mix the butter with the sugar and egg, until creamy.
2. Gradually, sift in the flour and baking powder and mix until well incorporated.
3. Also add the milk and vanilla extract and mix until combined.
4. Now fill in the cupcake pans up to 2/3 the capacity of the mold.
Tip: to make fill-up easier and neater, you can pour the cupcake batter into a plastic bag, cut a tip and pipe the batter into the cupcake pans.
5. Finally bake at 20-25 minutes or until the cakes passes the toothpick test. Then take out of the oven and leave to cool on a wire rack.
See how easy it was! Now you have your Delicious Vanilla cupcakes.
To make the Vanilla cream frosting/icing, simply follow this easy recipe we have HERE and use this measurements below to make enough for 6 cupcakes.
- 100 grams Butter (softened)
- 125 grams Icing sugar
- half teaspoon Vanilla extract
- 2 tablespoon Milk
- 2 to 3 drops red food coloring(to give it this light pink color)
When you have prepared the vanilla butter cream icing/frosting, pipe it on the cupcakes and enjoy!
Vanilla Cupcake Recipe
Click here for printer-friendly recipe!
These simple Vanilla Cupcakes are everyone’s favorite! Not too sweet. Not too dense or too airy. Buttermilk and brown sugar add depth of flavor. A fluffy cloud of Vanilla Buttercream perfectly compliments the rich cake. Top with sweetened, shredded coconut for an added treat.
UPDATE: These Vanilla Cupcakes are AWARD WINNING! Check out the recipe and see how I won!
Ingredients for Cupcakes:
1/2 cup butter
1/2 cup white granulated sugar
1/2 cup light brown sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 large eggs
1 1/2 cups flour
2 tsp vanilla
3/4 cup buttermilk
Ingredients for Vanilla Frosting:
2 1/2 cups confectioners’ sugar
1/2 cup butter
1 teaspoon vanilla extract
6 tablespoons whipping cream
NOTE: Makes enough batter and frosting for 12 cupcakes, 24 mini-cupcakes. Bake 350(F) for 20 minutes.
Preheat oven to 350(F). In an electric mixer, cream butter thoroughly. Add white and brown sugars and cream again. Mix in baking powder, baking soda and salt. Add eggs and cream thoroughly. Add flour and combine thoroughly. Scrape down sides of mixing bowl if necessary.
With mixer running on low speed, stream buttermilk into mixing bowl. When all of the buttermilk has been added, crank the speed to whip air into the batter.
Add vanilla. Notice how fluffy and soft the batter looks? Fluffy is good.
Spoon batter into paper lined pan.
This recipe makes 12 – 16 cupcakes depending on how much batter is filled into each cup. Bake at 350(F) for 20 minutes, checking every two minutes thereafter. For mini-cupcakes, reduce baking time to 10 minutes, checking every two minutes thereafter.
Cupcakes will be golden and puffed. Allow cupcakes to cool in the pan for about ten minutes until they can be handled without crumbling or dimpling.
Allow cupcakes to rest on rack until completely cooled before frosting.
Chill mixing bowl and wire whisk attachment for best results. Sift powdered sugar for best results. Just sayin’. Cream butter thoroughly and add powdered sugar one half cup at a time.
Mixture will be creamy but stiff.
Begin adding cold whipping cream by the tablespoonful with mixer running on low speed.
When all whipping cream has been added, crank the speed of the mixer to high to beat air into the mixture and whip the cream.
Frosting will be thick, silky and delicious.
When I show up with a plate of cupcakes, people always comment on how “perfect” my frosting looks. I’ll let you in on my secret: I use the most highly praised kitchen gadget of all… a butter knife. The key is to pile the frosting in the center of the cupcake and rotate the cupcake, keeping the knife mostly stationary.
As you can see, my knife has not really changed position, but the cupcake frosting is piling up nicely on top and tapering at the bottom. For best adhesion, add sprinkles or coconut immediately. Tune in next week when I do basic home improvement with my kitchen butter knife. OK. Just kidding.
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Looking for Chocolate Pudding Filled Cupcakes? Click on the photo…