Best 8 One Bowl Vanilla Cupcakes With Vanilla Buttercream Frosting Recipes

EASY HOMEMADE VANILLA CUPCAKES RECIPE

Steps:

• Preheat oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners.
• Combine the flour, baking powder and salt in a medium sized bowl and set aside.
• Add the butter, sugar, oil and vanilla extract to a large mixer bowl and beat together until light in color and fluffy, about 2-3 minutes. Do not skimp on the creaming time.
• Now it's time to add the eggs. Add the eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
• Add half of the dry ingredients to the batter and mix until mostly combined.
• Slowly add the milk and mix until well combined. The batter will look curdled, but that's ok.
• Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.
• Fill the cupcake liners about 3/4 full and bake for 15-18 minutes or until a toothpick inserted into the center comes out clean.
• Remove cupcakes from the oven and place on a cooling rack to cool.
• Add the butter to a large mixer bowl and beat until smooth.
• Carefully pour in about half of the powdered sugar and mix until smooth and well combined.
• Add the vanilla extract and 1-2 tablespoons of the water or milk and the salt to the frosting and mix until well combined.
• Add the remaining powdered sugar and mix until smooth. Add additional milk or water as needed to get the right consistency.
• Pipe the frosting onto the cupcakes. I used Ateco tip 844.
• Cupcakes are best when stored well covered for 2-3 days.

CLASSIC VANILLA CUPCAKES RECIPE WITH VANILLA BUTTERCREAM

Steps:

• Preheat oven to 350°F (180°C) and line a 12-cup muffin tin with paper liners.
• In the bowl of a stand mixer (or in a large bowl with a handheld mixer) combine cake flour, sugar, salt, baking powder, and baking soda. Mix on low for a few seconds to combine.
• Add butter, oil, and vanilla extract and blend until combined, scraping down the sides of the bowl once or twice.
• Add the eggs and yolk, one at a time, and mix on low until fully combined.
• Pour in the buttermilk and mix on low until thoroughly combined, but take care not to overmix.
• Scoop batter evenly into the 12 prepared muffin cups and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes before lifting onto a wire rack to cool completely.
• Decorate the cupcakes with Vanilla Buttercream Frosting and sprinkles
• Store cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, they can be frozen in an airtight container for up to 2 months. Defrost at room temperature for about 2 hours.

VANILLA CUPCAKES WITH VANILLA BUTTERCREAM

Steps:

• Preheat oven to 350 degrees F. Line a cupcake pan with 12 liners.
• In a medium-sized bowl, whisk together flour, baking powder and salt.
• In a large mixing bowl whisk the sugar and melted butter until smooth (mixture will be gritty). Whisk in eggs, then sour cream, milk and vanilla extract until combined.
• Slowly add in dry ingredients and stir until completely incorporated. Batter will be thick.
• Fill cupcake lines ⅔ of the way full (about ¼ cup of batter). Bake in the preheated oven for about 20 minutes or until a toothpick inserted in the center comes out clean.
• Cool completely before frosting.
• Using a stand mixer with the whisk attachment (or a large mixing bowl and a handheld mixer), beat butter at medium speed until smooth and creamy; 2-3 minutes.
• Add confectioners sugar, vanilla and milk. Turn mixer up to high speed and beat for 3 minutes. If mixture is too thick, add more milk, a teaspoon at a time. If too thin, add more confectioners sugar, a little at a time.
• Frost cooled cupcakes using a spreader or a piping bag. Depending on how much frosting you use on each cupcake, there may be some leftover.

MAGNOLIA BAKERY VANILLA CUPCAKES

Steps:

• Preheat oven to 350 degrees. Line two 12-cup muffin tins with paper liners; set aside. In a small bowl, combine flours; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy. Gradually add sugar, beating until fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. Add dry ingredients in 3 parts, alternating with the milk and vanilla, and scraping down sides of bowl in between each addition; beat until ingredients are incorporated but do not overbeat.
• Divide batter evenly among liners, filling about three-quarters full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 20 to 25 minutes.
• Transfer to a wire rack to cool in tins for 15 minutes. Remove cupcakes from tins, and cool completely on rack. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Serve at room temperature.

VANILLA BUTTERCREAM FROSTING (FROM SPRINKLES CUPCAKES)

Steps:

• In a bowl add sugar then add butter. Beat till blended. Next add salt.
• Then add the milk and vanilla and beat for an additional 3 to 5 minutes or until smooth and creamy.

VANILLA CUPCAKES

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!

VANILLA CUPCAKES WITH BUTTERCREAM ICING

Steps:

• Preheat oven to 350 degrees. Line cupcake pans with liners; set aside. In a medium bowl, whisk together flour, baking powder, and salt. In a large mixing bowl, cream together butter and sugar until light and fluffy. Add eggs, one at a time, mixing until incorporated; scrape down sides of bowl, and beat in vanilla.
• Add flour mixture and milk alternately, beginning and ending with flour. Scrape down sides and bottom of bowl.
• Divide batter evenly among liners, filling each about three-quarters full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool for 5 minutes. Remove cupcakes from pan, and let cool completely on wire rack.
• For the hat, score a circle in center of cupcake. Cut a cone with knife at an angle, rotating cupcake as you go. Using a wide round piping tip or a resealable plastic bag with one corner cut off, pipe buttercream into the cavity and on top for the head. Use gumdrops for the collar and a cinnamon candy for the nose; insert chocolate sprinkles for eyes. Use more buttercream and multicolored sprinkles to create a pom-pom for the hat.

VANILLA BUTTERCREAM FROSTING

Steps:

• In medium bowl, mix powdered sugar and butter with spoon or electric mixer on low speed. Stir in vanilla and 1 tablespoon of the milk.
• Gradually beat in just enough remaining milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar. Frosts 13x9-inch cake generously, or fills and frosts an 8- or 9-inch two-layer cake.