Best 5 Perfect Yellowvanilla Cupcakes Recipes
Indulge in the delightful experience of creating perfect yellow vanilla cupcakes with our comprehensive guide. This recipe offers a classic and versatile base for all your cupcake creations, whether you prefer simple elegance or extravagant decorations. With step-by-step instructions and a list of readily available ingredients, you'll be able to whip up a batch of fluffy, moist, and flavorful cupcakes that will satisfy any sweet craving.
**Additional Recipes:**
- **Vanilla Buttercream Frosting:** Elevate your cupcakes with a smooth and creamy vanilla buttercream frosting, the perfect complement to the delicate flavor of the vanilla cupcakes.
- **Chocolate Ganache:** Create a rich and decadent chocolate ganache to drizzle or spread over your cupcakes for an extra layer of indulgence.
- **Sprinkles and Toppings:** Discover a world of colorful sprinkles, nonpareils, and other toppings to add a festive touch to your cupcakes, making them perfect for any occasion.
- **Cupcake Liners:** Explore a variety of colorful and patterned cupcake liners to add a pop of fun and personality to your baking creations.
THE PERFECT YELLOW CUPCAKE
Notes about the recipe: I did this for my wedding cake so that cutting would be easy (there's none to do!), sending people home with leftovers would be easy, and I could squirrel away a few for us to have back at the hotel after the wedding as well as freeze for our 1 year anniversary. It also made it fun for all the kids there and is quite impressive looking. I pulled lavender sugar tendrils and blew large sugar pearls too to decorate the cupcakes with. That may be a little ambitious for you and for me as the bride was a bit much those last few days of planning a wedding. null There is clear or white vanilla extract if you prefer the butter cream to be vanilla flavored or you can use any extract or alcohol like Grand Marnier for flavoring. For the decorations you can choose a color of ribbon that echoes the colors in the wedding. The cake charms set can be bridal or just reflect the couple's interests.
Provided by Food Network
Categories dessert
Time 3h20m
Yield 24 servings
Number Of Ingredients 14
Steps:
- Make the White Buttercream: Put the sugar in a saucepan fitted with a candy thermometer and pour the water down the walls of the pan to moisten the sugar without letting sugar crystals wash up on the walls of the pan. Run your finger through the center making an X to allow the water to seep into the sugar if it hasn't already. Bring the sugar to a boil over high heat and continue cooking to the "softball" stage (234 degrees F.).
- Meanwhile, in a standing mixer fitted with the whip attachment, whip the egg whites to soft peaks and hold them on low speed until the sugar is ready. When the sugar syrup is has reached the softball stage, turn the mixer up to high and slowly pour the syrup down the side of the mixer. Let it continue to whip to cool down. When it's feeling somewhat cooled but still a little warm, start adding the butter a few pieces at a time until you have a smooth, whipped butter cream. Add the almond extract. Use right away or cover and chill. Re-warm or let sit out to warm up to room temperature to use.
- Make the Cupcakes: Preheat the oven to 350 degrees F.
- In a mixer with a whip attachment, cream the butter until light and fluffy. Add the sugar and continue to cream. Gradually add the vanilla and eggs and mix in well. Sift together the dry ingredients; then mix into the butter mixture alternating with the milk. Pour batter into cupcake paper-lined muffin tins filling them 3/4 full. Bake until puffed and firm in the center and light golden brown on top, about 20 to 25 minutes. Let cool. (Freeze at this point, if necessary.)
- Decorate and Assemble the Cupcakes: Using a small spatula, frost the tops of the cooled cup cakes with the buttercream. Decorate each with a few pearls of fondant.
- Tie the cake pull charms to the ends of the ribbons.
- Arrange some of the cupcakes on the largest cake stand, leaving the center empty for the base of the next cake stand. Tuck some of the cake pull charms under some of the cupcakes, dangling the ribbons off the edge of the cake stand. Place the next cake stand in the center and repeat. Make as many tiers as you need. Finish the top with flowers, if you'd like.
SIMPLY PERFECT VANILLA CUPCAKES
This is my favorite recipe for homemade vanilla cupcakes. Using creamed butter, cake flour, sour cream, and egg whites, these cupcakes are soft, sweet, fluffy, and infinitely buttery.
Provided by Sally
Categories Dessert
Time 3h
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners-this recipe makes about 14 cupcakes. Set aside.
- Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the egg whites, vanilla extract, and vanilla bean and beat on medium-high speed until smooth and combined, at least 2 minutes. Scrape down the sides and up the bottom of the bowl as needed and then beat in the sour cream. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the milk until combined. Do not over-mix. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
- Pour/spoon the batter into the liners-fill only 2/3 full to avoid spilling over the sides. Bake for 19-22 minutes, or until a toothpick inserted in the center comes out clean. For around 30-36 mini cupcakes, bake for about 11-13 minutes, same oven temperature. Allow the cupcakes to cool completely before frosting.
- Frost cooled cupcakes with vanilla buttercream. You can swipe the frosting on with an icing knife or use a piping tip such as Wilton 1M. Leftover cupcakes keep well covered tightly in the refrigerator for 3 days.
HOMEMADE YELLOW CUPCAKES
Just a simple yellow cupcake recipe from scratch that anybody can make. A sour cream or lemon type frosting is best on these jewels.
Provided by thegrindre
Categories Desserts Cakes Yellow Cake Recipes
Time 40m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
- Whisk flour, baking powder, and salt together in a large bowl until well blended.
- Combine sugar and butter in a medium bowl with an electric mixer until fluffy, about 2 minutes. Add eggs and vanilla extract; beat until combined, about 2 minutes. Pour into the flour mixture and beat, while adding milk, until just blended. Don't overmix. Fill the prepared muffin cups with batter, 2/3 to 3/4 full.
- Bake in the preheated oven until tops spring back when lightly pressed, 15 to 20 minutes. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition Facts : Calories 160.5 calories, Carbohydrate 18.6 g, Cholesterol 51.9 mg, Fat 8.7 g, Fiber 0.2 g, Protein 2.3 g, SaturatedFat 5.2 g, Sodium 104.8 mg, Sugar 11.5 g
PERFECT YELLOW/VANILLA CUPCAKES
yum! these cupcakes are soooo easy, sooo moist, soo soft and soo fluffy, and they come out so deliciously perfect in taste as well as texture, you will never dare to mess with the recipe!
Provided by izza_zanab
Categories Breakfast
Time 40m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 8
Steps:
- beat the eggs and sugar on full speed until the sugar dissolves and the eggs are light and creamy.
- add the rest of the ingredients. (don't forget to sift the flour).
- on low speed, beat just until the ingredients are incorporated. DO NOT over beat.
- bake ate 180 C (355 F) for 20-25 min or until the tops are golden brown.
YELLOW CUPCAKES
Nothing is better than homemade cupcakes. This yellow cupcake recipe makes delicious and fluffy treats. To top them, choose whatever frosting you want. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Line 24 muffin cups with paper liners., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition., Fill prepared cups three-fourths full. Bake 15-20 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely. Spread with frosting.
Nutrition Facts : Calories 163 calories, Fat 6g fat (4g saturated fat), Cholesterol 32mg cholesterol, Sodium 138mg sodium, Carbohydrate 25g carbohydrate (15g sugars, Fiber 0 fiber), Protein 2g protein.
Tips:
- For a richer flavor, use brown sugar instead of granulated sugar.
- Add a tablespoon of vanilla extract for a more pronounced vanilla flavor.
- For a moist and fluffy cupcake, cream the butter and sugar together until light and fluffy.
- Gradually add the eggs one at a time, beating well after each addition.
- Do not overmix the batter, as this can result in a tough cupcake.
- Bake the cupcakes until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool completely before frosting.
Conclusion:
These perfect yellow vanilla cupcakes are a classic dessert that is sure to please everyone. They are moist, fluffy, and have a delicious vanilla flavor. With a few simple tips, you can easily make these cupcakes at home. Whether you are a beginner or an experienced baker, these cupcakes are a great option for any occasion.
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