Best 6 Vanilla Cupcake Recipes

GEORGETOWN CUPCAKE'S VANILLA FROSTING

Steps:

• Place all ingredients in the bowl of an electric mixer fitted with the paddle attachment; beat until well combined.

PULL-APART VANILLA-WAFER CUPCAKE CAKE WITH BERRIES

Steps:

• Preheat oven to 350 degrees. Line a standard muffin tin with paper liners. Whisk together cookie crumbs, flour, baking powder, and salt.
• Beat butter with granulated sugar on medium speed until pale and fluffy, about 1 minute. Beat in eggs, one at a time. Reduce speed to low and add flour mixture in 3 batches, alternating with milk, beginning and ending with flour mixture and beating until combined after each addition. Fold in coconut.
• Divide batter among cups. Bake until cupcakes are golden brown and centers bounce back when gently pressed, 22 to 24 minutes. Let cool completely in tin on a wire rack.
• Add 2 tablespoons water to a small saucepan. Sprinkle with gelatin; let stand until thick, about 5 minutes. Gently heat over medium until gelatin has dissolved. Remove from heat; let cool 5 minutes (but don't let it set).
• Beat together cream, confectioners' sugar, and vanilla on medium speed until very soft peaks form, 1 to 2 minutes. Add gelatin mixture; beat on medium until stiff peaks form, about 1 minute more.
• Remove cupcakes from tin and arrange on a platter in a three-by-four rectangle. Spoon frosting over each row of cupcakes; using an offset spatula, smooth to cover tops, forming a rectangular shape. Refrigerate at least 1 hour and up to 3 hours. Sprinkle with berries before serving.

CUPCAKE CAFE VANILLA BUTTERCREAM

Steps:

• In a small saucepan, combine sugar with 1 cup water; cook, stirring occasionally, over medium heat until it registers 236 degrees (soft ball stage) on a candy thermometer. Brush down sides of pan with a wet pastry brush to prevent crystallization.
• Blend eggs in a blender jar. With machine running, very slowly add hot sugar syrup until combined, being careful to not scramble the eggs. Let cool to room temperature.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter until pale and fluffy, about 5 minutes. Gradually add syrup mixture until incorporated. Add vanilla, and beat until desired consistency.

CUPCAKE PRINCESS' VANILLA CUPCAKES

Steps:

• Preheat oven to 350 degrees. Line a cupcake pan with 12 paper baking cups. In a medium mixing bowl stir together flour, baking soda, and salt. Set aside.
• In a small saucepan heat butter and milk over low heat just until mixture is hot and butter is melted. Remove from heat.
• Meanwhile, In a large mixing bowl with an electric mixer on medium speed beat eggs, egg yolk, sugar, and vanilla until lightened in color and thickened. On low speed gradually add flour mixture and beat until blended. Slowley add hot milk mixture and beat until combined.
• Divide batter evenly between cupcake liners. Bake until toothpick inseted into center comes out clean, about 20 minutes. Cool cupcakes in pan for 10 minutes. Transfer cupcakes to a cooling rack to cool completley.

VANILLA CUPCAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan or line with paper baking cups.
• In a large bowl, mix butter and sugar with an electric mixer until light and fluffy, about 5 minutes. Stir in the eggs, one at a time, blending well after each one. Stir in the vanilla and flour just until mixed. Spoon the batter into the prepared cups, dividing evenly.
• Bake in the preheated oven until the tops spring back when lightly pressed, 18 to 20 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter.

HIGH ALTITUDE PUMPKIN SPICE CUPCAKE W/ CINNAMON VANILLA BUTTERCR

Steps:

• Cupcake Directions.
• Preheat oven to 350 degrees Fahrenheit. Line your cupcake pans with liners.
• In a large bowl, sift together the flour, spices, salt, baking powder and baking soda and set aside.
• In the mixing bowl, beat the melted butter, sugar and brown sugar until light and fluffy. Add the eggs, mixing well after each. Stir in milk and pumpkin, continuing to mix. Slowly stir in flour & spice mix and mix well. Pour batter into cupcake liners until they are 3/4 full.
• Bake for about 20 minutes. You may need to adjust your baking time - test with a toothpick for doneness. Remove from oven & cool on a wire rack.
• Frosting Directions.
• Beat softened butter with electric mixer until light and fluffy.
• Add confectioners sugar, 3 teaspoons milk and vanilla. Blend until mixed well.
• Add cinnamon. Beat on medium about 1 more minute.
• If frosting seems too stiff, add in 1-2 tables spoons of milk.
• **Add additional or use less cinnamon or vanilla for taste if desired. This recipe is to my taste but could be a bit strong for some. My best advice would be to experiment with what tastes best for you.**.