Best 7 Vanilla Cupcakes W Yummy Penuche Glaze Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in the delightful symphony of flavors with our delectable vanilla cupcakes, elevated by a luscious penuche glaze. These moist and fluffy cupcakes are a classic treat, made with simple ingredients that create a harmonious balance of sweetness and vanilla essence. The crowning glory is the penuche glaze, a rich and decadent topping that adds a caramel-like flavor and a velvety texture, making these cupcakes irresistible.

In addition to the classic vanilla cupcakes with penuche glaze, this article also offers a collection of enticing variations to satisfy every craving. From the tangy zest of lemon to the nutty crunch of pecans, these recipes provide a delightful array of flavors to tantalize your taste buds. Whether you prefer a classic flavor profile or a more adventurous twist, this article has something for every cupcake enthusiast.

So, embark on a culinary journey and let your taste buds dance with joy as you explore the world of vanilla cupcakes with penuche glaze and its captivating variations.

Here are our top 7 tried and tested recipes!

EASY HOMEMADE VANILLA CUPCAKES RECIPE



Easy Homemade Vanilla Cupcakes Recipe image

This Easy Homemade Vanilla Cupcakes Recipe makes perfectly moist, completely irresistible cupcakes! These light and fluffy cupcakes are topped with creamy vanilla buttercream and topped with sprinkles for the ultimate sweet treat.

Provided by Lindsay

Categories     Dessert

Time 1h15m

Number Of Ingredients 14

1 1/4 cups (163g) all-purpose flour
1 1/4 tsp baking powder
1/4 tsp salt
6 tbsp (84g) unsalted butter, room temperature
3/4 cup (155g) sugar
2 tbsp (30ml) vegetable oil
1 1/2 tsp vanilla extract
2 large eggs
1/2 cup plus 2 tbsp (150ml) milk
1 cup (224g) unsalted butter, room temperature
4 cups (460g) powdered sugar
1 ½ tsp vanilla extract
2-3 tbsp (30-45ml) water or milk
Pinch or two of salt

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.

Nutrition Facts : Calories 474 calories, Sugar 51.9 g, Sodium 259.8 mg, Fat 24.3 g, SaturatedFat 15.3 g, TransFat 0 g, Carbohydrate 63.1 g, Fiber 0.4 g, Protein 2.7 g, Cholesterol 87 mg

THE BEST VANILLA CUPCAKES



The Best Vanilla Cupcakes image

These vanilla cupcakes taste as delicious as they look (which is often not the case when it comes to vanilla cupcakes!). Mixing flour with cornstarch gives the cake a light and airy texture that stays perfectly moist with a bit of added vegetable oil. Each cupcake is topped with a swirl of creamy, fluffy vanilla buttercream that's super easy to make.

Provided by Food Network Kitchen

Categories     dessert

Time 1h25m

Yield 18 cupcakes

Number Of Ingredients 17

1 3/4 cups all-purpose flour (see Cook's Note)
1 tablespoon cornstarch
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
1 stick (8 tablespoons) unsalted butter, at room temperature
1 cup granulated sugar
2 tablespoons vegetable oil
2 teaspoons pure vanilla paste or extract
2 large eggs, at room temperature
1 large egg yolk, at room temperature
1 cup buttermilk, well-shaken
3 sticks (1 1/2 cups) unsalted butter, at room temperature
2 cups confectioners' sugar
3 tablespoons heavy cream
2 teaspoons pure vanilla paste or extract
1/4 teaspoon kosher salt

Steps:

  • For the cupcakes: Position two racks in upper and lower thirds of the oven and preheat to 350 degrees F. Line two 12-cup muffin tins with 18 cupcake liners.
  • Whisk the flour, cornstarch, baking powder, salt and baking soda in a large bowl until combined. Add the butter, sugar, oil and vanilla to the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed until light and fluffy, 3 to 4 minutes. Add the eggs and yolks one at a time, beating to blend between additions and occasionally scraping down the sides and bottom of the bowl with a rubber spatula, until completely combined and smooth. With the mixer on low, add the dry ingredients in 3 additions, alternating with the buttermilk, beginning and ending with the dry ingredients.
  • Divide the batter evenly in the prepared muffin tins. Bake until a cake tester inserted into the center of the cupcakes comes out clean, rotating the tins halfway through baking time, 18 to 20 minutes.
  • Cool the cupcakes in the tins on a rack for 10 minutes, then remove from the tins and cool on the rack completely.
  • For the frosting: Add the butter to the bowl of a stand mixer fitted with the paddle attachment and beat on high speed until smooth, about 1 minute. Reduce the speed to low and gradually mix in the confectioners' sugar until completely smooth. With the motor running, add the heavy cream, vanilla and salt. Increase the speed to high and beat until the frosting is light and fluffy, 1 to 2 minutes.
  • Transfer the frosting to a pastry bag or large resealable plastic bag fitted with a large star tip. Decoratively pipe the frosting onto the cupcakes.

SCRUMPTIOUS PENUCHE FROSTING



Scrumptious Penuche Frosting image

This scrumptious caramel-flavored frosting is the perfect frosting for any yummy cake. It is perfect on basic yellow cake as well as homemade pound cake. Some love it on chocolate cake as well.

Provided by HappyBakerBrittany

Categories     Desserts     Frostings and Icings

Time 40m

Yield 24

Number Of Ingredients 7

½ cup butter
1 cup dark brown sugar
¼ cup half-and-half cream
1 pinch salt
1 teaspoon vanilla extract
2 cups confectioners' sugar
⅓ cup chopped pecans

Steps:

  • Melt the butter in a saucepan over medium heat. Stir in brown sugar and bring the mixture to a boil. Reduce the heat and continue to simmer for 2 minutes, stirring constantly. Stir in half-and-half cream and salt and return to a boil, continuing to stir. Remove the caramel from the heat and allow to cool to lukewarm, then add vanilla.
  • Gradually beat in confectioners' sugar with an electric mixer until smooth, being careful not to over-beat. If the frosting becomes too thick, hot water can be added to thin it out. Spread over a cooled cake and sprinkle with pecans. Allow the frosting to set before serving, about 15 minutes.

Nutrition Facts : Calories 123.7 calories, Carbohydrate 19.7 g, Cholesterol 11.1 mg, Fat 5.2 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 2.7 g, Sodium 31 mg, Sugar 19.2 g

SIMPLY PERFECT VANILLA CUPCAKES



Simply Perfect Vanilla Cupcakes image

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

1 and 3/4 cups (207g) cake flour (spoon & leveled)
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (115g) unsalted butter, softened to room temperature
1 cup (200g) granulated sugar
3 large egg whites, at room temperature
2 teaspoons pure vanilla extract
seeds scraped from 1/2 of a vanilla bean (optional)
1/2 cup (120g) full-fat sour cream at room temperature
1/2 cup (120ml) whole milk at room temperature
vanilla buttercream and sprinkles for decorating

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.

VANILLA CUPCAKES W/ YUMMY PENUCHE GLAZE



Vanilla Cupcakes W/ Yummy Penuche Glaze image

So amazingly yummy! The simple vanilla cupcakes go so well with the Penuche glaze which tastes like caramel!

Provided by Beachbunnymom

Categories     Dessert

Time 50m

Yield 24 serving(s)

Number Of Ingredients 12

2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1/2 cup butter
1 1/3 cups sugar
3 eggs
1 tablespoon vanilla, ext
1 cup milk
3 tablespoons butter
1/2 cup brown sugar
1/4 cup milk
2 -3 cups powdered sugar

Steps:

  • Preheat oven 350°F Line muffin pans with cupcake liner.
  • Sift flour, baking powder, and salt. Set a side.
  • Cream 1/2 cup butter and sugar. Add eggs and vanilla, mix well. Add flour mixture and milk slowly. Mix well.
  • Pour in lined muffin pans 2/3 full.
  • Bake for 18-22 minutes or do toothpick test to see if done.
  • Allow to cool completely before applying glaze to cupcakes. You can dip tops of cupcakes in the glaze or simply pour glaze on top of cupcakes with spoon.
  • Penuche Glaze: In a sauce pan, melt 3 tbsp butter and brown sugar on medium heat. Allow to boil and mix continuously with a spoon for 1 minute. Take out of heat. Add 1/4 cup milk and begin to beat w/ mixer. Add powdered sugar till you get the consistency you want. Work quickly with glaze once you have made it. It thickens up quickly. Keeping it on very low heat works well so it does not harden on you.

VANILLA CUPCAKES



Vanilla Cupcakes image

Provided by Food Network Kitchen

Time 50m

Yield 12 cupcakes

Number Of Ingredients 13

1 1/2 cups all-purpose flour
1 1/4 teaspoons baking powder
1/4 teaspoon salt
1 stick unsalted butter, softened
1 cup sugar
2 large eggs, at room temperature
2 teaspoons vanilla extract
2/3 cup whole milk, at room temperature
Frosting, recipe follows, for topping
4 large egg whites
3/4 cup sugar
Pinch of salt
2 sticks unsalted butter, cut into pieces, softened (see Cook's Note)

Steps:

  • Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners. Whisk the flour, baking powder and salt in a bowl. Beat the butter and sugar in a stand mixer fitted with the paddle attachment on medium-high speed until fluffy, about 4 minutes. Beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. Reduce the mixer speed to medium low; beat in half of the flour mixture, then all of the milk, then the remaining flour mixture until just combined.
  • Divide the batter among the muffin cups, filling each three-quarters full. Bake until a toothpick inserted into the center of a cupcake comes out clean, 18 to 20 minutes, rotating the pan halfway through. Transfer the pan to a rack and let cool 5 minutes, then remove the cupcakes to the rack to cool completely. Top with Frosting.
  • Whisk the egg whites, sugar and salt in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water) until the mixture is warm and the sugar dissolves. Remove the bowl from the pan; let cool slightly.
  • Beat the egg white mixture in a stand mixer fitted with the whisk attachment (or with a hand mixer) on medium-high speed until stiff peaks form, 12 to 15 minutes. Beat in the butter a few pieces at a time, then continue beating until smooth. (Don't worry if the mixture looks separated at first-it will come together as you keep beating.)

VANILLA CUPCAKES



Vanilla cupcakes image

Decorate these easy vanilla cupcakes with buttercream and the topping of your choice. They're super-simple to make and taste divine - great as a teatime treat

Provided by Member recipe by alyma

Categories     Afternoon tea, Dessert, Treat

Number Of Ingredients 9

120g butter, softened
120g caster sugar
2 egg
1 tsp vanilla extract
120g self-raising flour
140g butter, softened
275g icing sugar
1-2 tbsp milk
A few drops of food colouring (optional)

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!

Nutrition Facts : Calories 287 calories, Fat 16 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 27 grams sugar, Fiber 0.4 grams fiber, Protein 2 grams protein, Sodium 0.44 milligram of sodium

Tips:

  • For the perfect cupcakes, make sure to use room temperature ingredients.
  • Cream the butter and sugar together until light and fluffy. This will help to incorporate air into the batter, resulting in a lighter and more tender cupcake.
  • Be careful not to overmix the batter. Overmixing can result in tough, dense cupcakes.
  • Fill the cupcake liners only 2/3 full. This will allow the cupcakes to rise properly without overflowing.
  • Bake the cupcakes at the correct temperature and for the correct amount of time. Underbaked cupcakes will be gooey and uncooked in the center, while overbaked cupcakes will be dry and crumbly.
  • Allow the cupcakes to cool completely before frosting them. This will help to prevent the frosting from melting.
  • For the penuche glaze, use a heavy saucepan to prevent the glaze from burning.
  • Stir the glaze constantly while it is cooking. This will help to prevent it from scorching.
  • Allow the glaze to cool slightly before pouring it over the cupcakes. This will help to prevent the glaze from running off the cupcakes.

Conclusion:

These vanilla cupcakes with penuche glaze are a delicious and easy-to-make treat. With their moist and tender crumb, fluffy penuche glaze, and sprinkles, these cupcakes are sure to be a hit with everyone. Whether you're making them for a special occasion or just because, these cupcakes are sure to please. They're simple to make and absolutely delicious. So what are you waiting for? Grab your ingredients and preheat your oven, because it's time to make some cupcakes!

Related Topics