Best 6 Vanilla Cupcake Recipes

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

Welcome to the world of sweetness and delight, where we embark on a quest to discover the ultimate recipe for the perfect vanilla cupcake. As a classic indulgence enjoyed by countless dessert enthusiasts, the vanilla cupcake stands as a testament to the power of simplicity. With its delicate crumb, fluffy texture, and irresistible vanilla aroma, it has captured the hearts and taste buds of generations. Whether you're a seasoned baker looking to perfect your technique or a novice seeking a reliable recipe, let us guide you through the culinary journey of creating an unforgettable vanilla cupcake experience.

Here are our top 6 tried and tested recipes!

GEORGETOWN CUPCAKE'S VANILLA FROSTING



Georgetown Cupcake's Vanilla Frosting image

Use this vanilla frosting when making Georgetown Cupcake's Election Day Cupcakes

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes enough for 1 dozen cupcakes

Number Of Ingredients 4

4 tablespoons unsalted butter, room temperature
4 cups confectioners' sugar, sifted
1/4 teaspoon pure vanilla extract
6 ounces cream cheese, room temperature

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



Pull-Apart Vanilla-Wafer Cupcake Cake with Berries image

Talk about a fun dessert! This Pull-Apart Vanilla-Wafer Cupcake Cake with Berries looks like a sheet cake on top, but there are actually vanilla-coconut cupcakes underneath the fresh berries and fluffy whipped-cream frosting. It's easy to make and even easier to serve-no slicing required.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Time 3h

Yield Makes 12

Number Of Ingredients 14

45 vanilla-wafer cookies, pulsed in a food processor until finely ground (1 1/2 cups)
1/2 cup unbleached all-purpose flour
1 teaspoon baking powder
1/4 teaspoon kosher salt
1 stick unsalted butter, softened
3/4 cup granulated sugar
2 large eggs, room temperature
3/4 cup whole milk
1 cup sweetened shredded coconut
1 teaspoon unflavored gelatin
1 cup cold heavy cream
2 tablespoons confectioners' sugar
1/4 teaspoon pure vanilla extract
1 1/2 cups mixed fresh berries, such as blueberries, raspberries, and blackberries

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



Cupcake Cafe Vanilla Buttercream image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Yield Makes enough for one 8-inch layer cake

Number Of Ingredients 4

4 cups sugar
6 large eggs, room temperature
2 1/2 pounds unsalted butter
2 teaspoons pure vanilla extract

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



Cupcake Princess' Vanilla Cupcakes image

I have been searching for the perfect vanilla cupcake recipe for a long time, and I've found that most of them are dry. I finally changed a recipe and it makes the perfect vanilla cupcakes that are moist and not too dense. You can frost these cupcakes with many different types of frosting like vanilla, chocolate, strawberry, and more.

Provided by Cupcake-Princess

Categories     Dessert

Time 35m

Yield 12 cupcakes

Number Of Ingredients 9

1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1 pinch salt
5 tablespoons butter, cut into 5 pieces
2/3 cup milk
2 eggs
1 egg yolk
1 cup sugar
1 teaspoon vanilla extract

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.

Nutrition Facts : Calories 180, Fat 6.5, SaturatedFat 3.8, Cholesterol 59.5, Sodium 153.4, Carbohydrate 27.4, Fiber 0.3, Sugar 16.8, Protein 3.1

VANILLA CUPCAKE



Vanilla Cupcake image

A tasty little cupcake, which is easy to make.

Provided by Hanatarou

Categories     Desserts     Cakes     Cupcake Recipes

Time 35m

Yield 12

Number Of Ingredients 5

⅔ cup butter, softened
¾ cup superfine sugar
1 ½ cups self-rising flour
3 eggs
1 teaspoon vanilla extract

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.

Nutrition Facts : Calories 213 calories, Carbohydrate 24.2 g, Cholesterol 73.6 mg, Fat 11.6 g, Fiber 0.4 g, Protein 3.2 g, SaturatedFat 6.9 g, Sodium 288.7 mg, Sugar 12.7 g

HIGH ALTITUDE PUMPKIN SPICE CUPCAKE W/ CINNAMON VANILLA BUTTERCR



High Altitude Pumpkin Spice Cupcake W/ Cinnamon Vanilla Buttercr image

Make and share this High Altitude Pumpkin Spice Cupcake W/ Cinnamon Vanilla Buttercr recipe from Food.com.

Provided by AKgirlinCO

Categories     Dessert

Time 40m

Yield 24 Frosted Cupcakes, 24 serving(s)

Number Of Ingredients 22

cupcake
2 1/2 cups flour
2 teaspoons cinnamon
3/4 teaspoon nutmeg
3/4 teaspoon ginger
1/2 teaspoon ground cloves
1/2 teaspoon allspice
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 cup butter or 1/2 cup oil
1 cup sugar
1/3 cup packed brown sugar
3 large eggs
3/4 cup milk
1 1/4 pumpkin puree
frosting
1/2 cup softened butter
3 1/2 confectioners' sugar
3 tablespoons milk
1 3/4 teaspoons vanilla
1 teaspoon cinnamon

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.**.

Tips:

  • Choose the right ingredients: Use high-quality ingredients for the best results. This means using real butter, fresh eggs, and pure vanilla extract.
  • Cream the butter and sugar together until light and fluffy: This will help to incorporate air into the batter, resulting in a lighter, more tender cupcake.
  • Add the eggs one at a time, beating well after each addition: This will help to prevent the batter from curdling.
  • Mix in the dry ingredients gradually: This will help to prevent the batter from becoming lumpy.
  • Fill the cupcake liners only two-thirds 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: Overbaking will dry out the cupcakes, while underbaking will result in raw or gooey centers.

Conclusion:

With these tips in mind, you can create delicious vanilla cupcakes that are perfect for any occasion. Whether you're baking for a birthday party, a potluck, or just a sweet treat for yourself, these cupcakes are sure to please everyone.

Related Topics