Best 3 Very Vanilla Cupcakes Recipes

VERY VANILLA CUPCAKES

Steps:

• Preheat oven to 350*F.
• Grease and flour 24 standard-size muffin cups, or line with paper wrappers; set aside.
• Whisk together the flour, baking powder, and salt; set aside.
• In a large bowl, using an electric mixer on high speed, cream the butter until light and fluffy.
• Gradually add the sugar; continue beating until very light and fluffy.
• Reduce mixer speed to medium; beat in the eggs, 2 at a time, then the vanilla.
• Reduce mixer speed to low; alternately beat in the flour mixture with the milk, just until blended.
• Spoon the batter into the prepared cups; bake for 20-25 minutes, until the tops are soft but springy.
• Cool 5-10 minutes in the tins on a wire rack; carefully invert and cool completely.
• Frost as desired.
• *For a more intense vanilla flavor, make vanilla sugar: bury a halved vanilla bean in a container of granulated sugar; cover tightly and let stand for a few days to let the flavor develop.
• Stir every so often.
• *.

VERY VANILLA CUPCAKES

Steps:

• 1. Preheat oven to 350F degrees. Line muffin tin with 12 cupcake liners. Set aside. 2. In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside. In a large microwave­safe bowl, melt butter in the microwave. Whisk in sugar ­ mixture will be gritty. Whisk in egg whites, yogurt, milk, and vanilla extract until combined. Split 1 vanilla bean down the middle lengthwise. Scrape seeds from half of the vanilla bean into batter. Reserve other half. 3. Slowly mix dry ingredients into the wet ingredients until no lumps remain. Batter will be thick. 4. Divide batter among 12 cupcake liners (or 24 mini) and bake for 20 minutes or until a toothpick inserted in the center comes out clean. Bake for 8­-9 minutes if making mini cupcakes. Allow to cool. 5. To make the frosting, beat softened butter on medium speed with an electric or stand mixer. Beat for about 3 minutes until smooth and creamy. Add powdered sugar, cream, vanilla extract, and vanilla bean seeds with the mixer running. Increase to high speed and beat for 3 minutes. Add more powdered sugar if frosting is too thin or more cream if mixture is too thick. Add salt if frosting is too sweet (1/4 teaspoon). Frost cooled cupcakes (I used Wilton 1M piping tip). There may be leftover frosting depending how much you use on each cupcake.

VERY VANILLA CUPCAKES

Steps:

• 1. Very Vanilla Cupcake: Preheat oven to 325*. Line cupcake pans with paper liners. Combine in a bowl both flours, sugar and baking powder. Mix on low until combined..approx 3 minutes. Add in softened cubed butter, mixing til just coated with flour.
• 2. Add eggs one at a time until combined. Slowly add cream,vanilla, and the inside of the vanilla bean( cut lenghtwise and run your knife along the inside to extract the yummy vanilla) to the batter, until completely combined.. scraping down sides of bowl as you mix. Scoop batter into baking cups about 2/3 full. Bake for approx. 17-20 minutes.. or until toothpick inserted comes out clean.
• 3. Very Vanilla Frosting: Cream the 2 sticks of salted, softened butter and 4 cups of powdered sugar,cream, and vanilla. Beat with paddle attachment until smooth.. gradually add rest of powdered sugar to reach the consistency you prefer. From my heart to your home.. Enjoy!!