Vanilla Cupcakes Recipe

Name: Vanilla Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: CLASSIC VANILLA CUPCAKES; Grease the top of a 12-mold muffin pan and line it with paper liners. Preheat the oven to 350u00b0F. Have all ingredients at room temperature.; Sift into a mixing bowl:; Add and mix to combine:; Add:; Beat at low speed with a whisk attachment for 1 minute. Scrape down the bowl. Raise the speed to medium-low and beat for 1 1/2 minutes.; Add:; Mix at low speed for 30 seconds.; Scoop the batter into prepared molds, filling each three-quarters full. Bake for 18 to 20 minutes, or until golden.; The tops should spring back when lightly pressed. Cool on a wire rack for 5 to 10 minutes before removing the cupcakes from the pan.

Servings: persons

CLASSIC VANILLA CUPCAKES
Grease the top of a 12-mold muffin pan and line it with paper liners. Preheat the oven to 350u00b0F. Have all ingredients at room temperature.
Sift into a mixing bowl:
Add and mix to combine:
Add:
Beat at low speed with a whisk attachment for 1 minute. Scrape down the bowl. Raise the speed to medium-low and beat for 1 1/2 minutes.
Add:
Mix at low speed for 30 seconds.
Scoop the batter into prepared molds, filling each three-quarters full. Bake for 18 to 20 minutes, or until golden.
The tops should spring back when lightly pressed. Cool on a wire rack for 5 to 10 minutes before removing the cupcakes from the pan.

1
CLASSIC VANILLA CUPCAKES
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Grease the top of a 12-mold muffin pan and line it with paper liners. Preheat the oven to 350u00b0F. Have all ingredients at room temperature.
3
Sift into a mixing bowl:
4
- 1 3/4 cups plus 2 tablespoons cake flour
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- 3/4 teaspoon salt
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Add and mix to combine:
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- 1 cup sugar
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Add:
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- 1/2 cup plus 2 1/2 teaspoons warmed milk (110u00b0F)
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- 2 large eggs
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- 4 ounces (1 stick) very soft unsalted butter
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- 1/2 teaspoon pure vanilla extract
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Beat at low speed with a whisk attachment for 1 minute. Scrape down the bowl. Raise the speed to medium-low and beat for 1 1/2 minutes.
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Add:
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- 1 1/2 teaspoons baking powder
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Mix at low speed for 30 seconds.
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Scoop the batter into prepared molds, filling each three-quarters full. Bake for 18 to 20 minutes, or until golden.
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The tops should spring back when lightly pressed. Cool on a wire rack for 5 to 10 minutes before removing the cupcakes from the pan.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: CLASSIC VANILLA CUPCAKES, Grease the top of a 12-mold muffin pan and line it with paper liners. Preheat the oven to 350u00b0F. Have all ingredients at room temperature., Sift into a mixing bowl:, Add and mix to combine:, and more.

Yes, Vanilla Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Vanilla Cupcakes

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