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Vanilla Cupcakes

This recipe makes vanilla cupcakes with a cream cheese frosting. It provides instructions for making the cupcakes from scratch using ingredients like flour, sugar, butter, eggs, milk and vanilla extract. The cupcakes are baked at 350 degrees F for 18-20 minutes. Once cooled, the cupcakes are frosted with a cream cheese frosting made by beating together confectioner's sugar, cream cheese, butter, milk and vanilla. The frosted cupcakes can be refrigerated for up to 3 days.

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69 views2 pages

Vanilla Cupcakes

This recipe makes vanilla cupcakes with a cream cheese frosting. It provides instructions for making the cupcakes from scratch using ingredients like flour, sugar, butter, eggs, milk and vanilla extract. The cupcakes are baked at 350 degrees F for 18-20 minutes. Once cooled, the cupcakes are frosted with a cream cheese frosting made by beating together confectioner's sugar, cream cheese, butter, milk and vanilla. The frosted cupcakes can be refrigerated for up to 3 days.

Uploaded by

api-358789624
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Vanilla Cupcakes

Prep Time: 25 minutes

Cook Time: 18 minutes

Servings: 24

Ingredients:

1 1/4 cups all-purpose flour

1 1/2 tsp. baking powder

1/4 tsp. salt

3/4 cup sugar

6 Tbs. (3/4 stick) unsalted butter, at room temperature

1 whole egg plus 1 egg white, at room temperature

1 tsp. vanilla extract

1/2 cup milk

1 pkg. white chocolate pudding

Directions:

Preheat an oven to 350F. Line a standard 12-cup muffin pan with paper or foil liners.

In a bowl, whisk together the flour, baking powder and salt. In a large bowl, using an
electric mixer, beat together the sugar and butter on medium-high speed until light and
fluffy, 2 to 3 minutes. Reduce the speed to low and add the egg and egg white one at a
time, beating well after each addition, then beat in the vanilla. Add the flour mixture in
3 additions, alternating with the milk in 2 additions, beating until just combined; scrape
down the sides of the bowl as needed. Increase the speed to medium-high and beat just
until no traces of flour remain, about 30 seconds; do not overbeat.

Divide the batter evenly among the prepared muffin cups, filling each about three-
fourths full. Bake until the cupcakes are lightly golden on top and a toothpick inserted
into the center of a cupcake comes out clean, 18 to 20 minutes. Transfer the pan to a
wire rack and let cool for 5 minutes. Then transfer the cupcakes to the rack and let cool
completely, about 1 hour.

Frost the cupcakes with the buttercream. (The frosted cupcakes can be refrigerated in
an airtight container for up to 3 days; bring to room temperature before finishing.)
Garnish the cupcakes with nonpareils and colored sugars and serve. Makes 12 cupcakes.

Adapted from Cupcakes, by Shelly Kaldunski (Weldon Owen, 2008).

Cream Cheese Frosting

Ingredients:

3 cups confectioners sugar

cup and 2T unsalted butter

pkg. cream cheese

Tbs. milk, plus more, if needed

2 tsp. vanilla extract

pinch of salt

Food colorings (optional)

Directions:

Have all the ingredients at room temperature.

In the bowl of an electric mixer fitted with the flat beater, combine the confectioners
sugar, cream cheese, butter, the 2 1/2 Tbs. milk, the vanilla and salt and beat on low
speed until combined, about 1 minute. Stop the mixer and scrape down the sides of the
bowl. Increase the speed to medium and beat until fluffy, about 3 minutes.

If the frosting is dry, add more milk, 1 tsp. at a time, until it is creamy but still holds
peaks. Tint with food coloring as desired. Makes about 4 cups.

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