Simple vanilla cupcakes recipe
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- Dish type
- Sponge cake
- Vanilla cake
These are simple vanilla cupcakes. Perfect for decorating!
352 people made this
IngredientsMakes: 12 cupcakes
- 100g self raising flour
- 100g caster sugar
- 100g butter, softened
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
MethodPrep:10min ›Cook:15min ›Ready in:25min
- Set oven to 180 C / Gas 4. Line a 12 hole cupcake tin with paper cases.
- Put flour, sugar, butter, eggs, vanilla extract and baking powder in a large bowl.
- Beat the mixture with a hand or electric whisk until a creamy consistency. Spoon into tin.
- Bake in the oven for 12 to 15 minutes or until golden brown.
- Leave to cool for 5 minutes and enjoy.
Reviews & ratingsAverage global rating:(10)
Reviews in English (10)
Doubled the mixture so I could make some for the school cake stall and some for home. They went down a treat at both places. Couldn't be easier to make, lovely moist mix that also tasted great. I made a royal icing to top them, recipe also from this site, which was lighter than traditional butter icing.-01 Feb 2014
Quick and easy, so anyone can bake them, but still delicious with icing and without!-29 Aug 2014
These cakes were absolutly amazing! I highly recommend baking this fabulous treat! YUM!-18 Aug 2014
Calling All Girls Magazine (April 1946)
Vintage Vanilla Cupcakes Crowned with Colorful Frosting
Let 'em Eat Cupcakes! And don't think they won't! When you make these good-to-the-last-crumb basic vanilla cupcakes, you'll be needing only one-half cup of sugar since the recipe was invented in the 1940s during wartime sugar rationing. Enjoy.
Simple Vanilla Cupcake Recipe
Young Girl Making Low-Sugar Vanilla Cupcakes from Scratch
(PD Source: Calling All Girls, April 1946)
This is an absolute whiz of a recipe. It makes delicious homemade cupcakes. It makes them with the absolute minimum of sugar and no shortening.
Mini two-inch cupcakes — two dozen. Twelve of the larger size! Bake twice as often on the same sugar ration — whee!
3 eggs, separated
1/2 cup white sugar
1/8 teaspoon salt
1/4 cup boiling water
3/4 cup cake flour
2 teaspoons baking powder
1 teaspoon vanilla
1/2 teaspoon grated lemon rind (optional)
Here we go, then. Separate the yolks and whites of 3 eggs (save 2 of the whites in a separate dish for icing later, if desired). Beat the yolks till they are a light lemon-yellow color.
Measure 1/2 cup of sugar, 1/8 teaspoon of salt and sift them together twice to be sure they are lumpless and evenly combined. Then add them gradually to the egg yolks, beating all the time. Stir into this 1/4 cup of boiling water.
Now you need 3/4 cup of sifted flour. To accomplish this, you measure 3/4 cup of cake flour. Then you sift it. Then you pile it back lightly into the measuring cup, using a spatula, or any other broad, flat blade.
Level the flour by scraping off the excess with the edge of the blade, for you'll have some left over. That's the point. So don't shake the cup or poke the flour down or try to make the rest fit into the measure. It increases in bulk when sifted, and that's why it's important to measure again and correctly for the increase.
Now re-sift this 3/4 cup of cake flour with 2 teaspoons of baking powder. Then add it to the mixture of egg yolks, sugar, salt, and water, beating till you have a smooth batter. Flavor it with 1 teaspoon of vanilla and 1/2 teaspoon of grated lemon rind (optional).
All right, you're ready to bake. Grease your cupcake pan, and fill each division two-thirds full. Set it into the oven preheated to 350°F and bake for about 15 minutes. Let the cupcakes cool in the pan after removing them from the oven.
Simple Vanilla Cupcakes Ready to Serve or Decorate
These cupcakes are absolutely delicious when served plain with fruit or for a fancy, tempting display, generously frost using your favorite homemade icing recipe.
Simple Vanilla Cupcakes Frosted With Homemade Icing
By the way, preheating the oven means turning it on a good 15 minutes before you want to use it, setting the control for the temperature that you want, and letting it reach that temperature before you put the cupcakes or cake in.
Once you've mastered this simple vanilla cupcake recipe, you'll have gained the confidence to make almost any flavors of cupcakes. —Jane Richards
Easy Vanilla Cupcakes : 6 Cupcakes Recipe
Yay! at last , the long awaited Vanilla cupcake recipe is here.
This recipe is simple, easy and of course delicious.
And to make it even better, the recipe is only for a small batch just six cupcakes.
So if you have been reluctant to try out any cake recipe for fear of not getting it right and wasting ingredients, this vanilla cupcake recipe is just right for beginners. Nothing complicated and no fuss at all.
I also included a simple vanilla cream icing to top up the cakes. These beautiful cupcakes are already tasty, so feel free to leave out the icing if you want to.
Now here’s our simple 6 vanilla cupcake recipe with vanilla frosting.
Ingredients for 6 cupcakes
(double or triple recipe at your preference)
- 45 grams Butter(softened) or Vegetable oil
- 1 Large Egg
- 80 grams Sugar
- 90 grams Plain Flour
- 3/4 teaspoon(3.75 grams) Baking powder
- 40 ml Milk
- 1 teaspoon Vanilla extract/flavor
–Before you start with the cupcakes, first grease the cupcake pans lightly with butter and dust with flour. But if using cupcake liners you can omit this step.
–The next thing to do is, preheat the oven at 180ºC for 10 minutes and while the oven is warming up, you can go ahead and prepare the cake batter.
1. In a deep bowl, mix the butter with the sugar and egg, until creamy.
2. Gradually, sift in the flour and baking powder and mix until well incorporated.
3. Also add the milk and vanilla extract and mix until combined.
4. Now fill in the cupcake pans up to 2/3 the capacity of the mold.
Tip: to make fill-up easier and neater, you can pour the cupcake batter into a plastic bag, cut a tip and pipe the batter into the cupcake pans.
5. Finally bake at 20-25 minutes or until the cakes passes the toothpick test. Then take out of the oven and leave to cool on a wire rack.
See how easy it was! Now you have your Delicious Vanilla cupcakes.
To make the Vanilla cream frosting/icing, simply follow this easy recipe we have HERE and use this measurements below to make enough for 6 cupcakes.
- 100 grams Butter (softened)
- 125 grams Icing sugar
- half teaspoon Vanilla extract
- 2 tablespoon Milk
- 2 to 3 drops red food coloring(to give it this light pink color)
When you have prepared the vanilla butter cream icing/frosting, pipe it on the cupcakes and enjoy!
Small-batch Vanilla Cupcakes
Happy Friday, friends. How has your week been? Not going to lie, mine has been STRESSFUL. Between all the garbage in the world right now and Baking Mischief breaking itself twice(!!) within 24 hours (Were you around for the site weirdness on Tuesday evening/Wednesday morning? It was not pretty.), “chill” has not been a word in my vocabulary this week.
But guess what, the week is almost over, it’s sunny and 70 degrees here in Southern California, and we are all still here. That’s something to be grateful for. I’m grateful for kind popstar quotes, silly unicorn drinks, and all the other small joys in my life, and when I remember that, the world does feel just a *little* less garbage.
Speaking of small joys, who could go for a cupcake right about now? (Guys, I’m so great at segues.)
These Small-batch Vanilla Cupcakes have definitely been one of the small joys of my week. I shot the photos for this post a couple weeks ago–those who follow my Instagram stories might recognize them– but I actually made them again this morning because I felt like this week deserved cupcakes to celebrate its end. And since they are small batch, I can totally get away with that.
This small-batch cupcake recipe makes just six cute little vanilla cupcakes. I like the half dozen count because it’s just enough to share if I have a couple of friends over but not so many that I feel like I have to find homes for all of them if I decide to do some cupcake baking on a whim some lazy weekend.
And these cupcakes are perfect for a lazy weekend because they are super simple to make. You just need one bowl, some baking staples, and a cupcake craving, and you are just a tiny bit of effort away from some seriously yummy little cupcakes.
These vanilla cupcakes are on the moist and heavier side (if you want something super light and airy, I recommend my Small-batch Angel Food Cupcakes). They are super soft with an incredibly tender crumb and get topped off with a classic easy American vanilla buttercream and of course, some sprinkles.
If you feel like mixing and matching, you can also use the chocolate buttercream from my Small-batch Chocolate Cupcakes–that’s what I did this morning and it was FAB.
And I will totally admit that a cupcake is not going to cure all the world’s ills, BUT, if you need a small joy in your life this weekend, I heartily recommend one of these.
Adapted from Dan Lepard | Short & Sweet | Chronicle Books, 2013
I adore Dan Lepard. And I adore his vanilla cupcakes recipe. Dan’s one of those precise bakers and cookbook writers who, when he says “beat for 30 seconds,” means “beat for EXACTLY 30 seconds.” No more and no less. And you better listen, because he not only takes the guesswork out of baking, he always adds a little somethin’ somethin’ to make his recipes sublimely superlative. For example, with these vanilla cupcakes, he’s added a smidge more flour than is customary to give them a buttery, pound-cake-like texture. The vanilla frosting, which in the hands of someone else would have been a standard-issue confectioners’ sugar version that tends to set my teeth on edge, turns silken with the simple yet genius addition of sweetened condensed milk and heavy cream. Oh, hell, stop listening to me and just make the darn things, won’t you?! –David Leite
What if I don't have a stand mixer?
Making cupcakes—or any butter-rich cake—by hand with a wooden spoon requires a slightly different tactic than the one explained in the instructions below. Warm your mixing bowl with a splash of boiling water, then wipe it dry. Measure the sugar and butter into the bowl, making sure the butter is very soft. Beat them together with a wooden spoon until smooth and slightly fluffy. Beat the eggs in a separate bowl, then add them, a little at a time, to the butter and sugar, beating well after each addition. Add the vanilla. (We know what you’re thinking. But whereas an electric mixer can produce great results beating the butter, sugar, and eggs all at once, this more gradual method works best when working by hand.) Combine the flour and baking powder with the butter mixture in batches, again adding about 1/4 flour mixture at a time. Stop beating as soon as the mixture is smooth. (And be sure to sift your dry ingredients together first to get the lightest result. The author tested this, it’s true.) Spoon the batter into the paper liners and let them sit for a while for a lighter result, or bake right away if you’re in a hurry . (Don’t stress over this. The difference is slight.)
Amounts included in printable recipe below.
- Cake mix: This recipe starts with a box of your favorite white or yellow cake mix.
- Pudding mix: Next comes the instant vanilla pudding (the dry mix). No need to make the actual pudding…you’ll just stir the dry mix into the batter.
- Eggs: Add in 4 large eggs (the amount needed on the box may be different, however stick with this number instead).
- Oil: This recipe calls for canola oil to help keep it moist. Use the amount needed in this recipe vs. what’s included on the box.
- Sour cream: This is one of the secret ingredients (along with the pudding mix) that makes the cupcakes super soft and moist.
- White chocolate chips: These are optional, although I love the extra boost of flavor they add.
*To make sour milk:
Place 1-1/2 teaspoons lemon juice or vinegar in a 1-cup glass measure. Add enough milk to equal 1/2 cup. Let stand for 5 minutes before using.
To soften the cream cheese for the frosting, let it stand at room temperature about 30 minutes. Or, place it in a microwave-safe container and microwave, uncovered, on 100 percent power (high) about 10 seconds or until softened.
Place frosted cupcakes in an airtight container and chill in the refrigerator for up to 24 hours. For longer storage, keep unfrosted cupcakes in an airtight container at room temperature for up to 2 days or in the freezer for up to 6 months. Thaw frozen cupcakes at room temperature for 1 hour before frosting. Store frosting in an airtight container in the refrigerator for up to 2 days.
Simple Vanilla Cupcakes from Scratch
I feel like every baker, whether they’re a beginner or a veteran, should have a trusty dusty (the recipe, not the cupcakes ) basic vanilla cupcake recipe under their belt.
There something about cupcakes that’s just so timeless—a mini cake with a smear or swirl of frosting.
When it comes to special occasions, I tend to lean more towards cupcakes than cake for dessert for a couple of reasons. For one, I don’t have to worry about cupcakes coming out of the pan nicely (because it’s almost always my luck that cakes won’t).
Even if I do everything right, from flouring and greasing to putting down parchment paper and leaving some overhang, nothing seems to work. But with cupcakes, they each have their own individual liner, so you’re pretty much guaranteed that they’ll come out nicely.
Second of all, they’re easier to serve. No need for a plate or a fork, or even a serving spatula, which as you can imagine makes clean-up a breeze.
As you probably already know (or have probably already witnessed), my decorating skills are not top notch. Not in the slightest.
Like they’re almost embarrasing.
But to fill you in on how I decorated these non-beauts, I just used a star piping tip and tried two different methods. The first method I tried was the “ice-cream cone swirl,” where you start from the outside of the cupcake and make your way towards the center.
The other method I tried was the “rose swirl,” which is where you start piping from the center of the cupcake and work your way out, tapering the frosting off when you reach the edge.
I hope you guys enjoy these cupcakes as much as my family and I did. They were a HUGE hit with the younger kids, but that’s a given! This is a recipe I’ve turned to time and time again because they are such a crowd-pleaser and they’re so easy to make!
Perfect American Vanilla Cupcakes
These original American Vanilla Cupcakes are the best! So many readers have baked these cupcakes and it’s one of the most popular recipes on Living on Cookies.
Everyone needs that “go-to” recipe for Vanilla Cupcakes. It has to be straightforward and the cupcakes need to come out perfect. Every. Time. This is my tried and true recipe. The cupcakes are light, moist and fluffy with a delicate vanilla sweetness that is just right.
If you sign up for my newsletter, you will get a recipe booklet with my basic recipe for cupcakes that you can use to make 7 different flavors, plus more ideas and recipes for frostings! These recipes are available exclusively to newsletter subscribers (in German only). SIGN UP HERE to get your free recipe booklet.
Did you know that’s it’s easy to make vanilla extract and paste yourself? Here is a post on how to make vanilla extract.
As an alternative to vanilla extract, you could use vanilla sugar (if you live in Austria, for example), vanilla paste or real vanilla beans. To use vanilla beans, slice the vanilla bean open lengthwise with a sharp knife and scrape the seeds out. Using real vanilla seeds has the added benefit that you see the tiny, black seeds in the cupcakes.
You can enjoy these unpretentious Vanilla Cupcakes as they are – simply delicious – or you can fancy them up, whether they’re for an elegant dessert or for a kids’ birthday party.
I topped the cupcakes in the photos with swirls of Cream Cheese Frosting, which is truly my favorite frosting. Chocolate glaze or buttercream would also be amazing, along with coconut, caramel, peanut butter, vanilla buttercream or strawberry cream.
These cupcakes are made from scratch with old-fashioned ingredients like butter, milk and eggs. With this simple recipe, there’s no need for boxed mixes that contain chemical additives anymore.
- 6 tablespoons unsalted butter, at room temperature
- 1 cup plus 2 tablespoons sugar
- 2 large eggs
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ⅔ cup buttermilk
In a bowl, with a mixer on medium speed, beat butter and all the sugar until well blended. Add eggs and vanilla and beat on high speed until well blended.
Sift flour, baking powder, and salt into another bowl.
With mixer on low speed, beat about a third of the flour mixture into butter mixture, then about a third of the buttermilk. Repeat to beat in remaining flour mixture and buttermilk, alternating in thirds. When all the flour is incorporated, beat mixture on medium speed just until well blended.
Fill paper-lined or buttered muffin cups (1/3-cup capacity) about three-fourths full with batter (about 1/4 cup in each).
Bake in a 350° oven until tops spring back when lightly touched in the center, 20 to 25 minutes. Cool on racks 5 minutes remove from pans. Cool completely.
Patric Gabre-Kidan, pastry chef for Tom Douglas Restaurants in Seattle, shares some insider information. (We've added our favorite strategies.)
Make sure your frosting is soft and creamy. This is especially important if you're piping it. Cold, stiff frosting will look dull and clumpy, not silky and smooth.
Use a lot of colors. It will make each cake unique and turn the lot into instant decorations for a party.
Don't think that sprinkles are cheesy. They can actually elevate the look.
Mix simple decorations with more elegant ones. Colorful sprinkles aren't lowbrow beside sifted cocoa.
Have fun with lighthearted toppings. Some of our favorites are chocolate jimmies, jelly beans, miniature M&Ms, miniature chocolate chips, peanuts, and chopped toffee, malted milk balls, or dark chocolate.
Try artistic touches. Thin shreds of lemon or orange peel, candied lemon or orange peel, toasted coconut, candied ginger, and sugared rose petals are pretty flourishes. If using rose petals, lightly coat fresh, unsprayed ones with pasteurized egg whites, then sugar let them dry before using.
Use peanut butter as frosting. Stir it until creamy, then dollop on cakes or swirl with chocolate frosting.
Add "architectural" elements. Little meringues, miniature Oreos, or chunks of chocolate wafer cookies.
Note: Nutritional analysis is per unfrosted cupcake.