Recipe: Delicious Vanilla Cupcakes

Vanilla Cupcakes. Whisk the flour, baking powder and salt in a bowl. Beat the butter and sugar in a stand mixer fitted with the paddle. Vanilla cupcakes are usually denser than vanilla cakes so they would hold their shape well.

This recipe is the one I will be using all of the time from now on! Yum, I made the moist vanilla cupcakes yesterday and they were great. A lot of holes in the baked cupcake and a sponge sort of texture. You can cook Vanilla Cupcakes using 10 ingredients and 5 steps. Here is how you cook it.

Ingredients of Vanilla Cupcakes

1. It's 1 1/2 cups of all-purpose flour.
2. Prepare 1 1/2 tsp of baking powder.
3. You need 1/4 tsp of fine salt.
4. Prepare 2 of large eggs, at room temperature.
5. You need 2/3 cup of sugar (if you like it sweet you can add a third more).
6. Prepare 1 1/2 sticks (12 tbs) of unsalted butter, melted.
7. Prepare 2 tsp of pure vanilla extract.
8. Prepare 1/2 cup of milk.
9. It's of Your favorite frosting, for topping.
10. You need 12 of -cup standard muffin tin or two 24-cup mini-muffin tins, cupcake liners.

The flavor was delicious and the frosting was great. These cupcakes were a huge disappointment. I was hoping for a nice vanilla cupcake, and was fooled by this recipe. The actual cupcakes aren't truly that bad if you enjoy a taste combination of cornbread and pound cake.

Vanilla Cupcakes step by step

1. Preheat the oven to 350 degrees F and position a rack in the middle of the oven. Line one 12-cup standard muffin tin or two 24-cup mini-muffin tins with cupcake liners..
2. Whisk the flour, baking powder and salt together in a medium bowl..
3. In another medium bowl, beat the eggs and sugar with an electric mixer until light and foamy, about 2 minutes. While beating, gradually pour in the melted butter and then the vanilla..
4. While mixing slowly, add half of the flour mixture. Then add all the milk, followed by the remaining flour mixture; take care not to overmix the batter. Divide the batter evenly in the prepared muffin tin..
5. Bake until a cake tester inserted into the center of the cupcakes comes out clean, rotating the tin about halfway through baking time, 18 to 20 minutes for standard cupcakes or 10 to 12 minutes for minis. Cool the cupcakes in the tin on a rack for 10 minutes, then remove from the tin and cool on the rack completely. Frost and decorate as desired..

Definately not worth the time or ingredients. The fake vanilla box cake mix is better than this recipe. I tested this recipe for the red velvet version and it came out great. My cupcakes flavor was awesome,but the looks was bad. I oiled the cupcake pans,and most of them were hard to take out when the cupcakes were ready.