Ive learned to leverage this reward for getting my daughter to hustle finishing chores she despises. these links. Add lemon zest Step 3. I also love that I dont have to scroll for hours to find your recipes also the recipes are written in very easy ways for reading Use a cupcake corer or small spoon to scoop some of the center out of each cupcake. They are super easy to make and the texture is light, fluffy, and melt-in-your-mouth good. Vanilla Cupcakes - Once Upon a Chef You can use the yolks for a custard or a batch French buttercream. Scoop the batter into the cupcake papers and fill about 2/3 the way up and bake at 350F for about 18 minutes or until the centers JUST spring to the touch. Frosting sure is sweet! Powered by the ESHA Research Database 2018, ESHA Research, Inc. All Rights Reserved, Vanilla Cupcakes with Swiss Meringue Buttercream, Chocolate Cupcakes with Cream Cheese-Oreo-Buttercream Frosting, Chocolate Guinness Cupcakes with Irish Cream Frosting. We may earn a commission from your purchases. Classic Vanilla Cupcakes | Recipe in 2023 | Baking recipes - Pinterest Step 1. While my mother did buy cake mix, she never bought ready-to-use frosting, so I learned to cobble this together at a very young age. That includes editorials, news stories, letters to the editor, and multimedia features on easternherald.com. Not very sweet but really they let the cake shine though. Split 1 vanilla bean down the middle lengthwise. Whisk the dry ingredients together into a large bowl. As far as I can tell, it hasnt changed in 40-some years. Hi Kelly, we dont typically use simple syrup on cupcakes, but you certainly can if youd like. Their fragrance is unparalleled by anything (pure or imitation) vanilla extract will give you. Divide the batter among the prepared muffin cups. 1. Enjoy! Any suggestions you may have are most welcome! Beat in the milk until fluffy, about 1 minute. Watch. The Eastern Herald brings news from around the world about diplomacy, foreign affairs, international conflicts, geopolitics, society, entertainment, and much more. Check for doneness by piercing the center with a skewer. Whisk together the eggs, milk, and vanilla. What do you suggest for time and temp? Set aside. Theres frosting, which is okay. I paired these vanilla cupcakes with vanilla frosting, but you can top them with any flavor of frosting youd like. After the cupcakes cool, make your frosting. How to make vanilla cupcakes. 3. 250 g wheat flour 2 teaspoons baking powder 1 pinch of salt 1/2 teaspoon baking soda 3 eggs 200 grams sugar 125 ml sunflower oil 300 g whipped cream 100 g cocoa powder 1 teaspoon of vanilla essence. A freezer bag would be fine, I would just press as much air out of the bag as you can. And then theres chocolate frosting, which is really what all frosting should be. Make the frosting: Beat the butter, confectioners' sugar and salt in a bowl with a mixer on medium speed until just combined. The cupcakes can be baked 24 hours in advance. I adore this recipe! If unfrosted you can wrap and freeze the cupcakes for up to two months. Moist Vanilla Cupcakes - Allrecipes ? -Thats how good they are. If you are a fan of lemon, you dont want to miss those! Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners. Did you test them with Cake Flour? I made them for a friends birthday recently and the next day she texted me How are they so moist on day two?! Lisa is an editor at Taste of Home where she gets to embrace her passion for baking. I may be overthinking things: I am concerned about the frosting holding up in hot and humid summer temps, as we are forecast to be in the high 80s with high humidity. Whisk in sugar - mixture will be gritty. This blog is where I share all of my kitchen creations! 2. Its enough for one 8 or 9-inch cake. Whisk the eggs with the sugar. The Eastern Heralds Editorial Board validates, writes, and publishes the stories under this byline. Easy Chocolate Buttercream Frosting. There are 4 ways I included vanilla flavor today: vanilla beans, vanilla extract, vanilla yogurt, and vanilla almond milk. Want to get Grandmas perfect homemade cupcake recipe? STEP 1 Heat oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with paper cases. 1. Gently fold in, or whisk by hand, the self raising flour. Something pretty, delicious and easy to snack on while chatting. Separate the eggs. I made these with egg substitutes as mini rainbow cupcakes with strawberry buttercream. Just wrap/seal them well and freeze for up to three months. And dont worryyou can put that box to good use with plenty of other delicious desserts. have turned me from dreading making vanilla cupcakes to fully anticipating the finished product! 50 Dad-Approved Brunch Recipes for Father's Day. Beat until just combined. Add eggs one at a time, beating well after each addition. The main adjustments I made to the Hersheys recipe are the method, ensuring the frosting comes together free of lumps. Whisk the flour, baking. Thanks for sharing and hope to learn more from you. Add more powdered sugar if frosting is too thin or more cream if mixture is too thick. Explore. Your email address will not be published. As always, another fantastic recipe! Can you substitute gluten free flour for regular flour? I Tried Four Popular Vanilla Cupcake Recipes and Found the - Kitchn Bake the cupcakes for 16 to 18 minutes, until lightly browned and a toothpick or cake tester inserted in the center comes out clean. Beat until fluffy, adding more milk or confectioners sugar as needed to achieve the desired consistency. these links. Take out and wait for them to cool. Step 1. (The batter may be clumpy, do not worry!). 8 tablespoons (117g/1 stick) unsalted butter, at room temperature, 3 cups (354g) powdered sugar (no need to sift), 2/3 cup (66g) unsweetened cocoa powder, sifted if lumpy, Pinch salt, optional (skip if using Dutch-process cocoa), 1/3 cup milk, heavy cream, or half-and-half. Thank you Danielle. Surprise! Add the vanilla to the milk. these links. Fill each capsule with Step 5 mix. Fill the molds with it and sprinkle the rest of the sugar on top. You can get the cheapest flour, sour cream, milk and even butter but you have to get, Feel free to modify this recipe! You can use cake flour in this recipe, but Id recommend increasing it to 1 and 1/2 cups. Combine the dry ingredients. If I had to use this to make a mini 4 inch cake, how many tins would you use, Im almost thinking 6 but not sure. Moist Vanilla Cupcake Recipe - Preppy Kitchen For the cupcakes: Position two racks in upper and lower thirds of the oven and preheat to 350 degrees F. Line two 12-cup muffin tins with 18 cupcake liners. Im using an 849 tip in the photo above but any star tip will do nicely. Add confectionerssugar, cream, vanilla extract, and vanilla bean seeds with the mixer running. Step 2 In medium bowl, whisk together flour, baking powder, and salt. Beat the butter in a large bowl with a mixer on medium-high speed until smooth, about 1 minute. Perfect Vanilla Cupcake Recipe (VIDEO) - NatashasKitchen.com Hi Quynh, You can replace both the milk AND sour cream/yogurt with buttermilk in this recipe (1 cup total). Go-To Vanilla Cupcakes Recipe - Food Network Kitchen You could use almond milk in place of the heavy cream. Scrape seeds from half of the vanilla bean into batter. It uses everyday ingredients I always have on hand, which is perfect for last-minute entertaining. I skip the yolks for a whiter cake but you can use the whole egg, just reduce the sour cream by 1/4 a cup. Thanks for stopping by! Beat sugar and butter together in a large bowl with an electric mixer until light and fluffy. I have started substituting gluten free four in your recipes, and they still turn out perfectly! Ive also experimented with ingredient swaps. If youre out of sour cream, you may replace it with an equal amount of plain Greek yogurt. STEP 2 This is the only vanilla cupcake recipe you will need. Beat sugar and butter together in a large bowl with an electric mixer until light and fluffy. ** Nutrient information is not available for all ingredients. Thanks. Merry Christmas to you, your family and your staff! 7. This makes enough to frost 12 cupcakes or one 9x13-inch sheet cake. Cooking: Step 1. Ive provided detailed instructions in the recipe card at the end of this post, but heres an overview of the baking process. In a large bowl add the flour, leavening agents, salt and sugar. Is cupcake supposed to be this way? Set aside. Chocolate and vanilla are the main ingredients in this recipe, but you can always innovate and try other flavors. This helps the batter come together more evenly and makes for a better cupcake. Sally has been featured on. Moist and Fluffy Vanilla Cupcakes- Pretty. Simple. Sweet. For the cupcakes:Positiontworacksinupper and lower thirds oftheoven and preheat to 350 degrees F.Line two 12-cup muffin tins with 18 cupcake liners. Add in the confectioners sugar in two batches. Line 12 muffin cups with paper liners. Yes, you can use milk in the frosting. Aim to fill each liner about two-thirds full. Beat the butter and sugar in a stand mixer fitted with the paddle. The presence of an egg yolk made these cupcakes a bit too yellow, so I subbed an egg white the second time I made these today. If youve tried this homemade vanilla cupcake recipe then dont forget to leave a rating and let me know how you got on in the comments below, I love hearing from you! Add the oil and continue beating until the mixture is smooth. With the motor running, add the heavy cream, vanilla and salt. You can also use the scraps to make vanilla sugar. Bake until a cake tester inserted into the center of the cupcakes comes out clean, rotating the tinshalfway through baking time, 18 to 20 minutes. It's like. If you think vanilla cupcakes are boring, youve clearly been eating the wrong ones. Your daily values may be higher or lower depending on your calorie needs. I like the consistency of the cake. Hi, i am wondering if I could make this cupcake recipe into a cake? . Beat butter with a mixer on medium-high speed until pale and creamy, about 2 minutes. Licking the spatula. If you store them in the fridge, Id recommend letting them come to room temperature on the counter before serving. The reason? I LOVE the taste of butter, which is why Ive used it in this recipe but if youre making cupcakes in advance and will be chilling them then you may want to sub in some vegetable oil or replace the butter all together. Heres the recipe Ive relied on for school cupcakes and birthday surprises for years. These cupcakes turned out so good!! If its too thin, beat in a little more powdered sugar until you reach the consistency you want. In a large bowl, whisk together the cake flour, baking powder and salt. For the latest updates and news follow The Eastern Herald on Google News, Instagram, Facebook, and Twitter. This cream cheese . They turned out fabulous! These cupcakes are fine overnight, if left covered. Beat in vanilla extract. Once you learn how to make vanilla cupcakes yourself, youre all set when it comes to providing an extra special treat for all these occasions (and, yes, just because youre craving cake is a good enough occasion for us!). I added some raspberry jam on the tops before frosting and it was delicious! Refrigerate the buttercream in an airtight container for up to 2 weeks. I did wimp out on piped swirls and simply spread using a knife. Discovery, Inc. or its subsidiaries and affiliates. Your daily values may be higher or lower depending on your calorie needs. 11 Ingredients That Are Not Actually Vegan, Lofthouse-Style Soft Frosted Sugar Cookies, Super Easy, Super Moist Chocolate Cupcakes. Had to try a couple myself and they tasted great. Touch device users, explore by touch or with swipe gestures. Whisk the eggs in a bowl until frothy. Bake the cupcakes at 375F for 18 to 20 minutes. You can test to make sure the cupcakes are done by inserting a toothpick in the center. Thank you so much, Lauren! Frosting is smooth and creamy, not grainy or too sugary. The Best Blank Canvas: Preppy Kitchen's Moist Vanilla Cupcakes. Adding too much flour to the recipe is the most common mistake. Home Recipes Dishes & Beverages Cupcakes Vanilla Cupcakes. Massive success!!! She pours this love of all things sweet (and sometimes savory) into. 75 classic cookie recipes for every occasion! 2011-2023 Sally's Baking Addiction, All Rights Place the cupcake tins on a baking sheet and bake the cupcakes for about 20 minutes . Cupcakes will dry out in the fridge, but they keep well in the freezer! If you are using a stand mixer, you can avoid powdered and cocoa sugar dust-ups by draping a clean kitchen towel over the mixer and the bowl during the initial part of mixing. Thanks! I made this frosting with half shortening, half butter and it worked like a dream. Line one 12-cup standard muffin tin or two 24-cup mini-muffin tins with cupcake liners. Just a secret Japanese baking technique applied to classic butter cupcakes ingredients. Whisk the wet ingredients together, then whisk them into the dry ingredients. Published: 06/28/2022 This post may contain affiliate links. I adore your work, the sugar cookies and cake pops are abs faves and I keep coming back to them!!!. Over mixing the batter can lead to dense cupcakes. Prepare your batter. Thanks in advance for the help. Scoop the batter into the cupcake liners, filling them a little over half way full. Its such an improvement from canned frosting that youll be sold the first time you make it, and its easy enough to throw together in about 10 minutes as your cake bakes. Dissolve well and put on the fire. Remove the bowl from the heat and gradually add the liquid cream Step 2. Spread the frosting on the cupcakes. Id give this recipe 10 stars if I could! I have made your white chocolate chip cranberry cookies and added almond extract and a little bit of lemon juice in the batter and they came out amazing, then I made your chocolate chip cookies and did 1 tblsp of vanilla and 1 tblsp of almond extract and everyone loved them. That makes these healthy right? Courtney just a note from one home baker to another I started using Vanilla Bean Paste years ago when it became almost impossible to find GOOD vanilla beans at a decent price It works like a charm! Increase the speed to high and beat until the frosting is light and fluffy, 1 to 2 minutes. Whiskin sugar mixture will be gritty. Either will work. In a medium bowl, sift together flour, baking powder, and salt. Instagram For best results, we recommend sticking with the melted butter here. HI Sally, In a large bowl, cream together the butter and sugar using an electric mixer until the mixture is pale and fluffy. Bake for about 18 minutes or until centers are springy to the touch. Theyll stay good for about a week; after that, they taste a little freezer-y. Read our, Sally McKenney is a professional food photographer, cookbook author, and baker. In a stand mixer fitted with a paddle attachment, cream the room temperature butter. This makes enough to frost 12 cupcakes or one 9x13-inch sheet cake. Simply swap a good-quality plant butter for the dairy butter, and your favorite plain non-dairy milk for the regular milk. Add the eggs and yolks one at a time, beating to blend between additions and occasionally scraping down the sides and bottom of the bowlwith a rubber spatula,until completely combinedandsmooth. Beat the eggs and add them to the sugar Step 2. Frosted or unfrosted cupcakes can be frozen up to 2-3 months. How to Make Vanilla Cupcakes from Scratch [Recipe + Tips] - Taste of Home Pinterest Whisking continuously, add Step 2 butter. Mix the flour, baking powder, baking soda and a pinch of salt in another bowl Step 3. This homemade vanilla cupcake recipe isnt short of pure vanilla flavor! Did you love the recipe? To make the frosting, beat softened butter on medium speed with an electric or stand mixer. Whisk the flour, cornstarch, baking . When I cook with it, I omit or lower the salt in a recipe. Its handy for cupcakes, muffins and oversized cookies. Ive been struggling with vanilla cupcake recipes lately, where they sometimes come out great but sometimes come out dense, or gummy, or whatever, and I decided to return to your blog since your lemon poppyseed bundt cake is one of my all-time favorite recipes. All rights reserved. Making Easy Buttercream. The latter won a 2019 IACP Cookbook Award. May 29, 2020 Perfect Vanilla Cupcake Recipe (VIDEO) 3,200 comments #Dessert #Cupcakes and Muffins Everyone loves cupcakes! Divide into 10 cupcake tins until two-thirds full Step 4: Preheat the oven to 180C. Thanks Sally great recipe! This is the perfect dessert for any occasion! No, the cupcakes wouldnt taste good if you left it out. These delicious anise cupcakes will take you a little over half an hour to make. The cakes domed beautifully, too, though they werent all that tall I probably could have filled the tins a little more for an even dozen. These are the best cupcakes and the only recipe I use. In a medium bowl, mix together flour, baking powder, baking soda, and salt. Copyright Make a well in the middle of the dry ingredients and add the wet ingredients into the opening. We've got seasonal and holiday cupcakes too, like fall-favorite pumpkin cupcakes and St. Patrick's Day Guinness cupcakes. How many Mini Cupcakes would this recipe make? Shortening has a higher melting point than butter, so you could swap out half of the butter with an equal amount of shortening too. If you dont have vanilla beans on hand, feel free to substitute vanilla extract or vanilla bean paste instead. You should end up with exactly 14 cupcakes. In another bowl, whisk together the wet ingredients until combined. We recommend three separate batches. Very underrated and you can use the extra egg yolks from this recipe to make it! In a large microwave-safe bowl, melt butter in the microwave. Double the recipe if you want to frost an 8 or 9-inch round cake with two layers. By clicking Accept All Cookies, you agree to the storing of cookies on your device to enhance site navigation, analyze site usage, and assist in our marketing efforts. Instead of regular flour can I use cake flour instead, and can I use almond extract instead of vanilla in the batter instead? Only mix in the dry ingredients until just combined! It was 94 degrees F and crazy humidity yesterday afternoon; the cupcakes were probably 2 hours over ice packs in a cooler, and not a sprinkle or subtle swirl were out of place when they finally were served. Once the cupcakes are completely cooled, you can frost them. Mix until fluffy. (-) Information is not currently available for this nutrient. Beat the dry ingredients on low speed for 15 seconds to combine. Prep the baking pan: Preheat the oven to 350F. My kiddo is allergic to eggs. * Percent Daily Values are based on a 2,000 calorie diet. Being friends with me does mean I will be taking cake and cupcake requests for birthday parties. Take them out and let them cool on a wire rack. Beat for about 3 minutes until smooth and creamy. 1. If it comes away clean (or with a few dry crumbs), the cupcakes are done. Remove them, let cool on a wire rack. Place over medium heat, and stir frequently, just until the sugar is dissolved and the mixture is steaming (do not boil). Add cream, cocoa and vanilla and continue beating. magic! Danielle, these cupcakes are absolutely INCREDIBLE! Cool the cupcakes in the tinson a rack for 10 minutes, then remove from the tinsand cool on the rack completely. Sprinkles are always a welcome touch. Keep it simple with vanilla cupcakes and vanilla buttercream, . The more fat in the milk, the richer the frosting, but even skim milk gives a tasty result. Batter will be thick. Whisk the flour, baking powder and salt in a medium bowl. 2. Whisk batter together until smooth. You must wait to frost the cupcakes until theyve cooled completely to room temperature. Take cupcakes out of muffin tin and transfer to a cooling rack. Today. To make the cupcakes:In a large mixing bowl, combine the flour, sugar, Cake Enhancer, baking powder, and salt. Alternate adding flour and milk, stirring until just combined. They use basic ingredients that you most likely have in your pantry! Price and stock may change after publish date, and we may make money off Preheat the oven to 350F (180C). Preheat the oven to 350 degrees. (-) Information is not currently available for this nutrient. Add salt, milk, cream and vanilla. Using creamed butter, plus cake flour, sour cream, and egg whites (no yolks! Dont worry, the only two very important ones are the vanilla extract and vanilla beans. 19 Father's Day Cupcake Recipes Perfect For Celebrating Dad - Delish But not every baker has used vanilla beans. My Perfect Vanilla Cupcake Recipe - Crazy for Crust Get breaking news, world news, business updates, sports coverage, and more. can I substitute Vanilla Bean Paste instead of the seeds? Cupcake Frosting Recipe - Natasha's Kitchen We recommend our users to update the browser. Bake for 12 minutes and leave to cool on a wire rack. Step 2. Then add the eggs and vanilla and mix until fully incorporated. I am wondering what egg substitute you used? Fill prepared pan with batter. Store cupcakes in an airtight container at room temperature for up to 3 days and in the refrigerator up to 7 days. Bake in the preheated oven until lightly browned on top, about 18 minutes. Heres more tips for make-ahead baking! You can refrigerate them for three days but they should come to room temperature before eating. If its one that substitutes 1:1 for all-purpose flour, I think it would be okay. Each cupcake is topped with a swirl of creamy, fluffy vanilla buttercream thats super easy to make. When added to the dry mixture things will become more homogeneous and everything will be golden after the bake. Price and stock may change after publish date, and we may make money off I am wondering if I can use the same recipe for a two layer cake? but was tasked with vanilla cake/vanilla frosting for a friends birthday next week. and how much would I use? Vanilla Cupcake Recipe - Live Well Bake Often Preheat the oven to 350 degrees F and line a 12-cup muffin pan with paper liners. Shop. Heat the oven to 350 degrees. And you are done! I made over 50 of these for my sons schools halloween party. Take them out of the oven and let cool before serving. Theyresweetened with granulated sugar, left moist and soft from butter and yogurt, and their color remains impeccably white from using 2 egg whites. Being watchful at the end lessens the chances of having caramelized dark edges on your cupcake, ensuring its light, soft, and moist! I simply scraped the seeds from 1/2 of a vanilla bean into the batter. Mix until combined. Preheat oven to 350 degrees F. Place cupcake papers in a cupcake tin. Dont get me wrong, I love anoverloaded cookiemore than anything. My favorite homemade vanilla cupcake recipe. The mixture will be stiff. Alternate adding flour and milk, stirring until just combined. All rights reserved. If you dont have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off. Remove the cupcakes from the oven and let them cool in the pan for 5 minutes; after 5 minutes, gently tilt them out of the pan and place on a rack to finish cooling completely. 45 Father's Day Desserts. Yes, there is no mixer required for the cupcakes! Classic Vanilla Cupcakes Recipe | Get Cracking - Eggs.ca Recipe v Video v Dozer v Using the batter from my much loved Vanilla Cake, these Vanilla Cupcakes have a professional bakery-style crumb and stay perfectly moist for 4 whole days which is unheard of for cupcakes! If you make that substitute, we recommend using the Cake Enhancer to achieve a softer crumb. We would do about 1/2 1 teaspoon. Remove the bowl from the heat and gradually add the liquid cream Step 2. Ultra-Vanilla Cupcakes with Easy Vanilla Frosting, Fresh Sourdough Starter and Glass Sourdough Crock Set, 4 to 5 cups (454g to 567g) confectioners' sugar, 1/4 to 1/3 cup (57g to 74g) milk, at room temperature. So glad you loved these cupcakes and the lemon poppy seed cake too! Watch the video tutorial below and you will be a pro in no time. Even though there is only 1/4 cup of yogurt in the batter, I still feel good knowing Im getting a teeny tiny protein punch from its addition. Sara is a chef, culinary educator, and author of three cookbooks, The Pocket Pawpaw Cookbook, Tasting Ohio and The Fruit Forager's Companion. Easy vanilla cupcakes recipe - BBC Food Vanilla bean paste is a favorite of mine; it tastes great and you get to see all the little beans throughout your cupcake. Im happy to report that these cupcakes tick all the boxes, and then some! Yes, that would be fine. This chocolate buttercream recipe uses powdered sugar, unsweetened cocoa powder, milk, vanilla, and a little salt (optional and quite popular with many adults) for a frosting recipe that requires no cooking. Of course. A simple buttercream also tastes great with this recipe. Then slowly add in the confectioners sugar until you have a fluffy frosting ready for piping. I recommend using 2 large eggs. Im making quite a few for a friends party and am worried about them drying out as I decorate. Check out my vanilla buttercream post for all the tips and tricks as well as a full how to video! Whisk well and set aside. Preheat oven to 350 degrees F. Place cupcake papers in a cupcake pan. Place the pasteurized egg whites and powdered sugar in the bowl of your stand mixer with the whisk attachment. Vanilla cupcakes recipe | BBC Good Food Do you ever brush your cupcakes with simple syrup? Distribute the batter evenly into cupcake papers, filling each paper with about 2/3 the way up. Bring all of the ingredients (eggs, butter, sour cream, etc.) Its worth snagging a box at the store for this recipe. But what I like to do is take graham crackers and sandwich them with a thick layer of chocolate buttercream in the middle. Id recommend keeping them over some ice packs in a cooler until right before you plan to serve them and they should be fine. Well show you how to make tender, flavorful vanilla cupcakes with plenty of tips from our Test Kitchen. The method. Transfer the frosting to a pastry bag or large resealable plastic bag fitted with a large star tip. For the caramel: Put 100 g of sugar in a container, add a tablespoon of water and heat over medium heat until the sugar melts and a golden caramel forms. However, this is the first time I try this recipe. Hi Marea! The vanilla flavor isn't too strong and the cupcakes aren't too sweet. Our Test Kitchens favorite vanilla cupcake recipe comes to us from Alysha Braun in Ontario. Then gradually beat the milk-vanilla mixture into the buttercream (if youre using an eclectic mixer, do this with the mixer running on low speed). (Scooping directly from the bag compacts the flour, resulting in dry baked goods.). Moist and Fluffy Vanilla Cupcake Recipe - Sugar Geek Show You will need very few ingredients to prepare it, and the result will be impressive. I know this is a strong statement but they are so moist and bursting with vanilla flavor, you just won't believe it! Thank you SO much Danielle for your recipes, your timely reply, and the confidence boost! Jump to Recipe Pin Recipe This site contains affiliate links, if you make a purchase through them, we receive a small commission. Im a confident cake baker, but absolutely the opposite when it comes to buttery frostings and ones like swiss buttercream that require temp checks scare the heck out of me!). Whisk the flour, baking powder and salt in a medium bowl. While the cupcakes are cooling, you can make the vanilla frosting: Absolutely! Mix in baking powder, baking soda, and salt. Transfer to a rack and let cool 5 minutes in the pan, then remove to the rack to cool completely. I especially love to make these cupcakes with a dollop of. The cupcakes are moist, and the buttercream is smooth and creamy. These moist, tasty vanilla cupcakes are amazing! Cupcakes liners come in different sizes and everyones oven is slightly different.

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