MOIST VANILLA CUPCAKES
These Moist Vanilla Cupcakes are super easy to make and so moist - for days! They are my new favorite vanilla cupcake!
Provided by Life, Love and Sugar
Categories Dessert
Time 30m
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F (176°C) and prepare a cupcake pan with liners. 2
- . Add the flour, sugar, baking powder and salt to a large mixer bowl and combine. Set aside.
- . Add the milk, vegetable oil, vanilla extract and eggs to a medium sized bowl and combine.
- . Add the wet ingredients to the dry ingredients and beat until well combined.
- . Slowly add the water to the batter and mix on low speed until well combined. Scrape down the sides of the bowl as needed to make sure everything is well combined. Please note that the batter will be very thin.
- . Fill the cupcake liners about half way and bake for 15-17 minutes, or until a toothpick comes out with a few moist crumbs.
- . Remove the cupcakes from oven and allow to cool for 2 minutes, then remove to a cooling rack to finish cooling.
- . To make the frosting, beat the butter in a large mixer bowl until smooth.
- . Add 2 cups of powdered sugar and mix until smooth.
- 0. Add the vanilla extract and 1 tablespoon of water or milk and mix until smooth.
- 1. Add remaining powdered sugar and mix until smooth.
- 2. Add remaining water or milk, as needed, and salt and mix until smooth.
- 3. Pipe the frosting onto the cupcakes. I used Ateco tip 844.
Nutrition Facts : ServingSize 1 cupcake, Calories 285 calories, Sugar 31 g, Sodium 129.2 mg, Fat 12.7 g, SaturatedFat 7 g, TransFat 0.7 g, Carbohydrate 41 g, Fiber 0.3 g, Protein 2.7 g, Cholesterol 25.1 mg
SUPER MOIST VANILLA CUPCAKES
Vanilla cupcakes are universally popular at parties. Cupcakes bring a party table to life when appropriately decorated and coordinated to your party theme. This cupcake recipe holds well and remains moist. Perfect party choice!
Provided by Kayti Lavergne
Categories Cupcake Corner
Time 35m
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 F
- Sift together flour, baking powder, and salt.
- Beat the butter and sugar until thoroughly creamed together, add in eggs one at a time. Add in the vanilla and sour cream. (do not over-mix the batter)
- Start adding in the dry ingredients slowly, beating between additions (I like to add them in thirds)
- Use an ice cream scoop or a small spoon to fill a cupcake lined tin. These liners will need to be filled a little over halfway. If you fill them all the way to the top, your cupcakes will rise way over.
- Bake for 18-22 minutes, watch for them to start turning a light golden brown, use a toothpick to check for doneness.
- Cool completely on a wire rack before frosting and decorating.
- Beat butter (softened to room temperature) until it is pale in color (at least 3-5 minutes)
- Add in powdered sugar in additions, until mixed completely with butter
- Next, add the vanilla extract and the milk (the milk you will need to add accordingly, start with 4 tbsp and if its still too thick, add another tbsp)
Nutrition Facts : Calories 481 calories, Carbohydrate 57 grams carbohydrates, Cholesterol 102 milligrams cholesterol, Fat 27 grams fat, Fiber 0 grams fiber, Protein 3 grams protein, SaturatedFat 17 grams saturated fat, ServingSize 1, Sodium 168 grams sodium, Sugar 46 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
PEANUT-BUTTER-FILLED CUPCAKES
Don't be fooled by this simply dressed cupcake. We hid its sweet secret inside: a creamy, fluffy peanut butter filling.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Time 45m
Yield Makes 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Lightly coat 12 standard muffin cups with cooking spray, then dust with cocoa, tapping out excess. In a large bowl, whisk together cocoa, flour, granulated sugar, baking soda, baking powder, and salt. Using a mixer, beat in eggs, buttermilk, oil, and 3/4 cup water on medium until smooth, about 3 minutes.
- Divide batter among cups and bake until a toothpick inserted in center of a cake comes out clean, about 20 minutes. Let cool in pan on a wire rack 5 minutes, then remove cupcakes and let cool completely on rack.
- In a large bowl, using mixer fitted with the paddle attachment, beat butter and peanut butter on high until fluffy, 3 minutes; fold in marshmallow topping. Transfer to a zip-top bag and cut off one corner to make a 1/2-inch opening.
- With a melon baller, scoop out center of each cupcake base and set aside (these pieces will plug cupcakes after filling). Hollow out each cupcake a bit more, discarding crumbs. Fill cavities with peanut butter mixture and replace plugs. (Refrigerate in an airtight container, up to 1 week.) To serve, dust with confectioners' sugar.
Nutrition Facts : Calories 380 g, Fat 16 g, Fiber 3 g, Protein 7 g, SaturatedFat 6 g
PEANUT BUTTER CUPCAKES
Steps:
- Preheat the oven to 350 degrees. Line your cupcake pans with your choice of cupcake wrappers.
- Place your self-rising flour, cake flour, and sugar in the bowl of your mixer. Mix them together for a minute or two until they are well combined.
- Cut your butter into tablespoon pieces. Slowly add your butter into the flour mixture one piece at a time continue mixing until you have reached the texture of sand. Add in the peanut butter and stir until combined.
- Pour half of your milk into the flour mixture and mix just until the milk is incorporated. Use your rubber spatula to scrape down the sides of your bowl. Add your remaining milk and the vanilla to your batter and mix until combined.
- Slowly add in one egg at a time to the cake batter, making sure each egg is incorporated before adding the next egg.
- Scoop the batter into the prepared cupcake pan, filling them 3/4 of the way full.
- Bake for 10 minutes then rotate the cake pans so the pan that was on the top rack is now on the bottom and the pan that was on the bottom is now on the top rack. Continue to bake for another 10-13 minute until a toothpick comes out clean from the center of the cupcake.
- Transfer the cupcakes to a cooling rack until they have reached room temperature.
- Once cool they are ready to be decorated.
Nutrition Facts : Calories 466 kcal, Carbohydrate 57 g, Protein 9 g, Fat 23 g, SaturatedFat 12 g, Cholesterol 97 mg, Sodium 82 mg, Fiber 1 g, Sugar 35 g, ServingSize 1 serving
PEANUT BUTTER CUPCAKES
My baby sitter used to make these for us, we gobbled them down within 5 minutes!!!
Provided by 93CAMILLA39
Categories Desserts Cakes Cupcake Recipes
Time 22m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a cupcake pan with paper liners, or grease and flour cups.
- In a large bowl, mix together the brown sugar, shortening and peanut butter until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cream of tartar, baking soda and salt; stir into the batter alternately with the milk. Spoon into the prepared muffin cups.
- Bake for 15 to 20 minutes in the preheated oven, until the top of the cupcakes spring back when lightly pressed. Cool in the pan for at least 10 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 209 calories, Carbohydrate 24.8 g, Cholesterol 16.7 mg, Fat 10.5 g, Fiber 1 g, Protein 5.1 g, SaturatedFat 2.5 g, Sodium 117.7 mg, Sugar 13.5 g
SUPER EASY PEANUT BUTTER-FILLED VANILLA CUPCAKES... YUMMY!
This is a wonderful recipe i came up with while having one of those "I really feel like baking something iv'e never tried before" days. (Yes, that's right! I came up with this recipe myself!). I was feeling like baking some cupcakes, and at the same time, I was staring at my "Peanut Butter dough" recipe. What that is, is a dough that consists mostly of peanut butter, of course, and obviously tastes very much like peanut butter! I really like this recipe because it is super quick and easy, and really comes in handy when you find yourself stuck in one of those situations where you have to bake something right out of the gourmet oven in less than an hour for preparation! If you are planning on making this recipe not at this very moment, these are a few things you should get ready before you start baking: Have all of your pans ready, and all of your measuring cups, and spoons ready. Main hint: BE PREPARED! :) Another thing is: make the cupcakes first, then get them out and chill them in the fridge while making the peanut butter filling
Provided by 870803
Categories Dessert
Time 37m
Yield 24 cupcakes, 12 serving(s)
Number Of Ingredients 8
Steps:
- VANILLA CUPCAKES:
- Follow the directions on the box.
- Let cool in fridge while making the peanut butter filling.
- PEANUT BUTTER FILLING:.
- In a large bowl, combine the peanut butter, the softened butter, and the vanilla.
- Mix on medium (if you don't have a mixer, just go ahead and use a fork, not spoon!) until smooth.
- Slowly beat in the powdered sugar while mixing.
- Using a wooden spoon, scrape in any of the pwodered sugar that remained on side of bowl.
- The mix may not be fully mixed together, so stick your hands in it and knead the mix until very smooth and doughy.
- NOTE: If the mix is still a little too sticky, or isn't doughy enough to roll out, gradually add in a little bit of powdered sugar while kneading with hands.
- FROSTING FOR CUPCAKES:
- No need to tell you how to make the frosting if you did buy the kind in the plastic container! But I will tell you that if you use a wilton metal frosting spatula, it makes your frosting skills look a lot better, and it's more fun!
- HOW TO FILL THE CUPCAKES:.
- Cut the top off of the cupcake and set aside.
- Roll out about one fourth of the peanut butter mix.
- Take the top of the cupcake and place on top of any area on the rolled out peanut butter dough.
- Take a knife, and trace the amount of filling you will need to fit the top of that cupcake.
- Cut it out, and place on top of cut cupcake.
- Then place the cupcake top back on cupcake.
- Frost, if desired.
20 BEST WAYS TO USE PEANUT BUTTER
These easy peanut butter recipes are so good, you won't believe it! From burgers to cookies to noodles, no peanut butter lover can resist these dishes.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 20
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a peanut butter recipe in 30 minutes or less!
Nutrition Facts :
37 EASY CUPCAKES YOU'LL LOVE
When you want an easy dessert, look no further than these cupcake recipes! From simple vanilla and chocolate to more indulgent flavors like red velvet and tiramisu, the possibilities are endless with cupcakes.
Provided by insanelygood
Categories Desserts Recipe Roundup
Number Of Ingredients 37
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a cupcake recipe in 30 minutes or less!
Nutrition Facts :
VANILLA PEANUT BUTTER CUPCAKES
Make and share this Vanilla Peanut Butter Cupcakes recipe from Food.com.
Provided by Caelan S.
Categories Dessert
Time 33m
Yield 20 cupcakes, 10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375f;.
- line cupcake cups with papers.
- cream butter and sugar till light and fluffy. beat in eggs one at a time.
- add flour, mixed with the baking powder and salt, alternating with milk, beat well; stir in vanilla.
- divide evenly among pans. let cook for 18 minutes. let cool in pans.
Nutrition Facts : Calories 280.8, Fat 12.9, SaturatedFat 7.1, Cholesterol 65, Sodium 311.5, Carbohydrate 36.2, Fiber 0.9, Sugar 15.4, Protein 5.5
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- Put the cocoa powder in a medium heatproof bowl. Add the boiling water and whisk until a smooth paste forms. Whisk in the buttermilk until combined. In a medium bowl, sift the flour with the baking soda, baking powder and salt. In a large bowl, using an electric mixer, beat 1 1/2 sticks of the butter with the granulated sugar until light and fluffy, about 3 minutes. Beat in the eggs and vanilla, then beat in the dry ingredients in 2 batches, alternating with the cocoa mixture. Carefully spoon the cupcake batter into the lined muffin cups, filling them about two-thirds full. Bake for 20 to 22 minutes, or until the cupcakes are springy. Let the cupcakes cool in the pans for 5 minutes, then transfer them to wire racks to cool completely.
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