Best Kittencals Easy One Bowl Vanilla Cupcakes Recipes

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EASY VANILLA CUPCAKES



Easy Vanilla Cupcakes image

Make and share this Easy Vanilla Cupcakes recipe from Food.com.

Provided by marnie1

Categories     Dessert

Time 27m

Yield 12 cupcakes, 12 serving(s)

Number Of Ingredients 7

2 cups all-purpose flour
2 white eggs
1/8 teaspoon baking powder
1/2 cup unbleached cane sugar
3 tablespoons white milk
1/2 cup butter
1 pinch table salt

Steps:

  • Preheat the oven to 350°F.
  • Cream the butter and sugar together in a bowl.
  • Slowly add the eggs to the butter and sugar, beat well.
  • Add milk to eggs, sugar, and butter. Beat well.
  • Set aside.
  • Whisk together flour, baking powder and salt.
  • Add wet ingredients to dry ingredients, and beat well.
  • Grease muffin tin.
  • Fill each halfway.
  • Bake for 7 minutes.
  • Let cool for 5-10 minutes.
  • Decorate!
  • Enjoy!

Nutrition Facts : Calories 190.3, Fat 8.8, SaturatedFat 5.2, Cholesterol 51.9, Sodium 95.3, Carbohydrate 24.5, Fiber 0.6, Sugar 8.4, Protein 3.4

EASY VANILLA CUPCAKES



Easy Vanilla Cupcakes image

Make and share this Easy Vanilla Cupcakes recipe from Food.com.

Provided by lovecooki3s

Categories     Dessert

Time 40m

Yield 12 serving(s)

Number Of Ingredients 8

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 large eggs
2/3 cup sugar
3/4 cup unsalted butter, melted
2 teaspoons pure vanilla extract
1/2 cup milk

Steps:

  • Preheat the oven to 350 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.
  • Whisk the flour, baking powder and salt together in a medium bowl.
  • 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 butter and then the vanilla.
  • While mixing slowly, add half the dry ingredients. Then add all the milk and follow with the rest of the dry ingredients. Take care not to overmix the batter. Divide the batter evenly in the prepared tin.
  • Bake until a tester inserted in the center of the cakes comes out clean, rotating the tin about halfway through, 18 to 20 minutes (10 to 12 minutes for minis). Cool the cupcakes on a rack in the tin for 10 minutes, and then remove from the tin. Cool on the rack completely. Decorate as desired.

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