MOIST VANILLA CUPCAKES
I think everyone needs a quick and easy cupcake recipe that they can make in a pinch. This, my friends, will become your go-to cupcake recipe. These Moist Vanilla Cupcakes are dense like a sponge cake, stays moist for days and are packed with vanilla flavor. These are topped with a whipped vanilla frosting. This is my idea of a perfect cupcake.
When I say this recipe is quick and easy, it’s because this cupcake recipe uses vegetable oil instead of butter, so you do not need to wait for any butter to come to room temperature. You can literally come home from work and have cupcakes in the oven 10 minutes later. Chances are, you can prepare this recipe faster than your oven can preheat.
INGREDIENTS
For the cupcake:
2 cups (380g) granulated sugar
½ cup (118 ml) vegetable oil
3 large eggs
1 tablespoon (14.8 ml) vanilla extract
½ cup(118 ml) light sour cream
2 ½ cups (350 g) all-purpose flour
3 teaspoons (11.2 g) baking powder
1 teaspoon (5 g) salt
1 ¼ cups (296 ml) milk (I use nonfat)
For the frosting:
1 1/2 cup (339 g) unsalted butter, cold
6 cups (780g) powdered sugar
2 ½ (12 ml) tablespoons heavy whipping cream
2 teaspoons (10ml) vanilla extract
Pinch of salt
INSTRUCTIONS
Preheat the oven to 350°F. Line a cupcake pan with cupcake liners.
In a large mixing bowl, combine the sugar, vegetable oil, eggs and vanilla extract. Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color, about 2 minutes. Scrape down the bowl as needed.
Next mix in the sour cream and beat until well combined.
Add half the flour followed by the baking powder and salt, and beat on low speed while pouring in half of the milk and mix just until the flour starts to incorporate.
Finally add the remaining flour, mixing on low speed while pouring in the remaining milk and beating until all of the ingredients are well combined.
Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.
Using a large cookie scoop, divide the batter evenly, filling each liner 2/3 full. Careful not to overfill.
Bake at 350°F for 14-16 minutes. Test the cupcakes for doneness by inserting a toothpick into the center of the cupcake. If the toothpick comes out clean, the cupcakes are done. Cool Completely.
For the frosting: Cut the butter into pieces. Using the paddle attachment, whip the butter for 5-7 minutes, scraping down the bowl occasionally, beating until the butter is very fluffy.
Add 3 cups of powdered sugar and mix on low speed until incorporated into the butter then add the vanilla extract and mix to combine. Beat for about 60 seconds.
Next, add an additional 2 cups of powdered sugar and beat on low speed until sugar is incorporated. Increase speed to medium-high and beat for 3 minutes.
Add the last 1 cup powdered sugar along with the heavy whipping cream. Beat on low until the ingredients start to mix together. Increase speed to medium-high and beat for another 3-5 minutes to whip additional air into the frosting. Pipe these cupcake with a large piping tip and top with sprinkles.
When I say this recipe is quick and easy, it’s because this cupcake recipe uses vegetable oil instead of butter, so you do not need to wait for any butter to come to room temperature. You can literally come home from work and have cupcakes in the oven 10 minutes later. Chances are, you can prepare this recipe faster than your oven can preheat.
INGREDIENTS
For the cupcake:
2 cups (380g) granulated sugar
½ cup (118 ml) vegetable oil
3 large eggs
1 tablespoon (14.8 ml) vanilla extract
½ cup(118 ml) light sour cream
2 ½ cups (350 g) all-purpose flour
3 teaspoons (11.2 g) baking powder
1 teaspoon (5 g) salt
1 ¼ cups (296 ml) milk (I use nonfat)
For the frosting:
1 1/2 cup (339 g) unsalted butter, cold
6 cups (780g) powdered sugar
2 ½ (12 ml) tablespoons heavy whipping cream
2 teaspoons (10ml) vanilla extract
Pinch of salt
INSTRUCTIONS
Preheat the oven to 350°F. Line a cupcake pan with cupcake liners.
In a large mixing bowl, combine the sugar, vegetable oil, eggs and vanilla extract. Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color, about 2 minutes. Scrape down the bowl as needed.
Next mix in the sour cream and beat until well combined.
Add half the flour followed by the baking powder and salt, and beat on low speed while pouring in half of the milk and mix just until the flour starts to incorporate.
Finally add the remaining flour, mixing on low speed while pouring in the remaining milk and beating until all of the ingredients are well combined.
Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.
Using a large cookie scoop, divide the batter evenly, filling each liner 2/3 full. Careful not to overfill.
Bake at 350°F for 14-16 minutes. Test the cupcakes for doneness by inserting a toothpick into the center of the cupcake. If the toothpick comes out clean, the cupcakes are done. Cool Completely.
For the frosting: Cut the butter into pieces. Using the paddle attachment, whip the butter for 5-7 minutes, scraping down the bowl occasionally, beating until the butter is very fluffy.
Add 3 cups of powdered sugar and mix on low speed until incorporated into the butter then add the vanilla extract and mix to combine. Beat for about 60 seconds.
Next, add an additional 2 cups of powdered sugar and beat on low speed until sugar is incorporated. Increase speed to medium-high and beat for 3 minutes.
Add the last 1 cup powdered sugar along with the heavy whipping cream. Beat on low until the ingredients start to mix together. Increase speed to medium-high and beat for another 3-5 minutes to whip additional air into the frosting. Pipe these cupcake with a large piping tip and top with sprinkles.
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