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.

Create some people, cooking is indeed something which is quite soft. Besides they are indeed hobbies cooking and have will cooking that is very good, they are also smart in mixing each dish so that it becomes food yummy. But there are those who cannot can cook, so they must ask and see recipes that are simple to follow.

The flavor was delicious and the frosting was great. Vanilla cupcakes may seem a little boring, but I think it's good to have one in your recipe collection that you can use over and over again. This recipe is the one I will be using all of the time from now on!

You can cook Vanilla Cupcakes use 12 ingredients and 8 the steps. Here guides how you cook it.

The main ingredient Vanilla Cupcakes as follows:

You need of cake flour.
Prepare of baking powder.
You need of baking soda.
Provide of salt.
You need of unsalted butter, softened to room temperature.
Prepare of granulated sugar.
Prepare of large egg whites, at room temperature.
You need of vanilla extract.
Prepare of Scraped seeds from 1/2 vanilla bean.
You need of sour cream, at room temperature.
Prepare of milk, at room temperature.
Provide of Your favorite frosting recipe.

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. Definately not worth the time or ingredients.

How to Make Vanilla Cupcakes

Preheat the oven to 350°F. Line a muffin tin pan with cupcake liners and set it aside..
In a large bowl, whisk together the cake flour, baking powder, baking soda and salt. Set it aside..
Using either a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Then beat in the butter for about 2 minutes, until they are creamed together. Beat in the egg whites, vanilla extract and vanilla bean seeds. When that's all combined, beat in the sour cream. Scrape down the sides of the bowl as needed..
Switch to low speed and slowly add in the dry ingredients. Then slowly add in the milk. Mix until just combined..
Fill each cup up 2/3 of the way full. Then bake for 17-22 minutes, or until a toothpick inserted into the center comes out clean. Remove the pan from the oven and let the cupcakes sit on the pan for another few minutes..
After about 5 minutes, move the cupcakes to a wire rack. Allow the cupcakes to cool completely before frosting them..
Mine are topped with vanilla buttercream, the recipe of which I have under my profile -->.
Rose designs made using the Wilton 1M tip -->.

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. Filled Cupcakes: Fill the middle with pastry cream, caramel or dulce de leche, fruit curd, nutella, jam, or other ingredients to make wonderful flavor variations. You can either cut out a plug from the top of each cupcake, then fill. My cupcakes flavor was awesome,but the looks was bad.