Best Cupcake Cafe Vanilla Cake Recipes

VANILLA CUPCAKES

Steps:

• Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners. Whisk the flour, baking powder and salt in a bowl. Beat the butter and sugar in a stand mixer fitted with the paddle attachment on medium-high speed until fluffy, about 4 minutes. Beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. Reduce the mixer speed to medium low; beat in half of the flour mixture, then all of the milk, then the remaining flour mixture until just combined.
• Divide the batter among the muffin cups, filling each three-quarters full. Bake until a toothpick inserted into the center of a cupcake comes out clean, 18 to 20 minutes, rotating the pan halfway through. Transfer the pan to a rack and let cool 5 minutes, then remove the cupcakes to the rack to cool completely. Top with Frosting.
• Whisk the egg whites, sugar and salt in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water) until the mixture is warm and the sugar dissolves. Remove the bowl from the pan; let cool slightly.
• Beat the egg white mixture in a stand mixer fitted with the whisk attachment (or with a hand mixer) on medium-high speed until stiff peaks form, 12 to 15 minutes. Beat in the butter a few pieces at a time, then continue beating until smooth. (Don't worry if the mixture looks separated at first-it will come together as you keep beating.)

BEST VANILLA CAKE RECIPE

Steps:

• Preheat oven to 350 F (175 C).
• In a small bowl, combine sugar and seeds from the vanilla bean. (For those of you who are new to using vanilla beans, check out this video to learn how to get the seeds out of the bean.)
• Using the back of a spoon, move around the bowl and apply pressure to break up any clumps of seeds and to better infuse the vanilla flavor into the sugar. Set aside.
• In a medium-sized mixing bowl or bowl of a stand mixer, mix together cake flour, baking powder, baking soda, and salt.
• Add the vanilla bean sugar and mix until well combined.
• Add butter and mix on medium-low speed for three minutes. Because there is so little butter, you'll end up with a very fine crumb texture.
• In a small mixing bowl, whisk together eggs, sour cream, oil, and vanilla extract until smooth.
• Add the egg mixture to the flour mixture and beat on medium speed until just combined. Be sure to scrape down the sides of the mixture as needed to make sure that everything is incorporated into the batter.
• Slowly add milk and mix on low speed until just combined. The batter will be liquid. (Don't worry, you didn't do anything wrong. It's supposed to be that way.)
• Divide the batter evenly between two 8" round cake pans.
• Bake for 18 minutes and then test to see if they are done. They are done when a toothpick comes out without wet batter stuck to it. The cakes should appear white with specks of vanilla bean. They should not turn a golden brown. If they are not done, test again in two minutes. If they are still not done, test again in another two minutes.
• When the cakes are done, place them on a cooling rack (or just on your counter if you don't own a cooling rack) to cool to room temperature. Then, refrigerate before frosting.

CUPCAKE CAFE VANILLA BUTTERCREAM

Steps:

• In a small saucepan, combine sugar with 1 cup water; cook, stirring occasionally, over medium heat until it registers 236 degrees (soft ball stage) on a candy thermometer. Brush down sides of pan with a wet pastry brush to prevent crystallization.
• Blend eggs in a blender jar. With machine running, very slowly add hot sugar syrup until combined, being careful to not scramble the eggs. Let cool to room temperature.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter until pale and fluffy, about 5 minutes. Gradually add syrup mixture until incorporated. Add vanilla, and beat until desired consistency.

MAGNOLIA BAKERY VANILLA CUPCAKES

Steps:

• Preheat oven to 350 degrees. Line two 12-cup muffin tins with paper liners; set aside. In a small bowl, combine flours; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy. Gradually add sugar, beating until fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. Add dry ingredients in 3 parts, alternating with the milk and vanilla, and scraping down sides of bowl in between each addition; beat until ingredients are incorporated but do not overbeat.
• Divide batter evenly among liners, filling about three-quarters full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 20 to 25 minutes.
• Transfer to a wire rack to cool in tins for 15 minutes. Remove cupcakes from tins, and cool completely on rack. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Serve at room temperature.