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    You are in: Home / Recipes / Cupcake Princess' Vanilla Cupcakes Recipe
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    Cupcake Princess' Vanilla Cupcakes

    Cupcake Princess' Vanilla Cupcakes. Photo by amandajonsonn

    1/3 Photos of Cupcake Princess' Vanilla Cupcakes

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    Cupcake-Princess's Note:

    I have been searching for the perfect vanilla cupcake recipe for a long time, and I've found that most of them are dry. I finally changed a recipe and it makes the perfect vanilla cupcakes that are moist and not too dense. You can frost these cupcakes with many different types of frosting like vanilla, chocolate, strawberry, and more.

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    Ingredients:

    Yield:

    cupcakes

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350 degrees. Line a cupcake pan with 12 paper baking cups. In a medium mixing bowl stir together flour, baking soda, and salt. Set aside.
    2. 2
      In a small saucepan heat butter and milk over low heat just until mixture is hot and butter is melted. Remove from heat.
    3. 3
      Meanwhile, In a large mixing bowl with an electric mixer on medium speed beat eggs, egg yolk, sugar, and vanilla until lightened in color and thickened. On low speed gradually add flour mixture and beat until blended. Slowley add hot milk mixture and beat until combined.
    4. 4
      Divide batter evenly between cupcake liners. Bake until toothpick inseted into center comes out clean, about 20 minutes. Cool cupcakes in pan for 10 minutes. Transfer cupcakes to a cooling rack to cool completley.

    Ratings & Reviews:

    • on August 18, 2011

      55

      I LOVED this recipe. These cupcakes were moist and fluffy and a little spongy. The tops were a little sticky and sometimes the cake would get stuck to your teeth. Not bad, just noting that. They were delicious and I made them for my boyfriend for his birthday and he loved them, he couldn't believe I made them from scratch. I used both buttercream or original frosting and cream cheese and the cream cheese overwhelmed the cupcake. The original was perfect because you could taste the vanilla and it didn't over power the cupcake. I used paper trays with a metal baking pan and they came out perfectly.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 21, 2011

      55

      Very good recipe! Wonderful spongy texture. Don't use metal baking trays! I used both metal and silicon baking trays and the difference was huge. These cupcakes don't 'dome' out like muffin tops but rather stay nice and flat (a great plus for decorating) - and you want to fill them pretty high (I did closer to 85 - 90% rather than the usual 75% full). Plus the 'metal with paper cupcake cups' method resulted in a more oily texture along the sides. I actually doubled the recipe and didn't get all 24 in the oven at one time (I had 3 left) and if you wait the 20-25 minutes to put them in the oven, the texture and volume down shift so sooner baked, best eaten.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 08, 2010

      55

      Beautiful recipe! The texture of these cupcakes was amazing, 100 times better than the last cupcake recipe I tried - these ones are moist and like another reviewer said, spongy and springy. Because the other reviewers mentioned that the cupcakes weren't that sweet (and I have a sweet tooth) I added an extra 1/2 cup of sugar and they are perfect!!
      I'm currently waiting for them to cool so that I can frost them but I'd happily eat them without frosting! Thank you so much!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (10)

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    Nutritional Facts for Cupcake Princess' Vanilla Cupcakes

    Serving Size: 1 (712 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 180.0
     
    Calories from Fat 58
    32%
    Total Fat 6.5 g
    10%
    Saturated Fat 3.7 g
    18%
    Cholesterol 59.4 mg
    19%
    Sodium 153.3 mg
    6%
    Total Carbohydrate 27.3 g
    9%
    Dietary Fiber 0.3 g
    1%
    Sugars 16.7 g
    67%
    Protein 3.0 g
    6%

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