Divine Vanilla Cupcakes

Submitted by Deantini

"These cup cakes are little bites of heaven. Moist and super delicious. From 'Kitchen for Kids' they are great to bake along side little ones."

 

• Ready In: 43mins
• Ingredients: 8
• Yields: 19 cup cakes
• Serves: 19

ingredients

• 473.18 ml all-purpose flour
• 14.79 ml baking powder
• 1.23 ml salt
• 354.88 ml sugar
• 157.80 ml butter, softened
• 2 eggs
• 354.88 ml 1% low-fat milk
• 4.92 ml vanilla extract (to taste)

directions

1. preheat oven to 350°F.
2. Line 2 muffin tins with paper liners
3. Sift flour, baking powder and salt int a bowl and mix.
4. In another bowl cream sugar and butter, stir in eggs.
5. Gradually add milk and vanilla and spoon flour mixture in until all mixed and smooth.
6. Spoon batter into liners to about 3/4 full.
7. Bake 27-28 min until tops are golden and spring back or a toothpick comes out clean.

Reviews

[alligirl]

These were good, if a little plain. I made them and ran out of the house, so when I came back, I 'fixed' them up a little. They make a great base. I added some black cherry jam, and topped with a cream cheese frosting. I fixed one for DS by frosting with peanut butter and topping with pieces of a Hershey's bar. He just loved it! Thanks for sharing, Deantini.

 

[HokiesMom]

These are sweet vanilla cupcakes! They have such a nice light texture and baked perfectly in 25 minutes in my oven. I enjoyed the overall flavor of these gems and so did the family at our Easter gathering. I did reduce the sugar by a 1/2 cup due to some dietary needs and because I was going to frost all of these for the party. Very tasty and simple to make! Thanks for a keeper!

 

[Lalaloula]

These little morsels are very fluffy and soft. The dough is easy to work with and they bake up perfectly. The vanilla aroma is sublte, but very nice. Like Iceland I reduced the sugar quite a bit and the cupcakes were still sweet and yummy. All in all a very nice cupcake, but somehow not exactly what I was hoping for. Even though I already decreased the butter to just a little over 1/3 cup, these still had a very buttery taste. I dont quite know why, but they seemed greasy. I dont like too much of a butter taste, so unfortunately I didnt like these as much as I had thought I would. Maybe next time Ill reduce the butter even further and use applesauce in its place to add a fruity note or sub in vanilla yoghurt or something. THANKS SO MUCH for sharing your recipe with us, Deantini! Made and reviewed for Went To The Market Tag Game September 09.

 

[Raquel L]

This recipe makes really good cupcakes although I did follow the suggestions of other reviewers. 1 cup of sugar is plenty even if you don't plan to use frosting, and if you are going to frost these, definitely don't use the full 1 1/2 cups. I also doubled the vanilla and I think if you used just what was called for, it probably wouldn't have as much flavor. The texture was crumbly but not too much so and they were quite moist and just dense enough to be satisfying but not so dense that they were too heavy. Even my daughter, who is a chocoholic and doesn't get excited about vanilla anything, gave them a major thumbs up. Plus, what I really liked is that they had a great texture on the outside that made them a breeze to frost. This made 20 cupcakes that went just to the top of the muffin cup. If you want really big cupcakes, it will probably only make about 14 or so.

 

[Pseudobritchick]

I have never baked a vanilla cupcake, I've always done Guinness cupcakes or "pecan pie" cupcakes, never something "plain" like vanilla. So this is my first vanilla cupcake venture. I added one tablespoon of cornstarch and increased the vanilla extract to one tablespoon and....I really have no quibbles at all with them. Supremely good!