Vanilla muffins may seem like a simple treat, but homemade vanilla muffins are actually a versatile dessert. Mix up a light vanilla cake sprout and divide it between a muffin plate. Bake the perfect muffins and cool them completely before freezing them with your favorite buttercream, icing or mousse. Decide if you want to decorate your moist cupcakes with sprinkles, sweets or berries. Your vanilla muffins are a welcome addition to any holiday or event table.
[ Edit ] Ingredients
[ Edit ] Vanilla Cupcakes
- 3 large eggs, at room temperature
- of vanilla extract
- Peel of 1 large lemon
- 1 1/2 cup Hi sister (195 g) flour for all purposes
- 1 1/2 teaspoons (6 g) baking powder
- 1/4 teaspoon (1.5 g) salt
- milk, divided
[ Edit ] Vanilla Buttercream
- 1 cup (227 g) butter, at room temperature
- 2½ cups (283 g) powdered sugar
- of vanilla extract
Make 1 dozen muffins
[ Edit ] Step
[ Edit ] Mixing the Batter
- Preheat the oven and line a muffin plate. Prepare a 12-hole muffin plate and place paper feed in each of the spaces. The liners make it easy to remove and serve muffins. Set the tin aside while making the batter. 
- If you do not have paper feed, spray the inside of the muffin plate with a nonstick cooking spray.
- Whisk the flour, baking powder, salt and lemon zest. Put 1 1/2 cups (195 g) full-time flour in a bowl and add 1 1/2 teaspoons (6 g) baking powder, 1/4 teaspoon (1.5 g) salt, and a large portion of a large lemon. Beat the dry ingredients until combined. Set the bowl aside. 
- Avoid using self-raising flour as this recipe already contains baking soda and salt.
- The lemon zest does not make cupcakes taste like citrus. Instead, the garment reinforces the vanilla flavor on cupcakes.
- Whisk the butter for 1 minute at medium speed. Add 1/2 cup (113 g) of butter that is at room temperature in the bowl with a stand mixer. Turn on the mixer to medium speed and beat the butter until creamy and even. 
- If you do not have a stand mixer, use a regular mixing bowl and beat the butter with a hand mixer or wooden spoon.
- Cream the butter with the sugar for 2 minutes at medium speed. Add 2/3 cup (130 g) granulated white sugar and continue to beat the butter. The butter and sugar mixture should turn pale, light and fluffy after you have creamed it long enough. 
- Stop the mixer sometimes so you can scrape down the sides of the bowl.
- Beat in 3 eggs one at a time. Keep the mixer running on medium and add a room temperature egg. Whisk the mixture for about 30 seconds after adding the egg so it is included. Add the remaining 2 eggs, beat the mixture well after each. 
- You may need to stop and scrape the sides of the bowl.
- Mix in the vanilla extract. Pour the vanilla extract into the batter and beat for about 30 seconds. Vanilla will taste muffins, so it is important to use pure vanilla extract. 
- The batter looks very thin or runny due to eggs and vanilla. Don't worry if it looks nice as the batter will be added when you add the dry ingredients.
- Beat 1/3 of the dry mixture and then the milk. Turn the mixer to a low speed and slowly beat 1/3 of the dry mixture. Pour in the milk when absorbed. 
- Scrape down the sides of the bowl sometimes so that the batter is even. It should be perfectly smooth without any lumps of flour visible.
- Beat in the remaining dry mixture and milk. Mix in another 1/3 of the dry mixture and then beat in the remaining milk. Finish making the batter by mixing in the last 1/3 of the dry ingredients. 
- Avoid beating the batter for too long, otherwise muffins will be hard. Stop beating as soon as flour and milk have been combined.
[ Edit ] Baking muffins
- Divide the batter between the paper-lined muffin holes. Place your lined cupcake plate on the work surface and use a cake scoop to fill each cavity about half full with batter. Make sure each cavity has about the same amount of batter so the muffins bake evenly. 
- If you do not have a cookie scoop, use 1 or 2 spoons to scoop the batter into the tin.
- To make mini-cupcakes, spray a mini-cupcake tin and divide the batter between 24 mini-cavities.
- Fry vanilla muffins for 17 to 20 minutes. Put the muffin plate in the preheated oven and bake the muffins until they run back when you gently move them in the middle. 
- You can also test to see if the muffins are made by putting a toothpick in the middle of a muffin. If the toothpick becomes clean, the muffins are ready.
- Cool cupcakes on a wire rack. Remove the baked vanilla muffins from the oven and turn them out on a wire rack. Allow them to cool completely before freezing them. 
- Avoid freezing muffins while they are still warm or the frost will slip off the muffins.
[ Edit ] Making the Buttercream
- Whip the butter at medium speed for 5 minutes. Place 1 cup (227 g) of butter at room temperature in the bowl with a stand mixer. Turn the mixer to medium-high and beat the butter until it becomes light and fluffy. 
- Stop the mixer and scrape the sides of the bowl once or twice.
- If you do not have a stand mixer, use a mixing bowl and beat the butter with a hand mixer or wooden spoon.
- Turn on the powdered sugar at low speed. Lower the mixer speed to low and slowly add 2½ cups (283 g) of powdered sugar to the cream butter. It takes up to 1 minute for the powdered sugar to combine with the butter. 
- If you add the powdered sugar while the mixer is still at medium speed, it flies out of the sides of the bowl.
- Mix in the vanilla extract and beat the glaze for 2 minutes. Turn the mixer speed to medium-high and pour in vanilla extract. Beat the vanilla buttercream until it is pale and fluffy. 
- Stop and scrape down the bowl as needed.
- Frost the chilled muffins. Once the cupcakes have cooled completely, use an offset spatula to spread some of the vanilla buttercream over each of them. Then fill the muffins with garnish if you like and serve them. 
- For a decorative look, stir the frosting on the muffins.
- Yarns include sprinkles, edible flowers, cocoa powder, small candies and fresh berries.  To store the muffins, store them in an airtight container at room temperature for up to 4 days or in the refrigerator for up to 3 days.
[ Edit ] Video
Edit ] Tip
- For a filled cupcake, pour out the center of muffins and spoon caramel, filling or frosting. Then cover the cupcakes with your frosting.
- Use whatever flavor of frosting or buttercream you want. For example, cover cupcakes with a chocolate ganache or whipped cream.
[ Edit ] Things You Need
- Measuring cups and spoons
- Muffin tin
- Paper feed
- Rubber spatula  Tripod or hand mixer with beater bracket
[ Edit ] Related wikiHows
- Make Gluten Free Cupcakes  19659007] Make Peanut Butter Brownie Cupcakes
- Make Lightly Spiced Cupcakes [19659GlutenFreeAppleBlueberryCupcakes
- Transfer Cupcake Batter from the Bowl
[ Edit ] References
] [ Edit ] Quick Overview
- [1945 https://www.joyofbaking.com/VanillaCupcakes.html
- ↑ https://youtu.be/ UwxTK2BB-_Y? T = 108
- ↑ https://youtu.be/UwxTK2BB-_Y?t=150
- ↑ https://youtu.be/UwxTK2BB-_Y?t= 190
- ↑ https: //youtu.be/UwxTK2BB-_Y?t=239vud19659097??↑ https://youtu.be/UwxTK2BB-_Y?t=323
- ↑ https: / /youtu.be/ UwxTK2BB-_Y? T = 368
- [1945 https://youtu.be/UwxTK2BB-_Y?t=399
- ↑ https://youtu.be/UwxTK2BB-_Y?t= 495
- ↑ https://youtu.be/UwxTK2BB-_Y?t=584
- ↑ https://www.joyofbaking.com/VanillaCupcakes.html
- ↑ https: // www.browneyedbaker.com/vanilla-cupcakes-vanilla-buttercream-frosting/strong19659104vard↑ https://www.browneyedbaker.com/vanilla-cupcakes-vanilla-buttercream-frosting/
- [1945 https: //www.browneyedbaker.com/vanilla-cupcakes-vanilla-buttercream-frosting/
- [1945 https://www.browneyedbaker.com/vanilla-cupcakes-vanilla-buttercream-frosting/