Easy & Moist Vanilla Cupcakes with Cream Cheese Frosting скачать в хорошем качестве

Easy & Moist Vanilla Cupcakes with Cream Cheese Frosting

Learn how to make the most moist vanilla cupcakes from scratch! This easy step-by- step cupcake recipe uses simple ingredients to get a perfect, fluffy crumb every time! It's a great way to start your cupcake journey! 🧁INGREDIENTS × 14 Cupcakes BASE 11/2 cups (180 g) all-purpose flour 2 tablespoons (15 g) cornstarch 3/4 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/4 cup (57 g) unsalted butter, softened 1/3 cup (80 ml) vegetable oil 1 cup (200 g) granulated sugar 3 large egg whites (100 g), room temperature 1 tablespoon vanilla extract or paste 1/4 to 1/2 teaspoon almond extract, optional 1/3 cup (80 g) sour cream, room temperature 1/3 cup (80 ml) whole milk, room temperature CREAM CHEESE FROSTING 1/2 cup (113 g) unsalted butter, softened 1/2 cup (113 g) block cream cheese, softened 2 1/2 cups (300 g) powdered sugar, plus more if needed 1 teaspoon vanilla extract 1/4 teaspoon almond extract, optional 📝 Full Recipe Instructions BASE 1. Preheat the oven to 325°F (160°C). 2. Start by mixing the flour, cornstarch, salt, baking powder, and baking soda together in a bowl. Set aside. 3. In another bowl, beat the butter, vegetable oil, and granulated sugar together until creamy, about 3 minutes. 4. Gradually add in the egg whites, vanilla extract, and almond extract. Beat just until combined. 5. Add in the sour cream, and beat until combined. 6. Then, mix in the dry ingredients, alternating with the milk, just until incorporated. Do not overmix. 7. Fill the cupcake liners 2/3 full. Use a toothpick to smooth out the butter, then gently tap the pan on the counter. 8. Bake for about 20 minutes. Every oven is different, keep an eye on them. Do not open the oven door too early. Let them cool down completely before frosting. If not frosting them right away, tightly wrap the cooled cupcakes with platic wrap to keep them fresh and moist. CREAM CHEESE FROSTING 1. Sift the powdered sugar in large bowl. 2. In a smaller bowl, beat the butter until soft and fluffly, about 5 minutes. 3. Add the butter into the powdered sugar, and beat on low speed for a minute, then add in the heavy cream. Beat until the mixture is smooth and fluffy. Check the video for visuals. 4. Then, add in the extracts. Beat just until combined. 5. Beat in the cream cheese just until combined, about 1 minute. Beat on low speed for another minute to remove large air bubbles. If not eating right away, store the frosted cupcakes in an airtight container in the refrigerator to keep them fresh. Follow for more and thank you for the support! ~Magnificently Dolce