easy cupcakes

Vanilla Cupcakes will make you forget about all other cupcakes. 

Perfect Vanilla Cupcakes

c. (2 sticks) butter, softened

c. granulated sugar

eggs

tbsp. pure vanilla extract

c. all-purpose flour

cornstarch

baking powder

kosher salt

c. milk

I'm just  a kid and the recipe was so easy :)

I am also a kid and I LOVE to bake!! These cupcakes were great!
it was easy too.

The best cupcakes we’ve ever eaten. After finishing the batter we put in sprinkles to make it confetti cupcakes! It’s an easy recipe for all ages. We were sad to frost them because they were so delicious.

I made these, they were easy to make but mine tasted like corn bread and it was grainy

I Haven't Made This recipe Yet But I would Like to add a note. If Your Cupcakes are a bit Salty add 1/2 Teaspoon Instead Of One And If Its still To salty Add 1/4 A teaspoon. I Hope It Helps :D Also If you Would Like to Replace The Milk With A Vegan Milk (Soy Milk,Cashew Milk,Almond milk.) You Can Definitely Do so! I Hope This helps I Bake a lot so I'm pretty sure this will help :D Any Questions Please Comment below!

I have used this Recipe I don’t know seven times it worked every time it’s my family favorite

I’m looking at all the comments and I don’t know if i should make them or not

These came out super dry and crumbly! So I remade them with avocado oil instead of butter and left out the cornstarch (because I was using pastry flour) and they were perfect. 25 minutes? Mine were done at 15 minutes! And I used an oven thermometer to verify the temp. With oil they were done at about 18 minutes. The oil did not make the cupcakes dense. It made them soft.

It was a good recipe and tasted really good but maybe less egg. My family and I could smell the egg in the cupcake. Overall great recipe.

we melted cotton candy and added it instead of vanilla! great with cream cheese frosting.

Came out WAY too buttery and gross,, tasted weird. I followed the recipe carefully and everything

I rate it a 3 because it was super easy to make but when it came time to eat it they were to salty. I used less amount of kosher salt then it called for and all i could taste was salt. i couldnt enjoy it because  it was to Salty! I knew i should have used regular salt. In my opinion never doing this one again.

I made a cake instead and it was delicious 10/10 recommend

https://streaming.hearstdigitalstudios.com/9299624d-fce1-469a-96aa-87a82a0224a5/video_rover_16x9_1080p_hd_1625838278_77330.mp4

Put the box down and makes these Perfect Vanilla Cupcakes.

The Perfect Vanilla Cupcake

These Lemon Meringue Cupcakes are made with a light lemon cake, lemon curd filling and lightly toasted meringue frosting! It's like Lemon Meringue Pie in cupcake form!

Lemon Meringue Cupcakes

(163 grams) all purpose flour

(207 grams) sugar

tsp baking powder

tsp salt

(120 milliliters) milk

(60 milliliters) vegetable oil

tsp vanilla extract

lemon

(120 milliliters) water

tbsp (90 milliliters) fresh lemon juice

tbsp finely grated lemon zest

(104 grams) sugar

tbsp (56 grams) unsalted butter

tsp cream of tarter

Preheat the oven to 350°F (176°C) and prepare a cupcake pan with liners.
2

. Add the flour, sugar, baking powder and salt to a large mixer bowl and combine. Set aside.

. Add the milk, vegetable oil, vanilla extract, lemon zest and egg to a medium sized bowl and combine.

. Add the wet ingredients to the dry ingredients and beat until well combined.

. Slowly add the water to the batter and mix on low speed until well combined. Scrape down the sides of the bowl as needed to make sure everything is well combined.

. Fill the cupcake liners about half way and bake for 15-17 minutes, or until a toothpick comes out with a few moist crumbs.

. Remove the cupcakes from the oven and allow to cool for 2 minutes, then remove to a cooling rack to finish cooling.

. To make the lemon curd, combine all the ingredients in a double boiler (or in a metal bowl over a pot of simmering water). Heat while whisking constantly until mixture thickens and reaches 160 degrees, or coats the back of a spoon.

. Pour the lemon curd into a small bowl and cover with clear wrap pressed against the top of the curd to prevent a film from forming. Refrigerate until completely cool and firm, 3-4 hours.

0. When you are ready to build the cupcakes, make the meringue frosting. To make the meringue, combine the sugar, cream of tartar, vanilla extract and egg whites in a large mixer bowl. Place the bowl over a saucepan or pot of simmering water. You can also use a double boiler.

1. Whisk constantly until sugar is dissolved and egg whites are warm, to 160 degrees on a thermometer, about 4-6 minutes. Remove from heat.

2. Using the whisk attachment, beat the egg white mixture on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes.

3. To put the cupcakes together, use a cupcake corer (or a knife) to cut a hole in the center of the cupcakes.

4. Fill the center of the cupcake with lemon curd.

5. Frost the cupcakes with the meringue frosting. I use Ateco tip 808.

6. Finish off the cupcakes with a slice of lemon, if you like, then toast lightly with a kitchen torch.

7. Refrigerate cupcakes until ready to serve.

I love this recipe so much!
Can i make a day ahead? always make day of because I'm worried about the meringue. thank you!

Amazing recipe they turned out great! How long will they remain good in the fridge?

https://content.jwplatform.com/videos/F9VIuGob.mp4

Light, moist lemon cupcakes filled with lemon curd and topped with toasted meringue frosting!

Top 2 easy cupcakes recipes from across the web

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Perfect Vanilla Cupcakes

Lemon Meringue Cupcakes

Top 2 easy cupcakes recipes from across the web

The most viewed easy cupcakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Perfect Vanilla Cupcakes

Lemon Meringue Cupcakes

The most viewed easy cupcakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine