Vanilla Cupcakes This basic vanilla cupcake recipe is handy for so many different occasions. You can decorate these vanilla cupcakes from scratch any way you want, or you can try adding a gooey filling after they come out of the oven. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on January 22, 2019 Print Share Share Tweet Pin Email Prep Time: 30 mins Cool Time: 45 mins Bake Time: 20 mins Stand Time: 30 mins Total Time: 30 mins Yield: 12 (2 1/2-inch) or 48 (1 3/4-inch) cupcakes Jump to Nutrition Facts Ingredients ½ cup butter 1 egg 2 egg yolks 1 vanilla bean, split lengthwise, or 1 teaspoon pure vanilla extract 1 ½ cup all-purpose flour 1 ½ teaspoon baking powder ¼ teaspoon salt ¾ cup sugar ½ teaspoon pure vanilla extract ½ cup whipping cream Creamy White Frosting 1 cup shortening 1 ½ teaspoon vanilla ½ teaspoon almond extract 1 16 ounce package powdered sugar (about 4 cups) 3 tablespoon milk Directions Allow butter, egg, and egg yolks to stand at room temperature for 30 minutes. Meanwhile, line twelve 2 1/2-inch muffin cups or forty-eight 134-inch muffin cups with paper bake cups (see tip, page 00). If using vanilla bean, use a small sharp knife to scrape the seeds from the vanilla bean; set seeds aside. In a small bowl stir together flour, baking powder, and salt. Preheat oven to 350°F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, beating on medium to high speed for 1 minute. Scrape sides of bowl. Add egg, egg yolks, vanilla bean seeds (or the 1 teaspoon vanilla extract), and the 1/2 teaspoon vanilla extract; beat until combined. Alternately add flour mixture and whipping cream to butter mixture, beating on low speed after each addition just until combined (batter will be thick). Spoon batter into prepared muffin cups, filling each about three-fourths full. Use the back of a spoon to smooth out batter in cups. Bake about 20 minutes for 21/2-inch cupcakes (about 15 minutes for 1 3/4-inch cupcakes) or until a wooden toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks. Frost with desired frosting. Creamy White Frosting In a large mixing bowl beat shortening, vanilla, and almond extract on medium for 30 seconds. Gradually add about half of the powdered sugar, beating well. Beat in 2 tablespoons of the milk. Gradually beat in the remaining powdered sugar and enough of the remaining milk to reach spreading consistency. *Test Kitchen Tip: If you don't have enough muffin cups or if all of the cupcakes do not fit into the oven at one time, store the remaining batter in the refrigerator while the first batch bakes. Print Nutrition Facts (per serving) 224 Calories 13g Fat 25g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 224 % Daily Value * Total Fat 13g 17% Saturated Fat 8g 40% Cholesterol 87mg 29% Sodium 144mg 6% Total Carbohydrate 25g 9% Total Sugars 13g Protein 3g Calcium 30.3mg 2% Iron 0.9mg 5% Potassium 36mg 1% Folate, total 36.3mcg Vitamin B-12 0.1mcg Vitamin B-6 0mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.