经典香草纸杯蛋糕配黄油糖霜

Name: 经典香草纸杯蛋糕配黄油糖霜
Prep time: 20 min
Cook time: 20 min
Total time: 55 min
Yield: 12 servings
Ingredients: 1.5 cup 多用途面粉 舀平; 1.5 tsp 泡打粉; 0.25 tsp 盐; 0.5 cup 无盐黄油 室温; 1 cup granulated sugar; 2 个 鸡蛋 室温; 2 tsp 纯香草精; 0.5 cup whole milk room temperature; 0.25 cup sour cream room temperature; 1 cup unsalted butter room temperature; 3.5 cup powdered sugar sifted; 3 tbsp heavy cream; 1.5 tsp 纯香草精; 1 pinch 盐; 糖珠

甜点55 分钟12 份简单

关于此食谱

一款永恒的、万无一失的香草纸杯蛋糕食谱，每次都能烤出完美湿润、蓬松的面包屑。采用食品储藏室里的主食材料，配上丝滑如云的黄油糖霜，这是你一次又一次会回到的纸杯蛋糕——无论是为了生日、烘焙销售还是仅仅为了享受。不需要任何花哨的设备，只需可靠的成果。

步骤说明

1
Preheat your oven to ![350°F]. Line a standard 12-cup muffin tin with paper cupcake liners and set aside.
2
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
3
In a large mixing bowl using a hand mixer (or in the bowl of a stand mixer fitted with the paddle attachment), beat the room-temperature butter and granulated sugar together on ^[medium-high speed] for 3–4 minutes, until the mixture is pale, light, and fluffy.
4
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Mix in the pure vanilla extract.
5
In a small mixing bowl or measuring cups, stir together the milk and sour cream until combined. With the mixer on ^[low speed], add the all-purpose flour mixture in three additions, alternating with the milk mixture (flour → milk → flour → milk → flour), beginning and ending with the flour. Mix just until combined after each addition — do not overmix.
6
Divide the batter evenly among the 12 lined cups, filling each about two-thirds full. A cookie scoop or large spoon works great for this.
7
Bake for 18–21 minutes, rotating the pan halfway through, until a toothpick inserted in the center of a cupcake comes out clean and the tops spring back lightly when touched.
8
Remove the pan from the oven and let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely — at least 30 minutes.
9
In a large mixing bowl, beat the room-temperature butter on ^[medium speed] for 2 minutes until smooth and creamy.
10
With the mixer on ^[low], gradually add the sifted powdered sugar, one cup at a time, mixing until incorporated before adding more. Add the pure vanilla extract, heavy cream, and pinch of salt.
11
Increase the speed to ^[medium-high] and beat for 3 minutes until the frosting is light, fluffy, and spreadable.
12
Transfer the frosting to a piping bag fitted with a large round or star tip, or simply use a knife or spatula to spread it on.
13
Once the cupcakes are completely cool, frost each one generously. Top with sprinkles if desired. Serve immediately or store in an airtight container.

经典香草纸杯蛋糕配黄油糖霜

甜点55 分钟12 份简单

关于此食谱

步骤说明

1
Preheat your oven to ![350°F]. Line a standard 12-cup muffin tin with paper cupcake liners and set aside.
2
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
3
In a large mixing bowl using a hand mixer (or in the bowl of a stand mixer fitted with the paddle attachment), beat the room-temperature butter and granulated sugar together on ^[medium-high speed] for 3–4 minutes, until the mixture is pale, light, and fluffy.
4
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Mix in the pure vanilla extract.
5
In a small mixing bowl or measuring cups, stir together the milk and sour cream until combined. With the mixer on ^[low speed], add the all-purpose flour mixture in three additions, alternating with the milk mixture (flour → milk → flour → milk → flour), beginning and ending with the flour. Mix just until combined after each addition — do not overmix.
6
Divide the batter evenly among the 12 lined cups, filling each about two-thirds full. A cookie scoop or large spoon works great for this.
7
Bake for 18–21 minutes, rotating the pan halfway through, until a toothpick inserted in the center of a cupcake comes out clean and the tops spring back lightly when touched.
8
Remove the pan from the oven and let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely — at least 30 minutes.
9
In a large mixing bowl, beat the room-temperature butter on ^[medium speed] for 2 minutes until smooth and creamy.
10
With the mixer on ^[low], gradually add the sifted powdered sugar, one cup at a time, mixing until incorporated before adding more. Add the pure vanilla extract, heavy cream, and pinch of salt.
11
Increase the speed to ^[medium-high] and beat for 3 minutes until the frosting is light, fluffy, and spreadable.
12
Transfer the frosting to a piping bag fitted with a large round or star tip, or simply use a knife or spatula to spread it on.
13
Once the cupcakes are completely cool, frost each one generously. Top with sprinkles if desired. Serve immediately or store in an airtight container.