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Vanilla Cupcakes

  • Servings: 12
  • Course: Dessert

You can use Reynolds® StayBrite® Baking Cups without a muffin pan and bake them directly on a baking pan. Baking cups make it easy to pop baked cupcakes out of the pan and transfer to a plate or container to frost. Use a small ice cream scoop to fill cups 2/3 to 3/4 full with batter. This method helps keep batter in the baking cups and not on the pan where it could bake on and make cleanup a chore. With baking cups, cleanup is a snap. Plus, Reynolds® StayBrite® Baking Cups come in different colors and designs, so you can dress these cupcakes up for any occasion!

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Ingredients

  • 1/2 cup butter
  • 1 egg
  • 2 egg yolks
  • 1 vanilla bean, split lengthwise, or 1 teaspoon pure vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup sugar
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup whipping cream
  • Reynolds® StayBrite® Baking Cups

Directions

Step 1

Allow butter, egg, and egg yolks to stand at room temperature for 30 minutes. Meanwhile, line twelve 2 1/2-inch muffin cups with Reynolds® StayBrite® Baking Cups. 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.

Step 2

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).

Step 3

Spoon batter into prepared muffin cups, filling each about three-fourths full. Use the back of a spoon to smooth out batter in cups.

Step 4

Bake about 20 minutes 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. Makes 12 cupcakes.

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