There’s something timeless and comforting about a classic vanilla cupcake. No fancy flavors or complicated steps — just soft, ...

With a tender crumb and that classic vanilla flavor, these gluten-free cupcakes are a foolproof ... topped with a swirl of white frosting. It felt small, unassuming, safe. So I pointed to it.

A seven-minute egg white-and-sugar frosting covers ... Remove the bowl from the heat, add the vanilla and continue to beat at high speed until the frosting is cool to the touch, about 8 minutes ...

Bake until the tops of the cupcakes spring back when ... Beat on high speed until the frosting is tripled in size, 7 to 8 minutes. Beat in the vanilla extract. Load the icing into a pastry bag ...

For these cupcakes, letting the eggs and the buttermilk come to room temperature will yield the best results. This recipe is for the unfrosted cakes only. Feel free to use store-bought frosting or ...

Everyone will want this easy vegan cupcake recipe because they are absolutely delicious. Feel free to creatively customise with sprinkles or other decorations! Equipment and preparation: You will ...

Beat the butter and vanilla until very pale and creamy ... Pipe or spread the white chocolate frosting over the cupcakes. Add some of the seeds back into the remaining syrup and drizzle over ...