Hamdi Saidani Those Joanna Gaines Cupcakes are made with unsalted butter, all-purpose flour, self-rising flour, milk, vanilla extract, sugar, and large eggs, and are frosted with vanilla icing which is made with unsalted butter, confectioners’ sugar, milk, and vanilla extract. This easy cupcake recipe can be finished cooking in less than 45 minutes and can yield about 24 moist, sweet cupcakes.
Cupcakes Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/4 cups all-purpose flour
- 1 1/2 cups self-rising flour
- 1 cup milk
- 1 teaspoon vanilla extract
- 2 cups sugar
- 4 large eggs, at room temperature
Buttercream Vanilla Icing Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 8 cups confectioners’ sugar
- 1/2 cup milk
- 2 teaspoons vanilla extract
- Food coloring (optional)
How To Make Cupcakes With Buttercream Vanilla Icing
- Prep the Oven and Tins: Preheat the oven to 350°F. Line two 12-cup muffin tins with cupcake papers.
- Mix the Batter: In a large bowl, cream the butter and sugar. Add eggs one at a time. Gradually add the mixed flours, alternating with milk and vanilla. Beat until smooth.
- Fill and Bake: Fill the muffin cups about ¾ full. Bake for 20 to 22 minutes or until the tops spring back when lightly touched.
- Cool Down: Remove cupcakes from the oven and let them cool on a rack.
- Make the Icing: In a large bowl, beat the butter, 4 cups of sugar, milk, and vanilla until smooth. Gradually add the remaining sugar until thick. Add food coloring if desired.
- Frost and Serve: Once the cupcakes are cool, frost them with the buttercream vanilla icing. Serve at room temperature.
Should These Cupcakes Be Refrigerated?
According to Joanna Gaines, no, these cupcakes don’t need to be refrigerated. Simply store them in an airtight container at room temperature to keep them fresh.
Storing The Cupcakes
Place the frosted cupcakes in an airtight container and store them at room temperature. They should stay fresh for up to 2-3 days. If you’ve made extra icing, you can freeze it in a separate container for up to two months.
Try More Joanna Gaines Recipes:
- Joanna Gaines Banana Muffins
- Joanna Gaines French Toast Casserole
- Joanna Gaines Blueberry Muffins
- Pumpkin Cream Cheese Bread
- Braided Bread Recipe
Joanna Gaines Cupcake Recipe
Description
Those Joanna Gaines Cupcakes are made with unsalted butter, all-purpose flour, self-rising flour, milk, vanilla extract, sugar, and large eggs, and are frosted with vanilla icing which is made with unsalted butter, confectioners’ sugar, milk, and vanilla extract. This easy cupcake recipe can be finished cooking in less than 45 minutes and can yield about 24 moist, sweet cupcakes.
Joanna Gaines Cupcake Ingredients
Ingredients For Buttercream Vanilla Icing:
How To Make Joanna Gaines Cupcake
- Prep the Oven and Tins: Preheat the oven to 350°F. Line two 12-cup muffin tins with cupcake papers.
- Mix the Batter: In a large bowl, cream the butter and sugar. Add eggs one at a time. Gradually add the mixed flours, alternating with milk and vanilla. Beat until smooth.
- Fill and Bake: Fill the muffin cups about ¾ full. Bake for 20 to 22 minutes or until the tops spring back when lightly touched.
- Cool Down: Remove cupcakes from the oven and let them cool on a rack.
- Make the Icing: In a large bowl, beat the butter, 4 cups of sugar, milk, and vanilla until smooth. Gradually add the remaining sugar until thick. Add food coloring if desired.
- Frost and Serve: Once the cupcakes are cool, frost them with the buttercream vanilla icing. Serve at room temperature.
