Vanilla Cupcakes W Yummy Penuche Glaze
Indulge in a match made in dessert heaven with these Vanilla Cupcakes with Yummy Penuche Glaze! Soft, fluffy, and bursting with the warm flavors of pure vanilla, these cupcakes are elevated to the next level with a luxurious penuche glaze. Crafted from buttery brown sugar, heavy cream, and a touch of vanilla, the glaze adds a rich, caramel-like sweetness that perfectly complements the moist cake base. This recipe is quick and easy, requiring just 20 minutes of prep and a total bake time under 20 minutes. Perfect for any celebration or as a sweet weekday treat, these cupcakes are a delightful blend of classic comfort and gourmet flair. Plus, they store beautifully, making them a versatile go-to dessert. Try these irresistible penuche-glazed cupcakes today and savor their buttery, melt-in-your-mouth decadence!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 cup Granulated sugar
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter (softened)
- 2 Large eggs
- 2 teaspoons Pure vanilla extract
- 0.5 cups Whole milk
- 0.5 cups Brown sugar (packed)
- 2 tablespoons Heavy cream
- 0.5 cups Powdered sugar
- 0.5 teaspoons Vanilla extract (for glaze)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
In a large bowl, beat the softened butter with an electric mixer until light and creamy, about 1-2 minutes.
Add the eggs one at a time to the butter mixture, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined. Do not overmix.
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
To make the penuche glaze, combine the brown sugar and butter in a small saucepan over medium heat. Stir constantly until the mixture melts and begins to bubble, about 2-3 minutes.
Remove the saucepan from the heat and stir in the heavy cream and vanilla. Gradually whisk in the powdered sugar until the glaze is smooth and slightly thickened.
Allow the glaze to cool slightly before drizzling over the cooled cupcakes. For a thicker layer, let the glaze cool longer to firm up before spreading it on the cupcakes.
Serve the cupcakes immediately or store them in an airtight container at room temperature for up to 2 days. Enjoy!
Nutrition Facts
Calories |
2647 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.0 g | 154% | |
| Saturated Fat | 72.0 g | 360% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 675 mg | 225% | |
| Sodium | 1512 mg | 66% | |
| Total Carbohydrate | 388.4 g | 141% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 379.9 g | ||
| Protein | 17.1 g | 34% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 330 mg | 25% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 509 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
