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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 174.1
  • Total Fat: 6.4 g
  • Cholesterol: 39.1 mg
  • Sodium: 92.7 mg
  • Total Carbs: 25.0 g
  • Dietary Fiber: 0.4 g
  • Protein: 3.0 g

View full nutritional breakdown of Homemade Vanilla Cupcakes (from scratch) calories by ingredient
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Homemade Vanilla Cupcakes (from scratch)

Submitted by: KINDRAPUP

Introduction

There's nothing better than a good batch of vanilla cupcakes. This recipe is features a rich, golden vanilla cake with a sweet vanilla buttercream frosting.

www.squidoo.com/vanilla-cupcakes
There's nothing better than a good batch of vanilla cupcakes. This recipe is features a rich, golden vanilla cake with a sweet vanilla buttercream frosting.

www.squidoo.com/vanilla-cupcakes

Number of Servings: 24

Ingredients

    3/4 cup butter
    3 eggs
    2 1/2 cups all purpose flour
    1/2 teaspoon salt
    1 3/4 cups sugar
    3 teaspoons vanilla (add more for a super-vanilla taste)
    1 1/4 cups milk
    2 1/2 teaspoons baking powder

Tips

I siffted the flower which helped keep them moist and soft.

Let the cupcakes cool entirely before frosting. Taking them out of the pan prematurely will result in crumbly cupcakes and melted frosting, which can alter the taste.
Go easy on the salt. If the recipe calls for salt in the frosting, omit it at first and taste without. It sometimes tastes better.
Don't overcook or undercook. During the final few minutes, check the cupcakes every couple of minutes to ensure they come out perfectly.
Use high quality vanilla extract. The imitation extract just isn't as good.


Directions

Prior to starting, get the eggs and butter to room temperature. Grease and flour two cupcake/muffin pans, or add cupcake wrappers to trays.

1. Stir together the salt, baking powder, flour.
2. Preheat oven to 350 degrees F. Beat butter in an electric mixer on high for 30 seconds. Add sugar and beat until combined. Continue to beat and add the eggs. Beat well and add vanilla.
3. Add part of the flour mixture then part of the milk, then beat on low. Repeat until all of the milk and flour mixture have been added. Combine and spread batter into cupcake pans.
4. Bake for 15-18 minutes, until the cupcakes are golden brown and toothpick comes out clean from the center. Cool for at least 15 minutes then remove from pans. Frost.

Serving Size: Makes 24 mini cupcakes

Number of Servings: 24

Recipe submitted by SparkPeople user KINDRAPUP.






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