Vanilla Cupcakes with Vanilla Frosting
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 1/2 cups all-purpose flour, (spooned and leveled) 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup milk 1/2 teaspoon vanilla extract 1/2 cup (1 stick) unsalted butter, room temperature 3/4 cup sugar 2 large eggs Sprinkles, for decorating 1/2 cup (1 stick) unsalted butter, room temperature 3 cups confectioners' sugar 1/2 cup milk 1/2 teaspoon vanilla extract
Preheat oven to 350 degrees.line the cups of a standard (12-cup) muffin tin with paper or foil liners. In a small bowl, whisk together flour, baking powder, and salt; set aside. In a liquid-measuring cup, mix milk and vanilla; set aside.
In a large bowl, with an electric mixer, beat butter and sugar until light and fluffy, 3 to 4 minutes. Add eggs one at a time, beating well after each addition. With mixer on low speed, add half of dry ingredients, followed by milk-vanilla mixture, then remaining dry ingredients. Do not overmix.
Divide batter evenly among prepared muffin cups (a 2-ounce or 1/4-cup ice-cream scoop is good for this).
Place tin on a rimmed baking sheet; bake until a toothpick inserted in center of a cupcake comes out clean, 20 to 25 minutes. Cool cupcakes 5 minutes in tin, then remove and cool completely on a rack before frosting.
Frost cupcakes with Vanilla Frosting; decorate with sprinkles before frosting dries (to ensure that they stick). The frosted cupcakes are best eaten within 1 day.
Vanilla Frosting: In a medium bowl, with an electric mixer, beat unsalted butter, confectioners' sugar, milk, and vanilla extract until smooth. Mix in up to 1/2 cup more sugar or a few more teaspoons of milk as necessary to achieve a spreadable consistency. Makes enough for 12 cupcakes.
Number of Servings: 12
Recipe submitted by SparkPeople user MURASAKI333.
In a large bowl, with an electric mixer, beat butter and sugar until light and fluffy, 3 to 4 minutes. Add eggs one at a time, beating well after each addition. With mixer on low speed, add half of dry ingredients, followed by milk-vanilla mixture, then remaining dry ingredients. Do not overmix.
Divide batter evenly among prepared muffin cups (a 2-ounce or 1/4-cup ice-cream scoop is good for this).
Place tin on a rimmed baking sheet; bake until a toothpick inserted in center of a cupcake comes out clean, 20 to 25 minutes. Cool cupcakes 5 minutes in tin, then remove and cool completely on a rack before frosting.
Frost cupcakes with Vanilla Frosting; decorate with sprinkles before frosting dries (to ensure that they stick). The frosted cupcakes are best eaten within 1 day.
Vanilla Frosting: In a medium bowl, with an electric mixer, beat unsalted butter, confectioners' sugar, milk, and vanilla extract until smooth. Mix in up to 1/2 cup more sugar or a few more teaspoons of milk as necessary to achieve a spreadable consistency. Makes enough for 12 cupcakes.
Number of Servings: 12
Recipe submitted by SparkPeople user MURASAKI333.
Nutritional Info Amount Per Serving
- Calories: 323.8
- Total Fat: 16.0 g
- Cholesterol: 58.7 mg
- Sodium: 15.5 mg
- Total Carbs: 43.2 g
- Dietary Fiber: 0.4 g
- Protein: 3.0 g
Member Reviews