Whole Wheat Vanilla Cupcakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1. Preheat oven to 350 degrees.
2. Whisk the flour, baking powder and salt in a bowl and set aside.
3. Using an electric mixer, beat the butter and sugar on medium-high speed for 2 minutes or until light and fluffy.
4. Add the eggs one at a time and vanilla and beat on low speed until combined.
5. Slowly add some of the flour mixture and then some of the milk, alternating until just combined, scraping down the sides of the bowl with a rubber spatula as you go.
6. Pour the batter into muffin cups lined with paper or foil liners until 2/3 full.
7. Bake for 15 minutes or until a wooden toothpick inserted into the middle of the cupcake comes out clean.
8. Cool and frost.
Serving Size: Makes 12 cupcakes
Number of Servings: 12
Recipe submitted by SparkPeople user SUBLIMEG3M1N1.
1.5 cups whole wheat flour or any flour you have on hand.1.5 tsp baking powder.25 tsp salt.75 cup country crock soft butter.75 cup granulated sugar2 large eggs.5 cup 2% milk1 tsp vanilla extract
1. Preheat oven to 350 degrees.
2. Whisk the flour, baking powder and salt in a bowl and set aside.
3. Using an electric mixer, beat the butter and sugar on medium-high speed for 2 minutes or until light and fluffy.
4. Add the eggs one at a time and vanilla and beat on low speed until combined.
5. Slowly add some of the flour mixture and then some of the milk, alternating until just combined, scraping down the sides of the bowl with a rubber spatula as you go.
6. Pour the batter into muffin cups lined with paper or foil liners until 2/3 full.
7. Bake for 15 minutes or until a wooden toothpick inserted into the middle of the cupcake comes out clean.
8. Cool and frost.
Serving Size: Makes 12 cupcakes
Number of Servings: 12
Recipe submitted by SparkPeople user SUBLIMEG3M1N1.
Nutritional Info Amount Per Serving
- Calories: 167.2
- Total Fat: 6.3 g
- Cholesterol: 31.6 mg
- Sodium: 210.3 mg
- Total Carbs: 24.2 g
- Dietary Fiber: 1.8 g
- Protein: 3.4 g
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