White Cupcakes with Buttercream Frosting
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 28
Ingredients
For the Cupcakes:3 cups all-purpose flour2 1/2 teaspoons baking powder1/2 teaspoon salt2/3 cups unsalted butter, softened1 3/4 cups sugar2 eggs1 1/4 cups whole milk1 teaspoon vanilla extractFor the Frosting:3 T butter3 Cups Powdered Sugar4 T Milk1 t. vanilla extract
For the Cupcakes:
1. Preheat the oven to 350°F. Prepare cupcake tins as directed as directed in the recipe you are following.
2. Sift the flour, baking powder, and salt together in a medium bowl.
3. In a separate, larger bowl, cream the butter. Gradually add the sugar, creaming until light and fluffy.
4. Add the eggs one at a time, and beat well after each addition.
5. In a small bowl, combine the milk and vanilla.
6. To the butter mixture, add about one quarter of the flour mixture and mix well. Add about one quarter of the milk mixture and mix well. Continue alternating the flour mixture and milk mixture, beating after each addition until smooth.
7. Pour the batter into the cupcake tins. Bake for 15 to 20 minutes, until the cake springs back when touched.
8. Remove from oven and let cool for about 10 minutes, then turn the cupcakes out of the tins and onto a rack to finish cooling completely.
For Frosting:
1. Mix together softened butter, extract, and powdered sugar. Add in milk and mix until desired consistency.
Number of Servings: 28
Recipe submitted by SparkPeople user KATEKAUF.
1. Preheat the oven to 350°F. Prepare cupcake tins as directed as directed in the recipe you are following.
2. Sift the flour, baking powder, and salt together in a medium bowl.
3. In a separate, larger bowl, cream the butter. Gradually add the sugar, creaming until light and fluffy.
4. Add the eggs one at a time, and beat well after each addition.
5. In a small bowl, combine the milk and vanilla.
6. To the butter mixture, add about one quarter of the flour mixture and mix well. Add about one quarter of the milk mixture and mix well. Continue alternating the flour mixture and milk mixture, beating after each addition until smooth.
7. Pour the batter into the cupcake tins. Bake for 15 to 20 minutes, until the cake springs back when touched.
8. Remove from oven and let cool for about 10 minutes, then turn the cupcakes out of the tins and onto a rack to finish cooling completely.
For Frosting:
1. Mix together softened butter, extract, and powdered sugar. Add in milk and mix until desired consistency.
Number of Servings: 28
Recipe submitted by SparkPeople user KATEKAUF.
Nutritional Info Amount Per Serving
- Calories: 201.8
- Total Fat: 5.5 g
- Cholesterol: 28.5 mg
- Sodium: 102.3 mg
- Total Carbs: 36.4 g
- Dietary Fiber: 0.4 g
- Protein: 2.3 g
Member Reviews