Vanilla Cupcakes
- Number of Servings: 24
Ingredients
Vanilla Cupcakes:1/2 cup (113 grams) unsalted butter, room temperature2/3 cup (130 grams) granulated white sugar3 large eggs1 teaspoon pure vanilla extractZest of 1 large lemon (optional)1 1/2 cups (195 grams) all purpose flour1 1/2 teaspoons baking powder1/4 teaspoon salt1/4 cup (60 ml) milk
Vanilla Cupcakes: Preheat oven to 350 degrees F (177 degrees C) and lightly butter or line 12 muffin cups with paper liners.
For the Cupcakes: Cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract and lemon zest.
In a separate bowl whisk together the flour, baking powder, and salt.
With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl.
Evenly fill the muffin cups with the batter and bake for about 18-20 minutes or until nicely browned and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool.
Makes about 24 cupcakes
Number of Servings: 24
Recipe submitted by SparkPeople user MARLENE93.
For the Cupcakes: Cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract and lemon zest.
In a separate bowl whisk together the flour, baking powder, and salt.
With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl.
Evenly fill the muffin cups with the batter and bake for about 18-20 minutes or until nicely browned and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool.
Makes about 24 cupcakes
Number of Servings: 24
Recipe submitted by SparkPeople user MARLENE93.
Nutritional Info Amount Per Serving
- Calories: 230.3
- Total Fat: 18.7 g
- Cholesterol: 100.0 mg
- Sodium: 20.5 mg
- Total Carbs: 12.3 g
- Dietary Fiber: 0.4 g
- Protein: 3.5 g
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