Vanilla Cupcakes with Vanilla Frosting


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Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of Vanilla Cupcakes with Vanilla Frosting calories by ingredient
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Introduction

From Everyday Food From Everyday Food
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

Directions

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.

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Member Ratings For This Recipe


  • Good
    These are ok. Not very strong on flavor, but they are good. I don't think my frosting turned out very well - it was somewhat runny and I added at least another cup more. I would suggest cutting back on the milk maybe and adding more if necessary. - 9/30/08

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