Sweet Vanilla Spring Cupcakes

More sharing options

Share on Twitter

3.9 of 5 (16)

Nutritional Info

Servings Per Recipe: 24
Amount Per Serving
Calories: 217.2

Total Fat: 9.2 g
Cholesterol: 31.0 mg
Sodium: 110.0 mg
Total Carbs: 32.2 g
Dietary Fiber: 1.4 g
Protein: 2.8 g

View full nutritional breakdown of Sweet Vanilla Spring Cupcakes calories by ingredient

View the original recipe for Vanilla Easter Grass Cupcakes

Introduction

Vanilla cupcakes lighten up just in time for spring. Fondant makes these cupcakes look impressive in mere minutes! Vanilla cupcakes lighten up just in time for spring. Fondant makes these cupcakes look impressive in mere minutes!

Minutes to Prepare: 10

Minutes to Cook: 30

Number of Servings: 24

Ingredients

4 eggs

1 cup sugar

2 1/4 cups whole-wheat flour

3/4 cup vegetable oil

1 cup vanilla soy milk

2 tsp vanilla extract

2 1/4 tsp baking powder

1/2 tsp salt

approx. 12 servings white, yellow, and brown fondant, such as Wilton Ready-to-Use Rolled Fondant

Flower fondant cutter

Small circle fondant cutter

2" circle or flower fondant cutter

Directions

Preheat oven to 350 F.

Mix eggs and sugar until thick, about 1 minute (no longer). Add remaining ingredients mixing until smooth.

Bake in lined cupcake pans for 20-30 minutes or until a toothpick inserted in middle of a cupcake comes out clean.

Once the cupcakes have cooled, roll out the fondant and cut out 24 yellow flowers, 24 brown circles, and 24 white circles. Place the white circles on the cupcake, then top with the yellow flower and the brown circles.

Makes 24 cupcakes, 1 per serving