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A quick and easy recipe for vanilla cupcakes from scratch! Frost as desired after the cupcakes have cooled.
Ingredients
- 2 ½ cups all-purpose flour
- 3 ½ teaspoons baking powder
- 1 teaspoon salt
- 1 ¼ cups milk
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups white sugar
- 1/3 cup unsalted butter
- ¼ cup butter-flavored shortening
Directions
Step 1
Preheat the oven to 325 degrees F (165 degrees C). Line two 12-cup muffin tins with paper liners.
Step 2
Sift flour, baking powder, and salt together in a bowl. Whisk milk, eggs, and vanilla together in a separate bowl.
Step 3
Beat sugar, butter, and shortening together in a large mixing bowl with an electric mixer until creamy. Mix in flour mixture. Add milk mixture and beat on low speed for 30 seconds. Increase speed to high and beat until smooth, about 2 minutes. Fill the prepared muffin cups 1/2 full with batter.
Step 4
Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 24 | |
| Calories 154 | |
| % Daily Value * | |
| Total Fat6g | 7% |
| Saturated Fat3g | 13% |
| Cholesterol31mg | 10% |
| Sodium183mg | 8% |
| Total Carbohydrate23g | 8% |
| Dietary Fiber0g | 1% |
| Total Sugars13g | |
| Protein3g | |
| Calcium61mg | 5% |
| Iron1mg | 4% |
| Potassium43mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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