Vanilla Cupcake

Vanilla Cupcake

151
Hanatarou 2

"A tasty little cupcake, which is easy to make."

Ingredients 35 m {{adjustedServings}} servings 213 cals

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 213 kcal
  • 11%
  • Fat:
  • 11.6 g
  • 18%
  • Carbs:
  • 24.2g
  • 8%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 80 mg
  • 27%
  • Sodium:
  • 289 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan or line with paper baking cups.
  2. In a large bowl, mix butter and sugar with an electric mixer until light and fluffy, about 5 minutes. Stir in the eggs, one at a time, blending well after each one. Stir in the vanilla and flour just until mixed. Spoon the batter into the prepared cups, dividing evenly.
  3. Bake in the preheated oven until the tops spring back when lightly pressed, 18 to 20 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter.
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Reviews 151

  1. 176 Ratings

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Alexis & Tom
3/24/2014

Let's begin by stating I followed the instructions for this recipe exactly, making one minor modification in regards to baking a cake instead of cupcakes. There was no sweetness to the cake. The consistency of the cake was very... pasty? Smooth and pasty.

Commis Chef Nieves
6/1/2010

This is just some advice for everyone regarding baked goods in general (this recipe included). If you are making a cake, muffins, bread, etc. don't over mix it. Over mixing it causes the gluten to "tense up" thus creating a very tough and foam-like product. So if you are having this issue, ease up on your mixing, and let your batter be.

wendle84
5/8/2008

This recipe was great. It also was very quick and easy. To add fluffiness like a cupcake I added a tsp. of baking powder and a little milk to loosen the batter. I also tried them with whole wheat flour and they were a tasty treat.