Buttery Chip Cupcakes

24
Servings
15m
Prep Time
20m
Cook Time
35m
Ready In


"Tender and flavorful cupcakes that go perfectly with a cup of tea or coffee or frosted with your favorite icing for an even better treat."

Original recipe yields 24 servings
OK

Nutritional

  • Serving Size: 1 (79 g)
  • Calories 231.8
  • Total Fat - 14.5 g
  • Saturated Fat - 8.1 g
  • Cholesterol - 135.7 mg
  • Sodium - 252.4 mg
  • Total Carbohydrate - 22.1 g
  • Dietary Fiber - 2 g
  • Sugars - 13.2 g
  • Protein - 6.3 g
  • Calcium - 40.3 mg
  • Iron - 1.9 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 350-degrees Fahrenheit or 180-degrees Celsius.

Step 2

Beat butter and sugars 3 minutes on high in large bowl of electric mixer until light and fluffy. Beat in eggs one at a time, and extract until well combined.

Step 3

Stir together flour, baking soda and baking powder and salt. On low, beat half of dry mixture into butter mixture until blended; slowly add milk; beat until blended. Add remaining flour mixture until thoroughly combined.

Step 4

Divide half of batter between 24 paper-lined muffin cups. Sprinkle with chips then cover with remaining batter.

Step 5

Place in oven and bake for 20 minutes or until toothpick inserted in center comes out clean.

Step 6

Cool in pan for 10 minutes then remove to wire rack to cool completely. Frost with your favorite icing or leave it plain.

Step 7

Makes 24 cupcakes.

Tips & Variations


No special items needed.

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