White Cupcakes
Recipe: #5746
June 19, 2012
Categories: Desserts, Cakes, Cupcakes, Baby Shower, Birthday, Christmas, Cinco de Mayo, Easter, Fathers Day, Game/Sports Day, Mothers Day Potluck, Valentine's Day, Oven Bake, Vegetarian, Flour, Kosher Dairy, more
"This was originally for a 9x9 inch cake recipe but I made it into cupcakes. Note that I only got 10 cupcakes you may get more if you don't fill the tins to full"
Original is 10-12 servings
Ingredients
Nutritional
- Serving Size: 1 (75.2 g)
- Calories 253.5
- Total Fat - 10.9 g
- Saturated Fat - 6.4 g
- Cholesterol - 67.4 mg
- Sodium - 174 mg
- Total Carbohydrate - 35.3 g
- Dietary Fiber - 0.5 g
- Sugars - 20.8 g
- Protein - 3.8 g
- Calcium - 85.5 mg
- Iron - 0.5 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin tins with paper liners.
Step 2
In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Spoon batter into muffin pans.
Step 3
Bake 20 to 25 minutes or until a toothpick inserted in the middle comes out clean (30-40 minutes for 9x9 inch cake). Cool completely and frost.
Tips
No special items needed.
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