Try this Vanilla Cupcakes recipe, or contribute your own.
Suggest a better description1. Preheat oven to 165 degrees celcius. Line cupcake pans with paper liners; set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined.
3. Add butter, mixing until just coated with flour.
4. In a large glass measuring cup, whisk together eggs, milk, and vanilla.
5. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.
6. Divide batter evenly among liners, filling about 2/3 full.
7. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
8. Transfer to a wire rack to cool completely. Repeat process with remaining batter. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Decorate with sprinkles, if desired. Serve at room temperature.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (92g) | ||
Recipe Makes: 30 Servings | ||
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Calories: 368 | ||
Calories from Fat: 264 (72%) | ||
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Amt Per Serving | % DV | |
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Total Fat 29.3g | 39 % | |
Saturated Fat 17.4g | 87 % | |
Monounsaturated Fat 8g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 209.4mg | 64 % | |
Sodium 267.2mg | 9 % | |
Potassium 77.1mg | 2 % | |
Total Carbohydrate 21.5g | 6 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 21.1g | ||
Protein 6g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 368
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