Vanilla Cupcakes

Name: Vanilla Cupcakes
Prep time: 15 min
Cook time: 20 min
Total time: 45 min
Ingredients: 1.5 cups self-rising flour; 1.25 cups all-purpose flour; 1 cup unsalted butter, softened; 2 cups white sugar; 4 eggs; 1 cup milk; 1 teaspoon vanilla extract; 0.5 cup unsalted butter; 4 cups confectioners' sugar; 0.25 cup milk; 1 teaspoon vanilla extract

3.5

(2)

2 Reviews

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Cupcakes are all the rage these days. A friend gave me this absolutely scrumptious recipe. These vanilla cupcakes are so yummy with or without the buttercream frosting, and so easy. Much better than using a packaged cake mix! Use icing at room temperature because it will set when it's chilled. Icing can be stored in an airtight container for up to 3 days.

Submitted by Betty Baker

Published on June 19, 2020

Prep Time:

15 mins

Cook Time:

20 mins

Additional Time:

10 mins

Total Time:

45 mins

Servings:

24

Yield:

24 cupcakes

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Ingredients

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Original recipe (1X) yields 24 servings

Cupcakes:

1 ½ cups self-rising flour
1 ¼ cups all-purpose flour
1 cup unsalted butter, softened
2 cups white sugar
4 eggs
1 cup milk
1 teaspoon vanilla extract

Vanilla Buttercream Icing:

½ cup unsalted butter
4 cups confectioners' sugar
¼ cup milk
1 teaspoon vanilla extract

Directions

Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
Combine self-rising and all-purpose flours in a bowl.
Cream butter in a large bowl with an electric mixer on medium speed until smooth. Gradually add sugar and beat until fluffy, about 3 minutes. Add eggs one at a time, beating well after each addition. Add flour mixture in 3 batches, alternating with milk and vanilla, beating batter briefly after each addition. Fill the cupcake liners about 3/4 full with batter.
Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes. Cool in the tins for 10 minutes. Transfer to a wire rack to cool completely.
Meanwhile, cream butter in a large bowl with an electric mixer until smooth. Mix in 1/2 of the confectioners sugar, then mix in milk and vanilla. Beat until smooth and creamy, 3 to 5 minutes. Gradually add remaining confectioners' sugar and mix until icing is thick enough for spreading.
Spread icing onto cooled cupcakes.

Cook's Note:

These are delicious frosted with the vanilla buttercream icing, but you can use any icing. Also great to make ahead and decorate however you wish.

Nutrition Facts (per serving)

317	Calories
13g	Fat
49g	Carbs
3g	Protein

Nutrition Facts
Servings Per Recipe 24
Calories 317
% Daily Value *
Total Fat 13g	16%
Saturated Fat 8g	40%
Cholesterol 59mg	20%
Sodium 170mg	7%
Total Carbohydrate 49g	18%
Dietary Fiber 0g	1%
Total Sugars 38g
Protein 3g	6%
Calcium 49mg	4%
Iron 1mg	4%
Potassium 49mg	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.

Vanilla Cupcakes

Ingredients

Directions

Cook's Note:

Nutrition Facts (per serving)

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