Tested till perfect Vanilla Cupcakes

Vanilla Cupcakes

Though not made using the traditional method of beating butter with sugar, these cakes have a fine, lovely texture.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: April 2003

Recipe4 out of 5 based on 203 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 12


  • 1-1/2 cups 1-1/2cupsall purpose flour
  • 1 cup 1cupgranulated sugar
  • 1-1/2 tsp 1-1/2tspbaking powder
  • 1/4 tsp 1/4tspsalt
  • 1/2 cup 1/2cupbutter, softened
  • 1 cup 1cupmilk
  • 2 2eggeggs
  • 1 tsp 1tspvanilla
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In large bowl, whisk together flour, sugar, baking powder and salt. Using electric mixer on low speed, mix in butter, milk, eggs and vanilla; beat on high speed until smooth, about 2 minutes.

Spoon into 12 paper-lined or greased muffin cups, filling about three-quarters full. Bake in centre of 375°F (190°C) oven until cake tester inserted in centre comes out clean, about 18 minutes. Transfer to rack; let cool completely. (Make-ahead: Store in airtight container for up to 1 day or freeze for up to 2 weeks.)

Learn to decorate these Vanilla Cupcakes in cute spring styles as seen above in our step-by-step slideshow >>


Additional information :

Chocolate Cupcakes: Reduce flour to 1 cup (250 mL) and baking powder to 1/2 tsp (2 mL). Add 1/2 cup (125 mL) cocoa powder and 1 tsp (5 mL) baking soda to dry ingredients. Sift before adding butter and wet ingredients.

Photo by Luis Albuquerque

Nutritional Information Per cupcake: about

cal 216 pro 3g total fat 9g sat. fat 5g
carb 32g fibre 0 chol 56mg sodium 233mg

% RDI:

calcium 4 iron 11 vit A 9 folate 11
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