Easy Vanilla Cupcakes

Author: Canadian Living

This simple batter yields delicious cupcakes – better than any store-bought mix and well worth the extra minute or two it takes to measure the ingredients. Vanilla seeds add the luxurious flavour of real vanilla.

  • Portion size 24 servings
  • Credits : Canadian Living Magazine: June 2012

Ingredients

  • 1 vanilla bean (optional)
  • 1 cup unsalted butter softened
  • 2 cups granulated sugar
  • 4 eggs
  • 2 teaspoons vanilla
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 2/3 cup milk

Method

With small sharp knife, halve vanilla bean lengthwise (if using); scrape seeds into large bowl. Add butter and sugar; beat until fluffy. Beat in eggs, 1 at a time. Beat in vanilla.

Whisk together flour, baking powder and salt; stir into butter mixture alternately with milk, making 3 additions of dry ingredients and 2 of milk. Spoon into paper-lined or greased muffin cups.

Bake in 350ºF (180ºC) oven until cake tester inserted in centre comes out clean, 20 to 22 minutes. Remove from pan; let cool on rack. (Make-ahead: Store in airtight container for up to 24 hours.)

Nutritional facts Per cupcake: about

  • Fibre 1 g
  • Sodium 104 mg
  • Sugars 18 g
  • Protein 3 g
  • Calories 211.0
  • Total fat 9 g
  • Potassium 56 mg
  • Cholesterol 53 mg
  • Saturated fat 5 g
  • Total carbohydrate 30 g

%RDI

  • Iron 6.0
  • Fibre 0.0
  • Folate 17.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 9.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Easy Vanilla Cupcakes

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