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Buttery and Moist White Cupcakes

 
Buttery and Moist White Cupcakes
186

.

Yield

18

servings

Prep

10

min

Cook

20

min

Ready

30

min

Trans-fat Free, Low Sodium
 

Ingredients

3 cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt
cups butter, unsalted
softened
1 ¾ cups sugar
2 large eggs
1 ¼ cups milk
whole
1 teaspoon vanilla extract

Directions

Preheat the oven to 350°F.

Prepare cupcake tins, 2 to 12 standard muffin tins.

Sift the flour, baking powder, and salt together in a medium bowl.

In a separate larger bowl, cream the butter with an electric mixer.

Gradually add the sugar, creaming until light and fluffy.

Add the eggs one at a time, and beat well after each addition.

In a small bowl, mix well the milk and vanilla.

To the butter mixture, stir in about one quarter of the flour mixture and mix well.

Add about one quarter of the milk mixture and mix well.

Continue alternating the flour mixture and milk mixture, beating after each addition until smooth.

Pour the batter into the cupcake tins.

Bake for 15 to 20 minutes, until the cake springs back when touched.

Make about 18 cupcakes.

Remove from oven and let cool for about 10 minutes, then remove the cupcakes out of the tins and transfer onto a wire rack to cool completely.

Frost with any your favorite frosting if needed.

 

* not incl. in nutrient facts

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Comments

, Puerto Rico
 8 months ago

Good

Nutrition Facts

Serving Size 72g (2.5 oz)
Amount per Serving
Calories 22831% of calories from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 5g 24%
Trans Fat 0g
Cholesterol 43mg 14%
Sodium 82mg 3%
Total Carbohydrate 12g 12%
Dietary Fiber 1g 2%
Sugars g
Protein 7g
Vitamin A 5% Vitamin C 0%
Calcium 4% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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