INGREDIENTS
- 1/2 cup butter (softened)
- 2/3 cup sugar
- 3 eggs
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup milk
DIRECTIONS
- Preheat oven to 350 degrees. Line muffin tins with baking cups.
- Sift the flour, baking powder, and salt. Set mixture aside.
- In a large bowl, add the butter and sugar. Beat until they are pale yellow and fluffy, then add eggs one at a time until incorporated.
- Add vanilla, flour mixture and milk. Beat until just combined.
- Fill baking cups 2/3 to 3/4 full.
- Bake for 15 to 17 minutes or until a toothpick inserted in center of cupcake comes out clean. Cool.
Servings: 16
TEST KITCHEN TIP: For seasonal or special occasions, color batter with food coloring. For fun, color batter for one cupcake yellow and the rest a different color. Give a prize to the person who gets the cup of gold! (Be sure to bake cupcakes in foil-lined baking cups so batter color does not show through the paper.)
Nutritional Information: Serving size: 1/16 of a recipe (1.5 ounces).
• Calories 142.46 • Calories From Fat (42%) 60.26 • Total Fat 6.84g 11% • Saturated Fat 4g 20% • Cholesterol 50.43mg 17% • Sodium 148.16mg 6% • Potassium 33.36mg <1% • Total Carbohydrates 17.7g 6% • Fiber 0.32g 1% • Sugar 8.63g • Protein 2.57g 5%
