Vanilla Cupcakes


Vanilla Cupcakes

1 1/2 cup unbleached cake flour
1 cup granulated sugar
1/4 tps salt
6 tbsp unsalted butter, softened
2 large eggs
1/2 cup milk
2 teaspoon vanilla extract

6 tbsp unsalted butter, softened
1/3 cup vegetable shortening
1/8 tsp salt
4 cup confectioners’ sugar
2 tsp vanilla extract
1/4 cup milk


Preheat the oven to 375°F. Grease a standard muffin pan, or line with greased cupcake papers.

To make the cupcakes: Combine the dry ingredients, then mix in the butter until crumbly.

Whisk together the eggs, milk, and vanilla. Stir the wet ingredients into the dry in two additions.

Scoop about 1/3 cup batter into each muffin cup.

Bake the cupcakes for 16 to 18 minutes, until they’re lightly browned and a toothpick inserted into the center of one of the middle cupcakes comes out clean.

Remove the cupcakes from the oven; after 5 minutes turn them out of the pan onto a rack to cool.

To make the frosting: Beat together the butter, shortening, and salt.

Add the sugar, vanilla, and ¼ cup milk, and beat until fluffy. Add additional milk if the frosting seems too stiff to spread.

Use a cupcake corer or small spoon to scoop some of the center out of each cupcake. Fill and ice with the frosting. Yields 12 cupcakes.

Nutrition Facts

Serving Size:12


Amount Per Serving
Total Fat
Saturated Fat
Total Carbohydrate
Dietary Fiber
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