A tasty little cupcake, which is easy to make.

Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
12
Yield:
1 dozen cupcakes
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan or line with paper baking cups.

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  • In a large bowl, mix butter and sugar with an electric mixer until light and fluffy, about 5 minutes. Stir in the eggs, one at a time, blending well after each one. Stir in the vanilla and flour just until mixed. Spoon the batter into the prepared cups, dividing evenly.

  • Bake in the preheated oven until the tops spring back when lightly pressed, 18 to 20 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter.

Nutrition Facts

213 calories; protein 3.2g; carbohydrates 24.2g; fat 11.6g; cholesterol 73.6mg; sodium 288.7mg. Full Nutrition
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Reviews (274)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/01/2010
This is just some advice for everyone regarding baked goods in general (this recipe included). If you are making a cake, muffins, bread, etc. don't over mix it. Over mixing it causes the gluten to "tense up" thus creating a very tough and foam-like product. So if you are having this issue, ease up on your mixing, and let your batter be. Read More
(321)

Most helpful critical review

Rating: 1 stars
03/24/2014
Let's begin by stating I followed the instructions for this recipe exactly, making one minor modification in regards to baking a cake instead of cupcakes. There was no sweetness to the cake. The consistency of the cake was very... pasty? Smooth and pasty. Read More
(499)
356 Ratings
  • 5 star values: 140
  • 4 star values: 71
  • 3 star values: 38
  • 2 star values: 39
  • 1 star values: 68
Rating: 1 stars
03/24/2014
Let's begin by stating I followed the instructions for this recipe exactly, making one minor modification in regards to baking a cake instead of cupcakes. There was no sweetness to the cake. The consistency of the cake was very... pasty? Smooth and pasty. Read More
(499)
Rating: 5 stars
06/01/2010
This is just some advice for everyone regarding baked goods in general (this recipe included). If you are making a cake, muffins, bread, etc. don't over mix it. Over mixing it causes the gluten to "tense up" thus creating a very tough and foam-like product. So if you are having this issue, ease up on your mixing, and let your batter be. Read More
(321)
Rating: 4 stars
05/08/2008
This recipe was great. It also was very quick and easy. To add fluffiness like a cupcake I added a tsp. of baking powder and a little milk to loosen the batter. I also tried them with whole wheat flour and they were a tasty treat. Read More
(252)
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Rating: 4 stars
07/29/2008
This was a pretty good recipe. I didn't have any self-rising flour, so I used regular flour and for every cup I put in 1 1/2 tsp baking powder and 1/2 tsp salt. I also put in another 1/2 tsp baking powder and some milk as suggested by another reviewer. Besides being a little eggy it was very good and cupcake-like. Read More
(100)
Rating: 1 stars
03/05/2009
I made these for my son's first birthday party and they were VERY dry. When I was mixing them it did not seem that the batter moist enough that should have been my first clue. I will not make these again. Read More
(58)
Rating: 4 stars
04/26/2010
You cannot expect cupcakes made from scratch to be like cakebox cupcakes -- I think many reviewers didn't like these for that reason. That being said, I did follow other suggestions and added an add'tl 1 1/2 tsp. baking powder, an add'tl 1/4 c. sugar, and substituted 1 egg for 1 cup milk. I also added an add'tl 1 tsp. vanilla. These were very light and fluffy and will be perfect when frosted because of the subtle sweetness. Read More
(56)
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Rating: 2 stars
03/21/2008
This recipe was very easy to make but the 'cupcakes' tasted much more like muffins. They didn't have the fluffiness or sweetness I expect in a cupcake. Read More
(43)
Rating: 5 stars
05/08/2008
I have to agree with the other reviewer this recipe was more of a muffin rather than a cupcake.. but it was really really really good!! and just too easy. It baked perfectly and tasted really good.. I'm not fond of extra sweet things and the sugar in this recipe was just right. I added some crushed walnuts and cashews and substituted two tablespoons of butter with two tablespoons of peanut butter.. The result was a nutty vanilla-ey delight! Thanks! Read More
(35)
Rating: 5 stars
02/01/2010
luv this recipe. it works perfectly 4 cupcakes and i tried to make cake with the same recipe and it worked out amazing for new years eve. Read More
(27)
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