A quick and easy recipe for cupcakes from scratch! Frost as desired after cupcakes have cooled.

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Recipe Summary

prep:
10 mins
cook:
20 mins
additional:
5 mins
total:
35 mins
Servings:
24
Yield:
24 cupcakes
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 325 degrees F (165 degrees C). Line two 12-cup muffin tins with paper liners.

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  • Sift flour, baking powder, and salt together into a bowl. Whisk milk, eggs, and vanilla extract together in a separate bowl.

  • Beat sugar, butter, and shortening together in a large mixing bowl with an electric mixer until creamy. Mix in flour mixture. Add milk mixture and beat on low speed for 30 seconds. Increase speed to high and beat until smooth, about 2 minutes. Fill the prepared muffin cups 1/2 full with batter.

  • Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition Facts

154 calories; protein 2.6g; carbohydrates 23.3g; fat 5.8g; cholesterol 31mg; sodium 182.6mg. Full Nutrition
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Reviews (2)

Read More Reviews

Most helpful critical review

Rating: 3 stars
04/07/2020
Good but not great Read More
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/28/2020
I think it was perfect I love the cupcakes! Read More
Rating: 3 stars
04/07/2020
Good but not great Read More
Rating: 4 stars
08/18/2020
I love these cupcakes! I added a little extra vanilla and mini chocolate chips. They are very moist and soft. But the cupcake was dense. Read More
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