Rating: 4 stars
24 Ratings
  • 5 star values: 10
  • 4 star values: 5
  • 3 star values: 6
  • 2 star values: 0
  • 1 star values: 3

This recipe is a favorite at all the breakfasts I attend. It yields different amounts each time. Just fill the tins until you run out of batter.

Recipe Summary

prep:
20 mins
cook:
15 mins
total:
35 mins
Servings:
15
Yield:
15 cupcakes
Advertisement

Ingredients

15
Original recipe yields 15 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line 15 muffin cups with paper muffin liners.

    Advertisement
  • Sift the flour, cornstarch , baking powder, cinnamon, nutmeg, and salt together in a bowl.

  • Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Mix in the flour mixture alternately with the milk. Pour the batter into the prepared muffin cups.

  • Bake in the preheated oven until golden and the tops spring back when lightly pressed, 15 to 20 minutes.

Nutrition Facts

238 calories; protein 3.4g; carbohydrates 32.1g; fat 10.9g; cholesterol 74.7mg; sodium 136.1mg. Full Nutrition
Advertisement