Basic Cupcakes

An easy treat for the kids to help you make. Taken from a Mom and Me Cookbook.
- Ready In:
- 25mins
- Serves:
- Units:
18
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ingredients
- 2 eggs
- 1 teaspoon vanilla
- 2⁄3 cup sugar
- 1⁄2 cup butter
- 1 cup flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
- prepared frosting
directions
- Preheat oven to 350 degrees Fahrenheit.
- Place all ingredients in a bowl and beat together until mixture is smooth.
- Line muffin pan.
- Half fill each muffin paper with batter.
- Bake 18 to 20 minutes or until toothpick comes out clean.
- Frost as desired.
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Pretty tasty! I did tweak a bit and am glad I did, I doubled the recipe which yielded 18 cupcakes (I like mine with caps so I fill the cup more than halfway). Used 3/4 powdered sugar and 1/4 granulated as someone suggested and they're quite light. I did add a bit more sugar than the recipe called for and am glad I did because it seems like they wouldn't be sweet enough otherwise. I replaced 1/4 of the butter with coconut oil and added 3 tablespoons of milk (to make sure they were moist, a few folks complained of dryness). I also drizzled each cup of batter with a little maple syrup before putting them in the oven. Planning to use a simple sugar glaze rather than frosting. Waiting for them to cool (I ate one warm to taste) and the next batch to come out of the oven. I was worried that the batter was too thick but it baked nicely. Thanks!1Reply
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This recipe has a pleasant taste and texture, and is very simple to make. The instructions did not provide a lot of direction, so this is what I did: cream the sugar and butter together first, add eggs and vanilla. Separately, I sifted the flour, baking powder, amd salt together. Then, I gently mixed the wet and dry ingredients together. The recipe just barely filled 10 cupcakes.1Reply
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These cupcakes absolutely tasted good. I picked it because I was baking with a 2yo and my usual recipe was too complex for her. The cake however is extremely dry. If we make it again we'll definitely add milk. I doubled the recipe and like other reviewers the batter made 17 cupcakes instead of 24 as expected.Reply
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Over my baking experiences, this is by far the best recipe I have ever used, I have had so many troubles in the past with bad recipes or wrongly measured recipes, so after awhile I started to use boxed mixtures. But then when I saw how simple this recipe was i decided to give it a go, and with cutting down on the sugar by a tablespoon and adding two tablespoons of milk this mixture was easy to make and turned out brilliant! Even though the batter wasn't quite enough I still made it work. I gave them to my family members and guests and they all fell in love with the cupcakes so I would fully recommend this recipe! Enjoy baking!1Reply
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