Return to Content

Quick and Easy Cupcakes

Quick and Easy Cupcakes
1 vote, 5.00 avg. rating (89% score)
by in Jun 2001

Yield: Makes 12 servings.

Ingredients:

  • 1/2 cup (1 stick) butter
  • 1-1/4 cups sugar
  • 2 eggs
  • 1-1/2 teaspoons vanilla extract
  • 2-1/4 cups flour
  • 2-1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 2/3 cup whole milk

Instructions:

Preheat oven to 350 degrees F. Line muffin tin with papers. Cream butter and sugar, then beat in eggs. Add vanilla. Sift dry ingredients and add, alternating with milk. Fill paper liners 2/3 full. Bake for 20 minutes or until lightly browned. Frost as desired, or dust with confectioners' sugar.
Updated Wednesday, February 9th, 2005

Bring New England Home Get a Free Trial Issue when you subscribe to Yankee Magazine

In this issue: 2015 Travel Guide to New England
  • Best Bargains: 35 Don't-Miss Summer Savers
  • Where to Go: 120 Best Fairs, Festivals & Events
  • Best Dining: 90 Local Foodie Destinations
Subscribe Today

Browse Similar Recipes

One Response to Quick and Easy Cupcakes

  1. CATHERINE June 25, 2014 at 9:28 pm #

    THIS IS A GREAT RECIPE FOR BASIC CUPCAKES. THE FIRST TIME I MADE THEM, I OVER- WORKED THE BATTER AND THEY WERE DRY. ANY KIND OF TOPPING IS GREAT, I LOVE YOUR BASIC BUTTER CREAM FROSTING. THEY ARE EASY AND WONDERFUL FOR CHILDREN WITH FOOD ALLERGIES.
    CATHERINE

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111