Vanilla Cupcakes

5 ( 2 )
Vanilla Cupcakes
Prep Time
10 mins
Cook Time
20 mins
Yield
24 servings
Recipe by: Eggland's Best

Our easy cupcake recipe is sure to be a hit for your next celebration. Top with your favorite frosting, and add crushed cookies or colorful sprinkles for a festive treat.

Ingredients

  • 3 Eggland's Best eggs
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 box (3.5 oz) instant vanilla pudding mix
  • 1 1/2 tablespoons baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk

Nutrition

Serving Size
1 Serving
Calories
138
Fat
5g (31% calories from fat)
Cholesterol
37mg
Sodium
249mg
Carbohydrates
22g
Dietary Fiber
trace
Protein
2g
Preparation

Preheat oven to 350 degrees F; line 2 12-cup muffin tins with cupcake papers and set aside.

Sift flour, baking powder, salt and pudding mix together; set aside.

Using a hand mixer, or with a stand mixer fitted with the whisk attachment, cream sugar and butter together in a large bowl until light and fluffy; add eggs one at a time, beating thorougly after reach addition.

Add flour mixture alternately with buttermilk, beating just to combine after each addition; add vanilla extract last and mix well.

Pour batter evenly between 24 cupcake cups and bake for 15-20 minutes, or until cupcakes are light golden brown and a toothpick inserted into one of the cupcakes comes out clean.

Frost and decorate with your favorite frostings and toppings.

Notes and Suggestions

This basic cupcake recipe is versatile to fit any celebration.  Divide batter between different bowls, add food coloring to create vibrant colors and mix well before pouring into cupcake pans.

For best results, bring eggs and buttermilk to room temperature before making this recipe.

Filed Under: Dessert

Remember to always use Eggland's Best eggs in all of your recipes. Learn why it’s always the healthy choice.

Comments
  • Comment
    by Sammy
    5

    These cupcakes are delicious without the frosty, I had an oops and tried it before I frosted the others. It is fluffy, light, and moist. I, like CUPCAKEROBIN used
    2 teaspoons of vanilla and cake flour. The use of buttermilk is key to it’s yumminess Oh and Egg-lands Eggs are the best unless you have your own chickens ;) Happy baking!

  • Comment
    by CUPCAKEROBIN
    5

    This recipe is simply delicious. It’s perfect. It’s light and fluffy and moist. I’m a baker and have tried hundreds of vanilla cupcake recipes and this one is the best I’ve ever tried. I did add 2 Teaspoons of Vanilla and I used Cake Flour instead of AP flour.

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