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Kittencal’s Easy One-Bowl Vanilla Cupcakes
At a Glance
- Total
- 30 min
- Servings
- 18.00 cupcakes
Categories
- Cupcakes
- Dessert
- Baking
- Easy
Allergens
- Wheat
- Milk
- Eggs
Servings & Nutrition
Original recipe serves 18. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Kittencal's Easy One-Bowl Vanilla Cupcakes brings together 2 cups all-purpose flour, 1 1/2 cups sugar (can use 1-1/4 cup for a less sweeter taste ,or can use 3/4 cup Splenda), 2 1/2 teaspoons baking powder in a practical dish for home cooking. It takes about 30 min to prepare and cook. It makes approximately 18 servings.
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Equipment
Oven, large mixing bowl, electric mixer, muffin tin, paper liners
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups sugar (can use 1-1/4 cup for a less sweeter taste ,or can use 3/4 cup Splenda)
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup shortening (very soft but not melted, Crisco is best)
- 3/4 cup milk (or half and half cream)
- 1 tablespoon vanilla (or use 1-1/2 teaspoons almond extract)
- 2 large eggs
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Instructions
Set oven to 350 degrees F.
In a large bowl, mix together the flour with sugar, baking powder and salt until combined.
Add in the shortening cream or milk, vanilla and eggs; beat on medium speed of an electric mixer scraping the bowl constantly until just blended (the batter will be thick, if desired you may add in a few more tablespoons cream or milk).
Pour into paper-lined regular size muffin tins filling under just three-quarters full.
Bake for 20-22 minutes or until the cupcakes test done (do not overbake as they will be dry).
Immediately remove from pans.
Cool completely before frosting.
*Note* if desired 1-1/2 tsp almond extract may be used instead of vanilla, for a almond flavor.
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