MINI CUPCAKE RECIPES FROM SCRATCH RECIPES

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VANILLA CUPCAKES FROM SCRATCH RECIPE | ALLRECIPES



Vanilla Cupcakes from Scratch Recipe | Allrecipes image

A quick and easy recipe for cupcakes from scratch! Frost as desired after cupcakes have cooled.

Provided by Janine S.

Categories     Desserts    Cakes    Yellow Cake Recipes

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 24 cupcakes

Number Of Ingredients 9

2?½ cups all-purpose flour
3?½ teaspoons baking powder
1 teaspoon salt
1?¼ cups milk
3 large eggs
1 teaspoon vanilla extract
1?½ cups white sugar
? cup unsalted butter
¼ cup butter-flavored shortening

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Line two 12-cup muffin tins with paper liners.
  • Sift flour, baking powder, and salt together into a bowl. Whisk milk, eggs, and vanilla extract together in a separate bowl.
  • Beat sugar, butter, and shortening together in a large mixing bowl with an electric mixer until creamy. Mix in flour mixture. Add milk mixture and beat on low speed for 30 seconds. Increase speed to high and beat until smooth, about 2 minutes. Fill the prepared muffin cups 1/2 full with batter.
  • Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition Facts : Calories 154.3 calories, CarbohydrateContent 23.3 g, CholesterolContent 31 mg, FatContent 5.8 g, FiberContent 0.4 g, ProteinContent 2.6 g, SaturatedFatContent 2.6 g, SodiumContent 182.6 mg, SugarContent 13.2 g

LEMON CUPCAKES RECIPE | ALLRECIPES



Lemon Cupcakes Recipe | Allrecipes image

Here is a recipe I use for beautifully delicious lemon cupcakes. Ideally, you'd use buttercream frosting to ice cupcakes, but I tried these with Lemon Cream Icing for a less buttery icing, and they were perfect! These cupcakes are truly lighter than air and will melt in your mouth.

Provided by friedbluetomato

Categories     Desserts    Fruit Desserts    Lemon Dessert Recipes

Total Time 1 hours 25 minutes

Prep Time 48 minutes

Cook Time 17 minutes

Yield 30 cupcakes

Number Of Ingredients 12

3 cups self-rising flour
½ teaspoon salt
1 cup unsalted butter, at room temperature
2 cups white sugar
4 eggs, at room temperature
1 teaspoon vanilla extract
2 tablespoons lemon zest
1 cup whole milk, divided
2?½ tablespoons fresh lemon juice, divided
2 cups chilled heavy cream
¾ cup confectioners' sugar
1?½ tablespoons fresh lemon juice

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line 30 cupcake pan cups with paper liners.
  • Sift the self-rising flour and salt together in a bowl. In another bowl, beat the unsalted butter and sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time, beating each egg until incorporated before adding the next. Mix in the vanilla extract and lemon zest.
  • Gently beat the flour mixture into the butter mixture, one third at a time, alternating with half the milk and half the lemon juice after each of the first 2 additions of flour. Beat until just combined; do not over mix.
  • Fill the prepared cupcake liners with batter 3/4 full, and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 17 minutes. Let the cupcakes cool in the pans for about 10 minutes before removing them to finish cooling on a rack.
  • To make the icing, beat the cream in a chilled bowl with an electric mixer set on Low until the cream begins to thicken. Add the confectioners' sugar and lemon juice, a little at a time, beating after each addition, until fully incorporated. Increase the mixer speed to High, and beat until the icing forms soft peaks, about 5 minutes. Spread on the cooled cupcakes. Refrigerate leftovers.

Nutrition Facts : Calories 232 calories, CarbohydrateContent 26.7 g, CholesterolContent 63.6 mg, FatContent 13.1 g, FiberContent 0.4 g, ProteinContent 2.7 g, SaturatedFatContent 7.9 g, SodiumContent 259.8 mg, SugarContent 16.8 g

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