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Kittencal's Easy One-Bowl Vanilla Cupcakes

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“This recipe goes back over 20 years, I like the simplicity of this recipe and for a one bowl cupcake they are pretty darn good, 1-1/2 teaspoons almond extract may be used in place of the vanilla, using butter in place of shortening will alter the texture it is best to only use shortening --- if you don't have paper liners grease the tins generously or see my Pan Release, Professional Pan Coating (Better Than Pam Spray!)
READY IN:
30mins
YIELD:
18 cupcakes
UNITS:
Metric

Ingredients Nutrition

  • 473.18 ml all-purpose flour
  • 354.88 ml sugar (can use 1-1/4 cup for a less sweeter taste ,or can use 3/4 cup Splenda)
  • 12.32 ml baking powder
  • 4.92 ml salt
  • 118.29 ml shortening (very soft but not melted, Crisco is best)
  • 177.44 ml milk (or half and half cream)
  • 14.79 ml vanilla (or use 1-1/2 teaspoons almond extract)
  • 2 large eggs

Directions

  1. Set oven to 350 degrees F.
  2. In a large bowl, mix together the flour with sugar, baking powder and salt until combined.
  3. 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).
  4. Pour into paper-lined regular size muffin tins filling under just three-quarters full.
  5. Bake for 20-22 minutes or until the cupcakes test done (do not overbake as they will be dry).
  6. Immediately remove from pans.
  7. Cool completely before frosting.
  8. *Note* if desired 1-1/2 tsp almond extract may be used instead of vanilla, for a almond flavor.

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