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Kittencal's Easy One-Bowl Vanilla Cupcakes

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READY IN:
30mins
YIELD:
18 cupcakes
UNITS:
US

Ingredients Nutrition

  • 2 cups all-purpose flour
  • 1 12 cups sugar (can use 1-1/4 cup for a less sweeter taste ,or can use 3/4 cup Splenda)
  • 2 12 teaspoons baking powder
  • 1 teaspoon salt
  • 12 cup shortening (very soft but not melted, Crisco is best)
  • 34 cup milk (or half and half cream)
  • 1 tablespoon 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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