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Vanilla Cupcakes

Prep 10 mins Cooking 20 mins Serves 24

Vanilla Cupcakes

Ingredients

  • 3 Born Free 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

Calories
138
Fat
5g
Cholestorol
37mg
Sodium
249mg
Total Carbohydrate
22g
Protein
2g

Preparation

  1. Preheat oven to 350 degrees F; line 2 12-cup muffin tins with cupcake papers and set aside.
  2. Sift flour, baking powder, salt and pudding mix together; set aside.
  3. 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 thoroughly after reach addition.
  4. Add flour mixture alternately with buttermilk, beating just to combine after each addition; add vanilla extract last and mix well.
  5. 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.
  6. Frost and decorate with your favorite frostings and toppings.
  7. For best results, bring eggs and buttermilk to room temperature before making this recipe.