Vanilla Cupcakes

COOKING LSL(2)
Bonnie V.: "These were fantastic. I didn't have buttermilk, s…" Read More
13Ingredients
35Minutes
440Calories

Ingredients

US|METRIC
  • 1 1/4 cups all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 3/4 cup sugar
  • 2 teaspoons vanilla extract
  • 1/2 cup canola oil
  • 1/2 cup buttermilk
  • 8 ounces cream cheese (softened)
  • 2 cups powdered sugar (preferably sifted)
  • 1/2 teaspoon vanilla extract
  • 1 1/4 cups heavy cream
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    NutritionView More

    440Calories
    Sodium13% DV310mg
    Fat42% DV27g
    Protein10% DV5g
    Carbs15% DV45g
    Fiber0% DV0g
    Calories440Calories from Fat240
    % DAILY VALUE
    Total Fat27g42%
    Saturated Fat11g55%
    Trans Fat
    Cholesterol95mg32%
    Sodium310mg13%
    Potassium95mg3%
    Protein5g10%
    Calories from Fat240
    % DAILY VALUE
    Total Carbohydrate45g15%
    Dietary Fiber0g0%
    Sugars33g66%
    Vitamin A15%
    Vitamin C2%
    Calcium10%
    Iron6%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(2)

    hillo b. 3 years ago
    they were great when fresh, but when I put it in the fridge overnight the next morning it was hard on the outside. the inside was still soft, though.
    Bonnie V. 3 years ago
    These were fantastic. I didn't have buttermilk, so I used 1/2 cup of milk and 1/2 teaspoon of lemon juice, and I am proud to report that the cupcakes turned out really well (I don't suggest eating the batter though because it left a bit of an acidic texture to my tongue). Only problem was they were a little dry but I believe it is just because I cooked them a little too long.

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