Mini Cupcakes
Recipe Type:
Standard
Prep Time:
20 mins
Cook Time:
15 mins
Total Time:
35 mins
| Recipe Yield | 10.59 oz |
| Number of Servings | 10 |
| Serving Size | 1.06 oz |
Ingredients
5.30 oz
All-Purpose Flour
5.30 oz
Sugar
5.30 oz
Unsalted Butter
3 pieces
Eggs
4.06 fl oz
Milk
1 tsp
vanilla extract
1 tsp
baking powder
0.5 tsp
salt
Directions
Step 1
Preheat the oven to 350°F (175°C).
Step 2
In a mixing bowl, cream together the butter and sugar until light and fluffy.
Step 3
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Step 4
In a separate bowl, combine the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the milk.
Step 5
Spoon the batter into mini cupcake liners, filling each about 2/3 full.
Step 6
Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean.
Step 7
Allow the cupcakes to cool completely before frosting.
Nutrition Facts
Fat:
9 g
(81
kcal)
Protein:
2 g
(8
kcal)
Carbohydrates:
14 g
(56
kcal)
| Calories | 1.484 kcal | 0.07% |
| Vitamin A | 0.0424 IU | 0% |
| Monounsaturated Fat | 0.0318 g | 0% |
| Saturated Fat | 0.053 g | 0.05% |
| Fat | 0.0954 g | 0.07% |
| Carbohydrates | 0.1484 g | 0.03% |
| Sodium | 1.06 mg | 0.21% |
| Fibers | 0 g | 0% |
| Sugars | 0.106 g | 0% |
| Protein | 0.0212 g | 0.02% |
| Vitamin C | 0 mg | 0% |
| Calcium | 0.0424 mg | 0.01% |
| Iron | 0.0212 mg | 0% |
| Potassium | 0.0212 mg | 0% |
| Alcohol | 0 g | 0% |
| Cholesterol | 0.477 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0 mg | 0% |
| Vitamin B12 | 0.0212 mcg | 0.88% |
| Vitamin E | 0.0212 mg | 0.14% |
| Zinc | 0 mg | 0% |
| Selenium | 0.0212 mcg | 0% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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