Quick And Easy Cupcakes – a delicious recipe with flour, whole wheat flour, whole wheat flour, sugar, eggs, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0 F (180u00b0 C). Line 12-cup muffin pan with paper cupcake liners; set aside.
2
Combine flours and baking powder in medium bowl; set aside.
3
Beat one margarine stick with granulated sugar in large bowl with electric mixer until creamy. Beat in eggs on low speed until blended, about 2 minutes. Beat in 1/2 cup (125 mL) milk and 1 tsp (5 ml) vanilla. Slowly beat in flour mixture just until combined, scraping sides of bowl occasionally. Evenly spoon batter into prepared pan.
4
Bake 25 minutes or until toothpick inserted in centers comes out clean. Cool in pan on wire rack 5 minutes. Remove cupcakes and cool completely.
5
Meanwhile, blend remaining margarine stick, icing sugar, remaining milk and remaining vanilla until blended. Beat on medium-high speed, scraping sides occasionally until light and fluffy, about 2 minutes. Evenly frost cooled cupcakes.
866
kcal
Calories
8
g
Fat
184
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3/4 cup (175 mL) all-purpose flour, 3/4 cup (175 mL) whole wheat flour, 1 3/4 cup (175 mL) whole wheat flour, 2 (1 cup/250 mL) Becel Salted Sticks, divided, and more.
Yes, Quick And Easy Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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