White Scratch Cupcakes – a delicious recipe with flour, sugar, baking powder, salt, shortening, milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 degrees. Line cupcake pans with paper liners.
2
Combine flour, sugar, baking powder, and salt in a large mixing bowl. Add shortening, milk, and vanilla. Beat for 1 minute on medium speed. Scrape side of bowl with a spatula.
3
Add eggs to the mixture. Beat for 1 minute on medium speed. Scrape bowl again. Beat on high speed for 1 minute 30 seconds until well mixed.
4
Spoon cupcake batter into paper liners until 1/2 to 2/3 full.
5
Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean.
6
Cool 5 minutes in pans then remove and place on wire racks to cool completely.
7
Once cupcakes are completely cooled, frost with your favorite frosting recipe or decorate as you desire.
620
kcal
Calories
8
g
Fat
123
g
Carbs
15
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 8 ingredients. The key ingredients include: 2 1/4 cups all-purpose flour, 1 1/3 cups sugar, 3 teaspoons baking powder, 1/2 teaspoon salt, and more.
Yes, White Scratch 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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