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Yellow Cupcakes

 Yellow Cupcakes
Nothing is better than homemade cupcakes. They are so delicious and fluffy. Choose whatever frosting you want to top these treats.—Taste of Home Test Kitchen, Greendale, Wisconsin
24 ServingsPrep: 20 min. Bake: 15 min. + cooling


  • 2/3 cup butter, softened
  • 1-3/4 cups sugar
  • 2 eggs
  • 1-1/2 teaspoons McCormick® Pure Vanilla Extract
  • 2-1/2 cups all-purpose flour
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1-1/4 cups 2% milk
  • Frosting of your choice


  • Preheat oven to 350°. Line 22-24 muffin cups with paper liners.
  • In a large bowl, cream butter and sugar until light and fluffy. Add
  • eggs, one at a time, beating well after each addition. Beat in
  • vanilla. In another bowl, whisk flour, baking powder and salt; add
  • to creamed mixture alternately with milk, beating well after each
  • addition.
  • Fill prepared cups three-fourths full. Bake 15-20 minutes or until a
  • toothpick inserted in center comes out clean. Cool in pans 10
  • minutes before removing to wire racks to cool completely. Spread
  • with frosting. Yield: about 2 dozen.
Nutritional Facts: 1 cupcake (calculated without frosting) equals 163 calories,

2 of 2

Yellow Cupcakes (continued)

Nutritional Facts: 6 g fat (4 g saturated fat), 32 mg cholesterol, 138 mg sodium, 25 g carbohydrate, trace fiber, 2 g protein.