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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cupcakes 54g Recipe makes 24 cupcakes) |
||
| Calories 186 | ||
| Calories from Fat 86 | (46%) | |
| Amount Per Serving | %DV | |
| Total Fat 9.6g | 14% | |
| Saturated Fat 2.3g | 11% | |
| Monounsaturated Fat 3.1g | ||
| Polyunsaturated Fat 3.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 40mg | 13% | |
| Sodium 183mg | 7% | |
| Potassium 45mg | 1% | |
| Total Carbohydrate 22.0g | 7% | |
| Dietary Fiber 0.2g | 0% | |
| Sugars 13.8g | ||
| Protein 3.0g | 6% | |
The Best Birthday Cupcakes
By: Chris from Kansas
Apr 25, 2007
These cupcakes have a firmer texture, more like a poundcake and wonderful flavor. After making these, I have a hard time eating the plain ones from just cake mix. Everyone I have made these for loves them. The recipe is from the Cupcake Doctor.
24 cupcakes
Ingredients
- 24 paper cupcake liners, for cupcake pans
- 1 (18 1/2 ounce) package plain butter recipe cake mix
- 1 (8 ounce) package reduced-fat cream cheese, at room temperature
- 1/2 cup sugar
- 1/2 cup water
- 1/2 cup vegetable oil
- 4 large eggs
- 1 tablespoon pure vanilla extract
- frosting, of your choice (optional)
Directions
1
Preheat oven to 350.2
Line cupcake pans with paper liners.3
Place all ingredients in a large mixing bowl and blend on low speed with an electric mixer for 30 seconds. Scrape sides of bowl; increase mixer speed to medium and beat for 1 1/2 to 2 minutes more. The batter should be smooth and thickened.4
Fill each cup 2/3 full and place in oven.5
Bake the cupcakes until they are golden and spring back when lightly pressed with your finger, about 15 to 20 minutes.6
Remove pans from oven and cool on wire rack for 5 minutes before removing cups from pans. Cool completely before frosting.7
Eat as is or frost as desired.
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Browse similar recipes by category
- Course > Desserts > Cakes > Cupcakes
- Preparation > Time to Make > < 30 mins
- Occasion > To Go... > Potluck
- Occasion > To Go... > Picnic
- Dietary > Kid Pleaser
Featured Reviews for This Recipe
From: EasternCook
On Jan 6, 2009
These cupcakes are wonderful! I made these for my daughter's birthday party and they were a hit with the children and the adults! The only thing I had to do differently was using regular full fat cream cheese, as I got the wrong kind, but it worked beautifully. I think the only difference it made was that the cake turned out a bit more dense, perhaps not as light as others have mentioned here, but were delish non-the-less. I will probably make these this way from now on because I loved the richness and how the texture turned out. Thanks for sharing this yummy recipe!!
From: Thyme4Dinner
On Nov 24, 2008
Holy cow, these are delicious. I thought they tasted just like pound cake but with a lighter, springier texture. I will definately be making them again.
From: Blos
On Sep 24, 2008
These cupcakes had great texture and flavor. I made them for a bridal shower, with Key Lime icing on top and decorated them like little Margaritas. Their wonderful taste lasted for days!
From: Emily's Mom
On Apr 9, 2008
I thought these were great, they were not the as much like poundcake as I was hoping though.
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