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Super-Easy Cupcakes

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Super-Easy Cupcakes
  • Prep 15 min
  • Total 60 min
  • Servings 24
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You don’t need a special occasion! Cupcakes are a fun and easy way to make and eat cake anytime.
Updated Sep 22, 2008

Ingredients

Steps

  • 1
    Heat oven to 375°F. Place paper baking cup in each of 24 regular-size muffin cups, or grease and flour muffin cups.
  • 2
    Beat all ingredients except Frosting in large bowl on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Fill muffin cups about 1/2 full.
  • 3
    Bake about 15 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan; cool. Frost.

Tips from the Betty Crocker Kitchens

  • tip 1
    If only one 12-cup muffin pan is available, refrigerate the remaining batter while baking the first 12 cupcakes.
  • tip 2
    For a quick and fluffy frosting, stir a little caramel topping into whipped topping. Decorate with chopped peanuts or miniature chocolate chips.
  • tip 3
    Stir 1/4 cup miniature chocolate chips into the cupcake batter for chocolate chip cupcakes. Stir a drop or two of mint extract into your favorite frosting.
  • tip 4
    No time to frost? Simply dust these sweet treats with baking cocoa. Or sprinkle with chocolate chips before baking.

Nutrition

110 Calories, 4 g Total Fat, 2 g Protein, 17 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Cupcake
Calories
110
Calories from Fat
35
Total Fat
4 g
Saturated Fat
1 g
Cholesterol
15 mg
Sodium
210 mg
Potassium
40 mg
Total Carbohydrate
17 g
Dietary Fiber
0g
Protein
2 g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
2%
2%
Exchanges:
1 Starch; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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