Ingredients
20
20 servings
- •½ cup white sugar
- •7 tablespoons butter, softened
- •2 eggs
- •1 teaspoon vanilla extract
- •1 teaspoon baking powder
- •¾ cup self-rising flour
- •4 cups confectioners' sugar
- •½ cup butter, softened
Instructions
- Preheat oven to 325 degrees F (165 degrees C). Grease or line 20 muffin cups with paper liners.
- Beat white sugar and 7 tablespoons butter together in a bowl using an electric mixer until smooth and creamy; add eggs, vanilla extract, and baking powder and beat until smooth. Sift flour into creamed butter mixture until batter is smooth. Spoon 2 tablespoons batter into each muffin cup.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 15 minutes. Cool cupcakes in the tin for 3 minutes before transferring to a wire rack to cool completely.
- Mix confectioners' sugar and 1/2 cup butter together in a bowl until frosting is smooth; spread onto cooled cupcakes.
Nutritional Facts
Per 20 servings
- Calories: 218
- Carbohydrate: 34g
- Fat: 9g
- Fiber: 0g
- Protein: 1g
- Sugar: 30g
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