I baked cupcakes with the help of my five-year-old son. After we baked and decorated (he did some of his own), he held up the backdrop for the photo session. We had such a good time that the mess that took me two hours to clean up, was totally worth it!
This was originally a recipe post, but I’ve replaced that recipe and filed this post under my personal section because the pics are just precious and so are the memories!
Stay Updated
Receive new recipes & dinner ideas straight to your inbox!
Let's Make
Yellow Cupcakes
These delicious cupcakes look so beautiful you won't want to eat them, but once you start you won't be able to stop!
Prep10 minutes
Cook20 minutes
Total30 minutes
Serves: 18
Ingredients
- 2½ cups all-purpose flour
- 2½ teaspoons baking powder
- ¼ teaspoon salt
- ⅔ cup salted butter
- 1⅔ cups granulated sugar
- 2 teaspoons vanilla
- 2 eggs
- 1¼ cups milk
Instructions
- Add cupcake papers to 18 cups of a cupcake pan. set aside.
- Place all of the ingredients in a food processor and blend until everything is mixed well (being careful to not over mix) - If you do not have a food processor, you can mix the dry ingredients together and then add the wet ingredients and blend well until combined.
- Using a 1/4 cup measuring cup, fill the cupcake papers.
- Bake in a 375f/190c 18 - 20 minutes or until a toothpick comes out clean.
- Cool layer cakes in pans on wire racks for 10 minutes.
- Remove cupcakes from pans. Cool thoroughly on racks.
- Frost with desired frosting.
Nutrition Information:
Calories: 291kcal (15%)| Carbohydrates: 22g (7%)| Protein: 2g (4%)| Fat: 21g (32%)| Saturated Fat: 13g (81%)| Cholesterol: 73mg (24%)| Sodium: 322mg (14%)| Potassium: 90mg (3%)| Sugar: 11g (12%)| Vitamin A: 680IU (14%)| Calcium: 45mg (5%)| Iron: 0.8mg (4%)
Follow Me on SocialMention @ErrensKitchen or tag #ErrensKitchen on Instagram
rattlebridge farm says
Your cupcakes are adorable, and so is your helper. Thanks for contributing to Foodie Friday! Hope to see one of your recipes again soon.