Pudding adds a nice flavor and moistness to any cupcake. You could make these cupcakes using any flavor of pudding.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings: 24 cupcakes
- 1 C 2 sticks butter, room temperature
- 1 1/3 C sugar
- 6 eggs
- 1 t vanilla extract
- 3 C flour
- 3 t baking powder
- 1/4 t salt
- 1 1/2 C pudding I used tapioca pudding
Cream the butter and sugar until light and fluffy.
Add the eggs one at a time, beating after each addition.
Add the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt.
Alternately add the flour mixture and the pudding to the butter/sugar, ending on the flour mixture.
Fill cupcake liners 3/4 full.
Bake at 350 F for about 25 minutes or until cupcakes bounce back when touched.
Calories: 235kcal | Carbohydrates: 33g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 61mg | Sodium: 116mg | Potassium: 195mg | Fiber: 2g | Sugar: 12g | Vitamin A: 335IU | Vitamin C: 3.5mg | Calcium: 139mg | Iron: 3.9mg