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5
from 1 vote
Vanilla Malt Cupcakes
It's the same cupcake you know and love, but denser and loaded with malt powder for that soda shop taste. I topped them with fresh whipped cream and homemade maraschino cherries.
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course:
Dessert
Cuisine:
American
Servings:
16
cupcakes
Calories:
179
kcal
Author:
Stefani
Ingredients
¾
cup
sugar
½
cup
malted milk powder
1 ¾
cups
cake flour
not self-rising
1 ½
teaspoons
baking powder
½
teaspoon
baking soda
½
teaspoon
salt
½
cup
unsalted butter
room temperature
1
tablespoon
vanilla extract
2
large eggs
room temperature
¾
cup
whole milk
whipped cream
to taste
16
maraschino cherries
US Customary
-
Metric
Instructions
Preheat oven to 350 F.
In a medium-sized mixing bowl, whisk together sugar, malted milk powder, cake flour, baking powder, baking soda, and salt.
Add butter and vanilla and mix until light and fluffy (about three minutes on high speed when using an electric mixer).
Mix in eggs until just combined.
Slowly mix in milk until just combined.
Fill cupcake liners ¾ full.
Bake for 20 minutes or until cupcakes bounce back when lightly touched.
Top each cooled cupcake with whipped cream and a maraschino cherry.
Nutrition
Calories:
179
kcal
|
Carbohydrates:
25
g
|
Protein:
3
g
|
Fat:
7
g
|
Saturated Fat:
4
g
|
Cholesterol:
37
mg
|
Sodium:
137
mg
|
Potassium:
103
mg
|
Sugar:
13
g
|
Vitamin A:
235
IU
|
Vitamin C:
0.1
mg
|
Calcium:
50
mg
|
Iron:
0.3
mg