Recipes · American · Cakes
Cupcakes
One serving has 495 kcal and 5 g protein, and at least a fifth of a woman's daily need of vitamin A (34%), phosphorus (24%) and selenium (23%). Ready in 35 minutes.
- Preparation: 15 min
- Cooking: 20 min
- Makes: 1 serving (125 g)
- Difficulty: Easy
- Diets: Vegetarian
- Contains: alcohol, dairy, egg, gluten
Ingredients
- 20 g Flour, all-purpose
- 20 g Sugar
- 30 g Butter, unsalted
- 15 g Eggs, whole, raw
- 13 g Milk, whole
- 1 g Baking powder
- 0.7 g Vanilla extract
- 0.2 g Salt
- 25 g Sugar, powdered
Method
- Makes 1 cupcake; multiply by 12 for a full batch, using paper liners in a muffin tin.
- Preheat the oven to 175 °C (350 °F). Cream half the butter with the sugar until light and fluffy, then beat in the egg and half the vanilla.
- Fold in the flour, baking powder and salt alternately with the milk, mixing just until smooth.
- Spoon into a lined muffin cup and bake for 18-20 minutes until a skewer comes out clean; cool completely.
- Beat the remaining butter until pale and fluffy, then beat in the powdered sugar and remaining vanilla until smooth, adding a drop of milk if needed, for the frosting.
- Pipe or spread the frosting over the cooled cupcake to serve.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 495 kcal | 23% |
| Carbohydrates | 61.3 g | |
| Water | 30.6 mL | |
| Fiber | 0.54 g | 2% |
| Protein | 4.6 g | 10% |
| Tryptophan | 0.06 g | |
| Threonine | 0.17 g | |
| Isoleucine | 0.21 g | |
| Leucine | 0.37 g | |
| Lysine | 0.24 g | |
| Methionine | 0.11 g | |
| Cystine | 0.09 g | |
| Phenylalanine | 0.24 g | |
| Tyrosine | 0.17 g | |
| Valine | 0.26 g | |
| Histidine | 0.11 g | |
| Fat | 26.4 g | |
| Monounsaturated | 7.7 g | |
| Polyunsaturated | 1.3 g | |
| Docosahexaenoic Acid (DHA) | 0.01 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 0.88 g | |
| Saturated | 15.9 g | |
| Trans-Fats | 0.01 g | |
| Cholesterol | 122 mg | |
| Calcium | 108 mg | 11% |
| Copper | 0.05 mg | 6% |
| Iron | 1.3 mg | 7% |
| Magnesium | 8.6 mg | 3% |
| Manganese | 0.15 mg | 8% |
| Phosphorus | 169 mg | 24% |
| Potassium | 68.5 mg | 1% |
| Selenium | 12.4 µg | 23% |
| Sodium | 188 mg | |
| Zinc | 0.41 mg | 5% |
| Thiamin (vitamin B1) | 0.17 mg | 15% |
| Riboflavin (vitamin B2) | 0.21 mg | 19% |
| Niacin (vitamin B3) | 1.2 mg | 9% |
| Pantothenic acid (vitamin B5) | 0.4 mg | 8% |
| Pyridoxine (vitamin B6) | 0.04 mg | 3% |
| Folate (vitamin B9) | 45.2 µg | 11% |
| Cobalamin (vitamin B12) | 0.24 µg | 10% |
| Choline | 51.6 mg | 12% |
| Vitamin A | 235 µg | 34% |
| Vitamin C | 0 mg | 0% |
| Vitamin D (D2 + D3) | 18.9 IU | 3% |
| Vitamin E | 0.91 mg | 6% |
| Vitamin K | 2.2 µg | 2% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.3 kg CO2e a serving: higher than most breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
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