How to Make Cupcakes Using Cake Batter | Answering a Few Questions | Cooking With Carolyn

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a unique flavor and is dairy-free.

granulated sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides natural sweetness with a different flavor.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is dairy-free and adds a nutty flavor.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt lowers calories while maintaining creaminess.

Preheat the oven to 350°F (175°C).

Fill the cupcake tin about 3/4 of the way with the white cake batter, using about three scoops of batter for each cupcake.

Bake one test cupcake to set the timeline for the rest.

Place the test cupcake in the oven and set the timer for 15 minutes.

After 15 minutes, check the cupcake without opening the oven door; look through the window to see if the top is wet.

If the top is wet, reset the timer for 2 minutes; if it's dry, check with a toothpick.

If the toothpick comes out clean, the cupcake is done; if not, put it back in the oven and recheck in 1 minute.

The total baking time for cupcakes can range from 15 to 22 minutes, depending on the batter thickness; the creator's cupcakes took about 16 to 18 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens