This simple, great tasting cake is made healthier with whole wheat pastry flour and less sugar. Kids love making cupcakes with this recipe–and you’ll feel better about them eating this healthier version. Tip: Instead of frosting, try dusting with confectioners sugar before serving!
Original recipe makes 1 9×9-inch pan
1/2 cup butter
3/4 cup white sugar
2 teaspoons vanilla extract
1 1/2 cups whole wheat pastry flour
1 3/4 teaspoons baking powder
3/4 cup low-fat (1%) milk
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×9-inch pan.
- Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add room-temperature eggs one at a time, allowing each egg to blend into butter mixture before adding the next. Beat in vanilla extract with last egg. Combine flour and baking powder, and add to butter mixture, mixing well. Stir in milk until batter is smooth. Pour or spoon batter into prepared pan.
- Bake in preheated oven until cake springs back to the touch, 30 to 40.
Calories: 179 kcal
Carbohydrates: 22.3 g
Cholesterol: 56 mg
Fat: 8.8 g
Fiber: 1.1 g
Protein: 3.2 g
Sodium: 144 mg