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READY IN 55 mins

Salad Dressing Cupcakes

Read Reviews (42)

"Similar to the classic Mayonnaise Cake, but made with creamy salad dressing. This recipe is formulated for cupcakes, and is not suitable for a cake." — Sue

Ingredients Edit and Save

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Original recipe makes 12 cupcakes Change Servings

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/3 cup unsweetened cocoa powder
3/4 cup creamy salad dressing

1 cup white sugar
1 cup warm water
1 teaspoon vanilla extract

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Directions

Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or use paper liners. Sift all-purpose flour, baking soda and cocoa together and set aside.
Whip salad dressing, white sugar, water, and vanilla together until mixed thoroughly. Add flour mixture slowly and beat at medium speed of an electric mixer for 2 minutes. Divide batter into prepared muffin pans.
Bake in preheated oven for 15 to 25 minutes.

Kitchen-Friendly View

PREP 30 mins
COOK 25 mins
READY IN 55 mins

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Fantastic! I made these for my children's daycare. As easy as a mix, but much tastier! We iced them with the "Allspice Cream Cheese Frosting" from this site (it was leftover from our carrot cake) and it was great! I also used low-fat salad dressing and they were very moist.

—ASH26

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Most Helpful Critical Review

Jun 01, 2010

Did not like these. The flavor was all right but the texture was spongy. It was an easy and quick recipe, though!

—Pa Jayhawk

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47 Ratings

Jan 15, 2005

Great cupcakes, really easy! I used light mayo and they came out great. I liked having a recipe that only makes 12 cupcakes at a time.

—LJMOMMA

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Jun 05, 2006

These are sooo good. Just as fast as doing a box mix, but taste much better. I used FF Mayo in mine. They are heavy but have a fudgy yummy taste to them. Makes 12 perfect cupcakes. Tops came out nice and smooth, perfectly rounded.

—SHILLABILA

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Jan 25, 2011

it was VERY MOIST :) but not much flavor by itself. definately needs a frosting but i just ate it with whipped cream + used mayo instead of salad dressing + baked in exactly 20 minutes + exactly 12 cupcakes and rises well. will make again :D

—im

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Mar 01, 2011

I was very scared when I made the batter and it still tasted like mayo. (I used low fat mayo instead of salad dressing) They were a little bit sticky, but they tasted wonderful, so it's okay that it still smelled/tasted like mayo before you bake it!

—borahthexplorer

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Oct 15, 2009

Quick and we enjoyed them.

—DTNYC

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May 26, 2007

These were so moist and delicious! My three year old made them with me and we had a blast! It was a very easy recipe! I would definitely use muffin cup liners next time though because they are so moist they tend to crumble very easy!

—Tiffany

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Nutrition

Calories
173 kcal
9%

Carbohydrates
31.9 g
10%

Cholesterol
5 mg
2%

Fat
4.5 g
7%

Fiber
1.2 g
5%

Protein
2.1 g
4%

Sodium
283 mg
11%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Salad Dressing Cupcakes

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 173
** Calories from Fat: 40

% Daily Value *
** Total Fat 4.5g 7 %
** Saturated Fat 0.7g 4 %
** Cholesterol 5mg 2 %
** Sodium 283mg 11 %
** Potassium 54mg 2 %
** Total Carbohydrates 31.9g 10 %
** Dietary Fiber 1.2g 5 %
** Protein 2.1g 4 %
** Sugars 18.8g
** Vitamin A 0 %
** Vitamin C 0 %
** Calcium < 1 %
** Iron 11 %
** Thiamin 12 %
** Niacin 11 %
** Vitamin B6 < 1 %
** Magnesium 6 %
** Folate 16 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.