- 30
- 15 mins
- 35 mins
Ingredients
- 30 about 30 cupcakes
- 1 3/4 1 3/4 3/4 cups cake flour, not self-rising
- 1 1/4 1 1/4 1/4 cups unbleached all-purpose flour
- 2 2 2 cups sugar
- 1 1 1 tablespoon baking powder
- 3/4 3/4 3/4 teaspoon salt
- 1 1 1-inch cup (2 sticks) unsalted butter, cut into 1-inch cubes
- 4 4 4 large eggs
- 1 1 1 cup whole milk
- 1 1 1 teaspoon pure vanilla extract
- 2 2. 3 In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.
- 3 3. 17 to 20 evenly among liners, filling about two-thirds full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
- 4 4. to to to a wire rack to cool completely. Repeat process with remaining batter. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Decorate with sprinkles, if desired. Serve at room temperature.
Preparation
Step 1
1. Preheat oven to 325°. Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour.
2. In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.
3. Divide batter evenly among liners, filling about two-thirds full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
4. Transfer to a wire rack to cool completely. Repeat process with remaining batter. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Decorate with sprinkles, if desired. Serve at room temperature.