Ingredients
- Georgetown Cupcake Vanilla Cupcake Recipe
- 2 1/2 cups flour , sifted
- 1/2 tsp. baking powder, sifted
- 1/4 Tsp. salt
- 8 Tbsp. (4 ounces) unsalted butter
- 1 3/4 cups sugar
- 2 large eggs, at room temperature
- 2 1/4 tsp. pure vanilla extract + seeds from 1 vanilla bean
- 1 1/4 cups whole milk , at room temperature
- Georgetown Cupcake Buttercream Frosting
- 16 Tbsp. (8 ounces) unsalted butter
- 4 cups confectioner's sugar, sifted
- 1 tsp. whole milk
- 1 tsp. pure vanilla extract
- 1/8 tsp. salt
Preparation
Step 1
For the cupcakes:
Preheat the oven to 350°. Line 2 cupcake pans with baking cups or grease pans with butter if not using baking cups.
Sift together the flour, baking powder and salt in a bowl.
Place the unsalted butter in the bowl of a stand mixer or hand-held electric mixer. Add the sugar; beat on medium speed until well incorporated.
Add the eggs one at a time, mixing slowly after each addition.
Combine the vanilla extract, vanilla bean seeds and milk in a large liquid measuring cup.
Reduce the speed to low. Add one-third of the flour mixture to the butter mixture, then gradually add one-third of the milk mixture, beating until well incorporated. Add another one-third of the flour mixture, followed by one-third of the milk mixture. Stop to scrape down the bowl as needed. Add the remaining flour mixture, followed by the remaining milk mixture, and beat just until combined.
Scoop batter into baking cups and bake for 10 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Transfer the pan to a wire rack to cool completely.
For the Frosting:
Place the unsalted butter in the bowl of a stand mixer or hand-held electric mixer. Add the confectioner's sugar; beat on medium speed until well incorporated.