Vanilla Cupcakes
1 Picture
Ingredients
- 2 sticks (1 cup) butter, softened
- 1-1 ⁄2 cups sugar
- 1 Tbsp baking powder
- 1 ⁄2 tsp salt
- 4 large eggs
- 1 cup milk
- 2 tsp vanilla extract
- 2-2 ⁄3 cups all-purpose flour
Details
Servings 24
Adapted from womansday.com
Preparation
Step 1
1. Heat oven to 350ºF. Line 12 regular-size (2-1⁄2-in. diam) muffin cups with paper liners.
2. Beat butter, sugar, baking powder and salt in a large bowl with mixer on high speed 1 minute or until well blended. Add eggs; beat 2 minutes or until fluffy. On low speed beat in milk and vanilla (batter may look curdled), then flour just until blended.
3. Spoon scant 1⁄4 cup into each muffin cup, filling each about 2⁄3 full.
4. Bake 20 to 25 minutes until a wooden pick inserted in centers of cupcakes comes out clean. Cool in pan on a wire rack 5 minutes before removing from pan to rack.
5. Repeat steps 3 and 4 with remaining batter. Let cupcakes cool completely before frosting and decorating.Each recipe makes 24 cupcakes. If you have two 12-cup muffin pans, you can bake them side by side on the middle rack of your oven if space permits.Unfrosted cupcakes can be stored covered at room temperature up to a day, or frozen in an airtight container up to a month. Thaw before frosting. Once frosted and chilled, they can be refrigerated, very loosely covered, up to 2 days.
Nutrition Facts
Yield 24
Amount Per Serving
Calories 185
Total Fat 9g
Saturated Fat 5g
Cholesterol 57mg
Sodium 203mg
Total Carbohydrates 24g
Dietary Fiber NA
Protein 3g
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