Vanilla Cupcakes
I love making cupcakes, that’s no secret! These are my go-to vanilla cupcakes. They’re not too sweet, dense enough to hold filling, frosting, and toppings, but still soft and fluffy.
Ingredients
Prep time: 20 minutes
Cooking time: 20 minutes
Yield: 24 Cupcakes
3c cake flour
2 teaspoons baking powder
1/2 teaspoon salt
2/3c unsalted butter (room temperature)
1 2/3C sugar
2 large eggs (room temperature)
2 teaspoons vanilla
1 1/3c whole milk (room temperature)
Baking the cupcakes
Make sure your refrigerated ingredients are brought to room temperature. If you haven’t already done so, let the milk, butter, and eggs come to room temperature. This actually does make a difference.
Preheat oven to 300F & line 2 muffin tins
In a mixing bowl, cream the butter on medium speed. for about 2 minutes until it is fluffy. Once creamed add the sugar and mix for another 2-3 minutes.
While the butter and sugar are mixing, measure out your dry ingredients (flour, baking powder, salt)
Add the eggs one at a time mixing each for about a minute until well blended. Add the vanilla.
Add the dry ingredients and milk - alternating in 2 to 3 steps. Blend until smooth.
Distribute the batter evenly into the cupcake tins. If you do this right it will be the perfect amount for 24 cupcakes. Don’t you just love when it works out like that?
Bake for 10-12 minutes, rotate and bake for another ~10 minutes, until a toothpick comes out clean.
Remove from the oven and cool completely.
