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Cal/Serv:
185
Yields:
24
Prep Time:
0
hours
30
mins
Total Time:
0
hours
55
mins
2
stick butter
1 1/2
c.
sugar
1
tbsp.
baking powder
1/2
tsp.
salt
4
large eggs
1
c.
milk
2
tsp.
vanilla extract
2
c.
all-purpose flour
- Heat oven to 350ºF. Line 12 regular-size (2 1⁄2-in. diam) muffin cups with paper liners.
- 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.
- Spoon scant 1⁄4 cup into each muffin cup, filling each about 2⁄3 full.
- 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.
- 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.
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