From: Woman's Day US
Vanilla Cupcakes
Yields:
24
Prep Time:
30 mins
Total Time:
55 mins
Cal/Serv:
185
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Ingredients
- 2 stick butter
- 1 1/2 cups sugar
- 1 Tbsp. baking powder
- 1/2 tsp. salt
- 4 large eggs
- 1 cup milk
- 2 tsp. vanilla extract
- 2 cups all-purpose flour
Directions
- Step 1Heat oven to 350ºF. Line 12 regular-size (2 1⁄2-in. diam) muffin cups with paper liners.
- Step 2Beat 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.
- Step 3Spoon scant 1⁄4 cup into each muffin cup, filling each about 2⁄3 full.
- Step 4Bake 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.
- Step 5Repeat steps 3 and 4 with remaining batter. Let cupcakes cool completely before frosting and decorating.
- Step 6Each 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.
- Step 7Unfrosted 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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