“Simple easy and very tasty. These are the first cupcakes I ever made on my journey to prefecting cupcakes. They are a fluffy cake but very flavorful and good either with frosting or just on their own.”
READY IN:
27mins
YIELD:
12 cupcakes
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 375f (190c).
  2. 1.In large bowl, whisk together flour, sugar, baking powder and salt.
  3. 2. Using electric mixer on low speed, mix in butter, milk, eggs and vanilla; beat on high speed until smooth, about 2 minutes.
  4. 3.Spoon into 12 paper-lined or greased muffin cups, filling about three-quarters full.
  5. 4Bake in centre of oven until cake tester inserted in centre comes out clean, about 18 minutes.
  6. 5. Transfer to rack; let cool completely.
  7. Make-ahead: Store in airtight container for up to 1 day or freeze for up to 2 weeks.
  8. Variation: Chocolate Cupcakes - Reduce flour to 1 cup and baking powder to 1/2 teaspoons Add 1/2 cup cocoa powder and 1 tsp baking soda to dry ingredients. Sift before adding butter and wet ingredients.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: