Ingredients for Very Vanilla Chocolate Chip Cupcakes
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- Granulated Sugar
- Unsalted Butter
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup milk
- Semi Sweet Chocolate Chips
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How to Make Very Vanilla Chocolate Chip Cupcakes
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 3/4 cups granulated sugar using an electric mixer until light and fluffy.
- Beat in 4 large eggs, one at a time, mixing well after each addition.
- Stir in 2 teaspoons pure vanilla extract.
- In a separate bowl, whisk together 1 cup milk. Gradually add the dry ingredients and wet ingredients to the creamed butter and sugar mixture, alternating between the two and beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in 1 1/2 cups semi-sweet chocolate chips.
- Fill each cupcake liner about 2/3 full.
- Bake for 23-28 minutes, or until a toothpick inserted into the center comes out clean. Cupcakes are done when the tops spring back when lightly touched.
- Let cool in the muffin tin for 10 minutes.
- Remove cupcakes from the tin and let cool completely on a wire rack.
- Frost cooled cupcakes with your favorite frosting (recipe #235856 recommended).
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
99g
Fat
34g
Carbs
12g
