Ingredients for Very Vanilla Cupcakes
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter
- 1 3/4 cups granulated sugar
- 4 large eggs
- Vanilla Extract
- 1 cup whole milk
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How to Make Very Vanilla Cupcakes
- Preheat oven to 350°F (175°C).
- Line a 24-cup muffin tin with paper liners or grease and flour the cups.
- In a medium bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt. Set aside.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 3/4 cups granulated sugar using an electric mixer on high speed until light and fluffy (about 3-5 minutes).
- Reduce mixer speed to medium. Beat in 4 large eggs one at a time, then stir in 2 teaspoons vanilla extract.
- In a separate bowl, whisk together 1 cup whole milk.
- Reduce mixer speed to low. Gradually add the dry ingredients and the milk to the wet ingredients, alternating between the two and beginning and ending with the dry ingredients. Mix until just combined.
- Fill the prepared muffin cups about 2/3 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the muffin tin for 5-10 minutes before transferring to a wire rack to cool completely.
- Once completely cool, frost with your favorite frosting (coffee-cream cheese frosting recommended!).
- For extra-delicious vanilla flavor, try our homemade vanilla sugar: Place one split vanilla bean in a jar with 2 cups of granulated sugar. Cover tightly and let sit for at least 3 days, stirring occasionally, to allow the vanilla bean to infuse the sugar.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
58g
Fat
26g
Carbs
8g
