Vanilla Cupcakes
Super moist classic vanilla cupcakes
Servings: 30 cupcakes
Equipment
- 3 regular cupcake pans
- 1 stand mixer
- 1 large scoop
Ingredients
- 3 Cups All Purpose Flour, fluffed or spooned
- 2 1/2 Teaspoon Baking Powder
- 1 Teaspoon Salt regular table salt
- 1 Cup Unsalted Butter softened to room temperature
- 2 Cups Sugar white, granulated
- 4 Large Eggs at room temperature
- 1 Cup Whole milk at room temperature
- 2 Teaspoons Pure Vanilla Extract
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line 2 cupcake trays with liners.
- In a bowl, mix together flour, baking powder, and salt. Add the vanilla to the milk in a measuring cup.
- Using the paddle attachment on a stand mixer, beat the butter until creamy. Add sugar and cream with the butter for 7 minutes, scraping down the sides of the bowl several times. Batter will be nearly white and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Turn the speed to low and add the flour alternately with the milk mixture, starting and ending with the flour, in three batches. (Flour, milk, Flour, milk, Flour). Only mix until just combined. DO NOT OVERMIX.
- Divide the batter into cupcake liners to 2/3 full (I use a large scoop).
- Bake until a toothpick or cake tester comes out just clean, 12-15 minutes. Cool for 5-10 minutes on a rack before removing from tray.
- Decorate with desired frosting when completely cool. I suggest my Swiss Merengue Buttercream.
Notes
Recipe Notes