Easy Vanilla Cupcakes
Ingredients:
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
4 large eggs
2 cups all-purpose flour
1 tbsp baking powder
1/2 cup whole milk
1 tbsp vanilla extract
Pinch of salt
For the Frosting:
1 cup (2 sticks) unsalted butter, softened
4 cups powdered sugar
1/4 cup whole milk
1 tbsp vanilla extract
Food coloring (optional)
Directions:
Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
In a large bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
In another bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with milk, beginning and ending with the dry ingredients. Stir in the vanilla extract.
Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let cool completely on a wire rack.
For the frosting, beat the butter until creamy. Gradually add powdered sugar, milk, and vanilla, beating until smooth. Add food coloring if desired.
Frost the cooled cupcakes as desired.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes�Kcal: Approximately 320 per serving | Servings: 12 cupcakes
Ingredients:
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
4 large eggs
2 cups all-purpose flour
1 tbsp baking powder
1/2 cup whole milk
1 tbsp vanilla extract
Pinch of salt
For the Frosting:
1 cup (2 sticks) unsalted butter, softened
4 cups powdered sugar
1/4 cup whole milk
1 tbsp vanilla extract
Food coloring (optional)
Directions:
Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
In a large bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
In another bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with milk, beginning and ending with the dry ingredients. Stir in the vanilla extract.
Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let cool completely on a wire rack.
For the frosting, beat the butter until creamy. Gradually add powdered sugar, milk, and vanilla, beating until smooth. Add food coloring if desired.
Frost the cooled cupcakes as desired.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes�Kcal: Approximately 320 per serving | Servings: 12 cupcakes
