2 cups sugar
2 tsp. baking powder
½ tsp. salt
1 cup (two sticks) unsalted butter, softened (not melted)
4 large eggs
1 cup milk (preferably whole milk)
1 tsp. vanilla extract (try to find extract rather than imitation vanilla)
Buttercream frosting (recipe below)
- Preheat oven to 350 degrees. Line two muffin tins (each with 12 cups) with paper liners.
- In a large bowl, use an electric mixer to cream the butter until it’s smooth. Add the sugar, ½ cup at a time, and continue beating until thoroughly blended and fluffy, about 3 minutes.
- Add the eggs to the butter mixture, one at a time, as you continue to beat the mixture.
- In a separate bowl, mix together the flour, baking powder and salt. Add the dry ingredients in 4 parts to the butter mixture, beating each time just until the ingredients are mixed in. Beat in the milk and vanilla halfway through adding dry ingredients.
- When you’re done beating, mix once more with a wooden spoon, making sure to scrape the sides of the bowl, to make sure that the batter is blended.
- Using a soup ladle or spoon, fill each of the paper liners about ¾ full with the cupcake batter.
- Bake for 20-25 minutes, or until a knife inserted into the center a couple of the cupcakes comes out clean.
- Remove cupcakes from oven and allow to cool in tins for 15 minutes. Remove from tins and place on a wire rack or on the counter until they’re completely cooled (about 45 minutes).
- Frost with buttercream frosting (see recipe below) or storebought frosting. You can use with a spatula to frost, or you can spoon frosting into a Ziploc bag, cut a ½ inch slit in one corner, and use it as a cake-frosting device.
1 cup unsalted butter, softened (not melted)
3 1/2 cups confectioners sugar
1/2 teaspoon milk
1/2 teaspoon vanilla extract
- Beat butter in bowl using electric mixer until light and fluffy, about 2 minutes.
- Gradually beat in confectioners sugar.
Beat in milk and vanilla. Continue to beat for 2-3 minutes, until smooth, creamy and dense.