A vanilla cupcake is one of the simplest but yet most versatile recipes. The best recipe I have found so far is from wilton.com. I’m normally not a fan of vanilla but these may have changed my mind. So without further ado…
Vanilla Cupcake (2 dozen)
Mix 3 cups of cake flour with 2.5 teaspoons of baking powder and 0.5 of a teaspoon of salt*. (Use cake flour! It makes a difference in the texture). Also this step is very important so mix or sift the ingredients well. If not, the cupcakes bake with holes straight through the center because the baking powder wasn’t distributed evenly.
*I use salted butter and skip the added salt in this step.
In a separate bowl, cream 2/3rds a cup of butter and 1.75 cups of sugar. When mixed well, add 2 ROOM TEMPERATURE eggs and 1.5 teaspoons of PURE vanilla. Do not over mix! If all the ingredients are at room temperature it blends and mixes evenly.
Mix in flour mixture and 1.75 cup of milk alternatively.
Bake at 350 for 18-20 minutes. Usually I can follow the 18 minute rule and they turn out perfect. I fill about 2/3 of the liner full because they don’t rise extremely high.
The picture is from my sororities family day when I baked these cupcakes!