Rating: 2.5 stars
127 Ratings
  • 5 star values: 17
  • 4 star values: 16
  • 3 star values: 15
  • 2 star values: 49
  • 1 star values: 30
  • 127 Ratings

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Recipe Summary

hands-on:
15 mins
total:
45 mins
Yield:
Serves 12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 350° F.

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  • In a medium bowl, whisk together the flour, baking powder, and salt; set aside.

  • In the bowl of a mixer fit with a paddle attachment, beat the butter and sugar until light and creamy, about 3 minutes. Add the eggs, 1 at a time, stirring after each addition.

  • Add the flour mixture in 2 batches, alternating it with the milk and mixing just until incorporated. Add the vanilla and combine.

  • Divide the batter among 12 cupcake tins with paper liners. Bake until golden, about 20 minutes. Let cool in tins for a few minutes, then transfer to a wire rack to cool completely before frosting or decorating.

  • To freeze: Leave the cupcakes undecorated. Place the plain cupcakes in a large resealable plastic bag. Store for up to 3 months. Thaw at room temperature, about 40 minutes.

Nutrition Facts

176 calories; calories from fat 40%; fat 8g; saturated fat 5g; cholesterol 54mg; sodium 75mg; carbohydrates 23g; sugars 13g; protein 3g.
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