Vanilla Cupcakes

This past weekend I wanted to bake.  I usually reach for the chocolate recipes but this time I wanted a rich, moist vanilla cupcake with buttercream frosting.  Three hours later I had these to feast upon.

I love this recipe for it’s simplicity and rich flavor.  It’s a good basic starter for anyone new to the kitchen.


1/2 c. unsalted butter (I always use unsalted, you do what you prefer), softened
generous 1/2 c. baker’s sugar
2 eggs, slightly beaten
3/4 c. flour
1 Tbsp. milk

Preheat oven to 350.  Line cupcake pan with paper liners.

Put butter and sugar in a bowl and beat together until light and fluffy.  Gradually beat in the eggs.  Sift in the flour and fold in gently.  Fold in the milk.

Spoon batter into cupcake liners filling slightly more than 3/4 full.  Bake for 15-20 minutes until golden brown and firm to the touch.  Transfer to cooking rack to allow to cool.

I fill the liners more than 3/4 full so I have large full cupcake tops.  It’s makes frosting them much more fun and I can do all sorts of things with them.  And it took me three hours to make them because I allowed them to completely cool before I dreamed of frosting (and I made these as well).  Enjoy!


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