Vanilla Cupcakes


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Member since 2013
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Serves 24 | Prep Time 10 | Cook Time 20

Why I Love This Recipe

Another "secret" recipe.


Ingredients You'll Need

1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 cup milk
1 teaspoon vanilla extract


Directions

Preheat oven to 350 degrees F.


Line 2 (1/2 cup-12 capacity) muffin tins with cupcake papers.


In a small bowl, combine the flours. Set aside.


In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about 3/4 full. Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.


Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.


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