Vanilla Cupcakes
These delightful cupcakes are a perfect treat for any occasion. Moist and fluffy with a sweet vanilla buttercream frosting, they are sure to bring smiles to everyone who takes a bite. Garnish with colorful nonpareils and sugars for an extra touch of fun. Enjoy these scrumptious cupcakes with a cup of tea or as a sweet ending to any meal.
— Constant Cookbook
Ingredients
- 1 1/4 cups all-purpose flour
- 1 1/2 tsp. baking powder
- 1/4 tsp. salt
- 3/4 cup sugar
- 6 Tbs. (3/4 stick) unsalted butter, at room temperature
- 1 whole egg plus 1 egg white, at room temperature
- 1 tsp. vanilla extract
- 1/2 cup milk
- Vanilla buttercream for frosting cupcakes (see related recipe at left)
- Nonpareils and colored sugars for garnish (optional)
Instructions
- Preheat an oven to 350°F. Line a standard 12-cup muffin pan with paper or foil liners.
- In a bowl, whisk together the flour, baking powder and salt. In a large bowl, using an electric mixer, beat together the sugar and butter on medium-high speed until light and fluffy, 2 to 3 minutes. Reduce the speed to low and add the egg and egg white one at a time, beating well after each addition, then beat in the vanilla. Add the flour mixture in 3 additions, alternating with the milk in 2 additions, beating until just combined; scrape down the sides of the bowl as needed. Increase the speed to medium-high and beat just until no traces of flour remain, about 30 seconds; do not overbeat.
- Divide the batter evenly among the prepared muffin cups, filling each about three-fourths full. Bake until the cupcakes are lightly golden on top and a toothpick inserted into the center of a cupcake comes out clean, 18 to 20 minutes. Transfer the pan to a wire rack and let cool for 5 minutes. Then transfer the cupcakes to the rack and let cool completely, about 1 hour.
- Frost the cupcakes with the buttercream. (The frosted cupcakes can be refrigerated in an airtight container for up to 3 days; bring to room temperature before finishing.) Garnish the cupcakes with nonpareils and colored sugars and serve. Makes 12 cupcakes.
- Adapted from <i>Cupcakes,</i> by Shelly Kaldunski (Weldon Owen, 2008).
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