| |
| INGREDIENTS |
| 8 tbsp. |
(1 stick) unsalted butter, room temperature, plus more for pan |
| 1¾ cups |
all-purpose flour (spooned & leveled), plus more for pan |
| 2 tsp. |
baking powder |
| ½ tsp. |
salt (optional) |
| ¾ cup |
sugar |
| 2 |
large eggs, room temperature |
| 1 tsp. |
pure vanilla extract |
| ½ cup |
whole milk |
|
|
|
| RECIPE |
- Preheat oven to 350°F.
- Butter and flour a standard 12-cup muffin pan, or use paper liners.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- Using an electric mixer, beat butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Add vanilla and mix until combined.
- On low speed, beat in half the flour mixture, followed by milk and end with remaining flour mixture. Mix just until incorporated (do not over mix).
- Divide batter among prepared muffin cups, filling each ⅔ full.
- Bake for 22-24 minutes or until a toothpick inserted in center of a cupcake comes out clean.
- Cool cupcakes in pan for 5 minutes. Transfer to a wire rack to cool completely.
- Sprinkle with powdered sugar before serving or use your favorite icing.
|
|
|
| SERVING SUGGESTION |
SERVING SIZE:
1 cupcake
NUMBER OF SERVINGS:
12
|
|
|
| NUTRITION FACTS |
| |
| Calories |
180 |
|
| Total Fat |
8 g |
|
| Sodium |
190 mg |
|
| Total Carbohydrates |
23 g |
|
| Fiber |
0 g |
|
| Protein |
3 g |
|
|
|
