These cupcakes are actually the ones used in my photo shoot for the newspaper! This is as simple as it gets…but everyone always seems to love it! I’m trying so hard to find the perfect vanilla cupcake recipe, but it is so difficult because there are thousands. I’m definitely going to have to keep trying more. Here’s a new one I tried and really liked it! It’s the Martha Stewart one (I love her, but I don’t think it’s the winner yet!). I colored the frosting different colors for the photo shoot and for spring. Hope you like!
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
- 1 1/2 cups sugar
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 1 1/4 cups milk
- 4 tablespoons unsalted butter, room temperature
- 2 cups confectioners’ sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
- 1 pinch salt
Preheat oven to 350 degrees. Line cupcake pans with liners; set aside. In a medium bowl, whisk together flour, baking powder, and salt. In a large mixing bowl, cream together butter and sugar until light and fluffy. Add eggs, one at a time, mixing until incorporated; scrape down sides of bowl, and beat in vanilla.
Add flour mixture and milk alternately, beginning and ending with flour. Scrape down sides and bottom of bowl.
Divide batter evenly among liners, filling each about three-quarters full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool for 5 minutes. Remove cupcakes from pan, and let cool completely on wire rack
In a small bowl, beat together butter, sugar, milk, vanilla, and salt until light and fluffy.
- Separate into different bowls and add desired food coloring to each one.
- Put frosting in frosting bag with desired tip.
- Frost onto each cupcake.
- Add sprinkles if desired