Vanilla Cupcakes

Ingredients

  • 1 3/4 cups cake flour, not self-rising
  • 1 1/4 cups unbleached all-purpose flour
  • 1 1/2 cups sugar
  • 1 Tbsp. baking powder
  • 3/4 tsp. salt
  • 1 cup (2 sticks) unsalted butter, cut into 1-inch cubes
  • 4 large eggs
  • 1 cup whole milk
  • 1 teaspoon pure vanilla extract
  • vanilla frosting
  • sprinkles (optional)

Equipment

  • cupcake pans
  • paper liners
  • large bowl
  • electric mixer with paddle attachment
  • glass measuring cup
  • oven
  • wire rack
  • offset spatula

Prep time:

15

Yields:

20

Cook time:

30

Recipe attribution:

Lindsey Pearce

  1. Preheat oven to 325° F. Line cupcake pans with paper liners; set aside. 
  2. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. 
  3. Add butter, mixing until just coated with flour.
  4. In a large glass measuring cup, whisk together eggs, milk, and vanilla. 
  5. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.
  6. Divide batter evenly among liners, filling about two-thirds full. 
  7. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
  8. Transfer to a wire rack to cool completely. Repeat process with remaining batter. 
  9. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Decorate with sprinkles, if desired. Serve at room temperature.