Author Notes
After countless baking and disappointing test tasting, this cupcake recipe came to be. It's moist ,full of vanilla taste and versatile. It's a true vanilla cupcake in my opinion and the only vanilla cupcake recipe you'll ever need. Yes! It's basic!
—Nakida Asson
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Ingredients
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2 cups
Unbleached All Purpose Flour
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1 1/2 cups
super fine Sugar*
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3 teaspoons
Baking Powder
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2 teaspoons
salt
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2
Eggs
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1 1/2 cups
Milk
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2/3 cup
Butter (room temperature)
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1 tablespoon
Vanilla Bean Extract
Directions
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Preheat oven to 350*. Line cupcake pans with paper liners; set aside.
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In the bowl of an electric mixer fitted with the paddle attachment add sifted flour, sugar, baking powder and salt; mix on low speed until combined.
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Add butter, mixing until just coated with flour.
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In a large glass measuring cup add milk ,eggs and vanilla. Whisk mixture until combined.
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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.
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Using an ice cream scoop for even cupcakes, divide batter among liners, filling about two-thirds full
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Bake, until a cake tester inserted in the center comes out clean, 17 to 25 minutes.
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Transfer to a wire rack to cool completely. Repeat process with remaining batter.
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*Please use super fine sugar in this recipe. CH bakers sugar is a very good brand.
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