Ingredients
- 2 cups all-purpose flour
- 2 tsp. baking powder
- 1/4 tsp. salt
- 3/4 cup sugar
- 6 tbs. (3/4 stick) unsalted butter, at room temperature
- 3 whole eggs room temperature
- 1 1/2 tsp. vanilla extract
- 1/2 cup milk
- quick buttercream frosting
- garnish of your liking (optional)
Directions
- 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 eggs one at a time, beating well after each addition, then beat in the vanilla. Add the flour mixture 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.
- Put the batter evenly among the prepared muffin cups. 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. 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. Garnish the cupcakes to your liking and serve. Enjoy makes 12 cupcakes.