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Vanilla Cupcakes


Vanilla Cupcakes

Vanilla Cupcakes

Diana Rattray
These vanilla cupcakes are delicious with chocolate frosting, or try a fresh strawberry frosting or creamy butter icing.

Yield: 24 Cupcakes


  • 4 ounces butter (1 stick), cut into small pieces
  • 2 cup granulated sugar
  • 4 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 3 cups cake flour, stir before measuring
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup whole or 2% milk


Heat oven to 350°. Grease and flour 24 muffin cups, line with muffin papers, or generously spray with baking oil/flour spray.

In a large mixing bowl, beat butter on low speed to soften. Increase speed to medium and beat until smooth. Add sugar, about 1 tablespoon at a time. Beat until light and fluffy. Beat in eggs and vanilla; scrape bowl then beat until smooth.

Measure the flour, baking powder, and salt into a bowl; sift once.

Add the dry ingredients to the first mixture a little at a time, alternating with the milk. Continue beating on medium speed until smooth and well blended, scraping the sides of the bowl once or twice. Fill muffin cups about 2/3 full and bake for about 20 to 25 minutes, until a wooden pick or cake tester comes out clean when inserted in the center of one.

Frost with Fresh Strawberry Frosting or your favorite frosting.

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Strawberry Cupcakes
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Peanut Butter Cupcakes
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