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
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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