Average Rating: 3.333333TOTAL TIME: Prep: 15 min. Bake: 20 min. + cooling
YIELD: 2 dozen.Ingredients
- 3/4 cup unsalted butter, softened
- 1-1/2 cups sugar
- 3 eggs
- 1-1/2 teaspoons vanilla extract
- 2-1/3 cups cake flour
- 2-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup whole milk
FROSTING: - 1 cup unsalted butter, softened
- 3 teaspoons clear vanilla extract
- 2-1/2 cups confectioners' sugar
- Paste food coloring, optional
- Colored sprinkles and nonpareils
Instructions
- 1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, mix the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition.
- 2. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick inserted in center comes out clean. Cool in pans for 10 minutes. Remove to wire racks to cool completely.
- 3. For frosting, in a small bowl, beat butter and vanilla until blended. Gradually beat in confectioners' sugar until smooth. If desired, tint with food coloring. Frost cupcakes. Decorate as desired.
Nutrition Facts
1 cupcake: 278 calories, 14g fat (9g saturated fat), 62mg cholesterol, 105mg sodium, 36g carbohydrate (25g sugars, 0 fiber), 2g protein.