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Very Vanilla Cupcakes

Very Vanilla Cupcakes
24 ServingsPrep: 15 min. Bake: 20 min. + cooling

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

Directions

  • 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.
  • 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.
  • For frosting, in a small bowl, beat butter and vanilla until blended.
© Taste of Home 2013

2 of 2

Very Vanilla Cupcakes (continued)

Directions (continued)

  • Gradually beat in confectioners' sugar until smooth. If desired,
  • tint with food coloring. Frost cupcakes. Decorate as desired. Yield:
  • 2 dozen.
Nutrition Facts: 1 cupcake equals 278 calories, 14 g fat (9 g saturated fat), 62 mg cholesterol, 105 mg sodium, 36 g carbohydrate, trace fiber, 2 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
© Taste of Home 2013