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Very Vanilla Cupcakes

Everyone loves a vanilla cupcake. My recipe is a vanilla lovers dream—it's a vanilla cupcake topped with vanilla buttercream. To get ultimate flavor I suggest using pure vanilla extract. —Michelle Dorsey, Wilmington, Delaware
  • Total Time
    Prep: 15 min. Bake: 20 min. + cooling
  • Makes
    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

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. 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.

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