Makes 12 cupcakes
Prep time: 25 minutes
Total time: 40 minutes
1 1/2 cups all-purpose flour (spooned and leveled)
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1 easpoon pure vanilla extract
8 tablespoons (1 stick) unsalted butter, room temperature
3/4 cup sugar
2 large eggs
Vanilla Frosting
colored sprinkles for decorating (optional)
Vanilla Frosting:
With an electric mixer, beat 6 tablespoons (3/4 stick) room-termpature unsalted buter, 3 cups confesioners
sugar, 1/4 cup milk, and 1/2 teaspoon pure vanilla extrac until smooth. If frosting is too thin, mix in up to 1/2 cup more
sugar; if too thick, add a few more teaspoons of milk.
Cupcakes:
Preheat oven to 350 degrees. Line the cups of a standard (12-cup) muffin tin with paper or foil liners.
In a bowl, whisk together flour, baking powder, and salt. In a liquid measuring cup, mix vanilla and milk.
With an electric mixer, beat butter and sugar until whie and fluffy. Add eggs one a a time, beating well
after each addition. With mixer on low speed, add half of flour mixture, followed by milk mixture, then remaining flour
mixture, jus until combined. Do not overmix.
Divide batter evenly among prepared muffin cups. Place tin on a rimmed baking sheet; bake until a toothpick
inserted in center of a cupcake comes out clean, 20 to 25 minutes. Cool cupcakes 5 minutes in tin, hen remove and cool completely
on a rack.
Frost cupcakes with Vanilla Frosting; decorae with sprinkles, if desired, before frosing dries. The frosted
cupcakes are best eaten within 1 day.
Alternations:
Mix up the frosting with different extracts and different food colors.
Create chocolate brownies and add 1/4 cup of cocoa powder.
