Community Pick
Amy Sedaris's Vanilla Cupcakes
photo by Chef OG
- Ready In:
- 40mins
- Ingredients:
- 11
- Yields:
-
24 cupcakes
ingredients
- 3⁄4 cup unsalted butter
- 1 3⁄4 cups sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1⁄2 teaspoon salt
- 2 1⁄2 teaspoons baking powder
- 2 1⁄2 cups flour
- 1 1⁄4 cups milk
- 1 lb confectioners' sugar
- 1⁄4 cup half-and-half
- 1 teaspoon pure vanilla extract
directions
- Preheat oven to 375°F.
- In a large bowl, cream together butter and sugar. Add in the eggs, two teaspoons vanilla, salt and baking powder. Add flour and milk in batches, starting and ending with flour. Stir until batter is smooth and satiny.
- Fill paper-lined muffin tins with batter. Bake at 375° for 18- 20 minutes.
- For frosting, whip together the box of confectioners' sugar, half-and-half, and one teaspoon vanilla until smooth and fluffy.
- Allow cupcakes to cool about 45 minutes and frost.
- *HINT* I added about one extra teaspoon of vanilla to the batter.
- This recipe didn't specify, but I used all-purpose flour.
- To the frosting, I added a bit more half-and-half to reach a thinner consistency.
Questions & Replies
Reviews
-
YUM! This was exactly what I was looking for - a super good, straightforward vanilla cupcake! WIth a perfect texture! I think this would also be so good using almond extract - next time!! Thanks for sharing! **I also want to add that these dried out pretty quickly, so be sure to frost as soon as they're cool.
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These were fantastic! I did add 1/2 cup of honey greek yogurt which made the batter a little too sweet, so I added the zest and juice from 1 lemon. They were incredibly moist, excellent flavor. I normally don't review a recipe I changed, but I don't think the changes made a great deal of difference in the flavor. Recipe made 30 cupcakes, but I did kind of underfill the cupcake pan.
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Tweaks
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RECIPE SUBMITTED BY
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