Best Vanilla Cupcakes Ever

Name: Best Vanilla Cupcakes Ever
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 30 cupcakes, 30 serving(s)
Ingredients: 1 3/4 cups cake flour, not self-rising; 1 1/4 cups unbleached all-purpose flour; 2 cups sugar; 1 tablespoon baking powder; 3/4 teaspoon salt; 1 cup unsalted butter, cut into 1-inch cubes; 4 large eggs; 1 cup whole milk; 1 teaspoon pure vanilla extract; 1 cup unsalted butter, room temperatu; 6 -8 cups confectioners' sugar; 1/2 cup milk; 1 teaspoon pure vanilla extract

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Recipe by Little Miss Cupcake

Hands down this has to be the best vanilla cupcakes ever! All the vanilla cupcakes I've made from scratch were too eggy or too floury. This is the kind of cupcake I have been looking for and I found it! These cupcakes are easy and fun to make and requires few baking skills! Happy baking!!! -Little Miss Cupcake

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READY IN: 27mins

SERVES: 30

YIELD: 30 cupcakes

UNITS: US

INGREDIENTS

Nutrition

1 ³⁄₄

cups cake flour, not self-rising
1 ¹⁄₄

cups unbleached all-purpose flour
2

cups sugar
1

tablespoon baking powder
³⁄₄

teaspoon salt
1

cup unsalted butter, cut into 1-inch cubes
4

large eggs
1

cup whole milk
1

teaspoon pure vanilla extract
1

cup unsalted butter, room temperatu
6 -8

cups confectioners' sugar
¹⁄₂

cup milk
1

teaspoon pure vanilla extract

DIRECTIONS

Preheat oven to 325°. Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour.
In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.
Divide batter evenly among liners, filling about two-thirds full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
Transfer to a wire rack to cool completely. Repeat process with remaining batter. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Decorate with sprinkles, if desired. Serve at room temperature.

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