Double Vanilla Cupcakes

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READY IN: 1hr 17mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 375 degrees.
  • Line 18 standard muffin cups with paper liners, or grease with butter and dust with flour.
  • Sift the flour, baking powder, baking soda, and salt together into a bowl.
  • In a large bowl, using the electric mixer, beat the butter on medium speed until soft and fluffy.
  • Add the sugar and continue beating until pale.
  • Add the eggs one at a time, beating well after each addition.
  • Add half of the flour mixture and mix on low speed just until blended.
  • Add the buttermilk and vanilla and beat on low speed until smooth.
  • Add the remaining flour mixture and beat just until blended.
  • The batter will be thick.
  • Divide the batter between the muffin cups, filling each about ¾ full.
  • Bake until the edges of the cupcakes are pale golden brown and a toothpick comes out clean, about 17 minutes.
  • Let the cupcakes cool in the pan on a wire rack for 10 minutes, then remove from the pan and let cool completely, about 45 minutes.
  • In a bowl, using an electric mixer, beat the butter until light and fluffy.
  • Sift the powdered sugar over the butter and add the milk, vanilla, and salt.
  • Beat on med-high speed until smooth.
  • Spread the frosting on the tops of the cupcakes and serve.
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