Very Vanilla Cupcakes

READY IN: 38mins




  • Preheat oven to 350*F.
  • Grease and flour 24 standard-size muffin cups, or line with paper wrappers; set aside.
  • Whisk together the flour, baking powder, and salt; set aside.
  • In a large bowl, using an electric mixer on high speed, cream the butter until light and fluffy.
  • Gradually add the sugar; continue beating until very light and fluffy.
  • Reduce mixer speed to medium; beat in the eggs, 2 at a time, then the vanilla.
  • Reduce mixer speed to low; alternately beat in the flour mixture with the milk, just until blended.
  • Spoon the batter into the prepared cups; bake for 20-25 minutes, until the tops are soft but springy.
  • Cool 5-10 minutes in the tins on a wire rack; carefully invert and cool completely.
  • Frost as desired.
  • *For a more intense vanilla flavor, make vanilla sugar: bury a halved vanilla bean in a container of granulated sugar; cover tightly and let stand for a few days to let the flavor develop.
  • Stir every so often.
  • *.