Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon salt
- 1 stick unsalted butter, softened
- 1 cup sugar
- 2 large eggs, at 70 degrees
- 2 teaspoons vanilla flavoring
- 2/3 cup dairy, at 70 degrees
- Frosting. for topping
Directions
Preheat the oven to 350 levels F. Line a 12-cup muffin pan with paper liners. Whisk the flour, baking powder and salt inside a bowl. Beat the butter and sugar inside a stand mixer fitted using the paddle attachment on medium-high-speed until fluffy, about 4 minutes. Beat within the eggs, individually, scraping lower the bowl when needed. Beat within the vanilla. Lessen the mixer speed to medium low beat in two from the flour mixture, then all the milk, then your remaining flour mixture until just combined.
Divide the batter one of the muffin cups, filling each three-quarters full. Bake until a toothpick placed into the middle of a cupcake arrives clean, 18 to twenty minutes, rotating the pan midway through. Transfer the pan to some rack and let awesome a few minutes, then take away the cupcakes towards the rack to awesome completely. Top with frosting.
Photograph by Levi Brown
Recipe thanks to Food Network Magazine