Name: Vanilla Cupcakes
Prep time: 15 min
Cook time: 15 min
Yield: 24
Ingredients: Self-rising flour - 1 ½ cups; All-purpose flour - 1 ¼ cups; Unsalted butter, softened - 1 cup; White sugar - 2 cups; Eggs - 4; Milk - 1 cup; Vanilla extract - 1 teaspoon; Unsalted butter - ½ cup; Confectioners' sugar - 4 cups; Milk - ¼ cup; Vanilla extract - 1 teaspoon

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Vanilla Cupcakes

1. Self-rising flour - 1 ½ cups

2. All-purpose flour - 1 ¼ cups

3. Unsalted butter, softened - 1 cup

4. White sugar - 2 cups

5. Eggs - 4

6. Milk - 1 cup

7. Vanilla extract - 1 teaspoon

8. Unsalted butter - ½ cup

9. Confectioners' sugar - 4 cups

10. Milk - ¼ cup

11. Vanilla extract - 1 teaspoon

How to cook deliciously - Vanilla Cupcakes

1. Stage

Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.

2. Stage

Combine self-rising and all-purpose flours in a bowl.

3. Stage

Cream butter in a large bowl with an electric mixer on medium speed until smooth. Gradually add sugar and beat until fluffy, about 3 minutes. Add eggs one at a time, beating well after each addition. Add flour mixture in 3 batches, alternating with milk and vanilla, beating batter briefly after each addition. Fill the cupcake liners about 3/4 full with batter.

4. Stage

Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes. Cool in the tins for 10 minutes. Transfer to a wire rack to cool completely.

5. Stage

Meanwhile, cream butter in a large bowl with an electric mixer until smooth. Mix in 1/2 of the confectioners sugar, then mix in milk and vanilla. Beat until smooth and creamy, 3 to 5 minutes. Gradually add remaining confectioners' sugar and mix until icing is thick enough for spreading.

6. Stage

Spread icing onto cooled cupcakes.