Vanilla Cupcakes

Great for a party


  • 2 cups (4 sticks) unsalted butter, room temperature
  • 1 3/4 cups cake flour, not self-rising
  • 6 to 8 cups confectioners' sugar
  • 1 1/4 cups unbleached all-purpose flour
  • 2 cups sugar
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 2 teaspoon pure vanilla extract
  • 1 1/2 cup milk
  • 4 large eggs


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 2 sticks butter, mixing until just coated with flour.

In a large glass measuring cup, whisk together eggs, 1 cup milk, and 1 teaspoon 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.

Icing Instructions:
In the bowl of an electric mixer fitted with the paddle attachment, cream 2 sticks of butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 6 cups confectioners' sugar, 1/2 cup milk, and 1 teaspoon vanilla; mix until light and fluffy. If necessary, gradually add remaining 2 cups sugar to reach desired consistency

Servings: 30
Total Time: 45 minutes

Welcome to Stew Share!

The best way to share recipes with family and friends.

Sign up with Facebook