These flavorful moist vanilla cupcakes are simple to make and easy to bake. Top them with chocolate or vanilla buttercream or experiment with different flavors and colors.
1 cup plus 4 tablespoons unsalted butter, softened
1 3/4 cups granulated sugar
4 large eggs, room temperature
1 tablespoon vanilla extract
3 cups all-purpose flour, 13 1/2 ounces
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk half and half
Instructions
Heat oven to 375 F.
Line 24 muffin cups with cupcake papers.
In a mixing bowl with electric mixer, combine the 1 1/2 cups of butter and granulated sugar. Beat until light and fluffy, scraping the sides of the bowl from time to time. Beat in the eggs and vanilla until smooth and well blended.
In another bowl combine the flour, baking powder, and salt; stir or whisk to blend thoroughly.
Stir the dry ingredients into the creamed mixture with the milk until blended. Beat with an electric mixer on medium speed for 2 minutes.
Fill the prepared muffing cups about two-thirds full.
Bake the cupcakes for about 18 minutes, until a toothpick inserted into a cupcake comes out clean.
Cool the cupcakes in the pan for about 5 minutes, then remove and cool completely on racks.