A classic cupcake topped with creamy white frosting.
2cups all-purpose flour
2 tsp. baking powder
1/2 tsp. Salt
10 Tbs. (1 stick plus 2 Tbs.) unsalted butter, softened
1 cup plus 1 Tbs. Sugar
2 large eggs
2 tsp. vanilla extract
3/4 cup milk
10 Tbs. unsalted butter, softened
2 1/2 cups confectioners' sugar
1 to 2 Tbs. Milk
1 tsp. vanilla extract
- Heat oven to 350°F. Line 18 muffin cups with baking liners. Coat liners with vegetable cooking spray.
- In medium bowl, combine flour, baking powder, and salt. In large bowl, with electric mixer on medium-high, beat butter and sugar until light and fluffy. Add eggs and vanilla, beating to combine. Reduce mixer speed to low, and alternately add flour mixture and milk.
- Divide batter among baking liners, and bake 20 to 25 minutes, or until cake tester inserted in center comes out clean. Cool completely.
- Prepare frosting: In large bowl, with electric mixer on high, beat butter until fluffy, about 4 minutes. Gradually add confectioners' sugar until combined. Add milk, a little at a time, until frosting is light and fluffy. Beat in vanilla.