Vanilla Cupcakes recipe

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Ingredients

1 ½ cups self-rising flour
1 ¼ cups all-purpose flour
1 cup unsalted butter, softened
2 cups white sugar
4 eggs
1 cup milk
1 teaspoon vanilla extract
½ cup unsalted butter
4 cups confectioners' sugar
¼ cup milk
1 teaspoon vanilla extract

Nutrition Info

316.6 calories
carbohydrate: 48.9 g
cholesterol: 58.8 mg
fat: 12.5 g
fiber: 0.4 g
protein: 2.9 g
saturatedFat: 8 g
servingSize: -
sodium: 169.5 mg
sugar: 37.9 g
transFat: : -
unsaturatedFat: : -

Directions

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

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

  3. 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. 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. 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. Spread icing onto cooled cupcakes.

Recipe Yield

24 cupcakes

Recipe Note

Cupcakes are all the rage these days. A friend gave me this absolutely scrumptious recipe. These vanilla cupcakes are so yummy with or without the buttercream frosting, and so easy. Much better than using a packaged cake mix! Use icing at room temperature because it will set when it's chilled. Icing can be stored in an airtight container for up to 3 days.

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