Vanilla Cupcakes

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.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 317 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 2

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

Step 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.

Step 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.

Step 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.

Step 6

Spread icing onto cooled cupcakes.