Vanilla Cupcakes
A simple, rich vanilla cupcake. Top with a swirl of Vanilla Buttercream. To make it extra special in the springtime, garnish with fresh spring berries.
Ingredients
Instructions
Preheat the oven to 350 degrees. Line two 12 cup muffin pans with cupcake liners (you can bake in rounds if you have only one pan). Set aside.
In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy.
Add the eggs, one at a time, mixing after each addition.
Add the milk, vanilla, flour, cornstarch, baking powder, and salt. Mix these all at once into the creamed mixture until just combined, stopping once or twice to scrape down the sides of the bowl.
Spoon the batter into the prepared cups, filling about 3/4 full. Bake at 350 degrees on the middle oven rack for 17 to 20 minutes or until a toothpick inserted in the center comes out clean. Remove from pans and cool completely on a rack before frosting.
A large trigger handled scooper makes fast work of filling the cupcake pans and you get very evenly sized cupcakes.
