Best Vanilla Cupcakes Ever

13 ingredients
4 steps

Ingredients

  • 1 3/4 cups cake flour, not self-rising
  • 1 1/4 cups unbleached all-purpose flour
  • 2 cups sugar
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 1 cup unsalted butter, cut into 1-inch cubes
  • 4 large eggs
  • 1 cup whole milk
  • 1 teaspoon pure vanilla extract
  • 1 cup unsalted butter, room temperatu
  • 6 -8 cups confectioners' sugar
  • 1/2 cup milk
  • 1 teaspoon pure vanilla extract

Directions

  1. 1
    Preheat oven to 325°. Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour.
  2. 2
    In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.
  3. 3
    Divide batter evenly among liners, filling about two-thirds full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
  4. 4
    Transfer to a wire rack to cool completely. Repeat process with remaining batter. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Decorate with sprinkles, if desired. Serve at room temperature.

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