After Owen was born I decided I needed to learn to make the perfect birthday cake. Because I was going to make every cake from then on homemade, right?!! Well almost 9 years later that might not quiiite be true, ha!! But I’m sure glad I had that ambition. I tested about 10 recipes, no joke, and ended up creating THE BEST vanilla cake and cupcake recipe out there. It’s my go-to. It’s baked from scratch but not complicated, you can do a million things with it, and best of all it tastes delicious.
Scroll down for the recipe. Trust me, you need to try this one!
PRETTY SMITTEN VANILLA CUPCAKES
- 3 cups flour, sifted
- 2 cups sugar
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, cut into 1-inch cubes
- 4 large eggs
- 1 cup whole milk
- 1 teaspoon pure vanilla
Preheat oven to 350 degrees F. Line cupcake pans with paper liners, set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flour, sugar, baking powder and salt; mix on low until combined. Add butter, mixing until just coated with flour.
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 over beat.
Divide batter evenly among liners, filling about two thirds. I use a regular size ice scream scoop so that the portions of even (plus it’s much faster!) Bake, rotating halfway through, until cake tester inserted in the center comes out clean. About 17-20 minutes.
Transfer to a wire rack to cool completely. Repeat process with remaining batter. Once cupcakes have cooled they are ready to be frosted! Here I’ve used Barefoot Contessa’s Cream Cheese Frosting.
What I love about this recipe is it’s versatility! It can be made into cupcakes, mini cupcakes, cake and is delicious topped with all kinds of frosting. I’d love to hear if you make it, and if you love it as much as I do! Enjoy!