1. Preheat the oven to 325oF and line cupcake pans with paper
liners.
2. Mix all-purpose flour, cake flour, baking powder and salt until
combined. Mix in mixer cubed unsalted butter and sugar until well
mixed. Add flour mixture.
3. Whisk together eggs, milk and vanilla, adding to the main
mixture in three parts, scraping down sides of bowl before each
addition. Beat until ingredients are integrated but not over-
blended.
4. Distribute the batter evenly, filling the cupcake liners about
two-thirds full. Bake for 15–20 minutes, rotating pan halfway
through, until a cake tester comes out clean. Cool completely and
decorate with buttercream.
Originally Submitted
1/31/2013
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