Name: Perfect Vanilla Cupcakes
Ingredients: 1 cup (2 sticks) butter, softened; 1 ½ cups granulated sugar; 3 large eggs; 1 Tbsp. pure vanilla extract; 2 cups all-purpose flour; 3 Tbsp. cornstarch; 1 ½ tsp. baking powder; 1 tsp. kosher salt; ¾ cup milk

Description

This recipe, simply titled “Perfect Vanilla Cupcakes,” aims to deliver on that promise: a perfectly moist, tender, and flavorful vanilla cupcake that can serve as a blank canvas for any frosting or decoration

Ingredients

Scale

1 cup (2 sticks) butter, softened
1 ½ cups granulated sugar
3 large eggs
1 Tbsp. pure vanilla extract
2 cups all-purpose flour
3 Tbsp. cornstarch
1 ½ tsp. baking powder
1 tsp. kosher salt
¾ cup milk

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Instructions

Preheat and Prep: Preheat oven to 350°F (175°C) and line two muffin tins with liners.
Cream Butter and Sugar: In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat together the softened butter and granulated sugar until light and fluffy. This step is crucial for creating a light and airy texture.
Add Eggs and Vanilla: Add the eggs, one at a time, beating well after each addition. Add the vanilla extract and mix until combined.
Combine Dry Ingredients: In another large bowl, whisk together the flour, cornstarch, baking powder, and salt.
Combine Wet and Dry: Add half of the dry ingredients to the wet ingredients, beating until just combined. Pour in the milk and mix until fully incorporated. Add the remaining dry ingredients and stir until just combined. Be careful not to overmix.
Fill Liners: Fill the cupcake liners ¾ full with batter.
Bake: Bake until slightly golden on top and a toothpick inserted into the middle comes out clean, about 25 minutes.

Cool: Remove from the pan and let the cupcakes cool completely before frosting