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Item# WLRECIP-149
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1
Preheat oven to 350ºF. Line 2 12-cup muffin pans with baking cups.
2
In large bowl, combine flour, baking powder and salt; set aside.
3
In second large bowl, beat butter and sugar with electric mixer on medium speed until light and fluffy. Add eggs, one at a time, and vanilla; mix well. Add flour mixture alternately with milk, beating well after each addition. Continue beating one minute. Divide evenly into prepared cups.
4
Bake 19-23 minutes or until toothpick inserted in center of cupcake comes out clean. Cool cupcakes in pan on cooling grid 5 minutes. Remove from pan; cool completely. Ice cooled cupcakes with buttercream icing.
Make 24 perfect cupcakes with better ingredients and proper measurements by following our tired and true cupcake baking tips.