Vanilla Pound Cupcakes Recipe

Average
Average budget

Ingredients

2 cups sifted cake-and-pastry flour
1 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1/2 cup milk
2 eggs
1 teaspoon vanilla

Preparation

Step 1

In large bowl, whisk together flour, sugar, baking powder and salt. Using electric mixer on low speed, mix in butter, milk, eggs and vanilla; beat on high speed until smooth, about 2 minutes.

Step 2

Spoon into 12 paper-lined or greased muffin cups, filling about three-quarters full. Bake in centre of 375°F (190°C) oven until cake tester inserted in centre comes out clean, about 18 minutes. Transfer to rack; let cool completely. (Make-ahead: Store in airtight container for up to 1 day or freeze for up to 2 weeks.) Variation: Chocolate Cupcakes - Reduce flour to 1 cup and baking powder to 1/2 tsp. Add 1/2 cup cocoa powder and 1 tsp. baking soda to dry ingredients. Sift before adding butter and wet ingredients.