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A Simple Easter Cupcake

Course Desserts
Servings 24 cupcakes
Calories 203kcal
Author Aimee

Ingredients

  • 2 sticks unsalted butter (1 cup), room temperature, plus more for pans
  • 1 1/2 cups all-purpose flour plus more for pans
  • 1 1/2 cups cake flour not self-rising
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 3/4 cups sugar
  • 4 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 1/4 cups milk

Instructions

  • Preheat oven to 350 degrees. Line two standard 12-cup muffin pans with paper liners.
  • Into a medium bowl, sift together flours, baking powder, and salt; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, 3 to 4 minutes, scraping down the sides of the bowl as needed.
  • Beat in eggs, one at a time, then beat in vanilla. With the mixer on low speed, add the flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until combined after each addition.
  • Divide the batter evenly among the prepared cups so that each is about two thirds full.
  • Bake, rotating the pans halfway through, until cupcakes are golden brown and a toothpick inserted into the center comes out clean, about 20 minutes.
  • Transfer pans to a wire rack to cool for about 5 minutes. Remove cupcakes from pan and allow to cool completely.
  • Frost with Dark Chocolate Frosting

Notes

Cupcakes can be kept in an airtight container for up to three days.
- from Martha Stewart's Baking Handbook

Nutrition

Calories: 203kcal | Carbohydrates: 27g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 57mg | Sodium: 69mg | Potassium: 99mg | Fiber: 1g | Sugar: 15g | Vitamin A: 305IU | Calcium: 46mg | Iron: 0.6mg