Yield
Makes 12 cupcakes

No matter what you're celebrating, these moist, yellow cupcakes will satisfy any sweet tooth.

How to Make It

Heat oven to 350° F.

In a medium bowl, whisk together the flour, baking powder, and salt; set aside. In the bowl of a mixer fit with a paddle attachment, beat the butter and sugar until light and creamy, about 3 minutes. Add the eggs, 1 at a time, stirring after each addition. Add the flour mixture in 2 batches, alternating it with the milk and mixing just until incorporated. Add the vanilla and combine.

Divide the batter among 12 cupcake tins with paper liners. Bake until golden, about 20 minutes. Let cool in tins for a few minutes, then transfer to a wire rack to cool completely before frosting or decorating.

To Freeze: Leave the cupcakes undecorated. Place the plain cupcakes in a large resealable plastic bag. Store for up to 3 months. Thaw at room temperature, about 40 minutes.

Ratings & Reviews

tifftouch's Review

emsaad
July 08, 2011
this cupcake came out soooooo moist and delicious. its the best cupcake ive ever made so far and everyone loved it!!

emsaad's Review

LaniBird
September 05, 2010
soo easy! will make this from now on instead of a boxed mix.. it's just as easy, plus, this way i can say they're homemade!

LaniBird's Review

tifftouch
March 02, 2010
Excellent cupcakes! Quick and easy to make; moist and delicious. Had a box mix fail me, and turned to these in a panic. I will never use that box mix again! Added 1 tsp almond extract, and the flavor was just what I needed. I got 18 cuppies out of this.