A few years ago, Jen and I were obsessed with finding a good, basic vanilla cake recipe. For some reason, they all kept tasting like corn and we gave up. My friend Kelly made these on a whim and they have been my go-to recipe ever since. No corn taste here, just vanilla! Perfect cupcake for kids and adults alike.
- 1 3/4 cups cake flour, not self-rising
- 1 1/4 cups unbleached all-purpose flour
- 2 cups sugar
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 1 cup (2 sticks) unsalted, room temp butter, cut into 1-inch cubes
- 4 large eggs
- 1 cup whole milk
- 2 teaspoons pure vanilla extract
- Preheat oven to 325 degrees. Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour.
- In a large, 4-cup measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.
- Divide batter evenly among liners, filling about 2/3 full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
- Transfer to a wire rack to cool completely. Repeat process with remaining batter. Once cupcakes have cooled, frost with buttercream frosting. Decorate with sprinkles, if desired. Serve at room temperature.
Adapted from Martha Stewart. Makes about 30 cupcakes.