Serves: 24 Cupcakes or two 9″ rounds
Ingredients
- ⅔ cup butter, room temperature
- 1¾ cup sugar
- 2 large eggs
- 1½ tsp vanilla extract
- 2½ cups all purpose flour
- 2½ tsp baking powder
- ½ tsp salt
- 1¼ cup milk, room temperature
Instructions
- Preheat oven to 350 degrees F and line two 12 cup muffin tins with paper cups or butter and flour two 9″ round cake pans. Cream butter and sugar together in a large mixing bowl until light and fluffy, about 3-4 minutes. Add eggs, one at a time, beating well after each addition. Mix in the vanilla.
- In a medium bowl, sift flour, baking powder, and salt. Whisk to combine. Add flour mixture to the creamed mixture alternately with milk (beginning and ending with the flour). Mix just until combined.
- Fill cups ⅔ full and bake 18-20 minutes for cupcakes, 25-30 minutes for round layer cake, or until a toothpick inserted into the center comes out clean. Let cool 10 minutes then remove to a wire rack to cool completely.
-Taste of Home
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