Vanilla Cupcakes
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Martha Stewart Kids, Fall
- Yield Makes 24
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Ingredients
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
- 1 1/2 cups sugar
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 1 1/4 cups milk
- Swiss Meringue Buttercream for Cupcakes
- Gumdrops for decorating
Directions
- Preheat oven to 350 degrees. Line cupcake pans with liners; set aside. In a medium bowl, whisk together flour, baking powder, and salt. In a large mixing bowl, cream together butter and sugar until light and fluffy. Add eggs, one at a time, mixing until incorporated; scrape down sides of bowl, and beat in vanilla.
- Add flour mixture and milk alternately, beginning and ending with flour. Scrape down sides and bottom of bowl.
- Divide batter evenly among liners, filling each about three-quarters full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool for 5 minutes. Remove cupcakes from pan, and let cool completely on wire rack.
yuck to the max
disgusting, horrible, terrible, nasty and bad too!
this is indeed the WORST recipe ever, these remind me of the cupcake one of the Charlie's angels tossed across the room it made a [filtered word] on the door!!!!!!!!!!!!!!!!!!!!
After watching my fave show '2 broke girls' I had the sudden urge to make cupcakes, so I figured I would see what great recipe Martha could give me. These cupcakes beautifully baked at exactly 20 minutes. I did find the cupcake heavy and bland, it needs a lot more vanilla. Wondering if it was something I did wrong to make the cupcakes heavy, I did use margarine instead of butter ( forgot to leave butter out of fridge) other than that these vanilla cupcakes were easy to make.
awesum... my first time baking cupcakes, or any cake from scratch! the cake smells great, rose perfectly and tastes delicious... just the right amount of moist... working on the frosting now! look forward to browsing and trying more of your recipes
These came out beautifully, and as another reviewer said they taste much better than store-bought cupcakes! I dressed up the recipe a bit by carving out the top with a melon baller, filling the indent with raspberries, and topping with chocolate dream whip for a friend's birthday. She loved them, and we highly recommend them :)
deliciosos, esponjosos y suave sabor!
I can't believe that someone said that these are "the worst cupcakes ever." I absolutely LOVED them. So so so delicious. They must have messed up somewhere. I also served them to 20 people and got rave reviews from all. They are also very simple to make and go great with the swiss buttercream frosting. Delicioso!!!
Excellent. Very moist and dense, not like a bought spongey yellow cake.
This cupcake recipe was the first one I decided to do on my own (i.e., without the help of a box haha!) and I absolutely loved it. It was fairly simple, not too time-consuming, and very fun. The cupcakes turned out delicious! Reminded me of a sugar cookie. Family favorite. I will have to make them again!
worst. terrible.!!! do not waste your ingredients on this!. worst.cupcakes.ever
They taste delicious and are easy to make.
mine did not taste like sugar cookies, but they had a slight muffin constistency.
otherwise, delicious.
Pretty easy. Didn't rise as much as I would have liked. But tasty!
This is a denser type of cupcake that would hold well if you wanted to make special shapes out of them. The texture is slightly on the doughier side, and does taste like sugar cookies. Maybe I did something wrong too?
they taste like a cake version of a sugar cookie?did I do something wrong?
Very tasty cupcakes. I am using them for my daughter's 1st birthday party.
The best vanilla cake ever! The only thing I substitute is buttermilk for the milk. Better than the bakery.