Use this delicious recipe as a base for Peanut-Butter and Chocolate Frosted Cupcakes.
- Total Time:
- Yield: Makes 2 dozen
Source: Everyday Food, March/April 2003
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 sticks butter
- 2 cups sugar
- 6 eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups milk
Preheat oven to 350 degrees. Line two 12-cup muffin tins with paper liners. Into a medium bowl, sift together flour, baking powder, and salt.
In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating until combined. Scrape bowl, and beat in vanilla extract.
Add flour mixture in two batches, alternating with milk, beating after each addition until combined.
Divide batter among lined muffin cups, filling each about three-quarters full. Bake until a toothpick inserted in the centers comes out clean, about 20 minutes, rotating pans halfway through. Let cool completely before frosting.