These cupcakes do not change color as they bake, so don't wait until they turn brown to remove them from the oven.
- Yield: Makes 2 dozen standard cupcakes or 5 dozen mini cupcakes
Source: The Martha Stewart Show, October 2009
- 4 1/2 cups all-purpose flour
- 2 1/4 teaspoons baking powder
- 1 1/4 teaspoons salt
- 2 1/4 sticks (18 tablespoons) unsalted butter, softened
- 2 1/4 cups sugar
- 6 large eggs
- 1 tablespoon pure vanilla extract
- 1 3/4 cups milk
Preheat oven to 350 degrees. Line 2 standard muffin tins with paper liners. Whisk together flour, baking powder, and salt in a medium bowl; set aside.
With an electric mixer on medium-high speed, beat butter and sugar until pale and fluffy, about 4 minutes. Mix in the eggs, one at a time, scraping down sides of bowl as needed, until well blended. Mix in vanilla.
Add flour mixture in 3 batches, alternating with milk in 2 batches, beating until combined after each. Divide batter evenly among prepared muffin tins. Bake, rotating tins halfway through, until tops spring back when lightly touched, about 20 minutes for standard cupcakes and 8 to 10 for mini cupcakes. Let cool in tins on wire racks.