This cupcake recipe is used as the base for our Yellow Butter Cupcakes, Peanut Butter Cupcakes with Peanut Butter Frosting and Jelly, Coconut Cupcakes with Seven-Minute Frosting and Coconut Flakes, Banana Cupcakes with Caramel Buttercream, Strawberry Cupcakes with Strawberry Buttercream, Chocolate Chip Cupcakes with Chocolate Chip Frosting, Brown-Sugar Pound Cupcakes with Brown-Butter Glaze, and Ginger and Molasses Cupcakes with Whipped Cream.
Ingredients can be found in the recipe for each cupcake.
1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Add eggs, 1 at a time, beating after each addition.
2. Reduce speed to low. Mix any remaining wet ingredients in a bowl if needed. Add dry ingredients to butter mixture in 3 additions, alternating with wet ingredients and ending with dry. Scrape sides of bowl. Divide batter among muffin cups, filling each 2/3 full.
3. Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks. Cupcakes will keep, covered, for up to 3 days, unless otherwise noted.