Food & Cooking Recipes Vanilla Cupcakes 2.7 (33) 6 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 8, 2019 Print Rate It Share Share Tweet Pin Email This recipe from Karen Tack's "Hello, Cupcake!" should be used when making Corn-on-the-Cob Cupcakes and TV Dinner Cupcakes. Ingredients 2 ½ 2 1/2 cups all-purpose flour 2.0000 2 teaspoons baking powder 2.0000 2 teaspoons baking soda ½ 1/2 teaspoon salt ½ 1/2 cup milk ½ 1/2 cup vegetable oil 1.0000 1 teaspoon vanilla extract ½ 1/2 cup (1 stick) unsalted butter, softened 1.0000 1 cup sugar 3.0000 3 large eggs Directions Preheat oven to 350 degrees. Line 2 standard 12-cup muffin tins with cupcake liners; set aside. Whisk together flour, baking powder, baking soda, and salt in a medium bowl; set aside. Combine milk, oil, and vanilla in a small bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. Reduce speed to low and add flour mixture, alternating with milk mixture, beginning and ending with the flour mixture; beat until well combined, scraping down sides of bowl as necessary. Fill muffin cups two-thirds full with batter. Transfer muffin tins to oven and bake until golden and a toothpick inserted into the center comes out clean, 15 to 20 minutes. Transfer cupcakes to a wire rack; let cool completely before decorating. Rate it Print