Food & Cooking Recipes Dessert & Treats Recipes Cupcake Recipes Vanilla Cupcakes 3.7 (615) 26 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 January 16, 2019 Print Rate It Share Share Tweet Pin Email Yield: 1 dozen For chocolate cupcakes, substitute 1/2 cup cocoa powder for 1/2 cup all-purpose flour. Ingredients 1 ½ cups all-purpose flour 1 teaspoon baking powder ½ teaspoon salt 8 tablespoons (1 stick) unsalted butter, room temperature 1 cup sugar 3 large eggs 1 ½ teaspoons pure vanilla extract ¾ cup milk Directions Preheat the oven to 350 degrees. Line a cupcake pan with paper liners; set aside. In a medium bowl, sift together flour, baking powder, and salt. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, one at a time; scrape down bowl, and beat in vanilla. Add flour mixture and milk alternately, beginning and ending with flour mixture. Divide batter evenly among liners, about three-quarters full each. Bake until golden and tops spring back to touch, about 20 minutes, rotating pan once if needed. Transfer pans to wire rack; cool completely. Jim Franco Rate it Print