Everyone needs a perfect yellow cake in the recipe box. I tried this one and thought it stayed beautifully moist! I ate a cupcake several days later and it still was moist - something I have found rare with most homemade cupcakes! It did have almost a cornbread type cupcake taste though.
.JPG)
1/2 cup (1 stick) of butter (room temperature)
1 cups of sugar
2 eggs (room temperature)
1.5 cups of sifted flour
3/4 tsp salt
2 1/4 tsp baking powder
1/2 cup of whole milk (room temperature)
1/2 teaspoon pure vanilla extract
1/4 teaspoon butter flavoring
Directions:
1 cups of sugar
2 eggs (room temperature)
1.5 cups of sifted flour
3/4 tsp salt
2 1/4 tsp baking powder
1/2 cup of whole milk (room temperature)
1/2 teaspoon pure vanilla extract
1/4 teaspoon butter flavoring
Directions:
Preheat oven to 350 degrees.
Line 12 cupcake tins (double the recipe to make 3 8-inch cakes).
Cream butter until fluffy. Add sugar and continue to cream for about 7 minutes. Add eggs one at a time. Add flour and milk (alternating to creamed mixture), beginning and ending with flour. Add vanilla and butter flavoring to mix; until just mixed.
Cream butter until fluffy. Add sugar and continue to cream for about 7 minutes. Add eggs one at a time. Add flour and milk (alternating to creamed mixture), beginning and ending with flour. Add vanilla and butter flavoring to mix; until just mixed.
Fill cupcakes 3/4 full. Bake for 20-22 minutes, depending on your oven. Tops will begin to brown.
Serves: 12
Nutrition: 207 calories (unfrosted)
Nutrition: 207 calories (unfrosted)
Top with Chocolate Buttercream - divine!
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