Ingredients
Scale
- 1 1/2 cups all-purpose flour (6.35 ounces)
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon fine salt
- 1 cup granulated sugar
- 1 stick (1/2 cup or 4 ounces) unsalted butter, at room temperature
- 1 large egg
- 3/4 teaspoon vanilla extract
- 1/2 cup plus 2 tablespoons whole milk
- Preheat oven to 350F. Line a standard 12-cup muffin tin with paper liners.
Instructions
- In a small bowl combine the flour, baking powder, and salt.
- In the bowl of an electric mixer, beat sugar and butter until light and fluffy, about 3 minutes. Add egg and vanilla and beat until combined. Add flour and milk alternatively, starting and ending with the flour, beating well after each addition. Continue beating for one minute. Divide the batter between the cupcake cups, filling each about 2/3 full.
- Bake for 20 minutes, or until a toothpick inserted comes out clean. Let cool for 10 minutes before removing to a wire rack to cool completely.
- Category: Baking