epicurious4.1
Super Easy Vanilla Cupcakes
These perfect vanilla cupcakes come from cookbook author and comedian Amy Sedaris. Learn how to make her yummy vanilla cupcake recipe here.
👥 24 Servings⏱️ Prep & Cook: 30 min🔥 Cook: 15 min👤 Amy Sedaris📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●pan
📝 Preparation Steps
1
Arrange racks in upper and lower thirds of oven; preheat oven to 375°. Line two 12-cup standard muffin tins with cupcake liners.
2
Beat ¾ cup (1½ sticks) unsalted butter, softened, in a large bowl with an electric mixer on medium speed until somewhat smooth. Add 1½ cups (300 g) sugar and beat well. Add 2 large eggs, room temperature. (I like to crack the eggs on the side of the bowl while it is moving, which can be really stupid. I like to take chances. Yes, I have had to throw away my batter because I lost eggshells in the mix. Yes, it was a waste of food, and yes, I know how expensive butter is, but what can I say? I'm a daredevil.) Mix well.
½ cups (300 g) sugar1½ cups (312 g) all-purpose flour2large eggs, room temperature2
3
Add 2 tsp. pure vanilla extract, 2½ tsp. baking powder, ¼ tsp. kosher salt, 2½ cups (312 g) all-purpose flour, and 1¼ cups whole milk. Pulse to incorporate dry ingredients, then beat on medium-low speed until cupcake batter is smooth and no streaks of flour remain. Spoon batter into prepared baking cups until they are about ⅔ full. Bake cupcakes 18–⏱️ 20 minutes, rotating pans from front to back and top to bottom half way through, until golden brown. Should produce 24 cupcakes (I get 18 because I'm doing something wrong, although my cupcakes were voted second best in the city by New York Magazine).
. pure vanilla extract2 tsp½ tsp. baking powder2½ cups (300 g) sugar1½ cups (312 g) all-purpose flour2¼ cups whole milk1
4
Transfer pans to wire cooling racks and let cupcakes cool completely. Frost with Vanilla Buttercream or Classic Cream Cheese Frosting (if using). Do ahead: Unfrosted cupcakes can be baked up to 3 days ahead; store, tightly covered, at room temperature. Chill frosted cupcakes in an airtight container up to 3 days. Editor’s note: This vanilla cupcake recipe first appeared on Epicurious in September 2009 as ‘Amy Sedaris's Vanilla Cupcakes.’ Head this way for more of our favorite cupcake recipes →
Vanilla Buttercream or Classic Cream Cheese Frosting (optional)
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