Domesticated

Don’t ever call them plain… these cupcakes are to die for- buttery, rich, and fluffy oh my! It is only one or two steps more than making cupcakes out of the box and well worth it. Besidses then you’ll get bragging rights for making them from scratch.  So bookmark this one because it is sure to get used over and over. Stay tuned for a buttercream frosting recipe to follow.

Ingredients

Makes 1 dozen

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 8 tablespoons (1 stick) unsalted butter, room temperature
• 1 cup sugar
• 3 large eggs
• 1 1/2 teaspoons pure vanilla extract
• 3/4 cup milk

Directions

1. Preheat the oven to 350 degrees. Line a cupcake pan with paper liners; set aside.
2. 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.
3. Add flour mixture and milk alternatively, beginning and ending with flour mixture.
4. 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.

Source: Martha Stewart