Makes 1 dozen standard or 3 dozen mini cupcakes
Work time: 25 minutes
Total time: 45 minutes
3 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt
12 tablespoons unsalted butter, softened
1 1/2 cups sugar
2 teaspoons vanilla extract
1 1/4 cups whole milk
1. Heat oven to 350 degrees F. Line cupcake pans with liners; set aside. Whisk together flour, baking powder, and salt, set aside.
2. In mixing bowl, beat together butter and sugar until light, about 3 minutes. Add eggs and vanilla and combine, scraping sides of bowl. Stir in flour mixture and milk alternately in 3 parts, starting and ending with flour.
3. Divide batter among liners; fill standard cups 3/4 full and mini cups just below the top. Bake until tops spring back when lightly pressed, about 20 minutes for standard, 15 minutes for mini. Cupcakes will stay a light color, so don't wait until they are golden. Cool completely on racks.
4. Ice and decorate with candies.
Originally published on LHJ.com, March 2009.
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