Set the rack in the middle of the oven. Preheat oven to 375 degrees. Line 24 muffins cups with paper liners. Set aside.
In a large bowl, using a wooden spoon or an electric mixer, beat the butter and sugar until light and fluffy. Add the egg and vanilla and beat until smooth. In a small bowl whisk together flour, baking powder, and salt.
Add half the flour mixture to butter mixture and beat until combined. Slowly add the milk until mixed. Beat in the remaining flour until the batter is smooth.
Using a large spoon or small measuring cup, fill each muffin cup half full. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Using oven mitts, remove the pan from the oven and place on a wire rack and cool completely. Remove cupcakes from the pan and frost with Buttercream Frosting.
Makes 2 dozen cupcakes
- 1 1/2 cups confectioners' sugar
- 1/2 cup (1 stick) unsalted butter, softened
- 1 tablespoon milk
- 1 teaspoon vanilla extract
In a large bowl, using a wooden spoon or an electric mixer, beat together confectioners' sugar, butter, milk, and vanilla until smooth. If necessary add more milk until frosting is spreading consistency. Spread over cooled cupcakes with a butter knife or rubber spatula.
Makes enough to frost 2 dozen cupcakes
Reprinted with permission from ©Rae Grant, Cooking Fun: 121 Simple Recipes to Make with Kids, by Rae Grant, published by St. Martin's Griffin click for book review
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