recipe

Serve these fluffy, frosted cupcakes at a birthday celebration or as a special dessert.

safety
  • Uses the oven
difficulty
  • Intermediate
time
  • 1 hour, plus 1¼ hours cooling time
yield
  • Makes 12 cupcakes

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Prepare Ingredients

1¾ cups (8¾ ounces)
all-purpose flour
1 cup (7 ounces)
sugar
1½ teaspoons
baking powder
¾ teaspoon
salt
12 tablespoons
unsalted butter, cut into 12 pieces and softened
3
large eggs
¾ cup (6 ounces)
milk
1½ teaspoons
vanilla extract

Gather Baking Equipment

12-­cup muffin tin
12
paper cupcake liners
Electric mixer (stand mixer with paddle attachment or handheld mixer and large bowl)
Whisk
Rubber spatula
⅓-­cup dry measuring cup
Toothpick
Oven mitts
Cooling rack
Small icing spatula or spoon
1
 

Adjust oven rack to middle position and heat oven to 350 degrees. Line 12-­cup muffin tin with 12 paper liners.

 
2
 
1¾ cups (8¾ ounces)
all-purpose flour
1 cup (7 ounces)
sugar
1½ teaspoons
baking powder
¾ teaspoon
salt

In bowl of stand mixer (or large bowl if using handheld mixer), whisk together flour, sugar, baking powder, and salt. Lock bowl into place and attach paddle to stand mixer, if using.

 
3
 
12 tablespoons
unsalted butter, cut into 12 pieces and softened

Start mixer on low speed. Add softened butter, 1 piece at a time, and beat until mixture looks like coarse sand, about 1 minute.

 
4
 
3
large eggs

Add eggs, one at a time, and beat until combined, about 30 seconds.

 
5
 
¾ cup (6 ounces)
milk
1½ teaspoons
vanilla extract

Add milk and vanilla, increase speed to medium, and beat until light and fluffy, about 2 minutes. Stop mixer. Remove bowl from stand mixer, if using. Use rubber spatula to scrape down sides of bowl and stir in any remaining dry flour.

 
6
 

Use ⅓-­cup dry measuring cup to divide batter evenly among muffin tin cups (use rubber spatula to scrape batter from measuring cup, if needed).

 
7
 

Place muffin tin in oven. Bake cupcakes until toothpick inserted in center of 1 cupcake comes out clean, 22 to 24 minutes.

 
8
 

Use oven mitts to remove muffin tin from oven (ask an adult for help). Place muffin tin on cooling rack and let cupcakes cool in muffin tin for 15 minutes.

 
9
 

Remove cupcakes from muffin tin and transfer directly to cooling rack. Let cupcakes cool completely, about 1 hour. (This is a good time to make the frosting! Click here for the recipe.)

 
10
 
3 cups
Strawberry Frosting

Use small icing spatula or spoon to spread 2 to 3 tablespoons frosting over each cupcake. (Note you may have extra frosting. See “Food for Thought” below for tips on storage.) Serve.

2up spreading frosting on cupcake

Mound 2 to 3 tablespoons frosting in center of cupcake.

Use icing spatula to spread frosting to edge of cupcake, leaving slight mound of frosting in center. Keep frosting off paper liner. Once frosted, cupcakes can be decorated with sprinkles or other treats.