The Perfect White Cupcakes
I think it’s safe to say that I love all things surprise-inside. These hi-hat cupcakes are a perfect way to celebrate with the classic red, white and blue theme, but to pleasantly surprise family and friends!
Servings: 15 muffins
- 1 1/2 c all-purpose flour sifted
- 1 tsp. baking powder
- 1/4 tsp. coarse salt
- 1/2 c 1 stick unsalted butter, room temperature
- 1 c sugar
- 3 large eggs room temperature
- 3/4 c whole milk room temperature
- 1 tsp. pure vanilla extract
Heat oven to 350 degrees. Prepare muffins tins. (This recipe yielded 15 muffins for me.)
In a medium bowl, whisk together flour, baking powder, and salt; set aside.
In stand mixer with paddle attachment, cream together room temperature butter and sugar on mediumhigh until light and fluffy. Reduce speed to low and add in eggs, one at a time and mix until just blended.
Add in vanilla and milk and mix for about 30 seconds on low. Slowly add in dry ingredients and mix until just combined.
Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 18 to 20 minutes.
Transfer muffin tin to a wire rack.
Let cupcakes cool completely and dry before topping with frosting.