Vanilla Cupcakes

Adapted from this Martha Stewart recipe

2 ¾ cup all purpose flour

2 ¼ teaspoons baking powder

¼ teaspoon salt

2 sticks (8 ounces) butter at room temperature

2 cups sugar

4 large eggs at room temperature

1 cup lactose free milk

1 tablespoon vanilla

Preheat the oven to 350˚.  Line two 12 count muffin tins with paper liners. 

Sift the flour, baking powder and salt together and set aside.  In an electric mixer with a paddle attachment, beat the butter until light in color.  Slowly add the sugar and continue beating until fluffy.  Add the eggs one at a time, beating well after each addition.  Stir the vanilla into the milk.  Beginning and ending with flour, alternately add the flour and milk to the butter and egg mixture.  Beat until combined after each addition but don’t over beat. 

Using about ¼ cup of batter, fill each muffin cup about ⅔ full.  You may have enough batter for more than 24 cupcakes.  Bake for 17 minutes or until a toothpick inserted into the center of a cupcake comes out clean.  Cool for a few minutes in the tins on a wire rack then remove from the pan and cool completely before frosting.  Frost with Vanilla Buttercream, Chocolate Buttercream or your favorite frosting.  Cupcakes may be sealed in a zippered freezer bag and frozen.  To thaw, place on a wire rack and let thaw at room temperature.

• 

•