Double Vanilla Cupcakes Recipes

Steps:

• Preheat oven to 375 degrees.
• Line 18 standard muffin cups with paper liners, or grease with butter and dust with flour.
• Sift the flour, baking powder, baking soda, and salt together into a bowl.
• In a large bowl, using the electric mixer, beat the butter on medium speed until soft and fluffy.
• Add the sugar and continue beating until pale.
• Add the eggs one at a time, beating well after each addition.
• Add half of the flour mixture and mix on low speed just until blended.
• Add the buttermilk and vanilla and beat on low speed until smooth.
• Add the remaining flour mixture and beat just until blended.
• The batter will be thick.
• Divide the batter between the muffin cups, filling each about ¾ full.
• Bake until the edges of the cupcakes are pale golden brown and a toothpick comes out clean, about 17 minutes.
• Let the cupcakes cool in the pan on a wire rack for 10 minutes, then remove from the pan and let cool completely, about 45 minutes.
• In a bowl, using an electric mixer, beat the butter until light and fluffy.
• Sift the powdered sugar over the butter and add the milk, vanilla, and salt.
• Beat on med-high speed until smooth.
• Spread the frosting on the tops of the cupcakes and serve.

Steps:

• Preheat oven to 325 degrees. Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour.
• In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.
• Divide batter evenly among liners, filling about 2/3 full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
• Transfer to a wire rack to cool completely. Repeat process with remaining batter. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Decorate with sprinkles, if desired. Serve at room temperature.