For as long as I can remember, this has been my go-to cupcake recipe. It comes from a Betty Crocker cookbook that belonged to my mother. These vanilla cupcakes are so simple and yet utterly divine. I think it has something to do with all the butter.
Now don’t let butter scare you away. Contrary to misguided popular belief, butter is actually good for you. That is to say, REAL butter is good for you. Please don’t desecrate these sublime cupcakes with margarine.
I wish I could tell you that sugar and flour are good for you too, but if it was all good for you, it wouldn’t be dessert, now would it?
I made a batch of Bonnie Butter Cupcakes for my daughter to take to school for her birthday celebration last week. The tray came home empty. See? I TOLD you they were divine.
Don’t you wish birthdays still made you that happy?
- 2/3 cup soft butter
- 1-3/4 cup sugar
- 2 eggs
- 1-1/2 tsp vanilla
- 2-3/4 cups flour
- 2-1/2 tsp baking powder
- 1 tsp salt
- 1-1/4 cups whole milk
- 3 cups powdered sugar
- 1/3 cup soft butter
- 1-1/2 tsp vanilla extract
- 2-4 Tbsp milk
- food coloring if desired
- Cream the butter and sugar until light and fluffy.
- Add the eggs and vanilla and beat on high for 2 minutes.
- Mix the dry ingredients together in a separate bowl.
- Add the dry ingredients to the butter mixture alternately with the milk.
- Fill muffin cups 2/3 full. These should make exactly 24 cupcakes.
- Bake for 15-20 minutes in a 350-degree oven, until they spring back when touched gently and they’re just BARELY beginning to brown. Do not over bake.
- Beat all ingredients until smooth and spread on cupcakes (or on anything, really.)
- I dare you not to lick your fingers.