Cupcakes are one of the trendiest desserts around. From simple vanilla to more extravagant flavors like lemon and red velvet, cupcakes are always a fun and delicious treat. The pint sized dessert has only been around for about 200 years but they have always been popular. Once called 1-2-3-4 cakes for the simplicity of ingredients, this dessert was revolutionary for its portability and easiness to prepare. The original cupcake recipe was very similar to a butter cake, only baked in small tin cups, hence the name cupcake.
This recipe is much like the original cupcake recipe of the 19th century. It’s simple, it’s easy, and it is yummy. Homemade cupcakes have a certain something special about them. Maybe it’s the real butter and the vanilla bean flecks from the vanilla bean extract peppered throughout the light, airy cake that make them special or maybe it’s the simple, pure ingredients from a timeless recipe. Whatever it is, this is one dessert that you will be proud to serve. And eat. Top with homemade chocolate frosting or eat them warm from the oven with a glass of milk. Enjoy!
1 c sugar
1/2 c butter, softened
2 tsps vanilla bean extract
1 1/2 c all purpose flour
1 3/4 tsp baking powder
1/2 c milk
1. Beat butter and sugar until well combined.
2. Add eggs one at a time.
3. Stir in the vanilla bean extract.
4. Add flour and baking powder into the mix, then slowly incorporate the milk.
5. Spoon batter into paper cups or in a greased muffin pan and bake at 350°F for 25 minutes.