Ingredients
- 1 1/3 cups all-purpose flour
- 3/4 teaspoon baking powder
- Kosher salt
- 1 stick unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 2 large eggs, preferably at room temperature
- 3 teaspoons pure vanilla extract
- 6 tablespoons whole milk
- Easy Chocolate Frosting (recipe link in step 6)
- Rainbow sprinkles, for garnish
Directions
- Preheat the oven to 350°F and place a rack in the upper center.
- In a medium bowl, whisk together the flour, baking powder, and a pinch of salt. Set aside.
- In a stand mixer with the paddle attachment, beat the butter and sugar on medium-high speed for about 3 minutes until light and fluffy. Scrape the sides of the bowl as needed.
- Add the eggs and vanilla to the mixture and beat until just combined.
- With the mixer on low speed, add half of the flour mixture, then the milk, followed by the remaining flour mixture. Mix until just combined.
- Line a 12-cup cupcake pan with paper liners. Fill each liner 3/4 full with batter using a heaping 3-tablespoon scoop.
- Bake for 20 minutes, rotating the pan 180 degrees after 15 minutes. Check with a cake tester or wooden skewer; it should come out clean.
- Remove the cupcakes and transfer them to a baking rack. Let them cool completely.
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