Butter is just one of the rich flavors at work in our butter cupcakes. You'll also taste hints of vanilla and almond for a dessert that's perfect anytime.
24 standard cupcakes
1 1/2 cups butter, room temperature
2 1/2 cups granulated (white) sugar
5 large eggs
1 teaspoon pure vanilla extract
3/4 teaspoon almond extract
3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup milk
Preheat oven to 350°F (177°C). Prepare the muffin pan by placing baking cups in each cavity or by brushing the cavities with Pan Release or cooking spray.
In a mixer bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Mix in vanilla and almond flavor. Mix flour with baking powder and salt. Add flour mixture alternately with milk, starting with the flour. Spoon batter into baking cups.
Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire cooling rack 10 minutes. Remove cupcakes from pan and cool completely.