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Butter Cake Cupcakes

Course: Dessert
Servings: 12
Author: Bev Shaffer


  • ½ cup unsalted butter room temperature
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 ½ cups unbleached, all purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt use your favorite here—it doesn’t matter
  • ½ cup milk whole, 2% or skim
  • 1 teaspoon Tahitian pure vanilla extract
  • Paper baking cups
  • Vanilla Frosting
  • Assorted Technicolor Jimmies


  • Heat oven to 350°F.
  • With an electric mixer, beat the butter and sugar at medium speed until creamy. Add the eggs, one at a time, beating until blended after each addition.
  • In a small bowl, combine the flour, baking powder and salt. Add to the butter mixture alternately with the milk, beginning and ending with the flour mixture and beating at low speed until blended after each addition.
  • Stir in the vanilla.
  • Place paper baking cups in 12 muffin pans; spoon batter into cups, filling two-thirds full.
  • Bake for 12 to 15 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on wire cooling rack for 5 minutes, then carefully remove from pans to wire rack and cool completely.
  • Once cool…frost and sprinkle away with those jimmies. Enjoy every single celebratory bite.