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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 24 |
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Ingredients:
3 cup(s) all-purpose flour |
2 teaspoon(s) baking powder |
1 teaspoon(s) salt |
2 stick(s) butter |
2 cup(s) sugar |
6 whole(s) eggs |
2 teaspoon(s) vanilla extract |
1 1/2 cup(s) milk |
Directions:
1. Preheat oven to 350 degrees. Line two 12-cup muffin tins with paper liners. Into a medium bowl, sift together flour, baking powder, and salt.
2. In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating until combined. Scrape bowl, and beat in vanilla extract.
3. Add flour mixture in two batches, alternating with milk, beating after each addition until combined.
4. Divide batter among lined muffin cups, filling each about three-quarters full. Bake until a toothpick inserted in the centers comes out clean, about 20 minutes, rotating pans halfway through. Let cool completely before frosting.
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