Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup whole milk
- 1/2 teaspoon vanilla
- 3/4 stick (6 tablespoons) unsalted butter, softened
- 1/2 cup plus 1 tablespoon sugar
- 1 large egg
- 1 3/4 cups vanilla buttercream
- Various food colorings* (optional)
- Special equipment: 2 mini-muffin pans, each with 24 (1 3/4-inch) muffin cups; 24 foil or paper mini-muffin liners
Directions
- Put oven rack in middle position and preheat oven to 350°F. Line muffin cups with liners.
- Whisk together flour, baking powder, and salt in a bowl. Stir together milk and vanilla in a small bowl.
- Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 4 minutes. Add egg and beat until just combined. Reduce speed to low, then add flour and milk mixtures alternately in batches, beginning and ending with flour and mixing until just combined.
- Divide batter among muffin cups, filling them two-thirds full, and bake until tops are pale golden and a wooden pick or skewer inserted in centers comes out clean, about 15 minutes. Invert cupcakes onto a rack and cool completely.
- For each color, transfer 1/4 cup buttercream to a separate small bowl and tint with food coloring (if using), then frost tops of cupcakes.
- *Wilton Paste Food Coloring available at wilton.com.
