Easy Vanilla Cupcakes

Prep: 10 min.

Bake: 25 min.

Yield: 12

Cost per serving: 26 cents

1 1/2 cups all-purpose flour

1 tsp. baking powder

1/4 tsp. salt

1/2 cup whole milk

2 tsp. vanilla extract

1/2 cup sour cream

8 Tbsp. (1 stick) unsalted butter, at room temperature

1 cup sugar

2 large eggs

1. Preheat oven to 350 degrees F. Line a standard 12-cup muffin tin with paper liners. Stir together flour, baking powder and salt.

2. Whisk together milk, vanilla and sour cream. Using an electric mixer, cream butter and sugar until fluffy. Add eggs one at a time, beating after each. Add 1/3 of flour mixture, then 1/2 of milk mixture; repeat, ending with flour. Mix until just combined.

3. Spoon batter into muffin cups. Bake 20 to 25 minutes, or until a toothpick inserted into center of a cupcake comes out clean. Let cool on a wire rack.

PER SERVING (1 frosted cupcake): 418 Cal., 26g Fat (16g Sat.), 105mg Chol., 0g Fiber, 4g Pro., 43g Carb., 115mg Sod.

Kitchen Tip

Make the cupcakes two weeks ahead, wrap well and freeze; thaw before decorating.