Homemade Vanilla Cupcakes
Our unique take on this classic vanilla cupcake recipe will make your mouth water!
- 2 ½ cups Gold Medal All Purpose Unbleached Flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- ¾ cup butter
- 2 cups sugar
- 2 eggs
- 2 tablespoons vanilla
- 1 ¼ cups milk
In a medium bowl, sift together flour, baking powder and salt and set aside.
In a large bowl, cream together butter and sugar. Add eggs 1 at a time and mix until smooth. Mix in vanilla.
Slowly add the dry ingredients into the butter and sugar, alternating with the milk.
Mix until just combined. Scoop into jumbo muffin tins lined with cupcake wrappers.
Bake at 350 degrees for 25 minutes. Remove from oven and let cool.
While cupcakes are baking make filling frosting and mini chocolate chip cookies.
For the mini cookies:Scoop cookie dough into 1 inch balls and divide in half. I used a standard size cookie scoop to scoop of the dough and then divided it in half. Roll into balls and place on baking tray lined with parchment paper. Bake at 350 for 7 minutes. Remove from oven and let cool.
To assemble: Take a knife and cut out the center of each cupcake cake and fill with edible cookie dough. Pipe whipped cream frosting on top. Add sprinkles and top with a mini chocolate chip cookie.