Today I decided to forego the usual mix and make cupcakes from scratch. This is by far the easiest scratch cake to make. It's not too sweet and it doesn't make a gazillion cupcakes, so it's perfect for a quick treat. It made exactly 12 cupcakes. I pulled a small container of vanilla icing out the freezer, added some cocoa, and topped them with homemade chocolate icing.
1 cup white sugar
1/2 cup butter
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan or line a muffin pan with paper liners.
In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan.
Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.