By LaMarc Hubbart ’26

Today I’m going to teach you how to make cupcakes that are capable of impressing even the harshest of food critiques in your inner circle. First, look in your cabinets or head to the store and secure the following:

• 1 cup or 2 sticks of butter, softened
• 1 1/2 cup of granulated sugar
• 3 large eggs
• 1 tbsp. pure vanilla extract
• 2 cups of all-purpose flour
• 3 tbsp. cornstarch
• 1 1/2 tsp. baking powder
• 1 tsp. kosher salt
• 3/4 cup milk
• Frosting of your choosing
• 2 Muffin Tins

Got it all? Good, let’s roll.

Preheat your oven to 350° and line two muffin tins with liners. In a large bowl using hand mixer (or in the bowl of a stand mixer), beat together butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla and mix until combined.

Then, in another large bowl whisk together flour, cornstarch, baking powder, and salt. Add half of the dry ingredients to the wet ingredients, beating until just combined. Pour in the milk and mix until fully incorporated. Add remaining dry ingredients and stir until just combined. Next fill cupcake liners 3/4 full with batter.

Almost at the finish line! Now bake until slightly golden on top and a toothpick inserted into the middle comes out clean, about 25 minutes. Finally remove from the pan and let cool completely and then add a frosting of your choosing!

Enjoy and be prepared to impress all that try!