Ingredients
Scale
- 2 1/2 cups cup white whole-wheat flour 100% whole-grain
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cups of pure cane sugar
- 3/4 cup unsalted butter, softened
- 3 eggs, room temperature
- 1 1/2 tsp vanilla
- 1 1/4 cup whole milk
Instructions
- Spray and flour a muffin pan or line cups with paper baking cups. Heat oven to 375.
- In a medium bowl, stir together flour, baking soda and salt. Set aside.
- Add butter to the bowl of a stand mixer (you can also use a large mixing bowl), beat at medium speed for 30 seconds. Gradually add sugar and continue beating until well combined. Continue beating add eggs one at a time. Add vanilla.
- Alternately add flour mixture and milk to the bowl, beating on low speed until just combined. Pour batter into prepared muffin tin cups.
- Bake for 20-25 minutes until an inserted toothpick comes out clean. Allow to cool on cooling rack completely before icing with desired frosting.