These moist, fluffy, golden, delicious, vanilla cupcakes are a recipe I’ve been toying around with for a while. They are finally ready to share—and I hope you like them too.
1. Preheat oven to 350 F (180 C).
2. In the bowl of your stand mixer fitted with a paddle attachment, beat butter with sugar until light and fluffy (a few minutes).
3. Beat in eggs, one at a time, beating well after each addition.
4. Beat in vanilla.
5. In a separate bowl, whisk together flour, baking powder, baking soda and salt.
6. Stir dry mixture into wet (butter) mixture alternately with buttermilk, making 3 additions of dry ingredients and 3 of buttermilk.
7. Using an ice cream scoop or 1/4 cup measure, scoop batter into two 12-count muffin tins that you’ve lined with cupcake liners. Bake for approximately 15-20 minutes, until a cake tester (toothpicks or skewers work well too), inserted in the centre comes out clean. Then remove pans from the oven and set on a rack.
8. Let the cupcakes cool in the muffin tins for about 5 minutes, then remove and let cool completely before adding your favorite icing.
Note: Recipe makes roughly 24 cupcakes.
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These cupcakes are MARVELOUS! They aren’t too sweet, they really show off a yummy cream cheese icing so well. They are moist, bake well and have a beautiful color. I made them for my daughter’s first birthday and everyone loved them. First time making cupcakes and I think this is the only recipe I will ever use. Thank you!
Prep: Cook:
Serves: 24 Level: Intermediate
by Beth Pierce in
Desserts
Prep: Cook:
Serves: 12 Level: Easy
Prep: Cook:
Serves: 12 Level: Easy
Prep: Cook:
Serves: 12 Level: Intermediate
by Amy McCauley in
Desserts
Prep: Cook:
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Betsy Joy B. on 4.29.2014
These are amazing!