Makes 24 cupcakes
3 cups cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cups (3 sticks) unsalted butter, at room temperature
2 cups sugar
4 large eggs
2 teaspoons pure vanilla extract
1-1/3 cups buttermilk
Preheat the oven to 350 degrees F. Line 24 cupcake tins with baking papers. Sift together the flour, baking powder, baking soda, and salt. Set aside.
In the bowl of an electric mixer, cream together the butter and sugar until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla. Alternately add the flour mixture and buttermilk, beginning and ending with the flour.
Fill each baking cup two-thirds full. Bake until a skewer inserted into the middle of a cupcake comes out clean, about 20 minutes.
Citrus Flavor Variation
To make lemon, orange, or lime buttermilk cupcakes:
Follow instructions for Buttermilk Cupcakes and beat in the grated zest of one lemon, one orange, or two limes with the butter and sugar.
See Lemonade Stand for more variations.
50 Recipes for Every Season and Celebration
by Sara Neumeier
Photographs by Jonelle Weaver
Stewart, Tabori & Chang
Spiral bound with easel; $17.95 ($24.95 Canada)
112 pages; 25 full-color photographs
Recipe reprinted by permission.
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- Buttermilk Cupcakes
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All About Cupcakes with cupcake recipes
This page created September 2005