Ingredients
- Cupcakes:
- 1/2 cup butter
- 1/2 cup white granulated sugar
- 1/2 cup light brown sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 large eggs
- 1 1/2 cups flour
- 2 tsp vanilla
- 3/4 cup buttermilk
- Vanilla Frosting:
- 2 1/2 cups confectioners’ sugar
- 1/2 cup butter
- 1 teaspoon vanilla extract
- 6 tablespoons whipping cream
Preparation
Step 1
Vanilla Cupcakes:
Preheat oven to 350(F). In electric mixer, cream butter thoroughly. Add white and brown sugars and cream again. Mix in baking powder, baking soda and salt. Add eggs and cream thoroughly. Add flour and combine thoroughly. Scrape down sides of mixing bowl if necessary.
With mixer running on low speed, stream buttermilk into mixing bowl. When all of the buttermilk has been added, crank the speed to whip air into the batter.
Add vanilla. Notice how fluffy and soft the batter looks? Fluffy is good.
Spoon batter into paper lined pan.
This recipe makes 12 – 16 cupcakes depending on how much batter is filled into each cup. Bake at 350(F) for 20 minutes, checking every two minutes thereafter. For mini-cupcakes, reduce baking time to 10 minutes, checking every two minutes thereafter.
Cupcakes will be golden and puffed. Allow cupcakes to cool in the pan for about ten minutes; until they can be handled without crumbling or dimpling.
Allow cupcakes to rest on rack until completely cooled before frosting.
FROSTING!!!
Chill mixing bowl and wire whisk attachment for best results. Sift powdered sugar for best results. Cream butter thoroughly and add powdered sugar one half cup at a time.NOTE: Makes enough batter and frosting for 12 cupcakes, 24 mini-cupcakes.