BUTTERCAKES

By bjnelson55

Recommend to frost with sour cream frosting.

For special cupcakes, place a small amount of strawberry jam in the center.

Ingredients

• 1 cup (2 sticks) butter, softened
• 1-1/3 cup sugar
• 3 eggs
• 2 teaspoon vanilla
• 2 cups all-purpose flour
• 2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2/3 cup buttermilk

Details

Servings 24

Preparation

Step 1

Preheat oven to 350 degrees.

Line 24 2-1/2 inch muffin cups with paper bake cups.

In large mixing bowl beat butter with mixed for about 1 minute. Add sugar. Beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Whisk together flouor, baking powder, soda, and salt. Add flour mixture in two additions, alternating with buttermilk, and beating on low after each addition until combined.

Fill lined cups about 2/3 full. Bake 15 to 18 minutes or until toothpick inserted in center comes out clean. Cool in pans on wire rack for 5 minutes. Remove cupcakes from pan; cool completely on wire rack.

Fill and/or frost as directed.

After frosting, refrigerate for 2 to 24 hours.