Election Day Cupcakes

Tomorrow’s the big day!  The political ads will be over.  And, oh yes, we’ll be picking the leader of the free world and the man who will be our president for the next four years.  No pressure…

I had been wanting to make Southern Living’s vanilla cupcakes and thought this would be a good opportunity.  It is a moist and tender cupcake and will not disappoint the most ardent vanilla cupcake lover.  I chose a fluffy vanilla buttercream frosting, but any frosting will complement this delicious cupcake.

Vanilla cupcakes, plain and simple.

Voting, plain and simple.

Do it!

One year ago:  Roll-up Muffuletta, Fried Green Tomatoes

Election Day Cupcakes


  • 2 cups sugar
  • 1 cup (2 sticks) unsalted butter, softened
  • 3 large eggs
  • 2 tsp. vanilla bean paste (or 2 1/2 tsp. vanilla)
  • 3 cups White Lily all-purpose flour (can substitute cake flour)
  • 1 1/2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. sea salt
  • 1 cup buttermilk


 Heat oven to 350o F.  Place baking cups in 12 muffin tin wells; spray with non-stick cooking spray; set aside.

In medium bowl, beat sugar and butter with electric mixer using medium speed, until creamy and fluffy, about 5 minutes.  Add eggs and beat until yellow disappears.  Beat in flavoring.

In small bowl, whisk together flour, baking powder, baking soda and salt; add to wet mixture alternately with buttermilk, beginning and ending with flour mixture.  Beat at medium-low speed just until blended after each addition.  Batter will be thick.

Spoon batter into cups, filling 3/4 full.  Bake 18-22 minutes, or until a toothpick inserted in center of cupcake returns with just a few crumbs.  Cool in pans on wire rack 10 minutes; remove from pans to wire rack and cool completely (about 1 hour).

Spread with desired frosting and decorate as desired (or not!).

Yield:  24 cupcakes

Source:   A recipe from Judy’s Kitchen

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