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.
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