May is Birthday Month in our family. It's my mom's birthday, my sister-in-law Janet's birthday, my sister-in-law Pam's birthday, my Aunt Ruth's birthday, my Uncle Steve's birthday and our favorite baby-sitter Kelsey's birthday. I love birthdays. It gives me just one more reason to make cupcakes.
This Yellow Buttermilk Cake recipe makes the perfect classic birthday cupcake. I adapted it from Martha Stewart's Cupcakes book. The combination of cake flour and all-purpose flour give them the perfect balance of lightness and heft. The buttermilk adds flavor dimension and moisture. You definitely won't confuse these with the cake mix variety. Top with Cream Cheese or Vanilla Frosting and, of course, sprinkles!
Sweet Buttermilk Cupcakes
Makes 36 Cupcakes
3 cups cake flour
1 1/2 cups all-purpose flour
1 teaspoons baking soda
2 teaspoons baking powder
1 1/2 teaspoons coarse salt
1 cup plus 2 tablespoons canola oil
2 1/4 cups sugar
6 large eggs
2 cups buttermilk
1 tablespoon pure vanilla extract
- Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together dry ingredients.
- In a separate bowl, mix wet ingredients.
- Add flour to wet ingredients in batches and continue beating until combined.
- Divide batter evenly among 36 muffin tins.
- Bake for about 17 minutes or until a cake tester comes out clean.
- To finish, frost with Vanilla or Cream Cheese Frosting.
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