Easy Birthday Cupcakes
ByPublished on October 11, 2011
Yield
Makes 24 cupcakes
Ingredients
3 cups (12 ounces/340 grams) cake flour1 teaspoon baking powder½ teaspoon baking soda1 teaspoon table salt4 large eggs, at room temperature2 teaspoons vanilla extract1 ⅓ cups (9⅓ ounces/265 grams) sugar12 tablespoons unsalted butter (1½ sticks), melted and cooled slightly1 ¼ cups buttermilk
Before You Begin
Store unfrosted cupcakes in an airtight container at room temperature for up to three days. Cupcakes are best served the day they are frosted. This recipe can easily be cut in half to yield 12 cupcakes.
Instructions
- Adjust oven rack to middle position and heat oven to 325 degrees. Line 2 standard muffin/cupcake tins with paper or foil cupcake liners.
- Whisk flour, baking powder, baking soda, and salt in medium bowl until combined. Whisk eggs and vanilla in large bowl until well blended. In steady stream, pour sugar into eggs, whisking constantly. Gradually whisk in melted butter, then add buttermilk. Add one-third of dry ingredients to bowl with wet ingredients. Using whisk, gently combine; a few streaks of flour should remain. Repeat twice with remaining dry ingredients. Continue to gently stir batter with whisk until most lumps are gone. Do not overmix.
- Fill cupcake liners about two-thirds full. Bake, with tins side by side on middle rack, until cupcakes just begin to color and toothpick inserted into center comes out clean, 18 to 22 minutes. Cool pans on wire racks for 5 minutes, then remove cupcakes from pans, place back on rack, and cool to room temperature before frosting, about 1 hour.
Yield
Makes 24 cupcakesIngredients
Ingredients
Ingredients
Why This Recipe Works
Our Easy Birthday Cupcakes recipe requires no special equipment and a minimum of effort—two bowls and a whisk are all it takes. We combined the dry ingredients in one bowl, the wet in another, and then whisked them together until just combined. Delicate cake flour kept the cupcakes’ texture tender. Buttermilk added a rich, tangy flavor to the cakes, and its acidity helped activate the baking soda and baking powder that leavened the cakes.
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