SPRING! We’ve been enjoying the most glorious springtime. It’s hard to believe we escaped winter unscathed by snow.
What I especially love about this time of year is making fun and delightful treats with my children. My kids always clamor to make cupcakes. With a bake sale coming up at church on Sunday, I decided these would be perfect for Spring!
Vanilla Buttermilk Cupcakes (recipe from Dorie Greenspan) 1 1/2 cups flour
1 1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/2 sticks unsalted butter, softened
1 cup sugar
2 large eggs
1 egg yolk
1 1/2 teaspoon vanilla extract
1/2 cup buttermilk
Preheat the oven to 350 degrees.Fit a 12-cup muffin tin with cupcakes liners. Whisk together the flour, baking powder, baking soda, and salt.
Beat butter and sugar until fluffy. One by one, mix in the eggs, the egg yolk, and the vanilla. Add the flour mixture alternately with the buttermilk, mixing until smooth.
Spoon out the batter.
Bake for about 25 minutes. Let cool and top with your favorite frosting.
The recipe stated that it made 12 cupcakes, so I divvied up the batter accordingly. It was really too much batter in my opinion, because while the cupcakes were baking the batter rose pretty high and it spread out all over the pan. A pain to clean! So, next time I will make more cupcakes with the batter…sometimes less is more, right?
Easy to make, these cupcakes are moist and flavorful. I topped them with pink buttercream frosting.
Have a great weekend! We’ll be dyeing Easter eggs…how about you?