I’m back with a delicious summer cupcake recipe that’s so easy to make, you’ll swear it came from a box. But not this recipe. Oh no, this one is made from scratch. I promise, baking from scratch is easier than you think. Especially if you follow the directions of my recipe without missing a step. The key to baking from scratch is to keep a light hand when mixing or keeping the beater on low when noted and NOT to over-mix. This is important. Over Mixing will produce a very heavy, dry cupcake. It’s imperative you don’t do this.
One of the ingredients in this cupcake that makes it melt in your mouth and light (that you will ruin by over mixing or over baking your cupcake) is buttermilk. Buttermilk always makes a very tender, moist cake that can’t be matched with any other ingredient. So for those of you who will ask (and I know you will) NO! You may not substitute whole milk, 2% or fat free milk with buttermilk in this recipe. In fact, unless the recipe calls for it, I wouldn’t substitute it in any recipe that calls for Buttermilk. It makes a huge difference and is equally yummy in pancakes, muffins, breads and homemade waffles. Try it and you’ll see what I mean.
When baking your cupcakes, only bake one pan at a time to ensure even baking. Bake for 18 minutes and remove cupcakes from pans immediately and let cool on a wire rack. This will stop the over baking so commonly done when allowing cupcakes to cool in the hot straight from the oven pan. Top these babies with prepared vanilla buttercream laced with just a hint of lemon or orange extract. Or, try using your favorite go to vanilla frosting recipe made from scratch. They will be super delicious and so light and fluffy you will easily pop a few in your mouth one after the other. Seriously, that addictive. So go to it bakers…you will love this recipe as much as my kids and I do. Promise!
- 3 c. flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 c. butter, softened
- 2 c. sugar
- 4 eggs
- 1 tsp. vanilla bean paste or pure vanilla extract
- 1 tsp. orange emulsion or pure orange extract
- zest and juice of one lemon
- 1 c. buttermilk
- I can prepared vanilla frosting
- 1 teaspoon orange emulsion or orange extract or lemon emulsion or lemon extract
- preheat oven to 375 degrees. Place 24 cupcake liners in cupcakes pan.
- Sift dry ingredients together and set aside. With an electric mixer, beat sugar and butter together until light and fluffy, about 2 minutes on medium speed. Add eggs on low speed one at a time, incorporating each egg thoroughly before adding the next. Add extracts, lemon zest and juice. Stir until combined. Carefully add half of dry ingredients while mixing on low speed and when it is combined alternate with half the buttermilk until all is added. Do not overmix. Using a cookie scoop or spoon fill each cupcake liner about 3/4 full with batter. Bake one pan at a time at 375 for 18 minutes. Remove from pan and cool cupcakes on wire rack until completely cool. Frost cupcakes.
- Combine frosting ingredients until mixed and frost cooled cupcakes.
- Use your favorite vanilla, lemon or orange frosting recipe instead of prepared vanilla frosting. May add lemon or orange zest to frosting if desired.