These cupcakes are so good. The cake is moist and delicious and the frosting has the perfect amount of sugar. If you aren't gluten-free, sub in regular flour, cup for cup.
Ingredients
Cupcakes:
3 sticks unsalted butter, room temperature
2 C sugar
5 large eggs at room temperature
3 t pure vanilla extract
3 C gluten-free flour blend (see post for link to recipe)
1 t baking powder
½ t baking soda
½ t kosher salt
1 C buttermilk
Frosting:
2 sticks unsalted butter, room temperature
4½ C confectioner's sugar, sifted
2 t vanilla extract
4 T whole milk
Food coloring, optional
Rainbow sprinkles, optional
Instructions
Cupcakes:
Preheat oven to 350 degrees and line cupcake pan with cupcake liners
In the bowl of an electric mixer fitted with the paddle attachment or using a hand mixer, cream the butter and sugar on high speed until light and fluffy, about 5 minutes
With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition
Add the vanilla extract and mix well
In a separate bowl, sift together the gluten free flour blend, baking powder, baking soda, and salt
In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry
Mix until combined (batter will be thick but should be smooth)
Fill each liner ¾ full and bake for about 22-25 minutes, until the tops are firm and a toothpick comes out clean. Allow to cool in the pan for 10 minutes.
Remove to a baking rack and cool completely
Frosting:
Cream butter and vanilla extract together until smooth
In 3 parts, alternately add sugar and milk (just enough to smooth it out to desired consistency)
Once you have your frosting ready, feel free to add any food coloring and/or topping you like
Enjoy!
Recipe by Jackie Ourman at http://jackieourman.com/tuesdays-treat-vanilla-cupcakes/