Buttermilk Cupcakes with Lemon Cream Cheese Frostingtwenty-four 2 1/2-inch paper muffin cup liners
4 cups cake flour (not self-rising)
2 teaspoons baking powder
2 teaspoons baking soda
1 1/2 teaspoons salt
2 sticks (1 cup) unsalted butter, softened
2 cups sugar
2 teaspoons vanilla
4 large eggs
2 cups well-shaken buttermilk
1) Preheat oven to 350°F. and line muffin cups with paper liners.
2) Into a bowl sift together flour, baking powder, baking soda, and salt. In a large bowl beat together butter and sugar until light and fluffy and beat in vanilla.
3) Add eggs 1 at a time, beating well after each addition, and with mixer on low speed beat in buttermilk until just combined. Add flour mixture in 3 batches, beating until just combined after each addition.
4) Divide batter among muffin cups (batter will fill cups) and bake 20 minutes, or until golden and a tester comes out clean. Cool cupcakes on racks 5 minutes and remove cupcakes from cups. Cupcakes keep in an airtight container at room temperature 2 days.
Lemon Cream Cheese Frosting
1 package of room temperature cream cheese
1.5 cup fresh whipped cream
1 cup confectioners sugar
1tsp vanilla extract
3tbs lemon juice (optional)
Fold together until well mixed, and pipe on to cupcakes.
