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Cupcakes

Summertime is birthday season in our family, and nothing says “Birthdays are special” like home-baked treats! This cupcake is so simple, it requires just two bowls and a spoon, and it’s perfectly fluffy and moist. I made mine with sprinkles, but feel free to use chocolate chips, blueberries, or any other add-in you prefer. This recipe is equally delicious with pareve substitutes.

Tips: Make sure to measure your flour correctly! Don’t pack your measuring cup; fill it gently and level the top of the cup with a knife. Too much flour will yield a drier, tougher cupcake. These cupcakes can be made a couple of days before you need them. They freeze beautifully as well. Although butter in the cupcake batter will taste delicious, I use oil so that the cupcakes stay soft for longer.

Basic Vanilla Cupcakes

YIELDS 1 DOZEN CUPCAKES

  • 123 cups all-purpose flour
  • 1 cup white sugar
  • 14 tsp baking soda
  • 14 tsp kosher salt
  • 112 tsp baking powder
  • 34 cup oil
  • 1 whole egg + 2 egg whites
  • 1 Tbsp vanilla extract
  • 12 cup sour cream
  • 12 cup milk
  • 13 cup colored sprinkles, chocolate chips, or blueberries

VANILLA BUTTERCREAM

  • 12 cup (1 stick) butter
  • 1 lb (450 g) confectioners’ sugar
  • 1 tsp vanilla extract
  • 2 Tbsp milk
  • pinch salt
  • handful sprinkles (optional)

Preheat oven to 350°F (175°C). Line a cupcake pan with paper liners.

In a large bowl, combine all dry ingredients and mix well to combine.

In a medium bowl, whisk all wet ingredients well. Add wet ingredients to dry and mix just until combined. Gently mix in the sprinkles.

Fill cupcake holders two-thirds of the way full. Bake for 25 minutes. Remove from oven and cool before frosting.

For the buttercream: With a stand or hand mixer, cream butter. Add sugar and remaining ingredients. Mix until smooth and fluffy. Add a handful of sprinkles if desired.

(Originally featured in Family First, Issue 706)

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