These cupcakes are perfect for birthday parties and baby showers and they always disappear fast which is why I always make a double batch for gatherings. They are quick and easy to make and homemade cupcakes taste way better than boxed cupcake mix.

Ingredients

• 1 1/4cups all-purpose flour
• 1 1/4tsp baking powder
• 1/2tsp salt
• 1/2cup unsalted butter, softened
• 3/4cup sugar
• 2large eggs, room temperature
• 2tsp pure vanilla extract
• 1/2cup buttermilk at room temperature

Instructions

1. Preheat the oven to 350°F and line a cupcake/muffin pan with cupcake liners.
2. In a medium bowl, whisk together 1 1/4 cups flour, 1 1/4 tsp baking powder, and 1/2 tsp salt. Set flour mix aside.
3. In the bowl of an electric mixer, beat butter and sugar on medium-high speed for 5 minutes until thick and fluffy, scraping down the bowl as needed.
4. Add eggs one at a time, beating well with each addition then scrape down the bowl. Add 2 tsp vanilla and beat to combine.
5. Reduce mixer speed to medium and add the flour mixture in thirds alternating with the buttermilk, mixing to incorporate with each addition. Scrape down the bowl as needed and beat until just combined and smooth. Divide the batter evenly into a 12-count lined muffin or cupcake pan, filling 2/3 full.
6. Bake for 20-23 minutes at 350 °F, or until a toothpick inserted in the center comes out clean. Let them cool in the pan for 5 minutes, then transfer to a wire rack and cool to room temperature before frosting.

Source: natashaskitchen.com

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