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Easy Birthday Cupcakes

From

April​/May 2005

Easy Birthday Cupcakes

Our Easy Birthday Cupcakes recipe requires no special equipment and a minimum of effort—two bowls and a whisk are all it takes. We combined the dry ingredients in one bowl, the wet in another, and then whisked them together until just combined. Delicate cake flour kept the cupcakes’ texture tender. Buttermilk added a rich, tangy flavor to the cakes, and its acidity helped activate the baking soda and baking powder that leavened the cakes.

Makes 24 cupcakes

Store unfrosted cupcakes in an airtight container at room temperature for up to three days. Cupcakes are best served the day they are frosted. This recipe can easily be cut in half to yield 12 cupcakes.

Ingredients

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