Yield: 15 cupcakes
- 1 ¼ cups cake flour or all-purpose flour
- 1 ¼ tsp baking powder
- ½ tsp baking soda
- ¾ cup sugar
- ½ cup canola oil
- ½ cup buttermilk
- ½ tsp salt
- 2 large eggs room temp.
- 1 ½ tsp pure vanilla extract
Preheat the oven to 350°F and line a cupcake/muffin pan with cupcake liners.
In a medium bowl, whisk together cake flour, baking powder, baking soda and salt.
In another bowl beat eggs on medium speed. Add sugar and beat for about 1 minute. Add vanilla and oil and beat (1 minute). Reduce speed to med/low and slowly add about half of the flour mixture, mixing until incorporated. Add half of the buttermilk and mix until incorporated. Repeat with remaining flour and buttermilk. Beat until just combined and smooth. The batter will be thin.
Pour batter into lined muffin pan. Fill to about 1/2 full (Do not overfill)
Bake for 12 -14 minutes at 350°F or until a toothpick inserted in the center comes out clean. Let them cool in the pan for a couple minutes, then remove. Once the cupcakes are cooled to room temp, pipe on the frosting.
Vanilla Buttercream Frosting
- 3 cups powdered sugar
- 1/3 cup butter or margarine, softened
- 1 ½ tsp vanilla
- 1-2 tbsp milk
Using electric mixer, mix powdered sugar and butter.
Stir in vanilla and 1 tbsp of the milk. Gradually beat in just enough of the remaining milk to make frosting smooth and spreadable. Decorate cupcakes with edible sports decorations.