I found this recipe last year in one of Paula Deen’s magazines. I made it several times for different functions at the house, and everyone has agreed they are truly the best vanilla cupcakes they had ever eaten. I thought I would share with you because they are just so moist and so flavorful and just beautiful with vanilla frosting (no, you cannot frost them with canned frosting, as I will SEND the Frosting Police after you if you do). You can make the frosting. It is so easy and if you are single, just make this for someone special and you won’t be single long.
Sugar Cupcakes
1 cup sugar
2 large eggs
2 egg yolks
1/2 cup melted butter
1/2 cup all vegetable shortening, melted
1/2 cup whole buttermilk
1 1/4 cups all purpose flour
1/2 teas baking powder
1/2 tes baking soda
1/4 teas salt
1 tables almond extract
1 tables vanilla extract
Preheat oven to 350. Line 16 muffin tins with paper liners. In a large bown, combine sugar, eggs and egg yolks; beat at medium high speed with mixer until fluffy. Gradually add melted butter and melted shortening, beating at low speed until combined. Gradually add buttermilk, beating until combined.
In a medium bowl, combine flour, baking powder, baking soda and salt. Gradually add to sugar mixture beating just until combined. Add extracts beating until combined. Spoon batter evenly into prepared muffin cups. Bake for about 16 to 18 min or until a wooden pick inserted in center comes out clean. Let cool in pan for 5 min before removing. Frost with Sugar Cupcake Frosting, which I have listed below.
Sugar cupcake Frosting
1 8 oz package cream cheese, softened
1/2 cup softened butter
3 cups powdered sugar
1 teas vanilla extract.
In a large bowl, beat cream cheese and butter until creamy. Gradually add powdered sugar, beating until smooth. Add vanilla and beat until combined. Frost cooled cupcakes.