Classic Buttermilk Cupcakes with Vanilla Icing

• 

  Buttermilk Cupcakes

  • 1 3/4 cups cake flour (425 mL)
  • 1 tsp baking powder (5 mL)
  • 1/4 tsp baking soda (1 mL)
  • 1/4 tsp salt (1 mL)
  • 1 cup granulated sugar (250 mL)
  • 1/2 cup canola oil (125 mL)
  • 2 eggs (2)
  • 1 tsp vanilla extract (5 mL)
  • 1/2 cup buttermilk (125 mL)

  Vanilla Icing

  • 3 1/2- 4 cups confectioner's sugar (875 mL- 1L)
  • 1/3 cup canola margarine (75 mL)
  • 2 Tbsp 1% milk (30 mL)
  • 1 tsp vanilla extract (5 mL)
• 

  Buttermilk Cupcakes

  1. Line muffin pan with cupcake liners. Preheat oven to 350°F (180°C).
  2. In medium bowl, combine cake flour, baking powder, baking soda and salt. Mix well. Set aside.
  3. In large bowl, beat together sugar, canola oil and eggs until thickened, about 2 – 3 minutes. Beat in vanilla. Add dry ingredients and milk to wet ingredients. Beat mixture until well combined, about 1 minute.
  4. Divide cupcake batter into the paper lined muffin pan. Bake cupcakes for approximately 20 minutes or until toothpick inserted into the center of the cupcakes comes out clean. Remove cupcakes from pan and cool completely on wire rack.
  5. Frost with vanilla icing. Recipe follows.

  Vanilla Icing

  1. In a large bowl, beat together the confectioner’s sugar, margarine, milk and vanilla.  Adjust icing sugar or milk quantities if necessary.

Nutritional Analysis

Serving Size

1 cupcake with icing

Servings

12

Calories

440

Total Fat

15 g

Saturated Fat

2 g

Cholesterol

30 mg

Sodium

180 mg

Carbohydrates

73 g

Fiber

0 g

Protein

3 g

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Makes

12 Cupcakes