Ingredients
Equipment
Method
- Start by preheating your oven to 350° then place cupcake liners in two 12 cup muffin pans.
- In your mixer bowl, add softened butter and beat for about 2 minutes on high speed. Slowly add in sugar and beat until fluffy.
- In a separate bowl, whisk together dry ingredients: flour, cornstarch, baking powder, baking soda & salt.
- Next, add eggs one at a time to the butter mixture, mixing after each addition then add vanilla extract.
- Reduce mixer speed, then add the four mixture slowly. Beating well to combine. Alternate adding half of the buttermilk, then more flour, then the rest of the buttermilk until a smoothe batter forms.
- Pour batter into your lined muffin pans, filling ¾ full. Bake for 20-25 mintes until a toothpick comes out clean. Let cool completely before frosting.
Buttercream Frosting
- Using an electric mixer, cream the softened butter until light and fluffy. Beat in the vanilla extract.
- Gradually add the powdered sugar one cup at a time. Mix on low speed, and scrape down the sides as needed.
- Add milk(or water) one tablespoon at a time until your desired consistency has been reached. Finally add salt and combine well.
- Store frosting in an airtight container in the fridge until ready to decorate, or it can be frozen for up to 2 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.