- Prep Time: 15 min
- Cook Time: 20 min
- Total Time: 35 min
- Makes: 24 servings
Classic Cupcakes with Fluffy Icing
- 2 1⁄2 cups All-purpose flour,sifted
- 2 1⁄2 teaspoons Baking powder
- 1⁄2 teaspoon Baking soda
- 1 teaspoon Salt
- 4 Large eggs,beaten
- 1 1⁄2 cup Sugar
- 1 cup Soybean oil
- 1 tablespoon Vanilla extract
- 1 cup buttermilk
Instructions for Classic Cupcakes with Fluffy IcingCupcakes
Preheat oven to 350°F. Line 24 muffin cups.
Sift flour,baking powder,baking soda and salt into a medium bowl.
Beat eggs and sugar in a large bowl with an electric mixer on medium speed for 1 minute.Add soybean oil and vanilla;beat for an additional 1 minute.
Reduce mixer speed to low.Slowly add flour mixture to the large bowl,alternating with buttermilk,and scraping the sides of the bowl as needed.Spoon batter into prepared muffin cups using a ¼ measuring cup or #16 scoop,filling each cup to about half full.
Bake for 20 to 22 minutes until cupcake springs back when touched.
Cool completely.Frost with Fluffy Icing.
½ cup Soybean oil-based shortening
½ cup Whole milk
1 teaspoon Vanilla extract
½ teaspoon Salt
1 ½ lbs.(about 7 ½ cups) Powdered sugar
Beat shortening,milk,vanilla and salt in a medium bowl on low speed,gradually adding powdered sugar until combined.
Increase mixer speed to high;beat 3 minutes until smooth and fluffy.Add additional powdered sugar or milk to achieve desired consistency.
*For lemon cupcakes,substitute 1 teaspoon of lemon extract and 2 tablespoons of fresh lemon zest for vanilla extract.