These delicious, easy-to-bake cupcakes can be decorated any way you like. Make them red, white, and blue with berries, as we did, or frost them with tinted icing.
cost per recipe: $9.70
The price is determined by the national average.
cups all-purpose flour
teaspoons baking powder
teaspoon baking soda
cup (1 1/2 sticks) unsalted butter, softened
teaspoon vanilla extract
container (12 ounces) white frosting
container (6 ounces) fresh blueberries
container (6 ounces) fresh raspberries
Heat the oven to 350°F. Place paper liners into 24 (2 1/2-inch) muffin-pan cups.
Stir the flour, baking powder, baking soda and salt in a medium bowl.
Beat the butter and sugar in a large bowl with an electric mixer on medium-high speed until the mixture is light and fluffy. Beat in the eggs and vanilla extract.
Reduce the speed to low. Add the flour mixture in three parts, alternating with the buttermilk, and beat just until combined. Spoon the batter into the muffin-pan cups.
Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the pans on wire racks for 10 minutes. Remove the cupcakes from the pans and let cool completely on wire racks.
Frost the cupcakes with the frosting and decorate with the berries.