These cupcakes received rave reviews! The Buttery Sweet Dough Emulsion is the key ingredient.

Print Recipe PDF

INGREDIENTS

1 cup unsalted butter, softened
2 cups sugar
1 teaspoon LorAnn Buttery Sweet Dough Emulsion
4 eggs
3 cups sifted cake flour
1 tablespoon baking powder
1/2 teaspoon salt (preferably sea salt)
1 cup milk

Ice cupcakes with your favorite buttercream icing or "No cream cheese" cream cheese frosting

DIRECTIONS

1. Sift together dry ingredients and set aside. 
2. With a hand-held mixer (or stand mixer with a whisk attachment), cream the butter until fluffy, about 2 minutes. Add the sugar and mix another 3 minutes. Add the eggs one at a time, mixing well after each. Mix in the emulsion. Gradually add the dry ingredients, alternating with the milk. 
3. Line cupcake tins with paper liners. Fill liners 3/4 full with batter. 
4. Bake in a preheated 350ºF oven for 20 - 25 minutes or until lightly browned and toothpick inserted in center comes out clean. Cool completely. Freeze or decorate with buttercream frosting. 

 Makes 24 cupcakes