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A delicious batch of Gold Star Cupcakes are the perfect treat for any celebration.

Gold Star Cupcakes

These Gold Star Cupcakes are the culmination of careful experimentation, resulting in a moist, tender, and flavorful treat. The recipe emphasizes the importance of using cake flour and buttermilk for optimal texture and taste, ensuring cupcake perfection every time.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ cups 180g
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup 1 stick, 113g
  • ¾ cup 150g
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ¾ cup 180ml
  • ½ cup 1 stick, 113g) unsalted butter, softened (for frosting
  • 2-4 tablespoons milk or cream for frosting
  • 1 teaspoon vanilla extract for frosting

Equipment

  • Muffin tin
  • Cupcake liners
  • Medium bowl
  • Large bowl
  • Whisk
  • Electric mixer
  • Measuring cups
  • Measuring spoons
  • Oven
  • Wire rack
  • Wooden skewer or toothpick
  • Spatula

Method
 

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt.
  3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. In a separate measuring cup, measure out the buttermilk.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix.
  7. Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
  8. Bake for 18-20 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
  10. Frost with your favorite frosting. A simple vanilla buttercream works wonderfully.
  11. For the Vanilla Buttercream Frosting: In a large bowl, cream together the softened butter until smooth.
  12. Gradually add the powdered sugar, one cup at a time, beating well after each addition.
  13. Add 2 tablespoons of milk or cream and the vanilla extract. Beat until light and fluffy, adding more milk or cream if needed to reach desired consistency.

Notes

For best results, use cake flour and buttermilk. Do not overmix the batter. Ensure the oven temperature is accurate. Cool the cupcakes completely before frosting to prevent melting. Store frosted cupcakes in an airtight container in the refrigerator.