If making these cupcakes for a large crowd, do not double the recipe but make multiple batches.
Recipe information
Yield
Makes 24 cupcakes
Ingredients
Preparation
Step 1
Preheat oven to 350°F. and line twenty-four 1/2-cup muffin cups with paper liners.
Step 2
Into a bowl sift together flour, baking powder, baking soda, and salt. In a large bowl with an electric mixer beat together butter and sugar until light and fluffy and beat in vanilla. Add eggs 1 at a time, beating well after each addition, and with mixer on low speed beat in buttermilk until just combined. Add flour mixture in 3 batches, beating until just combined after each addition.
Step 3
Divide batter among muffin cups (batter will fill cups) and bake in upper and lower thirds of oven, switching position of muffin trays halfway through baking, about 22 minutes, or until golden and a tester comes out clean. Cool cupcakes on racks 5 minutes and remove cupcakes from cups. Cupcakes keep in an airtight container at room temperature 2 days.
Step 4
Spread chocolate frosting on half of cupcakes and lemon frosting on remainder and garnish cupcakes with sprinkles .
