Classic White Cupcakes that are perfect for any occasion! Moist and fluffy, with a fine crumb and a delicate hint of almond. So simple to make- they're sure to become a favorite!
*If you don't have buttermilk, you can substitute by stirring 1 1/2 tablespoons of lemon juice or white vinegar into 1 1/2 cups of regular milk. Allow the mixture to stand for 5 minutes, or until thickened and slightly curdled.
Can also be baked in (2) greased eight-inch diameter cake pans. Adjust bake time as needed.