2 cups flour
2/3 cup sugar
1 cup buttermilk, at room temperature
1/2 cup butter, at room temperature
2 eggs, at room temperature
2 teaspoons vanilla
2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup diced gumdrops
Preheat the oven to 350. Grease and flour or line 12 wells in a cupcake pan. In a large bowl, cream together butter and sugar until light and fluffy. Add egg, vanilla, and buttermilk. Beat well. Add the flour, baking powder and salt. Beat until the batter is light and fluffy. Fold in the gumdrops bits. Fill each well 3/4 of the way. Bake 15-18 minutes or until a toothpick inserted in the middle of the middle cupcake comes out clean.
Note: Most of my cupcakes took only 15 minutes but for some reason one took about 22 minutes. I had to keep sticking it back in the oven. No idea why, but do take care to make sure each cupcake is fully baked even if they look done when you take them out of the oven.
Cool on a wire rack. Frost with desired frosting. I used cream cheese frosting that I tinted green.
Tip: Cut up gumdrops are really, really sticky. Take a second and feed them into the bowl (while the mixer is running) slowly and possibly piece by piece so they don’t from one big sugar clump.
Years ago (I might have even been still in high school) my mom bought some really yummy jelly pumpkins that were coated in sugar that we just loved. They had a great texture and were very pretty, the sun would hit them and they would just glow. I’ve been looking for them ever since so I was overjoyed to come across a pack of these during a routine trip to the grocery store. They are a little denser than the ones I remember-more gumdrop than gummy-but the zesty orange flavor is right on. I just had to use them to decorate cupcakes and while I was at it, I threw some into the batter as well. The cake itself is very moist and light and I love the little bits of flavor that the gumdrops provide in every bite. I don’t think you can go wrong incorporating candy into a Halloween dessert!