Best 2 Buttermilk Cupcakes With Two Frostings Recipes

Indulge in the delightful experience of fluffy buttermilk cupcakes, elevated with two frosting options that cater to every palate. These moist and tender cupcakes, characterized by their tangy buttermilk flavor, form the perfect base for either a classic vanilla buttercream or a rich chocolate ganache frosting. Discover the simplicity of the vanilla buttercream, a timeless combination that complements the buttermilk cupcakes harmoniously. Alternatively, embrace the decadence of the chocolate ganache frosting, where dark chocolate and cream merge to create a velvety and luscious topping. Whether you prefer the comforting familiarity of vanilla or the indulgent richness of chocolate, these cupcakes are guaranteed to satisfy your sweet cravings.

Here are our top 2 tried and tested recipes!

BUTTERMILK CUPCAKES WITH CHOCOLATE ICING

Buttermilk Cupcakes with Chocolate Icing image

Provided by Patrick and Gina Neely : Food Network

Categories dessert

Time 50m

Yield 12 cupcakes

Number Of Ingredients 15

Ingredients

1 1/4 cups all-purpose flour
1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 large eggs, room temperature
2 large yolks
1 cup sugar
3/4 cup unsalted butter, melted
2 teaspoons pure vanilla extract
1/2 cup buttermilk
1 stick butter, softened
8 ounces cream cheese, softened
3 cups confectioners' sugar, sifted
4 ounces semisweet chocolate, melted
1 teaspoon vanilla extract

Steps:

Preheat oven to 350 degrees F.
Sift the flour, baking powder, baking soda and salt together onto a sheet of parchment paper.
In a large bowl beat the eggs, yolks and sugar together. Add the melted butter, vanilla and buttermilk to the mixture.
Add the dry ingredients gradually into the batter. Mix until smooth. It will appear light and fluffy.
Ladle and divide the batter evenly among muffin cups and bake for about 18 minutes, or until a toothpick tester comes out clean. Let cupcakes cool on a wire rack for 15 minutes before frosting.
For the frosting: Beat the butter and cream cheese until creamy. Add confectioners' sugar slowly, while mixing in melted chocolate and vanilla extract.

BUTTERMILK CHOCOLATE CUPCAKES

Buttermilk Chocolate Cupcakes image

Good any time of the year, a chocolate cupcake recipe make a great get-up-and-go treat on busy summer days. These buttermilk chocolate cupcakes have been a frosted favorite with family and friends for at least 35 years. They're really popular at bake sales. -Ellen Moore, Springfield, New Hampshire

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 2 dozen.

Number Of Ingredients 18

Ingredients

1/2 cup butter, softened
1-1/2 cups sugar
2 large eggs
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk
1/2 cup water
FROSTING:
1/2 cup butter, softened
3-3/4 cups confectioners' sugar
2 ounces unsweetened chocolate, melted
2 tablespoons evaporated milk
1 teaspoon vanilla extract
1/4 teaspoon salt
Chocolate sprinkles

Steps:

Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, cocoa, baking soda and salt. Combine buttermilk and water. Add dry ingredients to creamed mixture alternately with buttermilk and water, beating well after each addition., Fill paper-lined muffin cups two-thirds full. Bake 15-20 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small bowl, beat butter and confectioners' sugar until smooth. Beat in melted chocolate, milk, vanilla and salt. Frost cupcakes; garnish with chocolate sprinkles.

Nutrition Facts : Calories 239 calories, Fat 9g fat (5g saturated fat), Cholesterol 39mg cholesterol, Sodium 191mg sodium, Carbohydrate 39g carbohydrate (30g sugars, Fiber 1g fiber), Protein 2g protein.

Tips:

Use full-fat buttermilk for the best flavor and texture in your cupcakes.
Don't overmix the batter; overmixing can make the cupcakes tough.
Fill the cupcake liners only about 2/3 full to prevent them from overflowing in the oven.
Bake the cupcakes until a toothpick inserted into the center comes out clean.
Let the cupcakes cool completely before frosting them.
Make sure the cream cheese is at room temperature before making the frosting; this will help it mix smoothly.
If you're using a stand mixer to make the frosting, start on low speed and gradually increase the speed until the frosting is light and fluffy.
If you're not using a stand mixer, beat the butter and cream cheese together until smooth, then gradually add the powdered sugar.
Add milk or cream to the frosting one tablespoon at a time until you reach the desired consistency.
Pipe the frosting onto the cupcakes using a piping bag fitted with a star tip.

Conclusion:

Buttermilk cupcakes with two frostings are a delicious and versatile dessert that can be enjoyed for any occasion. With their moist and fluffy texture, tangy buttermilk flavor, and creamy frosting, these cupcakes are sure to be a hit with everyone who tries them. So next time you're looking for a special treat, give these cupcakes a try. You won't be disappointed!