BUTTERMILK CUPCAKES WITH TWO FROSTINGS
Categories Cake Dessert Bake Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Kosher
Yield Makes 24 cupcakes
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. and line twenty-four 1/2-cup muffin cups with paper liners.
- 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.
- 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.
- Spread chocolate frosting on half of cupcakes and lemon frosting on remainder and garnish cupcakes with sprinkles .
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Nidya Marquez
[email protected]I'm not a huge fan of buttermilk cupcakes, but these were really good. I would definitely make them again.
Anika Tasnim
[email protected]These cupcakes were a big hit at my son's school bake sale. They were gone in no time!
UK SAS
[email protected]I made these cupcakes for my husband's birthday and he loved them! He said they were the best cupcakes he's ever had.
Silas Jones
[email protected]These cupcakes were really easy to make and they turned out great! I would definitely recommend them to anyone looking for a simple and delicious cupcake recipe.
Will Byers
[email protected]The cupcakes were a little dry, but the frosting was really good. I think I would add more buttermilk to the batter next time.
Douglas Dassah
[email protected]These cupcakes were a bit too sweet for my taste, but they were still good. I think I would use less sugar next time.
Ur Mental health
[email protected]I followed the recipe exactly and the cupcakes turned out perfect. They were light and fluffy, and the frosting was creamy and delicious. I will definitely be making these again.
Adrian Singer
[email protected]These cupcakes were amazing! I made them for a bake sale and they sold out in minutes. Everyone loved them.
zizipo zizo
[email protected]I'm so glad you all enjoyed the recipe! Buttermilk cupcakes are one of my favorites, and I'm always happy to share them with others.
Anonymous
[email protected]I've made these cupcakes several times now and they're always a crowd-pleaser. They're moist, flavorful, and the frosting is to die for. I highly recommend them!
Leilani Legge
[email protected]These cupcakes were easy to make and turned out beautiful. The frosting was a little too sweet for my taste, but I just added a bit of sour cream to it and it was perfect.
Sjhdije Jdjejjc
[email protected]I'm not usually a fan of buttermilk cupcakes, but these were really good. The buttermilk gave them a nice tang that balanced out the sweetness of the frosting. I also liked the addition of the lemon zest in the frosting.
Meg Smith
[email protected]These cupcakes were a hit at my daughter's birthday party! They were so moist and fluffy, and the frosting was perfectly sweet and tangy. I'll definitely be making these again.