Advertisement

Buttermilk Cupcakes with Sour Cream Frosting

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F. Line twenty-four 2-1/2-inch muffin cups with paper bake cups.

    Advertisement
Instructions Checklist
  • In large mixing bowl beat butter with electric mixer on medium-high for about 1 minute. Add sugar. Beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Whisk together flour, baking powder, soda, and salt. Add flour mixture in two additions, alternating with buttermilk, and beating on low after each addition until combined.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Fill lined muffin cups about 2/3 full. Bake 15 to 18 minutes or until a toothpick inserted in center comes out clean. Cool in pans on wire rack for 5 minutes. Remove cupcakes from pan; cool completely on wire rack.

Instructions Checklist
  • Fill and/or frost as directed, below. After frosting, refrigerate for 2 to 24 hours. Makes 24 cupcakes.

Jam-filled variation:

Prepare as directed above. Before frosting, with the handle of a wooden spoon, make an indentation in the center of each cupcake. Spoon or pipe a scant teaspoon of jam into each indentation. Frost with Sour Cream Frosting. Top with sugar flowers. (Find sugar flowers among baking ingredients at the grocery store, or at baking supply stores.)

Nutrition Facts (Buttermilk Cupcakes with Sour Cream Frosting)

397 calories; 15 g total fat; 9 g saturated fat; 1 g polyunsaturated fat; 4 g monounsaturated fat; 65 mg cholesterol; 195 mg sodium. 121 mg potassium; 63 g carbohydrates; 1 g fiber; 53 g sugar; 4 g protein; 0 g trans fatty acid; 486 IU vitamin a; 2 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 28 mcg folate; 0 mcg vitamin b12; 81 mg calcium; 1 mg iron;

Sour Cream Frosting

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In large mixing bowl beat softened butter with mixer 30 seconds; beat sour cream. Gradually beat in powdered sugar. Beat in vanilla and milk. Use at once or refrigerate up to 3 days. Remove from refrigerator 30 minutes before using. Frost cupcakes with a knife, or spoon frosting into large self-sealing plastic bag. Snip one corner of bag and squeeze to pipe onto cupcakes.

    Advertisement

Reviews