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Recipe Summary

prep:
45 mins
bake:
15 mins
cool:
5 mins
total:
1 hr 5 mins
Servings:
24
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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.

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  • 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.

  • 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.

  • 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

397 calories; fat 15g; cholesterol 65mg; saturated fat 9g; carbohydrates 63g; mono fat 4g; poly fat 1g; insoluble fiber 1g; sugars 53g; protein 4g; vitamin a 485.9IU; vitamin c 2.4mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 0.8mg; folate 28.2mcg; vitamin b12 0.4mcg; sodium 195mg; potassium 121mg; calcium 80.8mg; iron 0.7mg.
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