Buttermilk Cupcakes with Sour Cream Frosting | Midwest Living

Buttermilk Cupcakes with Sour Cream Frosting

Buttermilk Cupcakes with Sour Cream Frosting

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  • Makes: 24 servings
  • Prep 45 mins
  • Bake 15 mins
  • Cool 5 mins

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  • 1 cup (2 sticks) butter, softened
  • 1 1/3 cups sugar
  • 3 eggs
  • 2 teaspoons vanilla
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2/3 cup buttermilk
  • 1 recipe Sour Cream frosting, recipe below


  1. Preheat oven to 350 degrees F. Line twenty-four 2-1/2-inch muffin cups with paper bake cups.
  2. 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.
  3. 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.
  4. 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.)

Sour Cream Frosting


  • 1/2 cup (1 stick) butter, softened
  • 1 8 - ounce carton sour cream
  • 1 2 - pound bag powdered sugar
  • 1 teaspoon vanilla
  • 1 tablespoon milk


  1. 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.

Nutrition Facts

(Buttermilk Cupcakes with Sour Cream Frosting)

Servings Per Recipe 24, vit. C (mg) 2, pro. (g) 4, carb. (g) 63, Thiamin (mg) 0, Riboflavin (mg) 0, Fat, total (g) 15, Niacin (mg) 1, chol. (mg) 65, sat. fat (g) 9, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 28, Monounsaturated fat (g) 4, Cobalamin (Vit. B12) (µg) 0, Polyunsaturated fat (g) 1, calcium (mg) 81, fiber (g) 1, sodium (mg) 195, iron (mg) 1, sugar (g) 53, Potassium (mg) 121, cal. (kcal) 397, vit. A (IU) 486

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