Name: Buttermilk Cupcakes with Sour Cream Frosting
Prep time: 45 min
Ingredients: 1 cup (2 sticks) butter, softened; 1 ⅓ cups sugar; 3 eggs; 2 teaspoons vanilla; 2 cups all-purpose flour; 2 teaspoons baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; ⅔ cup buttermilk; 1 recipe Sour Cream frosting, recipe below

Directions

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

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Step 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.

Step 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.

Step 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.)

Nutrition Facts (Buttermilk Cupcakes with Sour Cream Frosting)

Per Serving:

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

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