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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Mirza Qurbani
qurbani_m18@hotmail.comThese cupcakes were a disappointment. They were dry and the frosting was too sweet.
Md Deloare
deloare-md20@gmail.comI've made these cupcakes several times now, and they're always a hit. They're so moist and flavorful.
Alexis Tracey
traceya@yahoo.comThese cupcakes were the perfect addition to my daughter's birthday party. They were a hit with all the kids.
Maryam Ch
c_m21@hotmail.comI'm not a big fan of buttermilk, but these cupcakes were surprisingly good. I'll definitely make them again.
Azeem Ansari
a.a@aol.comThe cupcakes were a little dry, but the frosting was really good.
Muhammad arshman09
a_m98@yahoo.comThese cupcakes were so easy to make, and they turned out so pretty! I'm definitely going to make them again.
Leland Bethea
bethea@gmail.comI made these cupcakes for a bake sale and they sold out in minutes! Everyone loved them.
Super Gamer
s_gamer@gmail.comThese cupcakes were a little too sweet for my taste, but my kids loved them.
waleed javed
wjaved@yahoo.comI loved the tanginess of the buttermilk in these cupcakes. They were a nice change from the usual chocolate or vanilla cupcakes.
ojinze paul
o-p@hotmail.comThese cupcakes were so moist and delicious! I'll definitely be making them again for my next party.
Bokul Hasan
bokul.hasan@hotmail.frI followed the recipe exactly, but my cupcakes didn't turn out as fluffy as I expected.
Riajul Islam
riajuli97@gmail.comThese cupcakes were amazing! I'm definitely going to make them again.
Briza Salty
briza-salty@aol.comThese cupcakes were a little dry, but the frosting was delicious.
Raymond Palacios
palacios_raymond55@gmail.comThe cupcakes were good, but the frosting was a little too sweet for my taste.
Heather Weber
heather_weber@hotmail.comThese cupcakes were so easy to make, and they turned out perfectly. I love that I could use buttermilk from my fridge, instead of having to buy a whole carton.
Emmanuel Obidimma
obidimma-e90@hotmail.comI made these cupcakes for my husband's work potluck and they were a huge success! Everyone loved them, and I got several requests for the recipe.
Padreek Webster
padreek_webster@yahoo.comThese cupcakes were a hit at my daughter's birthday party! They were so moist and fluffy, and the frosting was the perfect amount of sweetness. I'll definitely be making these again.