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Buttermilk Cupcakes

February 2, 2021

  • 66

These sweet tender Buttermilk Cupcakes are made extra indulgent by the Whipped Cream Cheese Frosting – light and flavorful, it’s a perfect dessert.   

buttermilk cupcakes with cream cheese frosting createdbydiane.com

These are classy and sweet, and completely no hassle – if this cupcake were a man, he’d be perfect. And it’s a great addition for an afternoon tea, graduation or celebration of any kind.

The use of Buttermilk adds great flavor and texture, keeping this charming treat moist and not a bit dry or crumbly.

And capping it off is the whipped topping which is slightly sweet with a hint of cream cheese flavor that’s not overpowering, allowing the cupcake and topping to blend perfectly.

Because this whipped topping is stabilized, it won’t go flat and will keep for a couple of days in the fridge – it would be a delicious alternative topping for any of my pancake recipes or as a topping on my Mexican Hot Chocolate Cupcakes.

6 buttermilk cupcakes with cream cheese frosting createdbydiane.com

Let’s get the party started….

Preheat the oven to 350°.

To keep clean-up easy, line a cupcake pan with 6 liners.

In a large mixing bowl using a hand mixer on low-medium, beat the butter with sugar, then add in the egg and mix well on low-medium speed, you’ll see the mixture go from a white to a light lemon color, there’s something visually pleasing about watching this happen. ( or hand mix as I did with a whisk)

Mix your flour with baking powder, and baking soda in a separate bowl and then gradually add to your wet ingredients.

Once that is incorporated, begin to mix, adding in the buttermilk and vanilla until completely combined.

Portion out the batter with a 3-tablespoon scoop into each cupcake portion – if you don’t have a scoop available to you, a ¼ cup measuring cup filled just shy of full can do the trick.

Bake at 350° for 18 minutes or until a toothpick comes out clean.

Allow cupcakes to cool for 10 minutes in the pan, then remove the cupcakes and allow them to cool completely on a cooling rack. DO NOT try to frost them until completely cooled- your topping will pull a Wicked Witch of The West and melt!

cream cheese frosting piped onto buttermilk cupcakes createdbydiane.com

While your cupcakes cool, you can make the frosting. You’ll need a bowl and a whisk or a hand mixer.

Start by whipping the cream cheese and butter on medium speed or vigorously with a whisk.

Gradually add in the powdered sugar, and vanilla. It may be necessary to slow down your mixer by one speed to avoid powdered sugar from going everywhere. Beat until smooth and creamy.

Place the frosting into a piping bag fitted with a large round such as an #809.

Pipe the frosting onto the cupcakes by piping the outer edge around in a few circles making each circle smaller to reach a cone shape.

Apply sprinkles as desired.

Now eat one! You’ll thank yourself.

cream cheese frosting on top of buttermilk cupcakes createdbydiane.com

A few questions for inquiring minds:

I can’t do dairy, is there a replacement for the heavy whipping cream?

This is a common question, and yes! Silk makes a great vegan option for this step.

I don’t have a piping bag, what can I use instead?

A trick I like is using a sandwich bag with the corner snipped. It won’t look quite as pretty but it will do the job! 

I don’t have baking cups, what should I do instead?

You can grease a muffin pan with shortening, butter or oil, just be sure to cover all areas. Alternately if you have parchment paper on hand, it can be cut into 5 or 6 inch squares and fit down in the muffin slots.

These are the black glassine cupcake liners I use, they are so great and don’t stick to the cupcake or allow oil to seep out on the bottom, plus they look great!

 

buttermilk cupcakes small batch with cream cheese frosting and SPRINKLES! createdbydiane.com

 

The cupcakes have a great flavor and texture due to the buttermilk and the frosting is silky smooth and great tasting, add on some sprinkles and it’s time to enjoy!

 

Buttermilk Cupcakes
 
Print
Prep time
10 mins
Cook time
18 mins
Total time
28 mins
 
Tender cupcake made with buttermilk and a smooth cream cheese frosting to top them with, add on some chocolate sprinkles for a fun topping.
Author: Diane Schmidt Created by Diane
Recipe type: Dessert
Cuisine: American
Serves: 6 servings
Ingredients
  • 1/4 cup butter, melted
  • 1/2 cup granulated sugar
  • 3/4 cup all-purpose flour
  • 4 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1 large egg
  • 1/2 cup buttermilk (reduced-fat buttermilk)
  • 1 teaspoon vanilla extract
Cream Cheese Frosting
  • 4 tablespoons butter, room temperature
  • 2 oz cream cheese, at room temperature
  • 3 cups powdered sugar
  • 1/2 teaspoon vanilla extract
sprinkles
  • chocolate "jimmy" sprinkles
Instructions
  1. Preheat the oven to 350°.
  2. Line a cupcake pan with 6 liners.
  3. In a large mixing bowl, beat the butter with sugar, then add in the egg and mix well on low-medium speed. (or use a whisk to hand mix as I do)
  4. Add in the flour with baking powder, baking soda.
  5. Begin to mix and add in the buttermilk and vanilla until completely combine on low- medium speed.
  6. Portion out the batter with a 3 tablespoon scoop into each cupcake portion.
  7. Bake at 350° for 18 minutes or until a toothpick comes out clean.
  8. Allow cupcakes to cool for 10 minutes in the pan, then remove the cupcakes and allow them to cool on a cooling rack.
  9. Allow cupcakes to cool completely before frosting them.
Make the frosting by whipping the butter and cream cheese smooth, then add in the powdered sugar and vanilla.
  1. Place the frosting into a piping bag fitted with a large round such as an #809.
  2. Pipe the frosting onto the cupcakes by piping the outer edge around in a few circles making each circle smaller to reach a cone shape.
  3. Apply sprinkles as desired.
3.5.3251

 

  • 66

5 Comments Filed Under: Cupcakes, Frosting/Icing, Sweet Tagged With: buttermilk, cream cheese, cupcake, Frosting, sprinkles, whipped cream

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Comments

  1. Victoria Neary says

    October 26, 2021 at 2:03 pm

    These look delicious!! Does this recipe double well? I need 12 cupcakes.

    Reply
    • Diane says

      October 26, 2021 at 10:58 pm

      I think it should be fine making a double batch. You’ll have to let me know how it turns out, I usually only make 6 🙂

Trackbacks

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    March 14, 2021 at 5:30 pm

    […] Buttermilk Cupcakes […]

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  2. Buttermilk Cornbread | Created by Diane says:
    May 20, 2021 at 10:33 pm

    […] Buttermilk Cupcakes […]

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  3. Alternative Cream Cheese Frosting | Created by Diane says:
    April 24, 2022 at 4:36 pm

    […] and creamy, I love using this frosting on cookies, cakes, cupcakes, and even scones. It’s perfect with my Fig Cake as a replacement for the goat cheese frosting. Or […]

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