These sweet tender Buttermilk Cupcakes are made extra indulgent by the Whipped Cream Cheese Frosting – light and flavorful, it’s a perfect dessert.
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.
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!
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.
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!
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!
- 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
- 4 tablespoons butter, room temperature
- 2 oz cream cheese, at room temperature
- 3 cups powdered sugar
- 1/2 teaspoon vanilla extract
- chocolate "jimmy" sprinkles
- Preheat the oven to 350°.
- Line a cupcake pan with 6 liners.
- 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)
- Add in the flour with baking powder, baking soda.
- Begin to mix and add in the buttermilk and vanilla until completely combine on low- medium speed.
- Portion out the batter with a 3 tablespoon scoop into each cupcake portion.
- 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 on a cooling rack.
- Allow cupcakes to cool completely before frosting them.
- 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.
Victoria Neary says
These look delicious!! Does this recipe double well? I need 12 cupcakes.
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 🙂