Buttermilk Cupcakes
Tender cupcake made with buttermilk and a smooth cream cheese frosting to top them with, add on some chocolate sprinkles for a fun topping.
Servings: 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
- 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.
Make the frosting by whipping the butter and cream cheese smooth, then add in the powdered sugar and vanilla.
- 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.