Sure, let’s dive deep into the details of these Buttermilk Cupcakes!
Buttermilk Cupcakes Recipe Overview
Cooking Time: 20 minutes
Preparation Time: 10 minutes
Total Time: 30 minutes
Recipe Category: Dessert
Keywords: Kid Friendly, < 30 Mins, For Large Groups, Oven, Easy
Recipe Servings: 18 cupcakes
Aggregated Rating: 3 stars (based on 2 reviews)
Ingredients
- Butter: 1/2 cup (softened)
- Granulated Sugar: 1 cup
- Eggs: 2 large
- All-Purpose Flour: 2 cups
- Salt: 1/2 teaspoon
- Baking Soda: 1 teaspoon
- Buttermilk: 2/3 cup
Nutritional Information per Cupcake
- Calories: 150.6 kcal
- Fat: 5.9 g
- Saturated Fat: 3.5 g
- Cholesterol: 37.4 mg
- Sodium: 188.4 mg
- Carbohydrates: 22.2 g
- Fiber: 0.4 g
- Sugar: 11.6 g
- Protein: 2.5 g
Detailed Recipe Instructions
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Preheat the Oven: Begin by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius).
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Prepare Muffin Cups: Line 18 muffin cups with paper liners and set them aside. This ensures the cupcakes won’t stick and makes for easy cleanup.
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Cream Butter and Sugar: In a medium bowl, using an electric mixer, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This usually takes a couple of minutes on medium-high speed.
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Incorporate Eggs: Add the eggs one at a time to the creamed butter and sugar mixture, beating well after each addition until fully blended.
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Combine Dry Ingredients: In a separate small mixing bowl, combine the all-purpose flour, salt, and baking soda. Mix these dry ingredients together thoroughly to ensure even distribution of leavening agents and salt.
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Alternate Mixing: Gradually add the dry flour mixture to the creamed mixture in batches, alternating with additions of buttermilk. Start and end with the flour mixture, ensuring each addition is well incorporated before adding the next. Mix until the batter is smooth and well blended.
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Fill Muffin Cups: Spoon or pour the cupcake batter into the prepared muffin cups, filling each cup about halfway full. This allows room for the cupcakes to rise evenly without overflowing.
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Bake: Place the filled muffin cups into the preheated oven. Bake the cupcakes for 20 to 25 minutes, or until they are fully baked and a toothpick inserted into the center comes out clean.
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Cooling Process: Once baked, remove the cupcakes from the oven and let them cool in the muffin pan for about 10 minutes. This helps them set and makes them easier to handle.
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Transfer and Cool Completely: After 10 minutes, carefully transfer the cupcakes from the muffin pan to a wire rack to cool completely. Allowing them to cool on a wire rack prevents the bottoms from becoming soggy and ensures even cooling.
Serving and Storage Tips
These Buttermilk Cupcakes are delicious on their own or can be frosted with your favorite frosting. They pair well with cream cheese frosting, chocolate ganache, or a simple buttercream. Store any leftover cupcakes in an airtight container at room temperature for up to 3 days, or freeze them for longer storage.
Recipe Variations and Tips
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Variety of Frostings: Experiment with different frostings to suit your taste preferences. Cream cheese frosting adds a tangy contrast, while chocolate ganache provides a rich, indulgent topping.
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Adding Flavor: For a twist, incorporate vanilla extract or citrus zest into the batter for enhanced flavor profiles.
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Buttermilk Substitute: If you don’t have buttermilk on hand, you can make a substitute by mixing 2/3 cup of milk with 2 teaspoons of lemon juice or vinegar. Let it sit for 5 minutes before using.
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Decorative Options: Garnish cupcakes with sprinkles, fresh berries, or edible flowers for a decorative touch.
Conclusion
These Buttermilk Cupcakes are a versatile treat, perfect for any occasion from birthday parties to casual gatherings. With a soft crumb and a hint of tanginess from the buttermilk, they are sure to be a crowd-pleaser. Whether you’re a novice baker or an experienced chef, this recipe is straightforward and yields delicious results every time. Enjoy baking and sharing these delightful cupcakes with your loved ones!
