Vanilla Buttermilk Cupcakes Recipe

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Vanilla Buttermilk Cupcakes
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Ingredients
8
Count
Nutrition
2254
Calories
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Ingredients:

  • 1 cup plus 2 tbsp sugar
  • 2 large eggs
  • 1 tsp vanilla
  • 1/2 tsp salt
  • 2/3 cup buttermilk

Directions:

  1. In a bowl, with a mixer on medium speed, beat butter and all the sugar until well blended. Add eggs and vanilla and beat on high speed until well blended.
  2. Sift flour, baking powder, and salt into another bowl.
  3. With mixer on low speed, beat about a third of the flour mixture into butter mixture, then about a third of the buttermilk. Repeat to beat in remaining flour mixture and buttermilk, alternating in thirds. When all the flour is incorporated, beat mixture on medium speed just until well blended.
  4. Fill paper-lined or buttered muffin cups (1/3-cup capacity) about three-fourths full with batter (about 1/4 cup in each).
  5. Bake in a 350° oven until tops spring back when lightly touched in the center, 20 to 25 minutes. Cool on racks 5 minutes; remove from pans. Cool completely.
  6. Decorating tips:
  7. Patric Gabre-Kidan, pastry chef for Tom Douglas Restaurants in Seattle, shares some insider information. (We've added our favorite strategies.)
  8. Make sure your frosting is soft and creamy. This is especially important if you're piping it. Cold, stiff frosting will look dull and clumpy, not silky and smooth.
  9. Use a lot of colors. It will make each cake unique and turn the lot into instant decorations for a party.
  10. Don't think that sprinkles are cheesy. They can actually elevate the look.
  11. Mix simple decorations with more elegant ones. Colorful sprinkles aren't lowbrow beside sifted cocoa.
  12. Have fun with lighthearted toppings. Some of our favorites are chocolate jimmies, jelly beans, miniature M&Ms, miniature chocolate chips, peanuts, and chopped toffee, malted milk balls, or dark chocolate.
  13. Try artistic touches. Thin shreds of lemon or orange peel, candied lemon or orange peel, toasted coconut, candied ginger, and sugared rose petals are pretty flourishes. If using rose petals, lightly coat fresh, unsprayed ones with pasteurized egg whites, then sugar; let them dry before using.
  14. Use peanut butter as frosting. Stir it until creamy, then dollop on cakes; or swirl with chocolate frosting.
  15. Add architectural elements. Little meringues, miniature Oreos, or chunks of chocolate wafer cookies.
  16. Note: Nutritional analysis is per unfrosted cupcake.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2254.25 Kcal (9438 kJ)
Calories from fat 777.93 Kcal
% Daily Value*
Total Fat 86.44g 133%
Cholesterol 573.24mg 191%
Sodium 1503.25mg 63%
Potassium 1666.41mg 35%
Total Carbs 324.45g 108%
Sugars 126.35g 505%
Dietary Fiber 7.7g 31%
Protein 43.78g 88%
Vitamin A 0.9mg 28%
Iron 5.3mg 29%
Calcium 738.3mg 74%
Amount Per 100 g
Calories 306.06 Kcal (1281 kJ)
Calories from fat 105.62 Kcal
% Daily Value*
Total Fat 11.74g 133%
Cholesterol 77.83mg 191%
Sodium 204.09mg 63%
Potassium 226.24mg 35%
Total Carbs 44.05g 108%
Sugars 17.15g 505%
Dietary Fiber 1.05g 31%
Protein 5.94g 88%
Vitamin A 0.1mg 28%
Iron 0.7mg 29%
Calcium 100.2mg 74%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 51.5
    Points
  • 61
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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