Buttermilk Cupcakes

Buttermilk Cupcakes

chelsea rose

"Melt-in-your-mouth cupcakes with a touch of sweet chocolate glaze."
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40 min servings
Serving size has been adjusted!
Original recipe yields 14 servings

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  1. Preheat oven to 350 degrees F.
  2. Cream together the butter and sugar in a large mixing bowl until light and fluffy. Add the eggs, one at a time, beating for 30 seconds between additions. Sift the flour, baking powder, baking soda, and salt. In a seperate bowl, combine the buttermilk and vanilla. Add alternating increments of the flour mixture and the buttermilk mixture to the batter until blended.
  3. Pour into prepared muffin cups and bake for 15 minutes, or until a toothpick inserted in the middle comes out clean. Let the cupcakes rest for 2 minutes before transferring them to a wire rack to cool.
  4. Mix together the powdered sugar, buttermilk, and cocoa for the choclate glaze. Spread over cooled cupcakes.


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