Buttermilk Cupcakes with White Frosting
If you love cupcakes and you love frosting, this is the recipe for you. It's a yummy, fun-to-make frosted cupcake recipe that's perfect to serve at your kid's birthday party, as a Valentine's Day treat, of simply just because you feel like it.
Notes
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Cooking Time30 min
Ingredients
- 3 cup cake flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 5 eggs
- 3/4 pound unsalted butter, at room temperature
- 2 cup sugar
- 1 1/2 teaspoon vanilla extract
- 1 1/2 teaspoon almond extract
- 1 cup buttermilk
- 2 cup sifted powdered sugar
- 4 tablespoon unsalted butter, softened
- 1/4 teaspoon salt
- 1 teaspoon lemon extract
Instructions
- Preheat oven to 350°F.
- Sift together the flour, baking powder, baking soda and the half teaspoon of salt into a medium-size mixing bowl, and set the bowl aside.
- Break the eggs into a small bowl, and set aside.
- In an electric mixer, cream the 3/4 pound of butter and the (granulated) sugar until they are light and fluffy, about 3 to 5 minutes.
- With the mixer running, carefully pour in the eggs and the vanilla and almond extracts.
- Mix in the flour mixture and the buttermilk by alternating between 1 cup of flour and 1/2 cup of buttermilk; be sure to start and end with the flour mixture.
- Line a cupcake tin with paper liners. Fill each cup with batter using an ice-cream scoop with a 1/4-cup capacity; the batter should nearly reach the top of the cups.
- Bake for 25 to 30 minutes. Cool the cupcakes for 45 minutes on a baking rack.
- Generously ice them with white frosting.
White Frosting
- In the bowl of an electric mixer, cream the powdered sugar and the 4 tablespoons of butter until smooth.
- Add the 1/4 teaspoon of salt, lemon extract, and milk; beat until smooth.
- If the icing is too thin, add more confectioners sugar; if too thick, add more milk.