Buttermilk Cupcakes with Chocolate Icing Recipe

Name: Buttermilk Cupcakes with Chocolate Icing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups all-purpose flour; 1/2 teaspoons baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 2 large eggs, room temperature; 2 large yolks; 1 cup sugar; 3/4 cup unsalted butter, melted; 2 teaspoons pure vanilla extract; 1/2 cup buttermilk; 1 stick butter, softened; 8 ounces cream cheese, softened; 3 cups confectioners' sugar, sifted; 4 ounces semisweet chocolate, melted; 1 teaspoon vanilla extract; Special equipment: 12 muffin cups

Servings: persons

1 1/4 cups all-purpose flour
1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 large eggs, room temperature
2 large yolks
1 cup sugar
3/4 cup unsalted butter, melted
2 teaspoons pure vanilla extract
1/2 cup buttermilk
1 stick butter, softened
8 ounces cream cheese, softened
3 cups confectioners' sugar, sifted
4 ounces semisweet chocolate, melted
1 teaspoon vanilla extract
Special equipment: 12 muffin cups

1
Preheat oven to 350 degrees F.
2
Sift the flour, baking powder, baking soda and salt together onto a sheet of parchment paper.
3
In a large bowl beat the eggs, yolks and sugar together.
4
Add the melted butter, vanilla and buttermilk to the mixture.
5
Add the dry ingredients gradually into the batter.
6
Mix until smooth.
7
It will appear light and fluffy.
8
Ladle and divide the batter evenly among muffin cups and bake for about 18 minutes, or until a toothpick tester comes out clean.
9
Let cupcakes cool on a wire rack for 15 minutes before frosting.
10
Beat the butter and cream cheese until creamy.
11
Add confectioners' sugar slowly, while mixing in melted chocolate and vanilla extract.

2053

kcal

Calories

114

Fat

250

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 1/4 cups all-purpose flour, 1/2 teaspoons baking powder, 1/4 teaspoon baking soda, 1/4 teaspoon salt, and more.

Yes, Buttermilk Cupcakes with Chocolate Icing falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Buttermilk Cupcakes with Chocolate Icing

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