Buttermilk Cupcakes with Two Frostings Recipe

Name: Buttermilk Cupcakes with Two Frostings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: twenty-four 2 1/2-inch paper muffin cup liners; 4 cups cake flour (not self-rising); 2 teaspoons baking powder; 2 teaspoons baking soda; 1 1/2 teaspoons salt; 2 sticks (1 cup) unsalted butter, softened; 2 cups sugar; 2 teaspoons vanilla; 4 large eggs; 2 cups well-shaken buttermilk; chocolate cream-cheese and lemon cream-cheese frostings; Garnish: India Tree brand sparkling sugar confetti* or other decorative sprinkles; *available at some specialty foods shops and by mail order from Dean & DeLuca, tel. (212) 226-6800, ext. 269

Servings: persons

twenty-four 2 1/2-inch paper muffin cup liners
4 cups cake flour (not self-rising)
2 teaspoons baking powder
2 teaspoons baking soda
1 1/2 teaspoons salt
2 sticks (1 cup) unsalted butter, softened
2 cups sugar
2 teaspoons vanilla
4 large eggs
2 cups well-shaken buttermilk
chocolate cream-cheese and lemon cream-cheese frostings
Garnish: India Tree brand sparkling sugar confetti* or other decorative sprinkles
*available at some specialty foods shops and by mail order from Dean & DeLuca, tel. (212) 226-6800, ext. 269

1
Preheat oven to 350F.
2
and line twenty-four 1/2-cup muffin cups with paper liners.
3
Into a bowl sift together flour, baking powder, baking soda, and salt.
4
In a large bowl with an electric mixer beat together butter and sugar until light and fluffy and beat in vanilla.
5
Add eggs 1 at a time, beating well after each addition, and with mixer on low speed beat in buttermilk until just combined.
6
Add flour mixture in 3 batches, beating until just combined after each addition.
7
Divide batter among muffin cups (batter will fill cups) and bake in upper and lower thirds of oven, switching position of muffin trays halfway through baking, about 22 minutes, or until golden and a tester comes out clean.
8
Cool cupcakes on racks 5 minutes and remove cupcakes from cups.
9
Cupcakes keep in an airtight container at room temperature 2 days.
10
Spread chocolate frosting on half of cupcakes and lemon frosting on remainder and garnish cupcakes with sprinkles .

2195

kcal

Calories

149

Fat

195

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 13 ingredients. The key ingredients include: twenty-four 2 1/2-inch paper muffin cup liners, 4 cups cake flour (not self-rising), 2 teaspoons baking powder, 2 teaspoons baking soda, and more.

Yes, Buttermilk Cupcakes with Two Frostings 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 Two Frostings

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