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Buttermilk Cupcakes

Make Buttermilk Cupcakes at home with Cake Flour, Baking Powder, Baking Soda, Salt, and Unsalted Butter At Room Temperature. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 3 cup
• 1 tsp
• 1/2 tsp
• 1/2 tsp
• 3/4 lb
• 2 cup
• 1 1/2 tsp
• 1 cup
• 2 cup
• 4 tbsp
• 1/4 tsp

Method (preview)

1. 1

   Preheat oven to 350 deg.

2. 2

   Sift together the dry ingredients into a medium-size mixing bowl, and set the bowl aside.

3. 3

   Break the eggs into a small bowl, and set aside.

4. 4

   With the mixer running, carefully pour in the eggs and the vanilla and almond extracts.

5. 5

   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.

6. 6

   Line a cupcake tin with paper liners.

7. 7

   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.

8. 8

   Bake for 25 to 30 minutes.

9. 9

   Cool the cupcakes for 45 minutes on a baking rack.

10. 10

    Generously ice them with White Frosting.

11. 11

    Add the salt, lemon extract, and milk; beat until smooth.

12. 12

    If the icing is too thin, add more confectioners sugar; if too thick, add more milk.