Buttermilk Cupcakes


Ingredients To Be Creamed and Mixed:

Dry Ingredients:

Moist Ingredients:


  1. Preheat oven to 350°.
  2. Have ready 2 standard muffin tins lined with cupcake papers.
  3. In a large mixing bowl, beat butter until creamy; about 1 minute.
  4. Gradually add sugar and beat on high speed until lightened in color and texture; about 4 minutes.
  5. Add eggs 1 at a time; beating for 30 seconds on medium-high speed with each addition.
  6. Add vanilla and mix in.
  7. In a medium bowl, mix together the flour, baking powder, baking soda, and salt.
  8. Add the flour mixture in 3 parts, alternating with the buttermilk in 2 parts to the butter and egg mixture. Beat on low speed until smooth and scrape down sides of bowl as necessary.
  9. Spoon or ladle batter into cupcake liners so they are approximately ⅔ full.
  10. Batter should fill approximately 18 to 20 cupcake liners.
  11. Bake for 15 to 20 minutes or until wooden toothpick inserted in center of cupcake comes out clean.
  12. Cool completely on a rack before frosting.


Recipe makes approximately 18 to 20 cupcakes.

Frost with chocolate buttercream frosting, chocolate ganache, or whipped chocolate ganache.

If you would like to make a layer cake instead of cupcakes try my recipe for buttermilk layer cake.

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Recipe from Joy of Cooking, by Irma S. Rombauer, Marion Rombauer Becker, and Ethan Becker. New York: Scribner (1997).