Buttermilk creates a super tender texture in these light and fluffy cupcakes.
Winter White Buttermilk Cupcakes
Makes 24
Ingredients
- CUPCAKES:
- ¾ cup unsalted butter, softened
- 1½ cups sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1½ cups cake flour
- 1¾ teaspoons baking powder
- ½ teaspoon kosher salt
- 1 cup whole buttermilk
- FROSTING:
- 1 cup unsalted butter, softened
- 3 ounces cream cheese, softened
- 1 tablespoon vanilla bean paste
- 2½ cups confectioners’ sugar
- 1 tablespoon whole buttermilk
Instructions
- Preheat oven to 350°. Line 24 muffin cups with paper liners.
- For cupcakes: In a large bowl, beat butter and sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Stir in vanilla.
- In a medium bowl, whisk together flours, baking powder, and salt. With mixer on low speed, gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Pour batter into prepared muffin cups.
- Bake until a wooden pick inserted in center comes out clean, 25 to 30 minutes. Let cool completely.
- For frosting: In a large bowl, beat butter, cream cheese, and vanilla bean paste with a mixer at medium speed until creamy. Add confectioners’ sugar, beating until combined. Stir in buttermilk until a spreadable consistency is reached. Spread frosting on top of cupcakes.
