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Ingredients Jump to Instructions ↓

  1. 1 cup (2 sticks) butter, softened

  2. 1-1/3 cup sugar

  3. 3 eggs

  4. 2 tsp. vanilla

  5. 2 cups all-purpose flour

  6. 2 tsp. baking powder

  7. 1/2 tsp. baking soda

  8. 1/4 tsp. salt

  9. 2/3 cup buttermilk

  10. 1 recipe Sour Cream frosting, recipe below

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F. Line twenty-four 2-1/2-inch muffin cups with paper bake cups.

  2. In large mixing bowl beat butter with electric mixer on medium-high for about 1 minute. Add sugar. Beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Whisk together flour, baking powder, soda, and salt. Add flour mixture in two additions, alternating with buttermilk, and beating on low after each addition until combined.

  3. Fill lined muffin cups about 2/3 full. Bake 15 to 18 minutes or until a toothpick inserted in center comes out clean. Cool in pans on wire rack for 5 minutes. Remove cupcakes from pan; cool completely on wire rack.

  4. Fill and/or frost as directed, below. After frosting, refrigerate for 2 to 24 hours. Makes 24 cupcakes.

  5. Sour Cream Frosting: In large mixing bowl beat 1/2 cup (1 stick) softened butter with mixer 30 seconds; beat in one 8-oz. carton sour cream. Gradually beat in one 2-lb. bag powdered sugar. Beat in 1 tsp. vanilla and 1 Tbsp. milk. Use at once or refrigerate up to 3 days. Remove from refrigerator 30 minutes before using. Frost cupcakes with a knife, or spoon frosting into large self-sealing plastic bag. Snip one corner of bag and squeeze to pipe onto cupcakes.

  6. Mother's Day: Jam-Filled. Prepare as directed above. Before frosting, with the handle of a wooden spoon, make an indentation in the center of each cupcake. Spoon or pipe a scant teaspoon of jam into each indentation. Frost with Sour Cream Frosting. Top with sugar flowers. (Find sugar flowers among baking ingredients at the grocery store, or at baking supply stores.)

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