Buttermilk Cupcakes - Rethink Central

Buttermilk Cupcakes

by | Mar 29, 2013 | Cake

“Once you dip your finger into the icing, it’ll be difficult to wait for the finished product.”
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Easter is all about treats and little indulgences – cue these lovely little cakes.

And if you still think cupcakes are for kids, this recipe will change your mind.

It’s not exactly the easiest recipe to create, but as long as you go step by step, you’ll get it right.

And it’s worth it – this is a seriously decadent cupcake.

Once you dip your finger into the icing, it’ll be difficult to wait for the finished product.

Happy Easter!



Recipe makes 24 cupcakes

125 grams Butter, at room temperature
200 grams Castor sugar
2 medium Eggs
240 grams Cake flour
1 teaspoon Baking soda
1 teaspoon Baking powder
¼ teaspoon Salt
1 teaspoon Vanilla extract
200 millilitre Buttermilk

For the icing

360 grams Icing sugar
1 tablespoon Cinnamon
90 grams Butter, at room temperature
90 grams Sour cream
1 teaspoon Vanilla extract
1 pinch Salt

To prepare

Preheat your oven to 180ºC (350ºF, Gas mark 4). Line muffin tins with paper cups.

Use an electric mixer to cream together the butter and sugar. Add the eggs, one at a time. Beat well after each addition. Continue beating until the mixture is pale yellow and fluffy in appearance.

In a separate bowl, sift together the flour, baking soda, baking powder and salt. Sift 3-4 times; it may feel like a waste, but this will really help to create a light cupcake in the end. Measure out the buttermilk in a large measuring cup. Before pouring out into a bowl, pour in the vanilla and mix together in the measuring jug.

Fold the sifted dry ingredients alternately with the buttermilk and vanilla extract into the egg and butter mixture. Mix until all of the dry ingredients have been just incorporated. Do not overmix.

Spoon the batter into the paper cups. You’ll want to aim for filling them about 2/3 full for good-looking, easy to ice cupcake. Bake for 20 minutes, or until a toothpick inserted into the centre of a cupcake comes out clean. Leave to cool in muffin pan, before removing. Then place cupcakes on a wire rack to cool completely.

To make the icing

sift together the dry ingredients into one bowl. Using an electric mixer, cream together the butter and sour cream. Add the vanilla, then the dry ingredients and mix well. Continue to beat the icing for 5 minutes until it’s soft and holds his shape well. Spoon the icing on the cooled cupcakes.

Really good bit

Even though these cupcakes are designed for adult taste buds, they won’t put off younger eaters.

Plus if you’re so inclined, you can bake this as a cake. Use a round cake tin. After you’ve baked and cooled your cake, split it in half, adding icing to both the middle and the top for an extra special treat.

From the kitchen of Katie Schenk

If you’ve enjoyed this – you might try these other great cakes (and perhaps you’d should download our free cake book – two of these recipes are in there, along with 10 other fabulous tasting, yet healthy cakes:

Coconut, Lime and Blueberry Cake
Honey Cake with Apricots, Vanilla and Sweet Potato
Storecupboard Standby : Quick chocolate cake in a cup

And do share your thoughts and comments below in the comments. We love to hear from you

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