Buttermilk Spice Cupcakes with Cherry Frosting
Buttermilk Spice Cupcakes with Cherry Frosting takes roughly 40 minutes from beginning to end. This recipe serves 24 and costs 36 cents per serving. This dessert has 217 calories, 2g of protein, and 10g of fat per serving. 19 people were glad they tried this recipe. This recipe is typical of American cuisine. This recipe from Daily Dish Recipes requires cake flour, icing, butter, and whipping cream. Taking all factors into account, this recipe earns a spoonacular score of 7%, which is very bad (but still fixable). Try Buttermilk Cupcakes and Cherry Frosting, Buttermilk Cupcakes with Cherry Cream Cheese Frosting, and Buttermilk-Spice Cupcakes for similar recipes.
Servings: 24
Preparation duration: 10 minutes
Cooking duration: 30 minutes
Ingredients:
¾ tsp. baking soda
¾ c. brown sugar
8 Tbs. butter, softened at room temperature
¾ c. buttermilk
2 c. cake flour
1 tsp. cherry extract
2 T. maraschino cherry juice
1½ tsp. cinnamon
2 eggs
¾ c. granulated sugar
2 Tbs. ground ginger
1 tsp. Pink Wilton Icing Color, if desired
½ tsp. nutmeg
1½ c. powdered sugar
¾ tsp. salt
8 oz sour cream
1 c. whipping cream
Equipment:
muffin tray
bowl
oven
toothpicks
knife
Cooking instruction summary:
Preheat your oven to 350 degrees. Spray your cupcake/muffin pan with cooking spray and set aside.In a large bowl, mix all of the dry ingredients - cake flour, granulated sugar, baking soda, cinnamon, nutmeg, cloves, ground ginger, salt, and brown sugar together.Add the butter and buttermilk to the flour mixture. Beat well (about 2-3 min).Add the eggs and beat for 1-2 minute or until thoroughly incorporated.Scoop the batter into the prepared cupcake pan. About ½ full.Bake for 20-30 minutes or until a toothpick comes out clean when inserted in the middle of the cupcake.In a small bowl, whip the whipping cream until stiff peaks are just about to form. Add the sour cream. Add the powdered sugar, cherry extract and maraschino cherry juice. Beat again. Mix in the icing color, if desired.Use a knife to cut out the desired shape on the top of the cupcake. We didn't go too deep because most of us don't love lots of icing, but if you do - you can go deeper. Pipe the icing into the cut out shape. Serve.
Step by step:
1. Preheat your oven to 350 degrees. Spray your cupcake/muffin pan with cooking spray and set aside.In a large bowl, mix all of the dry ingredients - cake flour, granulated sugar, baking soda, cinnamon, nutmeg, cloves, ground ginger, salt, and brown sugar together.
2. Add the butter and buttermilk to the flour mixture. Beat well (about 2-3 min).
3. Add the eggs and beat for 1-2 minute or until thoroughly incorporated.Scoop the batter into the prepared cupcake pan. About ½ full.
4. Bake for 20-30 minutes or until a toothpick comes out clean when inserted in the middle of the cupcake.In a small bowl, whip the whipping cream until stiff peaks are just about to form.
5. Add the sour cream.
6. Add the powdered sugar, cherry extract and maraschino cherry juice. Beat again.
7. Mix in the icing color, if desired.Use a knife to cut out the desired shape on the top of the cupcake. We didn't go too deep because most of us don't love lots of icing, but if you do - you can go deeper. Pipe the icing into the cut out shape.
8. Serve.
Nutrition Information:
covered percent of daily need
