Buttermilk Cupcakes
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Buttermilk Cupcakes are the soft, rich, bakery-style treat you didn’t know your recipe box was missing. These cupcakes bake up with a perfectly tender crumb, just the right amount of sweetness, and a subtle tang that keeps you coming back for more. Whether you’re frosting them up for a party or sneaking one straight from the pan, this recipe delivers every time.
Are you a cupcake fan? Me too! Be sure to try some of my other favorites like my German Chocolate Cupcakes, Blackberry Lemonade Cupcakes, and my Homemade Coconut Cupcakes!
Craving-Level Qualities
- Impressively Simple: Despite sounding fancy, buttermilk cupcakes are surprisingly easy to make. They’re a great way to impress guests without stressing in the kitchen.
- Great Base Cupcake: These cupcakes are a fantastic canvas for all sorts of frostings and toppings. Whether it’s a classic buttercream or a zesty lemon glaze, they pair beautifully.
- Moist and Tender Crumb: Buttermilk is a baker’s secret for super moist cupcakes. Its acidity breaks down gluten, giving you a tender, melt-in-your-mouth texture.
Buttermilk Cupcakes are a classic for a reason. The buttermilk gives them a soft, tender crumb and just a hint of tang that balances the sweetness perfectly. They’re rich without being heavy and make the perfect base for any frosting—vanilla, chocolate, or something a little more creative.
This recipe is one of my personal favorites from my cookbook, The Deliciously Easy Cupcake Cookbook, where I share tried-and-true recipes that actually work. It’s been tested (and re-tested) to make sure you get consistent, bakery-worthy cupcakes every single time.
Before You Start Baking
Be sure to have all of your ingredients at room temperature to help them come together quickly and avoid any over mixing. If you follow the recipe the end result will be the most amazing vanilla cupcakes you will have in your life.
- All-purpose flour: I’ve had success with all purpose or cake flour when baking these cupcakes. It’s the base of the dry ingredients.
- Leavening Agents: Baking soda and baking powder are what your cake that light and fluffy texture. Always double check that expiration date before beginning for optimal results.
- Butter: I like to use unsalted butter in this cupcake, but salted will work in a pinch.
- Sugar: This cake works best with granulated, or white, sugar.
- Eggs: This cupcake resembles a pound cake, which means it calls for more eggs than most.
- Vanilla Extract: I’m a big fan of pure vanilla extract. I find that imitation vanilla, while cheaper, leaves an aftertaste that is less appealing.
- Sour cream: This adds a pleasant tang to the cupcake. However, if you are in a pinch you can substitute this with plain Greek yogurt.
- Buttermilk: Buttermilk helps work as a tenderizer to the cake and is key to a soft and tender finish.
Consider topping this cupcake with a coconut cream cheese frosting! It’s honestly so good that you’ll be licking the bowl clean!
Jesseca’s Recipe Review
This cupcake is hands-down one of my all-time favorites. It’s soft, slightly tangy, and has that perfect balance of richness and fluffiness. Every time I make a batch, I end up sneaking one (or two) before they even get frosted, they’re that good.
Tip from Jesseca:
Bring your eggs, buttermilk, and sour cream to room temperature before mixing. It helps everything blend smoothly and gives your cupcakes a better rise and texture.
Customize It
- Citrus Twist: Add 1 tablespoon of lemon or orange zest to the batter for a fresh, bright flavor that pairs beautifully with vanilla or cream cheese frosting.
- Almond or Coconut Flavoring: Swap half of the vanilla extract with almond or coconut extract for a fun flavor change.
- Buttermilk Substitute: If you’re out of buttermilk, mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5–10 minutes before using.
How To Make Buttermilk Cupcakes
These Buttermilk Cupcakes come together with a few simple steps and bake up perfectly every time. Here’s the quick rundown:
- Preheat the oven to 350°F and line two cupcake pans with paper liners.
- Whisk the dry ingredients (flour, baking powder, and baking soda) and set aside.
- Cream the butter and sugar until light and fluffy.
- Mix in the eggs one at a time, followed by the vanilla and sour cream.
- Alternate adding dry ingredients and buttermilk until just combined.
- Fill liners 2/3 full and bake for 15–17 minutes, or until a toothpick comes out clean.
- Cool and frost with your favorite topping.
That’s it! A classic cupcake base that’s simple, flavorful, and ready for any occasion.
TIP: These would look beautiful with a candied strawberry slice on top!
Helpful Tools
Baking cupcakes can be super simple, especially with the help of some of my favorite kitchen must-have’s! The following are items I personally own and use and make my baking experience seamless.
- Cupcake Tins (affiliate): Essential for shaping your cupcakes. Use a standard 12-cup tin for classic-sized treats.
- Cupcake Liners: (affiliate)These prevent sticking and make clean-up a snap. Plus, they come in fun colors and designs!
- Stand Mixer or Handheld Mixer: (affiliate) Whether it’s a stand mixer or a handheld one, this tool is a game-changer for getting that batter silky smooth.
- Silicone Spatulas: (affiliate) For scraping down the sides of your bowl to ensure everything is well mixed.
Recipe FAQs
Not exactly. Buttermilk adds moisture, tenderness, and a slight tang that balances the sweetness. If you don’t have it, you can make a quick substitute: mix 1 tablespoon lemon juice or vinegar with 1 cup of milk and let it sit for 5–10 minutes.
Overmixing the batter or using too much flour can lead to dense cupcakes. Be sure to spoon and level your flour and mix only until just combined once the dry ingredients are added.
Definitely! Pour the batter into a greased 9×13-inch pan and bake at 350°F for 25–30 minutes, or until a toothpick comes out clean.
Classic vanilla buttercream, chocolate fudge frosting, cream cheese frosting, or even a whipped topping all pair perfectly. These cupcakes are super versatile.
Storage and Make-Ahead Instructions
- To Store: Unfrosted cupcakes can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. If frosted, keep them in the fridge and let them sit at room temp for 15–20 minutes before serving for the best texture and flavor.
- To Freeze: Let cupcakes cool completely, then wrap each one tightly in plastic wrap and place them in a freezer-safe bag or container. Freeze for up to 2 months. Thaw at room temperature, then frost and serve.
- Make-Ahead Tip: You can bake the cupcakes a day ahead and store them (unfrosted) at room temperature. Frosting can also be made ahead and kept in the fridge for up to 3 days. Give it a good whip before using.
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Buttermilk Cupcake Recipe
Ingredients
- 2½ cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1½ cups 3 sticks butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon pure vanilla extract
- 1/2 cup sour cream
- 1 cup buttermilk
Instructions
- Preheat your oven to 350°F. Line two standard muffin tins with paper cupcake liners and set aside.
- In a medium bowl, whisk together the flour, baking powder, and baking soda. Set aside.
- In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, add the softened butter and sugar. Beat on medium speed for 3 to 5 minutes, or until the mixture is light, fluffy, and pale in color.
- Add the eggs one at a time, beating well after each addition to ensure they’re fully incorporated. Scrape down the sides of the bowl as needed.
- Stir in the vanilla extract and sour cream until the mixture is smooth.
- With the mixer on low speed, alternate adding the dry ingredients and buttermilk in three additions, starting and ending with the dry. Mix until just combined—do not overmix.
- Fill each cupcake liner about 2/3 full with batter. Bake in the preheated oven for 15 to 17 minutes, or until a toothpick inserted in the center comes out clean.
- Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Once cool, frost with your favorite buttercream or topping.
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
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I was looking for a dense buttermilk cupcake. It has a perfect dense cupcake, unfortunately it has a very eggy taste. I wonder how these would work if I omitted one egg.
Try the recipe with three eggs. I’ve been playing around with it and am updating it shortly.
I love baking with buttermillk. These look wonderful!
Your cupcakes look perfect, and I love the sound of the strawberry frosting. How summery!
Your cupcakes look perfect – light and fluffy! I can’t wait to try this recipe and the whipped strawberry frosting!
I just happen to have some leftover buttermilk looking for a recipe!
Buttermilk cupcakes sound delicious! That frosting looks amazing too!
These buttermilk cupcakes are just gorgeous! Picture-perfect. And I love the strawberry whipped cream on top, yum! Thank you for sharing your recipe with us! 🙂