Mean Chef's Vanilla Buttermilk Cupcakes

Name: Mean Chef's Vanilla Buttermilk Cupcakes
Prep time: 45 min
Total time: 45 min
Yield: 12 serving(s)
Ingredients: 6 tablespoons unsalted butter, at room temperature; 1 cup sugar, plus; 2 tablespoons sugar; 2 large eggs; 1 teaspoon vanilla; 2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 2/3 cup buttermilk

Submitted by newspapergal

"I adopted this recipe, which was originally submitted by Mean Chef. Mean's original comment: "From Sunset Magazine""

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photo by amberperez

Ready In:: 45mins
Ingredients:: 9
Serves:: 12

ingredients

6 tablespoons unsalted butter, at room temperature
1 cup sugar, plus
2 tablespoons sugar
2 large eggs
1 teaspoon vanilla
2 cups all-purpose flour
2 teaspoons baking powder
¹⁄₂ teaspoon salt
²⁄₃ cup buttermilk

directions

Beat butter and all the sugar on medium speed until well blended. Add eggs and vanilla and beat on high speed until well blended.
Sift together flour, baking powder, and salt.
With mixer on low speed, add one third of the flour mixture, followed by a third of the buttermilk – repeat, alternating in thirds. When all the flour is incorporated beat mixture on medium speed just until well blended.
Fill paper-lined or buttered muffin cups (1/3-cup capacity) about three-fourths full with batter (about 1/4 cup in each).
Bake in a 350° oven until tops spring back when lightly touched in the center, 20 to 25 minutes. Cool on racks 5 minutes; remove from pans. Cool completely.
Decorate with your favorite frosting.

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Reviews

I just made these cupcakes and I didn't have any problems with the recipe it came out wonderfully..I will definitely them make again :)

amberperez
I should've read the reviews before I made this. Hard as a Rock! One star for flavor..... not bad. I've made buttermilk cupcakes before and they were much moister. I just wanted to try a different recipe. This was NOT it! The batter was too thick. It also made 14 cupcakes nit 12 like it says. Which is not a big deal but it was just a nuisance using another cupcake pan just for two more cupcakes. More dishes to wash. I have to keep searching or go back to the recipe I used before.

Bronxiscooking
Flavor was very good. I added a tad extra baking powder and buttermilk after reading other reviews saying cupcakes were too dense and crumbly. Even with these changes, I still found them fairly dense and crumbly...I only cooked mine for 20 minutes and they were more than done--15-18 minutes may have been better. Overall an okay recipe considering how easy they were, but I probably would not make these again with all the other recipes out there to try.

707heather707
It must be said that these were so, SO delicious. Mine came out rather crumbly, although still fairly moist. I have a ton of frosting left over (used http://www.recipezaar.com/French-Buttercream-Frosting-49651 ), and some buttermilk as well, so I think I might play with these a little to get them to hold together.

ZoeB4040
I made this as a small cake instead of cupcakes. It reminds me of a cross between my mom's hot milk cake and my grandma's sugar cookies. Thanks for posting this yummy snacking cake! (I used 3/4 c buttermilk and probably a little more than 6 T butter--it turned out well except that I should've baked it longer than 25 minutes... And you know, it really didn't need icing at all.)

anonymous23