Tuesday, November 16, 2010

The Cupcake Duo, Part 2, Pauli's Butter Cakes

I am posting the recipe for the Butter Cakes cupcake recipe from my good friend and neighbor, Pauli. She's part of the The Cupcake Duo, from my last post.  She made Butter Cakes, which are white cupcakes with strawberry jam filling and  Sour Cream Frosting.  I can tell you that the cake is so good, and it  melts in your mouth with a sweet  strawberry surprise and cool sour cream frosting. the little cakes are perfect for any occasion, or no occasion at all.  Thank you Pauli for being my Baking Buddy.

Butter Cakes with Sour Cream Frosting, adapted from Good House Keeping 


  • 1  cup (2 sticks)  butter, softened
  • 1-1/3  cup  sugar
  • 3    eggs
  • 2  tsp.  vanilla
  • 2  cups  all-purpose flour
  • 2  tsp.  baking powder
  • 1/2  tsp.  baking soda
  • 1/4  tsp.  salt
  • 2/3  cup  buttermilk
  • Strawberry jam
  • 1  recipe  Sour Cream frosting, recipe below


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 cupcakes using the cone method with strawberry jam. Frost as directed. After frosting, refrigerate for 2 to 24 hours. Makes 24 cupcakes.

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


  1. Yum.... this recipe has all the makings of being a classic. Great job!

  2. Yummy, Hi Becky, I noticed your photo right away, the colors have gotten a lot brighter, Great work! The cupcakes sound fab too!

  3. Aaahhh the classic butter cake recipe, so versatile! You can almost add anything into this recipe to turn it into any flavoured cake you want!

  4. Moogie- thank you for your comments

    Gina- Thank you. Hopefully, the pictures are a little better. I have discovered some settings that I didn't know that the camera had:) Thank you for noticing.

    Kimberly- That's right. Those are my kind of recipes!

  5. how lovely are these cupcakes!! thanks for this post.. i cant wait to try it out.

  6. blackbookkitchendiaries- Thank you for your comments.

  7. These are definitely from heaven! I love how they look creamy, wish I could feel that they are melting in my mouth right now.

  8. I love the thought of a sour cream frosting. These look and sound so delicious! Thank you for sharing, Becky. I hope you have a wonderful Wednesday night!

  9. zerrin-Thank you for your comments

    Monet- You are welcome. Have a great rest of the week.

  10. That sounds fantastic, Becky. I hope it didn't keep you on your feet to much while "playing" in the kitchen!

  11. Christiane- Even when I make cupcakes now, I bake them, let them cool, and then frost them at a later time, later that day or even the next day.
    so sweet to think of me in the kitchen, Thanks.


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