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
Directions1. 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