Buttermilk Cupcakes

August 20, 2015

Too tasty to make just a few! The amounts below will make around 34 cupcakes. Poppy seeds may be added, but this will make the cupcakes a lot drier, so I prefer not to.

240g of butter (room temperature)
400g of wheat flour (preferably sifted)
2 teaspoons of baking powder
320g of sugar
4 eggs
240g of buttermilk
2 teaspoons of lemon zest
1 1/2 teaspoons of vanilla sugar
Pinch of salt

Preheat the oven to 180 C. Blend the butter, sugar and vanilla sugar to achieve fluffy texture. Add the eggs one by one, whisking the mixture very well after each one. Put the lemon zest in. Mix the flour with the baking powder and salt. Along with the buttermilk, mix the flour in the batter gradually, mixing the dough every time after adding a bit of each. Fill 2/3 of the cupcake cups and bake for 25-30 minutes. Top the cupcake with powdered sugar or/and anything to your liking.

Nutritions

Calories
21

Sodium
9mg
0% DV

Fat
0.9900000000000002g
1% DV

Protein
0.7g
1% DV

Carbs
3g
1% DV

Fiber
0.2g
0% DV

Snack Baked