By Annessa Brady
Kentucky Butter Cake Cupcakes
Two sisters who love to bake...
Updated at: Thu, 17 Aug 2023 06:02:04 GMT
Nutrition balance score
Unbalanced
Glycemic Index
70
High
Glycemic Load
26
High
Nutrition per serving
Calories259.8 kcal (13%)
Total Fat11.6 g (17%)
Carbs36.4 g (14%)
Sugars24.3 g (27%)
Protein3.1 g (6%)
Sodium142.9 mg (7%)
Fiber0.4 g (2%)
% Daily Values based on a 2,000 calorie diet
Ingredients
24 servings
1 cupsalted butter
softened
2 cupssugar
4eggs
large
1 tablespoonvanilla extract
3 cupsall purpose flour
1 teaspoonbaking powder
½ teaspoonsalt
optional, I didn't add any since I used salted butter
½ teaspoonbaking soda
1 cupbuttermilk
or regular milk
GLAZE
⅓ cupsalted butter
¾ cupsugar
2 tablespoonswater
2 teaspoonsvanilla
powdered sugar
for dusting, optional
Instructions
Step 1
Preheat oven to 350 degrees. Grease muffin tins.
Step 2
Combine all cake ingredients in a large mixing bowl. Mix with electric mixer on low speed for 30 seconds, then increase speed & mix for 2-3 minutes.
Step 3
Pour batter into muffin tins filling ¾ of the way full.
Step 4
Bake 17-19 minutes or until toothpick inserted in one comes on clean. Top will be golden brown. Let set in muffin tin while you prepare glaze.
Step 5
Prepare Glaze by heating ingredients on the stove top in a saucepan. Heat over medium heat until butter is melted.
Step 6
Move muffins to a cooling rack or baking sheet & pour warm glaze over tops, about a spoon full on each. Dust with powdered sugar if desired.
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