Kentucky Butter Cake Cupcakes

• Vegetarian

• Refrigerated

  • 4 Eggs, large

• Baking & Spices

  • 3 cups All-purpose flour
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 Glaze
  • 1 Powdered sugar
  • 1/2 tsp Salt
  • 2 3/4 cups Sugar
  • 1 2/3 tbsp Vanilla

• Dairy

  • 1 1/3 cup Butter, salted
  • 1 cup Buttermilk

• Liquids

  • 2 tbsp Water

Found on thesemisweetsisters.com

Description

Ingredients

• 1 cup salted butter, softened
• 2 cups sugar
• 4 large eggs
• 1 tablespoon vanilla extract
• 3 cups all purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt (optional, I didnt add any since I used salted butter)
• ½ teaspoon baking soda
• 1 cup buttermilk (or regular milk)
• -GLAZE-
• ⅓ cup salted butter
• ¾ cup sugar
• 2 tablespoons water
• 2 teaspoons vanilla
• + powdered sugar for dusting (optional)

Directions

• Preheat oven to 350 degrees. Grease muffin tins.
• 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.
• Pour batter into muffin tins filling ¾ of the way full.
• 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.
• Prepare Glaze by heating ingredients on the stove top in a saucepan. Heat over medium heat until butter is melted.
• 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.