Photo: Deva Williamson
Buttermilk Cupcakes and Cherry Frosting
18 ingredients
45 min + 20 min
30 cupcakes
openrecipes
Estimated Nutrition (whole recipe, rough)
1019
Calories
30g
Protein
27g
Fat
165g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Cherry | 1 cup (138g) | 87 |
| Cherry Brandy | 1 cup (138g) | 87 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Cake | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- For the Buttermilk Cake:
- 3 cups cake flour
- 3/4 tsp. baking soda
- 1 1/2 tsp. baking powder
- 1/2 tsp. salt
- 3 sticks unsalted butter, softened
- 2 cups granulated sugar
- 2 eggs
- 2 tsp. vanilla extract
- 1 1/2 cups full-fat buttermilk
- 1/2 cup chopped frozen cherries
- For the Cherry Frosting:
- 4 sticks unsalted butter, softened
- 8 - 11 cups powdered sugar
- 2 pinches of salt
- 1 1/2 Tb. vanilla extract
- 4 Tb. Kirsch (Cherry Brandy)
- 1-4 drops red food coloring *optional
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By aspicyperspective ·
Recipe sourced from
openrecipes