Vanilla Buttermilk Cupcakes with Cream Cheese Frosting

Tested & Perfected Recipes


Here’s another tried n’ true recipe from my cake baking days. It’s my go-to when I need to whip up a quick batch of birthday cupcakes. The buttermilk adds a subtle, pleasant tang and also keeps the cupcakes very moist. If you’d like to make the recipe as a layer cake, it works beautifully: just divide the batter into two 9-inch cake pans (buttered and lined with buttered parchment paper) and bake for 30-35 minutes.


Begin by whisking the dry ingredients together in a bowl, then set aside.


In the bowl of an electric mixer, beat the butter and sugar until light and fluffy, about 5 minutes.


Beat in the vanilla, then beat in the eggs one at a time.


Add the flour, alternating with the buttermilk, in three separate additions, finishing with the flour.


The batter will look like this.


Spoon the batter into paper-lined muffin tins. They will be almost full.


Bake for 20-25 minutes, until lightly golden.


Let cool in the pan until just warm, then transfer to rack to cool completely. Meanwhile, make the frosting.


In the bowl of a stand mixer fitted with the paddle attachment (or large bowl if using a hand mixer), combine the cream cheese, butter, vanilla and salt. Mix on low speed until combined, then increase the speed to medium-high and beat until aerated and light, about 2 minutes. Gradually add the confectioners’ sugar, mixing on low to combine. Once all of the sugar is mixed in, increase the speed to medium-high and beat until fluffy, about 1 minute.


When the cupcakes are cool, use a butter knife or small offset spatula to swirl the frosting lavishly over top. The cupcakes are best enjoyed fresh on the day that they are baked.


Note: The cake portion of the recipe is adapted from Nick Malgieri’s Perfect Cakes. I’ve mentioned this book before — it’s wonderful and full of reliable, delicious recipes.  

My Recipe Videos

Buttermilk Cupcakes with Cream Cheese Frosting

Servings: 24 cupcakes
Prep Time: 20 Minutes
Cook Time: 20 Minutes
Total Time: 45 Minutes, plus time to cool the cupcakes


For the Cupcakes

  • 2-3/4 cups all-purpose flour, spooned into measuring cup and leveled-off
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 sticks (1/2 pound) unsalted butter, softened, plus more for greasing the pans
  • 2 cups sugar
  • 2 teaspoons vanilla extract
  • 4 large eggs, at room temperature
  • 1 cup buttermilk

For the Frosting

  • 1 lb. cream cheese, at room temperature
  • 2 sticks (1/2 pound) unsalted butter, at room temperature
  • 1-3/4 teaspoons vanilla extract
  • Pinch salt
  • 6 cups confectioners' sugar


  1. Preheat the oven to 350°F. Line two muffin pans with paper liners. Grease the top of the muffin pans with butter so the cupcake tops don't stick.
  2. In a medium bowl, whisk together the flour, salt and baking soda. Set aside.
  3. In the bowl of an electric mixer fitted with the paddle attachment (or beaters), beat the butter and sugar on medium speed until light and fluffy, about 5 minutes. Beat in the vanilla, then beat in the eggs, one at a time, scraping down the sides of the bowl as necessary.
  4. Reduce the speed to low, then beat in one-third of the flour mixture, followed by half of the buttermilk. Scrape down the sides of the bowl, then add another third of the flour, followed by the remaining buttermilk. Beat in the remaining flour, then scrape down the bowl and beat again until the batter is just combined. Do not overmix.
  5. Spoon the batter into the prepared muffin pans, filling almost to the top. Bake for 20-25 minutes, until the cupcakes are set, lightly golden and a toothpick inserted into the center of a cupcake comes out clean (note that one pan may finish cooking before the other). Cool in the pan for about 15 minutes, then transfer to a rack to cool completely.

For the Frosting

  1. In the bowl of a stand mixer fitted with the paddle attachment (or large bowl if using a hand mixer), combine the cream cheese, butter, vanilla and salt. Mix on low speed until combined, then increase the speed to medium-high and beat until aerated and light, about 2 minutes. Stop the mixer and add 2 cups of the confectioners' sugar; mix on low to combine. Mix in the remaining sugar in two additions, keeping the speed on low. Once all of the sugar is mixed in, increase the speed to medium-high and beat until fluffy, about 1 minute.
  2. When the cupcakes are cool, use a butter knife or small offset spatula to swirl the frosting lavishly over top. The cupcakes are best enjoyed fresh on the day that they are baked. To keep them longer, store in an airtight container in the refrigerator, and bring to room temperature before serving.
  3. Freezer-Friendly Instructions: The cupcakes can be frozen without the frosting for up to 3 months. Let them cool completely, wrap them individually in plastic wrap, and then in foil. Thaw overnight on the countertop before serving. (Wait until the cupcakes are defrosted to ice them.)

Reviews & Comments

  • I love these! Definitely a keeper. Thanks.

    • — Marnie on December 10, 2018
    • Reply
  • I was thrilled to find this recipe is easy, fast and so delicious. I made one batch as indicated and added shredded coconut to the icing in the second batch. Excellent!

    • — Nikki on November 29, 2018
    • Reply
  • I made these cupcakes last night and they are my new go to recipe for cupcakes! I love to bake, so I have a question for you. Is it worth it to buy really expensive vanilla? I have just been using Durkee from the grocery store. I bake so often that I go though vanilla quickly, which is why it is hard for me to justify the expensive stuff.

    If you do think it is worth it, maybe for special recipes, what kind of hi end vanilla do you recommend?


    • — Liza on November 11, 2018
    • Reply
    • Hi Liza, Vanilla extract has gotten so expensive. I don’t think it’s worth it to buy a pricey brand – just be sure to buy pure vanilla rather than imitation. McCormick Pure Vanilla is a good choice.

      • — Jenn on November 12, 2018
      • Reply
      • Great! Thanks so much for the advice! Will switch to McCormick 🙂

        • — Liza on November 12, 2018
        • Reply
  • I wanted to do a 9X13 double layer cake. Do you think that would still be okay? Has anyone tried this? If so, what do you recommend for cooking time?

    I haven’t found another recipe with such great reviews and would love to make this!

    • — Margaret on November 2, 2018
    • Reply
    • Hi Margaret, Sure you could bake this in two 9 x 13-inch baking dishes, but you’d need to double the recipe. The baking time may be a little longer- I’d start checking for doneness at about 35 minutes. I’d love to hear how it turns out!

      • — Jenn on November 2, 2018
      • Reply
  • It was my second time making cupcakes, but my first time making vanilla ones. I was doing it for a trial run for my daughter’s birthday party. My husband loves them. I reduced the recipes in half and it turned out fantastic regardless. So I am definitely using this recipe for the birthday and other future events. My husband found the icing perfect. But I found it a bit sweet as I can’t handle too much sweet. Is it possible to reduce the icing sugar to four cups instead of six? Or would that affect the texture of the icing?

    • — Alice on October 4, 2018
    • Reply
    • Sure, you could reduce the sugar – it will change the texture of the frosting a bit, but it should still work. I’d try it with 4 coups like you suggested and if the frosting is too thin, you can add a little more sugar, bit by bit, until it reaches a spreadable texture. Hope that helps!

      • — Jenn on October 5, 2018
      • Reply
  • Very simple but delicious. Tried with whipped cream frosting and topped with berries. They were amazing! Thank you so much for this recipe.

    • — Lai on September 7, 2018
    • Reply
  • I love this recipe! Do you think it would work for a large birthday cake (a number
    One cake tin)? Thank you!

    • — Louise on September 6, 2018
    • Reply
    • Great Question, Louise! I’ve never baked anything in a tin like that – I suspect it should work, but just make sure to thoroughly grease the baking pan before putting the batter in. I’d hate for it to stick. I’d love to hear how it turns out! 🙂

      • — Jenn on September 7, 2018
      • Reply
      • The cake was absolutely divine. I googled another recipe for cream cheese frosting that could be piped
        And the results were just amazing. I can’t seem to post a photo though. I have never really found that there are many cupcakes that taste as good as they look but this cake had been perfect as cupcakes, a layer cake and for a huge cake tin. It’s my new go-to recipe. Thank you!

        • — Louise on October 10, 2018
        • Reply
        • So glad they turned out well!

          • — Jenn on October 12, 2018
          • Reply
  • I’m eager to try your recipe after seeing all the positive reviews. Will the cake turn out well with less sugar? Will 300gm sugar be too little? I’m not allowed too much sugar for health reasons, but I just can’t resist a good buttery cupcake.

    • — Mei on August 20, 2018
    • Reply
    • Hi Mei, I think you’d be fine reducing the sugar to 300 g, but I wouldn’t reduce it any more than that. Please lmk how they turn out!

      • — Jenn on August 20, 2018
      • Reply
      • Hi Jenn, the reduced sugar cupcakes turned out well – still buttery and moist, and rose nicely. Thank you!

        • — Mei on September 8, 2018
        • Reply
  • Made these a bunch of times and they are to die for .. best cupcakes EVER .. every time I’ve made them everyone was asking for the recipe ..thank you so much for sharing !!

    • — Ursula on July 27, 2018
    • Reply
  • How do you think the buttermilk cupcakes would turn out with the chocolate frosting from your chocolate cupcake/frosting recipe?

    • — Stephanie on July 27, 2018
    • Reply
    • I think they’d be delish! 🙂

      • — Jenn on July 29, 2018
      • Reply
  • How long would you recommend baking these as mini cupcakes?

    • — Amanda on July 25, 2018
    • Reply
    • Hi Amanda, I’d recommend checking them starting at 10 minutes. Enjoy!

      • — Jenn on July 26, 2018
      • Reply
  • Hi, is it ok to just cut the ingredients in half to make 12 cupcakes or will it alter the outcome of the cupcakes? Thanks!

    • — Kristy on July 8, 2018
    • Reply
    • Sure, Kristy – that’ll be fine.

      • — Jenn on July 8, 2018
      • Reply
  • Hello, Im planing to make 3 dozen of cupcakes for my kids party. My younger one asked for pink frosting. Instead of adding food coloring can i add strawberries to this frosting? Thank you.

    • — Dorota on June 29, 2018
    • Reply
    • Hi Dorota, In order to achieve a pink hue, you’d need to puree the strawberries and add them to the rest of the icing ingredients. Because you’re adding that, you may need to play with the amounts of the other ingredients in order to achieve the right texture. Hope everyone enjoys!

      • — Jenn on June 30, 2018
      • Reply
  • Do these cupcakes freeze well?

    • — Louise on June 20, 2018
    • Reply
    • Hi Louise, yes, these freeze nicely, but wait until you’ve thawed them to frost. Hope you enjoy!

      • — Jenn on June 20, 2018
      • Reply
  • The cupcakes taste wonderful. I am surprised that they are dense and heavy because the batter was so very light

    • — AJN on June 17, 2018
    • Reply
  • Can I add a color to the frosting and is the frosting good to use with decorating tips

    • — Robin Contreras on May 10, 2018
    • Reply
    • Hi Robin, Yes on the color but, unfortunately, this is not a great frosting to use with tips — it’s a bit too soft.

      • — Jenn on May 10, 2018
      • Reply
  • I’ve tried so many of your recipes. It’s like you can’t fail! This was so easy to make. I made it for my neighbors as a thank you a few days ago. Everyone is asking for the recipe. Thanks for making me a neighborhood sensation. 🙂

    • — Alicia on April 27, 2018
    • Reply
    • 🙂

      • — Jenn on April 27, 2018
      • Reply
  • Your recipe sounds delicious! I need to make some chocolate cupcakes too. Do you have a chocolate buttermilk cupcake recipe?

    • — Cindy on April 4, 2018
    • Reply
  • Hi! Love your site! I want to try this but where I live they don’t sell vanilla extract at all, only vanilla essence (I’ve looked everywhere, believe me when I say they just don’t sell it). So I was wondering if I have to change the amount to get the right flavor but I worry it will affect the texture?? HELP! lol

    • — Laura on April 2, 2018
    • Reply
    • Hi Laura, so glad you like the site! You could use vanilla essence in place of extract, but because it’s less potent, you’ll need double the amount. Some other options are maple syrup (and the ratios are the same as vanilla extract) or vanilla beans (the ratio for beans is 1 vanilla bean = 1 teaspoon extract). Hope that helps!

      • — Jenn on April 2, 2018
      • Reply
  • Hi Jenn
    Can I add corn syrup light to keep bright white) For cream cheese?if yes how much?
    Thanks again for help!

    • — Fanny on March 31, 2018
    • Reply
    • Hi Fanny, It’s the butter and vanilla that make the frosting off-white in color — unfortunately, there’s no way to avoid that with this recipe.

      • — Jenn on March 31, 2018
      • Reply
  • Fabulous- just finished making these for my twin 17 year olds’ birthdays.

    A gigantic hit…I tasted just the **tiniest** bit of frosting ( following a ketogenic diet, very low carb ) and it was creamy and delish! The boys loved the springy texture and flavor of the cakes. It was quite an easy recipe as well, so extra thanks to you!

    • — Astrid on March 26, 2018
    • Reply
  • Would love to make for a group but don’t have fridge space to store them overnight, etc. If I use a buttercream frosting instead, might they still taste good/optimal if made a day or two ahead and stored in an airtight container at room temp? No worries if so, just appreciate your honesty, as always, Jenn.

    • — Diane on March 22, 2018
    • Reply
    • Hi Diane, One day ahead would be best (and fine to store at room temp), but these keep pretty well and will still taste good after two.

      • — Jenn on March 22, 2018
      • Reply
      • Great news! THANKS! Question: Does Cream Cheese Frosting always need to be refrigerated? Or does it depend on the ratio used in the recipe? Your recipe sounds fantastic but my fridge space is small.

        • — Diane on March 23, 2018
        • Reply
        • Technically these should be refrigerated because of the icing, but I have left mine on the calendar and they’re fine.

          • — Jenn on March 24, 2018
          • Reply
          • So helpful! Thanks Again!

            • — Diane on April 6, 2018
  • I made this recipe for my son’s 1st birthday and they were delicious. I don’t even like cake, but I do have a weakness for cream cheese icing. I made a very small alteration by using 1/2 the amount of vanilla extract and then substituting an extract called Fiori di Sicilia I get from King Arthur Flour for the other half. That extract kind of smells like a creamsicle…sort of a mix of citrus and vanilla. I use it in my pizzelles and it turned out wonderful in this recipe as well. Kind of my way of making it my own. 🙂

    • — Marisa on March 21, 2018
    • Reply
  • I have 4 kids
    My eldest just started school and we live in Countey Australia!

    He gets cranky if I forget to put baked goodies in his lunch box!!

    I have been searching and manipulating recipes for the best part of 10 years and the one that has always got away from me is the simple vanilla cupcake!

    Thank you! I have finally found it! FINALLY!!!
    this is the most delicious thing I have ever eaten and I will probably still get in trouble for having no goodies for him!! 🙂

    I made it with home made butter and buttermilk as we live on a dairy farm… so why not!!!

    Thank you again so much!!!

    • — Jessica Wenham on March 19, 2018
    • Reply
    • So glad you feel you’ve finally hit the mark with this one! Hope you (and your kids!) enjoy. 🙂

      • — Jenn on March 20, 2018
      • Reply
  • If I just want to make 12 cupcakes, do I divide the ingredient measurements in half?

    • — Lucy on March 6, 2018
    • Reply
    • Yep!

      • — Jenn on March 6, 2018
      • Reply
  • Excellent recipe! I made cupcakes with this recipe for my son’s class party and will be using this recipe again and again. The cupcakes baked up perfectly (although I think I over cooked them slightly). Darn, I have to bake a few more batches to get them just right! 😉

    Thank you for another fabulous recipe, Jenn!

    • — Lynn D on January 24, 2018
    • Reply
  • Would this recipe work with two 13x9in pans? I want to make a double layer sheet cake for a party

    • — Gretchen on December 26, 2017
    • Reply
    • Hi Gretchen, It will work but you might want to increase the recipe by 1.5. I’d love to know how it turns out!

      • — Jenn on December 27, 2017
      • Reply
  • First of all, this recipe is incredible as both layer cake and cupcakes. Someone asked about piping–I successfully piped the frosting for cupcakes and it looked great. The key was to make the frosting and fill the piping bags, then chill, bring back to cool room temp, and pipe before it got too warm. I frosted them generously but still only used about 60% of it. Extra cream cheese frosting in a piping bag is a dangerous thing to have around…

    I’m planning a birthday party and need to serve about 36 people. I would like to 1.5x the recipe and bake it in two 9×13 pans to make a double layer sheet cake. Do you think this would work and, if so, how long would you recommend baking it?

    • — Erika on September 30, 2017
    • Reply
    • Hi Erika, I do think it’d work but it’s hard to say on the cook time as I’ve never tried it. My guess is 35-40 minutes. Hope that helps, and please lmk how it turns out.

      • — Jenn on October 1, 2017
      • Reply
      • Thanks, I will!

        • — Erika on October 1, 2017
        • Reply
  • I made the chocolate and vanilla cupcakes for my husband to take to work as a thank you for all the help he received on a project and they turned out great. Thank you for the recipes!

    • — Donna B. on September 28, 2017
    • Reply
  • Hi- love your recipes. I am making a 4 layer cake using 9 inch pans. Can i double this recipe or should I make 2 batches? Thanks. About how high will a layer be using 9 inch pan?

    • — Chithra on September 22, 2017
    • Reply
    • Hi Chithra,

      I think you could safely double it. A 9-inch pan will make a 1.5-inch high cake. Would love to see a photo when it’s done!

      • — Jenn on September 24, 2017
      • Reply
  • Just made these they are amazing. Thank You for sharing….

    • — Debbie Avakian on September 21, 2017
    • Reply
  • Hi, does 2-3/4 cups mean 2 cups and 3/4 of a cup? As in almost 3 cups? Thanks 🙂

    • — Ana on September 12, 2017
    • Reply
    • Correct– hope you enjoy!

      • — Jenn on September 12, 2017
      • Reply
  • Do you have a chocolate cream cheese recipe?
    The cupcake reviews are FABULOUS. I will be baking the cupcakes next Sat for my son-in-law’s 43rd birthday party.
    #goddessbuzz Tampa Bay

    • — Richardene #goddessbuzz on August 30, 2017
    • Reply
    • Hi, Are you referring to chocolate frosting?

      • — Jenn on August 30, 2017
      • Reply
      • Yes, do you have a recipe for chocolate creme cheese frosting? Thank you

        • — Richardene on August 30, 2017
        • Reply
        • Hi Richardene, I don’t have one that contains cream cheese. Feel free to take a peek at this one though to see if it appeals to you.

          • — Jenn on September 1, 2017
          • Reply
  • I made these cupcakes (as 48 mini cupcakes) and they were a perfectly light and tasty birthday treat for a 7yr old’s party. I followed the directions almost exactly and found it was so easy to make – and also there wasn’t too much to wash in terms of utensils/bowls which was a nice plus.
    I used whole wheat flour (to try and convince myself it was healthier that way) and it turned out fine.
    The icing was a good workout as I mixed it by hand and the cream cheese was a little hard to manipulate….but perseverance paid off and it became light and fluffy….and delicious! I found I could have easily halved the ingredients to ice all 48 mini cupcakes.
    Thank you for another great recipe!

    • — Ponyo on August 27, 2017
    • Reply
  • HI i have another question.
    Can i use 4 medium eggs instead of 4 large or do i use more medium eggs.
    Thanks once again

    • — DV on July 26, 2017
    • Reply
    • Medium eggs should be fine– no need to use an additional egg.

      • — Jenn on July 28, 2017
      • Reply
  • Hi, God, I’m such a fan of your recipes. By far all have been fabulous.I had a few a questions, it would be great if you would help.
    1. Can I substitute the butter with oil?
    2. Can I enjoy these darlings without the icing?
    3. I have fresh pineapple at home can i add it into the cake mix and bake it, do you think i need to alter anything?
    4. Can I reduce the sugar, as i don’t like very sweet cakes?
    Thanks a ton.

    • — DV on July 26, 2017
    • Reply
    • Hi DV, I’m glad you like the recipes and am happy to help! I’ve answered your questions in the order you asked: 1. No- you won’t achieve the right texture with oil. 2. Yes! 3. Yes- just make sure to drain any juice from it and, because it will add some liquid to the mix, reduce the buttermilk by 1/4 cup. 4. Yes, you could reduce the sugar by up to 1/2 cup. (Keep in mind that sugar does help keep the cake moist.) Hope that helps!

      • — Jenn on July 28, 2017
      • Reply
      • Thank you for your reply

        • — DV on August 2, 2017
        • Reply
  • Can cake flour be used instead of all purpose flour?

    • — Krystal on June 4, 2017
    • Reply
    • Hi Krystal, I would stick with the all-purpose flour here– sorry!

      • — Jenn on June 5, 2017
      • Reply
  • This is an awesome recipe, thank you!!

    • — Ck on May 26, 2017
    • Reply
  • About high altitude baking. I live at 7000 feet in Park City, UT. As a former Californian I had to re-learn baking at this altitude. 🙂 I did make slight changes to the recipe: I didn’t change the baking soda amount, but did reduce the sugar by 1/4 cup (you won’t notice) plenty sweet. I also changed the temperature to 375 degrees, it helps set the batter faster, but I reduced the baking time by 5 minutes. Check your oven, they often differ. Mine came out great. Hope this helps.

    • — Maria Roberts on May 11, 2017
    • Reply
  • These cupcakes were delicious and the instructions were super easy and straightforward. no one could believe i made them from scratch! i cant wait to make them again

    • — Raquel on May 11, 2017
    • Reply
  • Hi,
    Is the cream cheese frosting sturdy enough to pipe out and hold its shape?

    • — Reva on May 10, 2017
    • Reply
    • Hi Reva, I don’t recommend this recipe for piping. Sorry!

      • — Jenn on May 11, 2017
      • Reply
  • My daughter is requesting yellow cake with chocolate frosting for her birthday. I’ve been searching and reviewing recipes online but know I can rely on your recipes. Loved your vanilla birthday cake. Is your buttermilk cake a “yellow” cake? And have you ever made it with chocolate frosting?

    • — Molly Nichols on May 4, 2017
    • Reply
    • Hi Molly, the cake is a pale yellow. Does that count? 🙂 And you can definitely use chocolate frosting here if you prefer. Happy birthday to your daughter!

      • — Jenn on May 5, 2017
      • Reply
  • What are your suggestions for high altitude adjustments?

    • — Jenny on April 13, 2017
    • Reply
    • Hi Jenny, I don’t have any experience baking at high altitudes, but these tips should be helpful. Hope you enjoy the cupcakes!

      • — Jenn on April 13, 2017
      • Reply
  • Hi – My daughter and I made these cupcakes and loved them. Can we use these same buttermilk cupcake ingredients and make a cake?

    • — Jennifer G. on April 9, 2017
    • Reply
    • Definitely– this works beautifully as a layer cake– just divide the batter into two 9-inch cake pans (buttered and lined with buttered parchment paper) and bake for 30-35 minutes.

      • — Jenn on April 9, 2017
      • Reply
  • This recipe is the perfect example of why you should learn to bake using a scale instead of measuring by cups. So you want to half this recipe? Quick, whats half of 2-3/4 cups all-purpose flour? But it’s simple to half 340 grams. Life would be so much simpler if more sites presented recipes like Jenn does!

    • — abg on December 10, 2016
    • Reply
  • I baked these cupcakes for the very first time last night and they were delicious!
    The only thing I did different was combine all the dry ingredients together, then I added the butter until it was a sand like texture, then I added my wet ingredients. Either way it’s a great recipe and a great base for any cupcake?
    “Happy Baking”!

    • — Bonnie on October 19, 2016
    • Reply
  • Have just made these cupcakes will they keep uniced in an airtight tin for 2 days? They seem alright but contain a lot of sugar was 400grammes correct?

    • — Christine Shawcroft on September 22, 2016
    • Reply
    • Hi Christine, Yes, they should keep fine and 400 g is correct. Hope you enjoy them!

      • — Jenn on September 23, 2016
      • Reply
  • This looks amazing and am going to make them this weekend for a baby shower! Would it work to substitute lemon juice instead of vanilla for the icing? And filling the cupcakes with a bit of lemon curd? Or would these flavors not work well together? I’m a novice 🙂

    • — mollie on September 12, 2016
    • Reply
    • Yes Mollie, both the lemon juice and the lemon curd should work– hope you enjoy!

      • — Jenn on September 13, 2016
      • Reply
  • Hello Jenn,
    I will be making my daughter’s first birthday cake this week-end and have decided to use your vanilla buttermilk cupcake recipe which sounds great. I will be making it x1.5 and using three 9″ pans and adding food coloring for a pink and orange cake 🙂 I noticed there is no baking powder in your ingredients and I am used to always seeing that ingredient in cake recipes so I wanted to check with you before I make a cake fail…! Thank you in advance!

    • — Arianna on July 14, 2016
    • Reply
    • Hi Arianna, Sounds like it will be a pretty cake! This recipe doesn’t require baking powder because it contains buttermilk which helps with the leavening. Happy 1st birthday to your daughter!

      • — Jenn on July 15, 2016
      • Reply
  • Jenn,

    Do you think I could halve this recipe? All of the ingredients would seem to divide well except the flour — any thoughts on that? Thank you!!

    • — alisa on July 2, 2016
    • Reply
    • Sure, this could be halved. For the flour you would need 1 1/4 cup plus 2 Tbsp. Hope that helps!

      • — Jenn on July 3, 2016
      • Reply
  • Can a 2 layer cake be made with this recipe?

    • — Karen on May 22, 2016
    • Reply
    • Definitely– Just divide the batter into two 9-inch cake pans (buttered and lined with buttered parchment paper) and bake for 30-35 minutes. Enjoy!

      • — Jenn on May 23, 2016
      • Reply
  • Hi,

    Will be making these cupcakes for a friend’s birthday tomorrow. However i will be using a 6 muffin pan and baking in batches. Do we need to refrigerate the batter between the batches?
    Please let me know


    • — Sri on May 19, 2016
    • Reply
    • Hi Sri, If you’re making the batches back-to-back without much lag time in between, you don’t need to refrigerate the batter.

      • — Jenn on May 19, 2016
      • Reply
      • Thanks for the awesome recipe.Made a princess pullapart cupcake cake with these cupcakes and they were a hit!
        This recipe sure is a keeper. Thanks once again!

        • — Sri on May 21, 2016
        • Reply
  • What is the substitute for liquid buttermilk? The only available ingredient in my place is powdered buttermilk. Thanks 🙂

    • — Sunshine on May 3, 2016
    • Reply
    • Hi Sunshine, you can make your own buttermilk: Just add 1 Tbsp. lemon juice or white vinegar to regular milk and let it stand for 5 to 10 minutes.

      • — Jenn on May 3, 2016
      • Reply
  • These cupcakes are amazing! I baked 3 batches for my elementary club kids for our party tomorrow. Can’t wait to surprise them with these yummy treats. Thank you for sharing your recipe.

    • — Brenda Young on April 19, 2016
    • Reply
  • These cupcakes are excellent! Moist, flavorful and light. I diced up some strawberries and added to the batter before baking for some strawberry cupcakes with cream cheese frosting. They were out of this world amazing.

    • — Wendy on April 3, 2016
    • Reply
  • I made this but used lemon instead of vanilla flavoring and was very pleased with the results. Very moist cupcake and lovely frosting. Pinning it as my main cupcake base recipe to change it up and get creative.

    • — Candace on March 25, 2016
    • Reply
  • These cupcakes were amazing!!

    • — Natalie on March 22, 2016
    • Reply
  • Absolutely hit it outta the park!! These were a huge hit in my house.
    I served this w/ chocolate cream cheese frosting. Thanks again for another AMAZING recipe 🙂

    • — Amy on March 3, 2016
    • Reply
  • Can I use milk instead of buttermilk? Will it affect the outcome?

    • — Diana on February 21, 2016
    • Reply
    • Hi Diana, Unfortunately, the cake won’t rise without the buttermilk. If you don’t have any, you could always make your own by adding lemon juice or vinegar to the milk. Here’s how.

      • — Jenn on February 21, 2016
      • Reply
      • Thanks Jen!

        I made the recipe exactly as you wrote it for my son’s first birthday. Everyone loved them!

        A few notes. I ended up with 20 cupcakes instead of 24. I also halved the amount of frosting and still had enough frosting for another batch of cupcakes. I also sprinkled coconut flakes on top of each cupcake.

        • — Diana on February 23, 2016
        • Reply
        • Thanks for the feedback, Diana. So glad everyone enjoyed them!

          • — Jenn on February 24, 2016
          • Reply
  • Hi!
    can I use cake flour instead?
    Great site thanks! ,

    • — evelisse on February 10, 2016
    • Reply
    • I wouldn’t use cake flour with this recipe. Sorry!

      • — Jenn on February 11, 2016
      • Reply
  • These were absolutely delicious, made exactly as Jenn wrote.

    • — Sara Kahn on January 27, 2016
    • Reply
    • Glad you enjoyed them, Sara!

      • — Jenn on January 27, 2016
      • Reply
  • Hello – I made your Lemon Buttermilk Pound cake all summer (at least 4-5 times!) and it was spectacular.

    I need a yellow/vanilla/butter cake recipe for my son’s 2nd birthday party so I came to your site since the lemon buttermilk pound cake worked so well for me. I notice an earlier commenter mentioned a vanilla birthday cake. I don’t think I saw that on your website. Please advise. Thanks!

    • — April on December 14, 2015
    • Reply
  • Hi Jenn! Do you think these would work well as “mini cupcakes”? If so, how long do you think I should bake them for? Thanks so much!

    • — Natalia on December 13, 2015
    • Reply
    • Yes Natalia, I think you could make mini versions of these. I’d start checking them for doneness after about 10 minutes.

      • — Jenn on December 14, 2015
      • Reply
  • I have used this recipe twice as the yellow cake for a traditional Doberge Cake. It was absolutely delicious both times! The vanilla birthday cake is great too. I’ve always had trouble keeping my cakes moist, but I haven’t had problems with these recipes.

    • — Mallory on November 19, 2015
    • Reply
  • These cupcakes are good, and easy to make! One thing, is that they are a bit heavy with the butter. Not really a fan of the taste of butter, and I could taste it in the cupcake a little bit.

    • — Erika on October 7, 2015
    • Reply
  • Hello, What is the best way to freeze these cupcakes? I need to bake ahead for a large party. Thanks.

    • — Lynne on August 15, 2015
    • Reply
    • Hi Lynne, I would let the cupcakes cool completely, then wrap them (individually) in plastic wrap, then in foil. The frosting doesn’t freeze well, so definitely wait until they are defrosted to ice them.

      • — Jenn on August 19, 2015
      • Reply
  • I made this for my son’s 3rd birthday last week. Added a few sprinkles on top of the icing for color. I made them the night before so I had to refrigerate them overnight. Took them out to get to room temp about 2 hours before serving.
    Everyone loved them. Very yummy and moist. Thanks for another great recipe Jenn!

    • — T.A. on May 26, 2015
    • Reply
  • Hello, I’m wanting to make this cake for my son’s second birthday but we live in a very hot country so I tend to make my icing with crisco so it doesn’t melt. Am I able to substitute crisco for butter?

    Many thanks


    • — Samantha on May 11, 2015
    • Reply
    • Hi Samantha, Yes, that’s fine — or you might try substituting just part of the butter with Crisco so you get a little butter flavor.

      • — Jenn on May 11, 2015
      • Reply
  • I don’t bake and usually buy cupcakes for my daughter’s birthday…but this year she wanted to bake them from scratch. We made these and they were so delicious and easy! You might just make a baker out of me 🙂

    • — Carol on May 9, 2015
    • Reply
  • Charming and delicious, just a note; my mom taught me to ‘make’ buttermilk out of whole milk and lemon juice. It works fine with this recipe.

    • — Margot C on May 6, 2015
    • Reply
  • I don’t have mixer, can I make this with wooden spoon and Ballon whisk?

    • — mala on April 28, 2015
    • Reply
    • Hi Mala, Your arm might get sore but yes 🙂

      • — Jenn on April 28, 2015
      • Reply

Add a Review or Question

This site uses Akismet to reduce spam. Learn how your comment data is processed.