Kentucky Butter Cake Cupcakes, super moist & packed with buttery flavor!
I made Kentucky Butter Cake in the traditional bundt pan form about a week ago & posted the recipe for it on the blog. Ever since I made that cake I’ve been thinking about how good these would be if I made them into cupcakes. So this week I did it, I made Kentucky Butter Cake into cupcakes! I’ve never seen it done before, although I’m sure someone out there has probably done it before. Bonus: They are quicker to make because they don’t bake for an hour like a bundt cake, they only take about 18 minutes to bake.
I love the rich buttery glaze that you pour on top of the cake. Tip: I used my mesh strainer to dust the cupcakes with powdered sugar. Also if you don’t have buttermilk on hand, regular milk will work just fine for this recipe.
This recipe makes 24 cupcakes. You can cut the recipe in half if you want a smaller batch.
- 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 didn't add any since I used salted butter)
- ½ teaspoon baking soda
- 1 cup buttermilk (or regular milk)
- ⅓ cup salted butter
- ¾ cup sugar
- 2 tablespoons water
- 2 teaspoons vanilla
- + powdered sugar for dusting (optional)
- 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.