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.
demeter | beaming baker says
Katie, I cannot believe you made Kentucky Butter Cake Cupcakes!! Okay, I’m going to need a napkin to mop up all of this drool. Ha. That glaze and powdered sugar on top just makes for the perfect-looking dessert. YUM.
Puja Darshan says
This looks so awesome!! Thanks a lot for sharing :)
Kate @ Framed Cooks says
OK, so I was MESMERIZED by just the name Kentucky Butter Cake, and now that they are cupcakes?? Perfect, perfect, perfect. I’ve found my weekend baking treat!
These look amazing! I’m all about getting to dessert sooner rather than later! Who’s got time to bake a Bundt cake, anyway? LOL
Thanks Erin! I feel the same way, the faster I can get a recipe done, the better. :)
Kathleen Colarusso says
Always thought cupcakes had to have gooey,sweet buttercream frosting or they wouldn’t be good? But I was very wrong, and these came out awesome!!! I used Irish butter in them,and need I say more! THANKS! Kathy
Hi Kathleen, so glad you liked the recipe. Irish Butter cream…yum!
Can you use buttercream frosting for these? If so would I still use the glaze and the a swirl of buttercream?
Hi Peggy, I’ve never tried frosting these but I think they would probably taste great that way. You could just skip the glaze & frost them instead like a vanilla cupcake.
Can you use this for a bunt cake instead of cupcakes?
Hi Tasha. Yes you can here is the recipe for the cake version: http://www.thesemisweetsisters.com/2016/02/21/kentucky-butter-cake/
This helps me immensely! My current apartment oven is small, and its been a challenge to adjust bake times for a full cake to come out successfully. I’ve done the Kentucky Butter Cake as cookies, which my nephew LOVES, but I am looking forward to the cupcakes. Perfect for the upcoming office potluck.
Hope you like the recipe! I like making them better then the cake because it bakes faster.
How long do these last? Would you put the glaze on if you were keeping them for a couple days?
Hi Beth, Yes I would put the glaze on them if I were keeping them. The glaze will harden. I have kept mine for 3-4 days. You could also freeze them after baking them to keep them fresh.
tambra nicole says
I just bought a BabyCakes machine. Would these work in it? Your recipe looks wonderful. I can’t wait to make it.
Hi Tambra Nicole, I don’t know much about those machines but if it works with other cake & cupcake recipes then it should work fine with this recipe.
These look amazing! I was just wondering if I make these a day ahead and put them in a Ziploc bag, will the glaze turn gooey? I’m paranoid that they will dry out if I just box them up since they dont have a liner on them. Thanks!!!
Hi Jessi, The glaze is pretty thick so I don’t think it would turn gooey but you could put them in the frig if your worried about that. :) I make them & put them in a ziploc & have them on the counter for a couple days.
Have you ever made this recipe with bourbon?
Hello Rena, No I have never tried bourbon with this recipe.
Can these be made in liners ?
Hi Denise, Yes you can use cupcake liners to make these or just grease the muffin pan it doesn’t matter which.
Could I half and/or quarter this recipe and still get good results?
Hello Kylie, I make half a recipe all the time and it turns out great, makes about 12 cupcakes that way. Thanks!
Does it matter what order you mix the ingredients?
Hi Mk, No with this recipe I add all the ingredients then mix. Thanks.
They came out delish, but with a dent in the middle. Anyway I decorated them and they looked so cute.
Thank you for sharing.
Hi, Thanks for taking the time to comment, we appreciate it. This page has an interesting article on why cupcakes sink that might help: https://www.bostongirlbakes.com/cupcakes-sinking-middle-6-reasons-fix/
Omg!! These are amazing! I am not a fan of cupcakes but these are fantastic. The flavour, the texture and simplicity. My husband went out to our gym for a workout and i had these ready when he was done lol! When warn so fluffy and yummy. Very undermining haha. Thank you for the wonderful recipe
Hi Lisa, So glad you like the recipe! It is one of my favorites. Thanks for taking the time to comment, we appreciate it.
Just wondering if there is any difference in the texture when using the buttermilk versus regular milk?
Angela, Buttermilk provides a more tender texture and a slightly lighter texture. I think they still turn out great though with milk. I rarely have buttermilk so I tend to just use milk most of the time. You can also make your own buttermilk by adding 1 Tablespoon white vinegar + enough milk to measure 1 cup and letting it sit for 10 minutes before adding it to the recipe.