Using buttermilk for this recipe is key! If you replace it with another wet ingredient such as milk or cream, your cupcakes may need to be transformed into Cupcake Truffles. Make sure the buttermilk is at room temperature before adding it to the batter and give it a vigorous shake just before adding it to the batter.
Filling the cupcake liners much more than halfway full will result in a cupcake disaster. A lot of cupcake recipes work well with 3/4 full liners, but not this one. GO HALF FULL!
Baking these cupcakes for 20 minutes resulted in perfection in my oven, but test using the toothpick method starting at the 18-minute mark.
Nutrition Per Serving
CALORIES
387
FAT
22.4 g
PROTEIN
4.7 g
CARBS
44.5 g
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