Description
A vibrant, freestanding cupcake tower using precise ratios of butter, eggs, and buttermilk for tender crumb. Layered design ensures no guest is overlooked, with a crisp exterior and light texture. Perfect for celebrations!
Ingredients
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
1/2 cup unsalted butter, room temperature
2 large eggs, tempered if needed
1/4 cup buttermilk (or 1/4 cup milk + 1/2 tsp lemon juice)
1 1/2 tsp baking powder
1/2 tsp salt
1 tsp vanilla extract (or orange extract)
Instructions
Preheat oven to 350°F (175°C)
Line mini muffin tin with 18 paper liners and grease with non-stick spray
Cream butter and sugar until light and fluffy
Add eggs one at a time, beating well after each
Combine flour, baking powder, and salt in separate bowl
Alternate adding dry ingredients and buttermilk to butter mixture
Stir in vanilla extract
Divide batter evenly into 18 liners (about 2 TBSP each)
Bake 18-20 minutes until toothpicks come out clean
Cool completely in pans on wire rack
Notes
Temper cold eggs by holding in warm water for 5 minutes before use
Swap buttermilk with 1/4 cup milk + 1/2 tsp lemon juice for variation
Stack cooled cups in vertical crate or tower shape for presentation
Wipe tops clean with slightly damp cloth before stacking to ensure clean layers
- Prep Time: 30
- Cook Time: 20
- Category: Trending
- Method: Baking
- Cuisine: Casual American
Nutrition
- Serving Size: 1 mini cupcake
- Calories: 140
- Sugar: 15g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 5g
- Carbohydrates: 20g
- Fiber: 0.2g
- Protein: 2g
- Cholesterol: 50mg
