If you’ve never heard of Kentucky Butter Cake, don’t worry neither had I. I found it on the internet, and my life is forever changed. It’s a pound cake that’s drizzled with a buttery sugar glaze. UM WHAT? Yeah, you heard me. Some versions I’ve seen also have rum which also sounds YUM.
I went the cupcake route mostly because an entire cake takes about an hour to bake but cupcakes only take 20 minutes. AND I CAN’T GET THESE IN MY MOUTH FAST ENOUGH. They are sweet and moist and dense and super easy to make!
Kentucky Butter Cake Cupcakes
- Stand or hand mixer
- Muffin tin
For the cupcakes
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 4 large eggs
- 1 cup buttermilk
- 2 teaspoons vanilla extract
For the butter glaze
- ⅓ cup unsalted butter
- ¾ cup sugar
- 2 tablespoons water
- 2 teaspoons vanilla
- Confectioners' sugar for dusting
- Preheat the oven to 350°F. Line a 12-cup muffin pan with cupcake liners. Line a second pan with 8 liners – this recipe makes about 20 cupcakes.
- Whisk together the flour, baking powder, salt, and baking soda.
- Using a stand mixer fitted with the paddle attachment or a hand mixer, cream the butter and sugar until fluffy and pale yellow.
- Mix in eggs one at a time. Then, add in the the vanilla.
- Alternate incorporating the dry ingredients and buttermilk to the butter mixture, beginning and ending with flour mixture. Mix until just combined.
- Pour or spoon the batter into the prepared muffin tins, filling each liner 2/3 full. Bake at 350°F for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- While the cupcakes are baking, prepare the butter glaze.
- Heat butter, sugar, and water over medium low heat until butter is melted and sugar is completely dissolved. Remove from heat and stir in vanilla.
- After cupcakes are removed from oven and still warm, move cupcakes to a cooling rack and place over a cookie sheet or parchment paper to catch any drips. Thoroughly poke holes in each one using a toothpick or skewer and spread butter glaze over each cupcake being sure to fill the holes. Add glaze in small amounts to give it time to soak in.
- Right before serving, use a fine sieve to dust the top of each cupcake with confectioners' sugar.