A friend gifted me a bunch of plums and I decided I wanted to make cupcakes for her and her daughter. I read a bunch of plum cupcake recipes but didn't want to make a special trip to the store for cornmeal or ricotta. Eventually, I found a buttermilk cupcake recipe that sounded like it would be fantastic with a few plum slices tucked in each cake. Turns out, it was.
1 1/3 cups all purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
1 cup sugar
¼ cup butter, room temperature
1 large egg
1 teaspoon vanilla
¼ tsp almond extract (I used 1/2 tsp lemon juice)
1 cup buttermilk (I used kefir)
Preheat oven to 350F. Place liners in a 12 cup muffin tin.
In a medium bowl, stir together flour, baking soda, baking powder and salt.
In a large bowl, using an electric mixer, beat the butter and sugar together until it looks creamy. Beat in the egg and the vanilla and extract or lemon juice until mixture is smooth.
Add half of the flour mixture to the butter mixture and stir until almost combined. Add buttermilk and stir, again, until almost combined. Add the rest of the flour and stir until all ingredients are mixed in.
Divide batter evenly into muffin cups. I topped each cake with slices of italian plum and a sprinkling of coarse raw sugar.
Bake for 18-20 minutes at 350F, until a toothpick inserted into the center of a cupcake comes out clean.
Let cupcakes cool for 10 minutes and then remove from the muffin pan. Cool completely before frosting. I didn't frost them, but if you did it would be like a super secret suprise :)
Makes 12 cupcakes