Lemon Buttermilk Cupcakes

63 mins (prep 45, cooking 18)
16 ingredients
16 servings
Great Spring cupcakes from the food blog, Love and Olive Oil. Room temperature eggs will be easier to incorporate into the batter. Set them out for 30 minutes before you start baking. If you’re in a hurry, simply place your eggs in a dish of lukewarm water for 5 to 10 minutes.

Categories:  <-4-hours , time-to-make , dessert ,
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Serving Size (51.87 g)
Servings 16
Amount per Serving
Calories 187.79 Calories from Fat 57.33
% Daily Value *
Total Fat 6.37g 156.8%
Saturated Fat 3.96g 316.99%
Trans Fat 0.24g %
Cholesterol 16.74mg 89.27%
Sodium 151.94mg 101.29%
Total Carbohydrate 31.71g 169.14%
Dietary Fiber 0.32 g 20.64%
Sugars 22.41 g %
Protein 1.53g 48.83%
Vitamin A 197.75IU% Vitamin C 0.72mg%
Calcium 29.64mg% Iron 0.59mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
cornmeal, food coloring