Cupcake Mountain Bozeman is a playful name for a tall, generously frosted cupcake inspired by the mountain scenery around Bozeman, Montana. This vanilla cupcake gets its soft crumb from buttermilk and a little oil, then rises into a rounded peak under a generous swirl of buttercream; it is a homemade interpretation, not a claim to reproduce a specific shop’s recipe.
Ingredients
- 1 ½ cups (190 g) all-purpose flour, spooned into the measuring cup and leveled
- 1 ½ teaspoons (6 g) baking powder
- ¼ teaspoon (1.5 g) baking soda
- ¼ teaspoon (1.5 g) fine salt
- ½ cup (113 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons (10 ml) vanilla extract
- ½ cup (120 ml) buttermilk, at room temperature
- 2 tablespoons (30 ml) neutral oil, such as canola or sunflower
- For the buttercream: 1 cup (227 g) unsalted butter, softened
- 3 ½ cups (420 g) powdered sugar, sifted if lumpy
- 2 tablespoons (30 ml) heavy cream or milk, plus up to 1 tablespoon (15 ml) more as needed
- 1 teaspoon (5 ml) vanilla extract
- ⅛ teaspoon (0.75 g) fine salt, or to taste
- Optional decoration: 2 tablespoons (25 g) sprinkles, or ¼ cup (25 g) finely chopped toasted nuts
Instructions
- Set a rack in the center of the oven and heat it to 350°F (175°C). Line a standard 12-cup muffin pan with paper liners. Let the butter, eggs, and buttermilk come to room temperature so the batter combines smoothly.
- Whisk the flour, baking powder, baking soda, and salt together in a medium bowl. In a separate large bowl, beat the ½ cup (113 g) butter and granulated sugar with a hand mixer or stand mixer on medium speed for 2–3 minutes, until pale and fluffy. Scrape down the bowl.
- Beat in the eggs one at a time, mixing until each is incorporated. Mix in the 2 teaspoons (10 ml) vanilla and the oil. The mixture may look slightly uneven; that is fine.
- Add about one-third of the flour mixture and mix on low just until combined. Add half the buttermilk, then another third of the flour, the remaining buttermilk, and the remaining flour, mixing briefly after each addition. Stop as soon as no dry streaks remain; overmixing can make cupcakes dense.
- Divide batter evenly among the liners, filling each about two-thirds full. Bake for 18–21 minutes, rotating the pan once if your oven browns unevenly. They are ready when the tops spring back lightly and a toothpick in the center comes out with a few moist crumbs, not wet batter. The eggs are baked into the cupcakes; for a conservative check, a cupcake’s center should reach 160°F (71°C), the USDA FSIS safe minimum for egg dishes, measured with a quick-read thermometer.
- Cool the cupcakes in the pan for 5 minutes, then move them to a wire rack and cool completely, about 25–30 minutes. Do not frost warm cupcakes: the buttercream will soften and slide.
- Make the buttercream while they cool. Beat the remaining 1 cup (227 g) butter on medium speed for about 2 minutes until smooth. Add the powdered sugar in three batches, starting on low speed. Mix in the cream, 1 teaspoon (5 ml) vanilla, and ⅛ teaspoon (0.75 g) salt. Beat on medium-high for 1–2 minutes until airy. Add a little more cream if it is too stiff to pipe, or a spoonful of powdered sugar if too loose.
- Transfer frosting to a piping bag fitted with a large open-star or round tip. Starting at the cupcake’s outer edge, pipe in a spiral and stack the next turns toward the center to form a tall mountain-like peak. A zip-top bag with one corner snipped also works. Finish with optional sprinkles or chopped nuts and serve.
Tips
- Measure flour by weight when possible. If using cups, fluff the flour, spoon it into the cup, and level it; scooping straight from the bag can add too much and dry out the crumb.
- No buttermilk? Stir 1 ½ teaspoons (7.5 ml) lemon juice or white vinegar into ½ cup (120 ml) milk and let it stand for 5 minutes. It works in this batter, though the flavor and texture may be a little less rich than with cultured buttermilk.
- For neat, tall swirls, use room-temperature, pliable buttercream and fully cooled cupcakes. If the frosting gets soft while piping, chill it for 10 minutes, then briefly rebeat.
- Keep the cupcakes even in size so they bake at the same rate. If one liner is fuller, remove the smaller cupcakes first and give the rest another minute or two.
Serving Suggestions
Serve at room temperature so the cake is tender and the buttercream is creamy. These cupcakes pair well with coffee, black tea, or cold milk. For a casual party, arrange them on a tiered stand and dust the serving platter lightly with powdered sugar for a snowy mountain effect; avoid dusting the frosting itself if it is already decorated.
Variations
For chocolate cupcakes, replace ¼ cup (30 g) of the flour with unsweetened cocoa powder and add 1 tablespoon (15 ml) extra buttermilk if the batter seems unusually thick. For a lemon version, use 1 teaspoon (5 ml) vanilla plus 1 tablespoon (15 ml) finely grated lemon zest in the batter, and add 1 teaspoon (5 ml) lemon juice to the buttercream. You can also use a little less frosting for a simpler everyday cupcake, or tint the buttercream with a small amount of gel food coloring. For a nut-free finish, choose sprinkles and check their package for allergen information.
Storage and Reheating
Because the frosting contains butter and cream, refrigerate frosted cupcakes within 2 hours of serving. Store them in a covered container for up to 3–4 days; the refrigerator can firm the cake, so bring cupcakes to room temperature for about 30 minutes before serving. For best texture, store unfrosted cupcakes in an airtight container at room temperature for up to 2 days, and keep the buttercream covered in the refrigerator for up to 4 days. Let chilled frosting soften, then beat it briefly before piping. To freeze, wrap unfrosted, fully cooled cupcakes individually and freeze for up to 2 months; thaw overnight in the refrigerator or for a few hours at room temperature, then frost. Reheating is not necessary and can melt the buttercream.
Frequently Asked Questions
Why did my cupcakes sink in the middle?
Common causes include opening the oven early, overfilling the liners, expired leavening, or underbaking. Check that baking powder and baking soda are fresh, fill liners only about two-thirds full, and test the center before taking the pan out.
Can I make the batter ahead?
It is best to bake the batter soon after mixing because the leaveners begin working once the wet and dry ingredients meet. For advance preparation, bake the cupcakes a day ahead, cool completely, and store them unfrosted in an airtight container.
Can I make these without a mixer?
Yes. Soften the butter well, then beat it and the sugar vigorously with a sturdy whisk or wooden spoon until lighter and fluffy. Whisk in the eggs one at a time, and fold in the dry ingredients by hand just until combined.
How do I get a tall frosting peak without a piping bag?
Use a zip-top bag with a corner cut off, or pile frosting onto each cupcake with a spoon and shape it into a peak with the back of the spoon. A wide, sturdy mound holds its shape better than a thin layer.
Can I use salted butter?
Yes. Use the same amount of salted butter and omit the listed salt from the cake and frosting, then taste the frosting and add a small pinch only if it needs balancing.
Can I bake these as a mini-cupcake batch?
Yes. Fill mini liners about two-thirds full and begin checking after 10 minutes; many pans take about 10–13 minutes, but ovens vary. Cool them completely before frosting, and expect a larger number of smaller servings.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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