What can be substituted for buttermilk in cupcakes?

Here's a breakdown of buttermilk substitutes for cupcakes, along with explanations for why they work:

The Best Substitutes

* 1 cup milk + 1 tablespoon lemon juice or white vinegar: This is the classic, and for good reason. The acid in the lemon juice or vinegar reacts with the milk to create a similar tang and texture to buttermilk. Let the mixture sit for 5-10 minutes before using.

* 1 cup plain yogurt: The natural acidity of yogurt makes it a good substitute. Use full-fat yogurt for the best results.

Other Options (With Notes)

* 1 cup sour cream: Similar to yogurt, sour cream offers a good tang, but it can make the cupcakes denser. You might want to reduce the amount of other wet ingredients slightly to compensate.

* 1 cup milk + 1 teaspoon baking soda: This works because baking soda reacts with the milk to create a similar tang to buttermilk. However, it may not be as effective as the lemon juice/vinegar method.

* Buttermilk powder + milk: If you have buttermilk powder on hand, mix it with milk according to the package directions.

Important Tips

* Adjust for sweetness: Buttermilk often provides a slight sweetness, so you might need to adjust the sugar in your recipe depending on your chosen substitute.

* Test a small batch: If you're using a substitute for the first time, make a small batch of cupcakes to see if the texture and flavor are to your liking before baking a larger batch.

Let me know if you have any other questions about baking substitutes!