3 Videos | Photo: Old-Fashioned Cupcakes Recipe
Ingredients
- 1 3/4 cups cake flour (not self-rising)
- 1 1/4 cups unbleached all-purpose flour
- 2 cups sugar
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 2 sticks unsalted butter, cut into cubes
- 4 large eggs
- 1 cup whole milk
- 1 teaspoon pure vanilla extract
- Old Fashioned Frosting, recipe follows
Directions
Preheat oven to 325 degrees F. Line cupcake pans with paper liners; set aside.
Combine in a bowl both flours, sugar, baking powder and salt. Mix on low speed until combined for about 3 minutes. Add in cubed butter, mixing until just coated with flour.
Add eggs 1 at a time until combined. Slowly add milk and vanilla to batter until completely mixed scraping down the bowl as you mix.
Scoop batter into baking cups filling about 2/3 full. Bake until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
Cool and decorate with Old Fashioned Frosting.
Old-Fashioned Frosting:
- 2 sticks butter, room temperature
- 8 cups confectioners' sugar
- 1/2 cup milk
- 2 teaspoons vanilla extract or other flavoring
Cream softened butter and add 4 cups sugar, milk and vanilla. Beat with paddle attachment until smooth gradually add the rest of sugar to reach frosting consistency*.
*Cook's Note: Add more sugar to get this consistency.
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By cassandra24
East Chicago, IN
on May 03, 2013
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I actually like this recipe however I added a little twist to it. i actually added just a splash of lemon extract and added an extra egg to the batter, and i must say they were excellent.
By beachlady12
townsend, DE
on November 20, 2012
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I was looking for a good yellow cake recipe this one intrigued me. I followed the recipe exactly. Nice flavor but not the texture I was looking for. The cake was dense but the addition of milk gave the cakes almost a sponge taste in my opinion and I did not want that type of texture. I filled the cups about 2/3 of the way and they rose nicely yielding about 2 dozen. They were not golden brown but were cooked in about 18 minutes. Color was not an issue. I stored them in a plastic container and they stayed fresh for 3 days. One odd result: they didn't release from the papers easily.
They were not a hit with my crowd. Most people did not care for the texture or taste. I am an experienced baker and am not fond of cake mixes, but I would use a mix before making this recipe again simply because I did not think the results worth the cost and time.
I did not use the frosting provided with the recipe. In my opinion, I would be disappointed if I purchased these at a fancy bakery.
By a007pistol_2328035
jacksonville, FL
on November 14, 2012
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i was lucky today to meet cheryl in her store. i had this cupcake today it was yummy! paula i can see why cheryl is your friend. she was so sweet to us. we will be back thank you for your warm hospitality. oh paula we had lunch too at your place awsome food! pistol
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