| Level: | Easy |
| Total: | 35 min |
| Prep: | 15 min |
| Cook: | 20 min |
| Yield: | 24 cupcakes |
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
- 2 sticks butter, room temperature
- 8 cups confectioners’ sugar
- 1/2 cup milk
- 2 teaspoons vanilla extract or other flavoring
Instructions
- 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.
- 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*. (See Cook’s Note)
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 438 |
| Total Fat | 17 g |
| Saturated Fat | 10 g |
| Carbohydrates | 70 g |
| Dietary Fiber | 0 g |
| Sugar | 57 g |
| Protein | 3 g |
| Cholesterol | 73 mg |
| Sodium | 140 mg |
Reviews
Only use half the eggs!! The first time I made these, I used all the eggs and it came out eggy tasting. I made them again only using half the eggs and the texture was the exact same but not eggy (I didn’t change anything else). I love how ‘homemade’ these taste. Initially, I wasn’t sure if I liked them (tastes nothing like what you’d buy pre-made at the store or in a box) but I couldn’t stop eating them (with the frosting) and had to make more. Love. Such a unique, homey, cozy flavor.
Yummy cupcakes 🙂 I used to make this recipe all the time years ago. They don’t taste like the ones you’ll buy at the store, they’re more unique tasting; they taste milky and very much like vanilla extract (I love that taste, but if you don’t you’ll be surprised at the flavor). If the cupcakes were a muffin on their own, their flavor/name could be Sweet Milk Muffins, because that’s what they taste like.
This time, I halved the recipe, and also I’m lactose intolerant so I substituted vanilla, unsweetened almond milk for the milk (the batter was still a little thick, so I added an extra 1/8th cup of milk). I used to make these with regular milk but they taste the same in the end with the almond milk! (and the almond milk is only 30 calories per serving 😉
Instead of taking 17-20 minutes to bake, mine took 27 minutes to bake (probably because of the extra 1/8th cup of milk I added), but they were light and fluffy! Immediately eating, they weren’t dry, but after 15 minutes they were a tad.
For the frosting, I cut the recipe into 1/3 and still, even after dividing in into 12 equal (29 gram) dollops, I still used each generous dollop to frost and eat 3 cupcakes, lol. The frosting also always runs a little bit runny for me (like a thick glaze). She notes to add more powdered sugar for thickness, but that also racks up the calories and sweetness, so I just let it run over the top like a lava cake and eat them with a fork 🙂
This was great! However, it didn’t need two cups of sugar. I added one cup of sugar and with a cream cheese frosting on top it was just the right sweetness. I also substituted coconut oil for the butter, 1:1.
I tasted better it was a little bit sweet so maybe if you took a little bit out of the sugar combination and then it might be a little bit better because to sweet is not always good so yeah
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.
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.
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
These cupcakes were very good. They were moist and had good flavor. I did cook them for the full 20 minutes. We will be making these again!! LOVE THEM
LOVE these cupcakes! The taste is great and the frosting is my new favorite! The only reason im giving 4 stars and not 5 is because they are a tad on the dry side. They are light but just a bit dry. We will certainly make these over and over again and be added to our favs!
After eating one of these from the bakery I decided I must make them myself. These are wonderful. Now y’all know to have fresh ingredients and have them at room temperature? These are things learned from mom and not stated in old fashioned recipes. I cooked them 20 minutes. They were not brown but tested done. Next batch I will make a few more than 24. They were flat on top but these are not muffins. They get crowned with icing.
Very easy to do and I like this technique. Don’t over beat the batter. Being stiff we thought it was easy to scoop into the cupcake liners.
I liked the frosting too. I did not use it all and could have got by with half but the recipe is the amount to make highly mounded bakery-style cupcakes. Honestly I liked her cupcake because it did not have an obscene amount of frosting on it like some bakeries.
Happy baking!
Very easy to do and I like this technique. Don’t over beat the batter. Being stiff we thought it was easy to scoop into the cupcake liners.
I liked the frosting too. I did not use it all and could have got by with half but the recipe is the amount to make highly mounded bakery-style cupcakes. Honestly I liked her cupcake because it did not have an obscene amount of frosting on it like some bakeries.
Happy baking!
Second time around they were as good as the first. I made thirty cupcakes and used half the frosting recipe. They also kept well.