Basic Butter Cupcakes (With Variations)
Basic Butter Cupcakes (With Variations)
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Prep: 20 min
Bake: 25 min
Yield: 20 cupcakes
Ingredients
  • ½ cup (1 stick) unsalted butter, softened
  • 1 cup white granulated sugar
  • 2 large eggs, room temp.
  • 2 teaspoons vanilla extract
  • 2 cups sifted Swans Down Cake Flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup milk
Directions

PREHEAT oven to 350°F. Butter & lightly flour 20 muffin cups or place paper liners in cups.

SIFT Swans Down Cake Flour once, measure, add baking powder and salt, sift once; set aside.

CREAM butter & sugar until light and fluffy; add eggs, one at a time, beating well after each addition. Beat in vanilla.

ADD flour mixture alternately with milk, beating well after each addition, beginning and ending with flour mixture.

SPOON batter into prepared muffin cups, about 2/3 full.

BAKE about 20-25 minutes. Cool in pan 10 minutes. Remove from pan, cool completely on wire racks.

TOP with desired frosting.

Variations:

Chocolate Cupcakes: Fold 3 ounces of melted semisweet chocolate into batter.
Spice Cupcakes: Sift with dry ingredients ½ tsp. ground cinnamon & ¼ tsp. each ground nutmeg, ginger & cloves.

Reviews
  • Susie says:

    Hi do I sift the flour separately first and then measure it ? Sorry it’s my first time using it. I would appreciate your feed back.

    • Swans Down says:

      Hi Susie, Welcome to Swans Down! This recipe does call for you to sift the flour first, then measure. Sift the flour and spoon into measuring cup, then level off making sure not to pack the flour. Please come back and share your experience. Happy Baking!

  • Beckie says:

    I made this recipe, it was good but I felt the texture wasn’t as soft & fluffy as I wanted. It was more like the texture of a muffin.

    • Swans Down says:

      Hi Beckie, We appreciate feedback from all of our Swans Down users. Will share your comments with our kitchen. Happy baking!

  • MAD Batter Bakery says:

    This is my new go to batter. My unicorn so to speak… i use this as a base for my confetti cupcakes, red Velvet, chocolate, strawberry and every other one I make I simply tweak the recipe and add extra things for the flavor im looking for. Simple quick and easy!

    • Swans Down says:

      Hi Mad Batter Bakery! We love hearing from our happy Swans Down users. And thanks for the awesome variations. Happy baking!

  • Keyonda White says:

    This recipe is awesome. It kept me from having to make two different batters. I needed a dozen vanilla and a dozen chocolate. I add the chocolate after making the dozen vanilla. Also they were for an adult party so I added alcohol (Hennessy) they were a hit.

  • Keyonda White says:

    This recipe is aweaome. It kept me from having to make two different batters. I needed a dozen vanilla and a dozen chocolate. I add the chocolate after making the dozen vanilla. Also the were for an adult party so I added alcohol (Hennessy) they were a hit.

  • Osceola Gilbert says:

    I made strawberry cupcakes using this recipe. I simply add a very,very,very small amount of beet juice rather than food color and chopped fresh strawberries rather than use frozen. the frozen berries add moisture to the batter as they thaw. The cupcakes were very good. The frosting was simple buttercream tinted with a few drops of beet juice too.

  • Fiona says:

    What she said: Red Velvet!

  • Katie Voss Mohamed says:

    What about strawberry cupcakes? and Red velvet cupcakes? Is there a variation for these two?

    • Swans Down says:

      Hi Katie, great ideas! We are working on more variations. Please stay tuned to our site, and happy baking!

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