Classic Cupcakes
Classic Cupcakes
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  • 1/2 cup – unsalted butter, at room temperature
  • 1 cup – sugar
  • 1 1/2 cups – Swans Down Cake Flour
  • 1 – egg
  • 1/2 cup – buttermilk
  • 1/2 teaspoon – salt
  • 1 teaspoon – baking soda
  • 1 teaspoon – vanilla
  • 1/2 cup – hot water

Cream Cheese Icing

  • 8 ounces – cream cheese – room temperature
  • 2 1/2 cups – powdered sugar
  • 2 teaspoons – heavy cream, room temperature
  • 3/4 teaspoons – vanilla

CREAM butter and sugar.

ADD remaining ingredients individually, mixing with an electric mixer after each addition until smooth.

POUR batter into lined muffin tins.

BAKE at 350 degrees for 20 to 25 minutes.

Makes 12 cupcakes.

Cream Cheese Icing for Classic Cupcakes

MIX cream cheese and sugar at low speed with an electric mixer.

ADD remaining ingredients and mix at high speed until fluffy.

CHILL in refrigerator until slightly stiff. Spread on cooled cupcakes and decorate with your choice of topping such as edible flowers, fresh fruit, grated chocolate or candy sprinkles.

  • Michele says:

    Something went wrong and I had to throw them away. Could be operator error. I’m going to try again, using the same flour but a different recipe.

    • Swans Down says:

      Hi Michelle, We’re so sorry that the recipe didn’t turn out as you had hoped. Please come back and let us know if you have success with the second recipe. Happy Baking!

  • Monika Leftwich says:

    Do I use salted or unsalted butter?

  • Kimberly says:

    What can I use instead of buttermilk

    • Swans Down says:

      Hi Kimberly, An easy substitution for buttermilk is; Use 1 tablespoon lemon juice or vinegar plus enough milk to make 1 cup. Let stand 5 minutes before using. Or add 1 ¾ teaspoons of cream of tartar to 1 cup whole milk. You can find this substitution and many other useful tips on our Baking Tips page at Happy baking!

  • Veruschka says:

    Can I ask how hot does the water have to be and when should I add it in ?

    • Swans Down says:

      Hi Veruschka, The hottest that you can get from your tap, or just at boiling is ideal. You should add it in the second step “ADD remaining ingredients.” Happy baking!

  • Lorraine says:

    Cupcakes were delicious. I can’t wait try the other recipes. Next time I need to make 24 cupcakes for my daughter’s birthday. I guess I will just double the recipe.

  • Melernea L Neff says:

    I just made these. They are so tender and delicious. The icing is perfect. So hard to eat just two. I will be making these often.

  • Joan Amarnani says:

    Great flour

  • Melasia says:

    I use these and the cupcakes where amazing 😁

  • Carol Craig says:

    wonderful recipe

  • Candy says:

    These cupcakes were very disappointing. They turned out very “mushy,” which I attribute to the hot water. I won’t be making them again.

  • Larry Syverson says:

    I have made these in the past using this recipe.. and people said they were the BEST cupcakes they have ever had. Every bit as good as the local cupcake shop!
    You HAVE to use Swan’s Down cake flour or they won’t be nearly as good. General purpose flour won’t cut it…

  • Larry Syverson says:

    What would I change to make these chocolate cupcakes.. with chocolate frosting? i.e. how much chocolate to add to the batter and frosting.

  • Shannon says:

    Made this recipe and it was amazing! The cupcakes were most and light. Absolutely perfect. I received so many compliments. I will never use another recipe for cupcakes again!

  • Constance Campbell says:

    I am making the Whipping cream pound cake right now. This is about the 6th time I have made it. It is DELICIOUS!!

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