Six Vanilla Frosted Cupcakes On Cake Stand
Classic Cupcakes
17 Votes
Rate This Recipe
Prep: 15 min
Bake: 25 min
Yield: 12 cupcakes
  • 1/2 cup unsalted butter, room temperature
  • 1 cup sugar
  • 1 egg
  • 1 1/2 cups Swans Down® Cake Flour,  sifted before measuring
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla
  • 1/2 cup boiling water

Cream Cheese Icing

  • 8 ounces cream cheese, room temperature
  • 2 1/2 cups confectioners’ sugar
  • 2 teaspoons heavy cream, room temperature
  • 3/4 teaspoons vanilla extract
  1. Preheat oven to 350℉. Line a cupcake pan with paper liners.
  2. Cream butter until light and fluffy. Add sugar and continue to beat on medium speed for another 2 to 3 minutes. Add egg and beat until completely combined.
  3. In a separate bowl, sift together flour, salt, baking soda and baking powder.
  4. Add flour mixture to butter mixture in thirds, alternating with adding the buttermilk, beginning and ending with the flour. Add vanilla and boiling water and continue to beat the batter on medium speed until smooth.
  5. Pour batter into the lined cupcake pan. Bake for 20 to 25 minutes.

Cream Cheese Icing for Classic Cupcakes

  1. Mix cream cheese and sugar at low speed with an electric mixer.
  2. Add heavy cream and vanilla extract and mix at high speed until fluffy.
  3. 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.
  • Elisha Greenway says:

    Can this recipe be doubled?

    • Swans Down says:

      Hi Elisha, This recipe can definitely be doubled to make 24 cupcakes. Simply double all of the ingredients and bake according to the directions. You should not have to adjust the bake time. Happy baking!

  • Pat McDaniel says:

    Does it matter if you use whole milk buttermilk for low fat buttermilk?

    • Swans Down says:

      Hi Pat, You an use low-fat and whole buttermilk interchangeably without great differences in the final baked good. Happy baking!

  • Debbie says:

    Tried recipe today and cupcakes came out mushy in the middle. followed recipe exactly as written. disappointed

    • Swans Down says:

      Hi Debbie, We are sorry to hear that you were disappointed with the Classic Cupcake recipe. Your information was forwarded to our Consumer Relations Department. Someone will be reaching out. Happy baking1

  • Joyce says:

    I followed this recipe to the max and my cupcakes turned out delicious!!

  • Clicquot says:

    This batter is SUPER loose (like alarmingly so). I went with it and was rewarded. Took exactly 23 minutes to bake (toothpick clean) and the cupcakes are light, moist and tender and perfect. Made 15 “normal size” cupcakes.

  • Karen says:

    Is this batter supposed to be so “soupy”

    • Swans Down says:

      Hi Karen, Thanks for your feedback on the Classic Cupcake. After testing it was noted that the recipe needed adjusting. A refreshed Classic Cupcake recipe is now in place. Thanks and Happy Baking!

  • 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!!

Leave a Review

Your email address will not be published. Required fields are marked *