Classic Cupcakes
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Ingredients
  • 1/2 cup – 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
Directions

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.

Reviews
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!!

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!

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.

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…

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.

Carol Craig says:

wonderful recipe

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