Classic Cupcakes

Prep: 15 min
Bake: 25 min
Yield: 12 cupcakes
Ingredients
  • 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
Directions
  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.
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View Comments

    • Hi Debra
      I will send you an email with a PDF copy of the recipe. It is definitely one of our most popular recipes. I hope you enjoy it. Happy Baking!

    • HI Ryan
      I will send you an email with a PDF copy of the recipe. It is definitely one of our most popular recipes. I hope you enjoy it. Happy Baking!

    • Colette, are you having trouble seeing the recipe? Please let us know.In the meantime, I will send you a PDF version via email.
      Thank you for reaching out to us. Happy Baking!

    • HI Haley,
      I sent you a PDF version of the recipe via email. Please be on the lookout for it.
      Happy Baking and enjoy!

    • Hi Sharon, This recipe can surely be used to make a layer cake. One recipe would yield 1 - 9 inch layer. Happy baking!

    • 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!

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

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

    • 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

  • 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.

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