Basic Cupcake Recipe
A tried and true cupcake to use as a base for just about any filling, frostings, or enjoy it on it's own.
Pre-Heat Oven 350°
Prepare Muffin Tins. Butter generously or use baking spray or line with cupcake liners in each tin.
Cupcake Batter:
- 10 tbsp Butter – Softened (Unsalted (1¼ sticks))
- 1¼ c Sugar
- 4 Eggs
- 1 tsp Vanilla Extract
- ¼ tsp Almond Extract
- 2 c Flour (Cake Flour or All Purpose *see notes*)
- 2½ tsp Baking Powder
- ¼ tsp Salt
- ¾ c Milk
Cupcake Batter:
Pull together the Ingredients.
Mix:
Using a mixer, cream the butter until smooth. Add the sugar until the mix is light or for about 3 minutes or so. Beat in the eggs one at a time. Add vanilla and almond extract.
Sift the flour, baking powder, and salt together.
Incorporate by hand the flour, baking powder and salt mixture into the butter mixture a bit at a time alternating with the milk. Stir it until it is smooth but do not over mix.
Pour into muffin tins
Take a ladle and fill each muffin/cupcake tin almost to the top. (⅔ at least)
Bake at 350° for about 20-25 minutes or until tester comes out clean
Allow to cool for 10 minutes before transferring to a wire rack. Cool Completely.
- Prep. Always prep before. It is so much easier.
- Prep the tins and pre-heat that oven.
- Keep the recipe nearby to double check it.
- Measure out ingredients and put them in containers so you know you have the right amounts and ingredients ready to go.
- As always, measure and level all ingredients correctly.
- Sometimes waiting between the additions of dry ingredients to the wet ingredients can make the difference between a great bake and a not so great bake. Don’t ask me why I am not a scientist but I have really messed some bakes up that way.
- Flour:
- Cake flour, in my opinion, is lighter and will give this cupcake a bit of a finer cake.
- All-purpose is a bit heavier and thus will render a slightly more, but very good, lightly denser cupcake.
- Although both flours have been used and tested here with the recipe, both are great for fillings, used as a cake in 2-9″ pans, and just frosted. Both are very good which is why I put a choice on the ingredients listing. Use what you have.
- Use an ice cream scoop to make an even pour if you do not have a ladle.
- Store in airtight container then refrigerate or you can freeze them plain and take them out when you want to frost and serve. Of course, thaw and bring to room temp if you freeze, and bring to room temp after refrigeration.
- This recipe takes fillings, piped frosting and layered on icing very well.
- Kick the recipe up a notch and add your own extract favorite or ingredients for flavoring.
- Depending on the size of your tins, this recipe will make between 18-20 cupcakes.
- Don’t go crazy with the thought of calories -it’s a cupcake and they have calories. Take a walk after.
Enjoy.
Mrs Shecky 
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