Old-Fashioned Cupcakes
Recipe Courtesy of Cheryl Day
Based on 47 Reviews
Servings: 24 cupcakes
Prep Time: 15 min
Cook Time: 20 min
Difficulty: Easy
Ingredients Add to grocery list
1 3/4 cup cake flour (not self-rising)
1 1/4 cup unbleached all-purpose flour
2 cup sugar
1 tablespoon baking powder
3/4 teaspoon salt
2 sticks unsalted butter, cut into cubes
4 large eggs
1 cup whole milk
1 teaspoon pure vanilla extract
Old Fashioned Frosting, recipe follows
Old-Fashioned Frosting:
2 sticks butter, room temperature
8 cups confectioners’ sugar
1/2 cup milk
2 teaspoons vanilla extract or other flavoring
Directions
Preheat oven to 325 degrees F. Line cupcake pans with paper liners; set aside.
Combine in a bowl both flours, sugar, baking powder and salt. Mix on low speed until combined for about 3 minutes. Add in cubed butter, mixing until just coated with flour.
Add eggs 1 at a time until combined. Slowly add milk and vanilla to batter until completely mixed scraping down the bowl as you mix.
Scoop batter into baking cups filling about 2/3 full. Bake until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
Cool and decorate with Old Fashioned Frosting.
Old-Fashioned Frosting:
Cream softened butter and add 4 cups sugar, milk and vanilla. Beat with paddle attachment until smooth gradually add the rest of sugar to reach frosting consistency*.
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Reader Comments:
Is the cake flour necessary?
By Sabrina Wang on March 25, 2012
Is the butter softened or cold?
By Wendy on March 23, 2012
OMG!!! I printed this out for my Food Production Management students to use and they are WONDERFUL!!! They have the perfect texture and flavor. My students and some of the faculty loved them!!! GREAT RECIPE!!! We will use this again very soon!
By Lori Wade on February 08, 2012
i love your recipes
By jayla on January 08, 2012
Mrs. Deen do you know how to make banana pudding cheese cake? If so could you please forward the recipe to me? Thank You Stephanie White
By Stephanie White on December 15, 2011
what d oes cramberry cup cakes look like.
By Anonymous on November 29, 2011
Can anyone tell me what to add or change for high altitude. I just moved to Aurora, CO from Los Angeles, Ca. I would hate to mess this recipe up or have them come out flat. Anyone out there Thanks!
By nichole22 on October 06, 2011
Hi Paula Every morning after dropping my daughter's to school I get in the nick for time to watch your cooking TV show in food network and I love it so much I love the sweet dishes and the veggie dishes you do some times but most of all your cookie cutter sandwich's is the best for my girls they love that idea including their friends. from Dipika N.California.
By Dipika on October 02, 2011
I can't wait to try this! I love all of her recipes. 
By Michelle on September 30, 2011
I am going to try this recipe. I am taking cake decorating classes and doing some french bakery classes as well. This cupcake recipe will go along nicely with my classes. Jill...did you maybe add Baking Soda instead of Baking Powder to your recipe. These two ingredients get mixed up by people all the time. Hope that helps.
By Sue on September 28, 2011
Paula, I have been able to adjust many of your recipes to suit my gluten-free diet, but these cupcakes intimidate me. Do you have any suggestions for substitutions I can make so they are just as delicious the gluten-free way?
By wendy on September 28, 2011
I made this over the weekend and tried to cut the recipe in half, my cupcakes deflated. What did I do wrong?
By Jill on September 09, 2011
Paula I love your peach cobbler and Im sure the Puritian's will love these cupcakes. The Puritians are a youth group that we help direct their path thru God's word. Thanks for sharing such wonderful dishes.
By Ivy on September 07, 2011
This is the best recipe ever!!! It is a huge hit at all my staff luncheons at school. I always add about twice the amount of vanilla to the icing and it tastes just like vanilla ice cream. Thanks Paula for making our baby showers and wedding showers sweeter!!
By Heather on August 05, 2011
The cake itself was so good, but the frosting wasn't a crowd pleaser for some reason.
By Anonymous on June 29, 2011
this recipe rocks!!!!!!!!!!!!!!!!!!!!!!
By tamohra on June 25, 2011
Paula Dean, you have the most dependable recipes in the world. PERIOD.
By Hailey Hutcheson on April 20, 2011
good afternoon paula
made your cupcakes and frosting for my daughters high school science project. they are comparing homemade over store box mix. im sure rach is going to win. thanks for all your great shows and talant. karen
By karen sopko on April 10, 2011
By karen sopko on April 10, 2011
love you very much with your show thanks
By denice garrant on March 18, 2011
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