Old-Fashioned Cupcakes

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Old-Fashioned Cupcakes Old-Fashioned Cupcakes Recipe Courtesy of


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:

54321

Need more good recipe please and I love your coconut pound cake and the bag lady chocolate pound cake

By Patricia Anderson on December 17, 2013

54321

i wud like to know that about frosting you said 8 cups conf sugar and i read this where it is the first 4 cup conf sugar then add another 4 cup conf sugar explain to me thank you an from ala you are the best one i ever watch always my friends and i have been talk about you you wud have been thankful many many thanks

By annette neel on August 29, 2013

54321

I baked these cupcakes for valentine's, my family liked them so i will baked again, very soon.

By GLADYS L. BULLARD on February 19, 2013

54321

Do you have to use cupcake flour ?

By Farah Tarek on January 03, 2013

54321

Hi Paula, I feel like we have been girlfriends from way back. Love your recipes and fun-loving show. I am in the process of losing weight about your size before you lost your weight) and hope to wear smaller sizes and would like to know where you buy your neat clothes. They are my style and "taste"! Am a retired teacher exactly your age and sure do enjoy the freedom I have being retired to watch your programs daily. Love to your family.... Connie Want to swing by Savanna on one of our trips back to Michigan from Florida in May and stop by the Lady and Sons. My sister was there several years ago........loved it!

By Connie Belanger on November 15, 2012

54321

Paula I have your Southern Cooking Bible and I LOVE IT. I would be lost without it. It's like my right hand. A big thank you for putting out a great cookbook.Love ya Paula

By Tammy Frazier on May 30, 2012

54321

I recently ate at your buffet in Tunica. I would like to know if this is the same recipe as the white cupcakes with white frosting that were served there? Your food was the best!!!!

By Debbie Franks on May 30, 2012

54321

smile

By Beatriz mares on May 29, 2012

54321

Is the cake flour necessary?

By Sabrina Wang on March 25, 2012

54321

Is the butter softened or cold?

By Wendy on March 23, 2012

54321

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

54321

i love your recipes

By jayla on January 08, 2012

54321

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 16, 2011

54321

what d oes cramberry cup cakes look like.

By Anonymous on November 29, 2011

54321

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

54321

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

54321

I can't wait to try this! I love all of her recipes. smile

By Michelle on September 30, 2011

54321

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 29, 2011

54321

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

54321

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

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