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Old-Fashioned Cupcakes

By Paula Deen


Difficulty: Medium

Prep time: 20 minutes

Cook time: 20 minutes

Servings: 20


  • 1 3/4 cups (not self-rising) cake flour
  • 1 1/4 cups unbleached all-purpose flour
  • 2 cups sugar
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 2 sticks cut into cubes unsalted butter
  • 4 large eggs
  • 1 cup whole milk
  • 3 teaspoons divided vanilla
  • 2 sticks room temperature, for frosting butter
  • 8 cups confectioner's sugar
  • 1/2 cup milk


Preheat oven to 325 °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 2 sticks of cubed butter, mixing until just coated with flour.

Add eggs 1 at a time until combined. Slowly add milk and 1 teaspoon 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 confectioner’s sugar, milk and 2 teaspoons vanilla. Beat with paddle attachment until smooth gradually add the rest of sugar to reach frosting consistency.

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