Classic Vanilla Cupcakes

Course : Cakes
Serves: 1
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1/2 cup unsalted butter -- softened
1/2 cup vegetable shortening -- softened
2 cups sugar
4 extra large eggs
1 tablespoon vanilla
2 drops lemon extract -- (optional)
2 drops almond extract -- (optional)
1/4 teaspoon salt
3 cups all-purpose flour
1/4 cup cornstarch
2 tablespoons baking powder
2 1/2 cups milk

Preparation / Directions:

Line two twelve-cup muffin pans with cupcake liners. Preheat oven to 375 degrees F. If freezing unbaked, freeze only in foil baking cups-Paper will get soggy from condensation, when thawing. Blend butter with shortening until light and fluffy. Add in sugar and beat well. Add in eggs and extracts. Mix dry ingredients together and fold into batter, alternating with milk. Blend on slow speed to combine, scraping down bowl sides and bottom often. Blend until smooth, about 3 minutes. Fill cupcake liners two-thirds to almost full. Place in oven, immediately reducing heat to 350 degrees F. Bake until cupcakes test done (tops should gently spring back when touched), about 20-24 minutes depending on size of cupcakes. Freeze unfrosted. Approximately 24 medium cupcakes - 36 smaller cakes. (Methods and tips) (Recipes) Finally, a light, moist white cake that makes perfect cupcakes. No need to turn to a mix. Also suitable for sheet cakes, and birthday character cakes. The cornstarch softens the all-purpose flour, approximating cake flour.

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