Almost Cake Mix Vanilla Cupcakes!
"For pretty pastel coloured cupcakes, add in a few drop of desired food colouring my recipe#80118 goes wonderful with these cupcakes --- I use 2 cups icing sugar and 1/2 cup white granulated sugar instead of processing the sugar, it works out fine this way."
photo by Sugar Fairy
- Ready In:
- 35mins
- Ingredients:
- 10
- Serves:
-
24
ingredients
- 3⁄4 cup butter, room temperature
- 1⁄4 cup Crisco shortening, room temperature
- 2 cups sugar, ground in the processor until fine (measure before processing)
- 4 large eggs
- 3 teaspoons pure vanilla extract
- 1⁄8 teaspoon almond extract or 1/8 teaspoon lemon extract
- 1⁄4 teaspoon salt
- 2 3⁄4 cups cake flour (or combined together) or 2 3/4 cups all-purpose flour (or combined together)
- 1 tablespoon baking powder
- 1 cup warm half-and-half cream (this is important, warm the milk!) or 1 cup full-fat milk (this is important, warm the milk!)
directions
- Set oven to 375 degrees (will reduce oven temperature just before baking cupcakes).
- Line 24 muffin pans with paper cupcake liners.
- In an electric mixer, cream butter and shortening until fluffy.
- Add in the eggs(one at a time) and the extracts and beat about 3-4 minutes on high speed (the mixture will seem to be a bit lumpy but will even out when you add in the sugar).
- Add in the sugar; beat well (another 3 minutes) until sugar is COMPLETELY combined.
- In a bowl, sift together flour, salt and baking powder.
- Blend into the creamed ingredients, along with the warm milk until smooth (about 3 minutes).
- Fill the prepared pans about two-thirds full.
- IMMEDIATELY, reduce oven temperature to 350 degrees.
- Place the cupcakes in oven, and bake for about 20-24 minutes, or until the cupcakes test done.
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Reviews
-
This is just a regular cake. Not moist. Not super flavorful. It was dry and a box mix would have tasted much better. I gave it two chances as cupcakes and neither worked for us. -
I usually don't really care for a lot of cake recipes that I come across but this one is the best one so far. I thought it had a kind of "eggy" taste which is mostly masked when I tried it with frosting. I also might add more vanilla next time. The texture is perfect and moist. I used almond milk just because that's what I had and it still worked great. I also added a little blue food coloring to the mix since I made them for a baby shower (it's a boy) but the batter is so yellow from the eggs that the color ended up being kind of green. Oh well. This recipe is a keeper. -
AMAZING! This will be my new go-to vanilla cupcake recipe. The texture was pretty dense but was still really moist and light. Got 28 regular sized cupcakes. Didn't follow directions exactly, i creamed the butter and shortening, then added the sugar before the eggs. Still turned out wonderful! :) -
Amazing!! I ran out of pure vanilla extract and had to use imitation, but these are still out of this world good. The batter even tastes delicious! -
I love this recipe! The cake tastes to me like the cut out cookies I make. I used a little almond extract in it and I thought the cake was delicious on its own. I did frost it with a buttercream icing. I also used gluten free flour (betterbatter) and it turned out great! I made this a cake instead of cupcakes.
see 11 more reviews
Tweaks
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I love this recipe! The cake tastes to me like the cut out cookies I make. I used a little almond extract in it and I thought the cake was delicious on its own. I did frost it with a buttercream icing. I also used gluten free flour (betterbatter) and it turned out great! I made this a cake instead of cupcakes.
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The cupcakes were very light. I was impressed with the batter and was excited to see the baked results. I definitely was not disappointed. I used 1%milk instead of cream or whole milk. I did find the cupcakes a bit sweeter than I would have preferred. I also left out the almond extract because of nut restrictions at my son's school.
