Make 24 cupcakes in a regular size muffin cups. super yummy and moist. I frosted with Italian buttercream with a little lemon zest and it was great.
- 21/3 cup of cake flour (you can use all purpose flour, but i think cake flour is best)
- 21/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup butter(i used salted butter, but can be done with no salted butter as well)
- 1 1/4 cups of sugar
- 3 eggs
- 1 teaspoon vanilla/almond extract ( or any other extra of your choice)
- 2/3 cup of half and half
1-heat your oven to 350 F. place paper or foil baking liners on the cups.
2-in a medium bowl, mix flour, baking powder and salt, set aside.
3-in large bowl, beat butter with electric mixer on medium speed until butter look fluffy. Add the sugar 1/4 cup at the time, beating the butter well after each addition and scraping the bowl. Make sure to that the butter and sugar are married together before adding the eggs. Add the eggs one a the time, scraping the bowl occasionally. beat the mix in vanilla, scraping the bowl. On low speed, alternately add flour mixture and the half and half milk. Do not over beat, just blended together.
4- pour the batter in the muffin cups just 2/3 full.
5- bake for 20 to 25 , or toothpick inserted in the center comes out clean. let them cool and frost.
thank you very much for this wonderful recipe! its really yummy!!! i did it about an hour ago!
I love cakes made with cake flour but my cake & cupcakes always shrink! I am I not beating the butter and sugar enough? Any suggestions would be appreciated. I can't wait to try this recipe.
poodledoodle, i used to have this problem too. but now i noticed, that the problem was, no enough beating the butter, and no enough beating the eggs. the precise measurement is also another point. good luck.
I am looking for a recipe that will make a very moist yellow cupcake that retaines it's moisture. I have someone picking up cupcakes on a Thursday with the party on Friday. My regular yellow cake recipe always dries out quickly when I make cupcakes. Do you know if this recipe is still moist the next day?
I have a problem with adding eggs to my recipe the cake always seem to have a raw smeland tast from the eggs what are your suggestions? I like to beat th eggs seperately and add to batter but it seem the batter is too watery any suggestions!!!
can i add milk instead of half and half?
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