ADVERTISEMENT
Kitchen Equipment Needed
- Cupcake pan – for baking those perfect cupcakes.
- Cupcake liners – to ensure easy removal and no mess.
- Electric mixer or hand mixer – to cream the butter and sugar for the perfect cupcake batter.
- Spatula – for mixing and scraping down the sides of your bowl.
- Cooling rack – to allow your cupcakes to cool evenly before frosting.
How to Make Classic Cupcakes
Step 1: Preheat Your Oven
Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 3: Cream the Butter and Sugar
In a large bowl, use an electric mixer to beat the softened butter and sugar together until light and fluffy, about 2-3 minutes. This step is crucial for a light and airy cupcake texture.
Step 4: Add Eggs and Vanilla
Beat in the eggs, one at a time, ensuring that each egg is fully incorporated before adding the next. Then, add the vanilla extract and mix until combined.
Step 5: Alternate Adding Dry Ingredients and Milk
On low speed, alternate adding the dry ingredients and the milk to the butter mixture, starting and ending with the dry ingredients. Be careful not to overmix. You can add the optional sour cream here to ensure extra moisture.
Step 6: Fill Cupcake Liners and Bake
Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
How to Make the Perfect Frosting
Step 1: Beat the Butter
In a large bowl, use an electric mixer to beat the softened butter on medium speed until creamy and smooth, about 2 minutes.
Step 2: Add Powdered Sugar
Gradually add the powdered sugar, 1 cup at a time, mixing on low speed until fully combined.
Step 3: Add Vanilla and Cream
Add the vanilla extract and 2 tablespoons of heavy cream. Beat on high speed for 2-3 minutes until the frosting is fluffy. If the frosting is too thick, add an additional tablespoon of cream.
Step 4: Frost the Cupcakes
Once the cupcakes have cooled completely, use a piping bag or a simple spatula to spread the frosting onto the cupcakes. Decorate with sprinkles, candies, or any toppings you like.
Tips and Variations
- Flavor variations: Add a tablespoon of lemon zest for lemon cupcakes, or fold in ½ cup of mini chocolate chips for chocolate chip cupcakes.
- Filling options: Cut a small hole in the center of each cupcake and fill with jam, lemon curd, or chocolate ganache before frosting.
- Make it festive: Add food coloring to the frosting for a fun, colorful twist. Use seasonal sprinkles to match any occasion!
- Dairy-free: Swap the butter for a plant-based alternative and use almond or oat milk for a dairy-free option.
How to Store Leftovers
Storing Cupcakes:
If you have leftover cupcakes (if that’s even possible!), store them in an airtight container at room temperature for up to 3 days. If they have perishable fillings or frosting (like cream cheese frosting), store them in the fridge for up to 5 days.
Freezing Cupcakes:
You can freeze unfrosted cupcakes for up to 3 months. Just wrap each cupcake in plastic wrap and place them in a freezer-safe bag. Thaw them at room temperature and frost when ready to serve.
Pairing Suggestions
These Classic Cupcakes are a versatile treat that pairs well with:
- Hot beverages: Serve with coffee, tea, or hot cocoa for an afternoon treat.
- Milk: A cold glass of milk is always a perfect companion to a cupcake, especially for kids.
- Fresh fruit: Balance the sweetness with fresh berries or a fruit salad on the side.
ADVERTISEMENT
