Basic Cupcake Recipes

Here are some cupcake recipes to get you going. Check back soon for more.

Plain White Cake Cupcakes

A basic, but tasty white cupcake. I prefer to add almond flavoring, but if you don’t like the taste of almond, just stick with the full dose of vanilla.

1/2 cup butter or shortening at room temperature.
1 3/4 cups sifted all-purpose flour
1 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 egg
3/4 cup milk
1 teaspoon vanilla OR 1/2 teaspoon vanilla and 1/2 teaspoon almond flavoring.

1. Pre-heat oven to 375 degrees.
2. Put shortening in a mixing bowl.
3. Sift dry ingredients together in separate bowl.
4. With a mixer, mix the dry ingredients in slowly with the shortening.
5. Add 1/2 cup milk and the egg to the dry ingredients and beat until flour is fully moistened.
6. Add the remaining milk and the vanilla and/or almond flavoring and beat for about another minute.
7. Place paper liners in muffin pan and fill halfway full with the batter.
8. Bake at 375 degrees F for 15 to 18 minutes or until a cake tester or toothpick inserted into the middle of a cupcake comes out clean.

Makes about 18 cupcakes.

Chocolate Cupcakes

Here’s one without eggs and milk!

1/2 cup butter or shortening
1 1/2 cups all-purpose flour
3 tablespoons cocoa
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla
1 tablespoon vinegar
1 cup cold water

1. Pre-heat oven to 350 degrees F.
2. Mix dry ingredients in a mixing bowl.
3. In a saucepan, melt butter and add vanilla and vinegar.
4. Add melted butter mixture to dry ingredients, and mix well.
5. Add water and mix until ingredients are blended and moist.
6. Place paper liners into muffin pan and fill halfway to three-quarters full.
7. Bake at 350 degrees F for 15 to 18 minutes, or until a cake tester or toothpick inserted into the middle of a cupcake comes out clean.

Makes about 18 cupcakes.

Lemon-Blueberry Cupcakes

These cupcakes are light and crumbly. You can also make a very tasty gluten-free version of this cupcake by substituting GF flour and adding half a teaspoon of Xanthan Gum.

1/2 cup butter or shortening
1 cup granulated sugar
2 large eggs
1 1/2 cups flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup milk
1 tablespoon lemon zest
1 tablespoon lemon juice
1 cup dried blueberries

1. Preheat oven to 350 degrees F.
2. Blend the butter, sugar, and eggs together in a bowl until creamy.
3. Mix the flour, soda, and salt together in a small bowl.
4. Add dry mixture to the batter, a little at a time, alternating with the milk.
5. Add the lemon zest and lemon juice.
6. Add blueberries and hand stir until evenly distributed through the batter.
7. Place paper liners into muffin pan.
8. Fill each liner 3/4 full.
9. Bake in pre-heated 350 degree oven for 12-15 minutes or until a toothpick or cake tester stuck into a cupcake comes out clean.

Makes 12 to 18 cupcakes.

Mochacakes

These cupcakes get their rich mocha flavor from the coffee you add to the batter. Knowing that, make sure you warn people if serving these after dinner. Better yet, use decaf coffee!

1/2 cup butter or shortening, at room temperature
1 1/2 cups sugar
2 eggs
1 cup plain yogurt
2 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons cocoa powder
1/2 cup strong brewed black coffee

Optional: 1 tablespoon dry ground coffee or instant coffee

1. Pre-heat oven to 350 degrees F.
2. Beat sugar and shortening in a mixing bowl until creamy.
3. Mix dry ingredients (flour, soda, salt, and cocoa) together in a bowl.
4. Slowly add dry ingredients until completely mixed.
5. Add vanilla.
6. Add coffee. (for a richer coffee flavor, add a tablespoon of finely ground coffee or instant coffee to batter)
7. Place paper liners in muffin pan and fill three-quarters full.
8. Bake in 350 degree F oven for 18-20 minutes or until a toothpick or cake tester stuck into a cupcake comes out clean.

For real decadence add chocolate chips or white chocolate chips to batter before filling cupcake liners.

Makes about 18 cupcakes.