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Basic Cupcake Method

Last Modified: 03/27/12
First Published: 10/25/07
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Views: 6642

Creating homemade cupcakes with this recipe will make a smooth batter and moist cake. We like to have these cupcakes for the holidays or just anytime.

Cup Cake Batter Ingredients

  • 18 tablespoons (2 1/4 sticks) unsalted butter, at room temperature
  • 3 cups sugar
  • 6 extra-large eggs, at room temperature
  • 1 cup sour cream, at room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 3 cups all-purpose flour
  • 1/3 cup cornstarch
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
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Measurements
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General Info
Servings: 24
Total Cost: $4.83
Cost Per Serving: $0.20
Total Calories: 6,641
Calories/Serving: 277
IngredientVolumeMassCostCalorie
Butter, Unsalted (room temp) * 9.00 Ounces $1.14 1,823
Sugar, White Granulated 3 Cups 600.00 Grams $0.79 2,322
Eggs, Chicken (6 large eggs) 2 1/4 Cups 298.91 Grams $1.00 466
Sour Cream 1 Cup 240.00 Grams $0.60 480
Extract, Vanilla Imitation 1 1/2 Teaspoon 6.99 Grams $0.63 0
Flour, White Unbleached All Purpose 3 Cups 12.75 Ounces $0.42 1,365
Corn Starch 1/3 Cup 52.80 Grams $0.23 185
Salt, Table 1 Teaspoon 6.00 Grams $0.01 0
Baking Soda, Generic 1 Teaspoon 4.80 Grams $0.02 0

Method
Cream the butter and sugar in the bowl of an electric mixer with the paddle attachment on high speed, until light and fluffy.

Lower the mixer to medium, add the eggs, 1 at a time, then add the sour cream and vanilla. Scrape down the sides and stir until smooth.

Sift the flour, cornstarch, salt, and baking soda together in a bowl.

With the mixer on low speed, add the flour mixture to the butter mixture until just combined.

Fill the cupcake liners to the top with batter.cupcakes

Bake in the center of the oven for 20 to 30 minutes, until a toothpick comes out clean.

Cool to room temperature before you top with icing.