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5.0 from 30 votes

Control Cupcakes

Diving into Cake Flour 101 - A fun visual guide to cake flour including what cake flour is, how to substitute cake flour, and side-by-side comparisons so you can see how it works in action!

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 12 cupcakes
Course: Dessert
Cuisine: American

Ingredients

  • 1 1/2 cups (191 grams) all-purpose flour
  • 1 1/4 teaspoons baking powder
  • 1/4 teaspoon fine salt
  • 1 cup (200 grams) granulated sugar
  • 1 stick (113 grams) unsalted butter, at room temperature
  • 1 large egg
  • 3/4 teaspoon vanilla extract
  • 1/2 cup plus 2 tablespoons whole milk

Instructions

    Cup of Yum
  1. Preheat the oven to 350°F. Line a standard 12-cup muffin tin with paper liners.
  2. In the bowl of an electric mixer, beat the sugar and butter until light and fluffy, about 3 minutes. Scrape down the bottom and sides of the bowl with a rubber spatula. Add the egg and vanilla and beat until combined. Scrape down the bowl again. Add the dry ingredients and milk alternatively, starting and ending with the flour, beating well after each addition. Continue beating for one minute. Using a spring-loaded scoop, divide the batter between the cupcake cups, filling each about 2/3 full.
  3. Bake for 15 minutes, or until a toothpick inserted comes out clean. Let cool for 10 minutes before removing to a wire rack to cool completely.

Notes

  • Control recipe from my Ultimate Cupcake Guide.