I always find joy in simple, classic bakes that bring comfort and flavor. One of my top favorites is this soft, rich Butter Cup Cake.
It has the kind of texture that melts in your mouth and fills the kitchen with a warm, sweet aroma. I make Butter Cup Cake often when I want something quick, homemade, and full of flavor.
This Butter Cup Cake always reminds me why I started baking in the first place. It’s reliable, tasty, and gets better every time.
If you love rich, buttery cakes that feel like home in every bite, then you’ll enjoy making this Butter Cup Cake too.
Why This Recipe Is A Must-Try?
This Butter Cup Cake is a must-try because it balances simple ingredients with rich, buttery flavor that feels homemade.
I appreciate how easy it is to follow, even on busy days, yet it delivers bakery-quality results every time. The texture is soft and tender, not dry or dense, which keeps me coming back for more.
The subtle hint of almond adds a unique twist that makes it stand out. If you want a reliable, delicious cupcake that feels both comforting and special, this recipe won’t disappoint.
How To Prepare Butter Cup Cake?
Recipe Overview
Preparation Time: 15 minutes
Cooking Time: 22 minutes
Course: Dessert / Snack
Cuisine: American / Classic Baking
Yield: About 12 standard-sized cupcakes
Kitchen Utensils Needed
- Mixing bowls (large and medium)
- Electric mixer or hand whisk
- Measuring cups and spoons
- Spatula
- Muffin/cupcake tin
- Cupcake liners
- Cooling rack
- Sifter (optional but recommended for flour)
Ingredients
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs, at room temperature
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup whole milk, at room temperature
- 1 teaspoon vanilla extract
- ¾ teaspoon imitation almond extract
How To Make Butter Cup Cake
1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.
2. In a large bowl, beat the softened butter and sugar together using an electric mixer on medium speed until the mixture is light and fluffy (about 3-5 minutes).
3. Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated. Mix in the vanilla extract and imitation almond extract.
4. Add the dry ingredients to the butter mixture in three parts, alternating with the milk. Start and end with the dry ingredients. Mix on low speed after each addition just until combined — don’t overmix.
5. Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
6. Remove cupcakes from the oven and allow them to cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely. Once cooled, frost as desired or enjoy plain!
Nutrition Facts Butter Cup Cake
| Nutrition | Amount |
|---|---|
| Calories | 320 |
| Total Fat | 18g |
| Saturated Fat | 11g |
| Cholesterol | 95mg |
| Sodium | 150mg |
| Carbohydrates | 36g |
| Fiber | 1g |
| Sugars | 22g |
| Protein | 4g |
Special Notes
For an extra touch, try adding a dollop of cream cheese frosting or a drizzle of caramel on top. Use room temperature ingredients to ensure everything mixes evenly and creates a perfect texture.
If you want a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free baking blend. Feel free to add a pinch of cinnamon or nutmeg for a subtle twist on flavor.
Hot Tips For Butter Cup Cake
➤ Let butter, eggs, and milk sit at room temperature before baking. This helps them blend more evenly, creating a smoother batter and a lighter, fluffier cupcake texture.
➤ Once you combine the dry and wet ingredients, mix just until incorporated. Overmixing develops the gluten in the flour, which can lead to dense or tough cupcakes.
➤ Since these cupcakes have simple flavors, quality extracts make a big difference. Even though imitation almond extract is used, choose a trusted brand (like Wilton) and use pure vanilla if possible.
➤ Use an ice cream scoop or a measuring cup to fill each cupcake liner about 2/3 full. This ensures even baking and uniform cupcake size.
➤ Start checking your cupcakes around the 18-minute mark. Over baking dries them out quickly. A toothpick should come out clean or with just a few moist crumbs not wet batter.
Amazing Serving Ideas
Serve these Butter Cup Cake with a swirl of vanilla or chocolate butter cream for a classic touch, or top them with fresh berries and a dusting of powdered sugar for a light, elegant finish.
I also love pairing them with a scoop of vanilla ice cream or drizzling warm caramel or chocolate sauce over the top for extra indulgence.
For a fun twist, try serving them in a dessert jar with layers of whipped cream and fruit perfect for parties or gifting!
Additions And Variations
Additions
◆ Fold in 1 cup of semi-sweet or dark chocolate chips for a gooey, melty texture in every bite.
◆ Add 1 tablespoon of fresh lemon zest to the batter to brighten up the flavor with a citrusy kick — perfect for spring and summer.
◆ Stir in ¾ cup of chopped pecans, walnuts, or almonds for a crunchy texture contrast.
◆ For a tropical twist, add ½ cup of unsweetened shredded coconut to the batter or sprinkle it on top before baking.
◆ Dollop and swirl a quick cream cheese mixture (cream cheese, sugar, and vanilla) into the batter before baking for a rich marbled effect.
Variations
◆ Replace ½ cup of flour with unsweetened cocoa powder for a rich, chocolatey version of this buttery classic.
◆ Add 1 tsp cinnamon, ¼ tsp nutmeg, and a pinch of cloves for a cozy, warm spice flavor — great for fall and holiday seasons.
◆ Split the batter in half, mix cocoa powder into one portion, then swirl the two together in the pan before baking.
◆ Split the cooled cake into layers and fill with whipped cream and sliced fresh strawberries for a fruity, light dessert.
◆ Bake the batter in cupcake tins and top with your favorite frosting perfect for parties or portion control.
How To Store Leftovers
To keep your Butter Cup Cake fresh and moist, store any leftovers in an airtight container at room temperature for up to 3 days.
If you live in a warmer climate or the cake has frosting, it’s best to refrigerate it, where it will stay good for up to 5–7 days.
For longer storage, wrap individual slices tightly in plastic wrap and freeze them for up to 3 months just thaw at room temperature before serving.
FAQs For Your Butter Cup Cake Recipe
Can I use margarine instead of butter?
I recommend using real unsalted butter for the best flavor and texture. Margarine can change the taste and might make the cupcakes less tender.
What’s the best way to store leftover cupcakes?
Store them in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the fridge for up to a week or freeze for up to 3 months.
Can I make this recipe dairy-free?
Yes! Substitute the butter with a dairy-free spread and use a plant-based milk like almond or oat milk. The texture might be slightly different but still tasty.
How do I know when the cupcakes are done?
Insert a toothpick into the center of a cupcake. If it comes out clean or with a few moist crumbs, they’re ready. Avoid waiting for a completely dry toothpick to prevent dryness.
Can I add frosting to these cupcakes?
Absolutely! Classic vanilla buttercream, cream cheese frosting, or even chocolate ganache pairs wonderfully with the buttery flavor of these cupcakes.
Conclusion
This Butter Cup Cake has been one of my easiest and most successful recipes. It never fails to impress and always brings a smile to anyone who tries it.
I’ve made it more times than I can count, and each time, it turns out soft, rich, and full of flavor. I hope you’ll give it a try soon in your own kitchen.
Let me know how it turns out I always love hearing from fellow home bakers!
More Butter Cake Recipes You’ll Love
Simple Butter Cheesecake Recipe
Moist Butter Pecan Cake Recipe
Butter Pecan Bundt Cake Recipe [A Family Favorite]
Butter Cup Cake
Equipment
- Mixing bowls (large and medium)
- Electric mixer or hand whisk
- Measuring cups and spoons
- Spatula
- Muffin/cupcake tin
- Cupcake liners
- Cooling rack
- Sifter (optional but recommended for flour)
Ingredients
- 1 cup unsalted butter softened
- 1 ½ cups granulated sugar
- 4 large eggs at room temperature
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup whole milk at room temperature
- 1 teaspoon vanilla extract
- ¾ teaspoon imitation almond extract
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.
- In a large bowl, beat the softened butter and sugar together using an electric mixer on medium speed until the mixture is light and fluffy (about 3-5 minutes).
- Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated. Mix in the vanilla extract and imitation almond extract.
- Add the dry ingredients to the butter mixture in three parts, alternating with the milk. Start and end with the dry ingredients. Mix on low speed after each addition just until combined — don’t overmix.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove cupcakes from the oven and allow them to cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely. Once cooled, frost as desired or enjoy plain!