Butter Cup Cake
Butter Cup Cake is a classic, moist cupcake made with rich butter, sugar, eggs, and flour, resulting in a tender, flavorful texture. Often topped with creamy buttercream or chocolate frosting, it’s a popular choice for birthdays, tea parties, and celebrations. Its delightful buttery taste and light, fluffy consistency make it a timeless favorite among dessert lovers of all ages.
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!