Gooey Butter Cake Cupcakes
Gooey Butter Cake Cupcakes take the traditional butter cake and divide it into tasty little cupcakes. If you love butter cake, you are going to be thrilled with these delicious mini versions. These simple cupcakes are sweet treats that the whole family will enjoy. Top with your favorite flavor of icing; butter cake goes with any kind of frosting. These homemade cupcakes bake up moist and fluffy; they will certainly be welcome treats any time of the week.
Omit the cornstarch if using cake flour.
This recipe also makes two 8- or 9-inch rounds or one 9- x 13-inch sheet cake.
Cooking Time20 min
- Cooking spray (optional)
- 1/2 pound unsalted butter (2 sticks)
- 1 1/2 cup sugar
- 3 eggs, slightly beaten
- 2 teaspoons vanilla extract
- 2 1/2 cups flour, sifted, or 3 cups cake flour
- 1/4 cup cornstarch (if using all-purpose flour)
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 cup milk
Preheat the oven to 350 degrees F.
Butter or spray muffin tin and coat each with 1 teaspoon of flour.
Using an electric mixer, cream the butter and incorporate the sugar, beating slowly for 2 minutes until smooth. Add the eggs and the vanilla extract and beat 2 minutes more.
Combine the flour, cornstarch (if using), baking powder, and salt in a 2-quart mixing bowl.
Starting and ending with the flour, alternate flour and milk additions, scraping down the sides of the mixing bowl two or three times, until the batter is smooth.
Spread the batter evenly in the prepared tin.
Bake about 20 minutes, until golden on top and springy to the touch; a toothpick inserted in the middle should come out clean. Don't overbake.
- Allow to cool before icing. Choose any favorite icing; they all go with this cake.
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