Buttery cupcakes
Ingredients :
1 c. of all-purpose flour
1-1/2 tsp. of baking powder
1/2 c. of butter (I used Queensland)
4/5 c. of white sugar
3 eggs
1 c. of sourmilk
1 tsp. of vanilla
1/2 tsp. of salt
Bake the cupcakes :
Sift together the flour, baking powder and salt.
Cream the butter and sugar until light. Beat in the eggs, one at a time, mixing after each addition.
Pour in the sourmilk and vanilla, and stir. Add the flour mixture and mix until smooth.
Fill the cupcake pans until 3/4 full. Bake in a preheated 160oC oven for 20 minutes.
Now here’s the tip. After 20 minutes of baking, turn off the oven but leave the cupcakes inside for another 10 minutes. Then, partially open the oven door for another 5 minutes before taking out the pan. See, I discovered that it is the sudden drop in temperature that makes the centers of the cupcakes sink after baking. And when you take them out of the oven as soon as they are baked, that happens. So, take the time to allow them to cool gradually.
Don’t worry about over baking. The cupcakes are not fully baked after 20 minutes. They will finish baking in the still hot oven after it has been turned off. In fact, when I turned off the oven, the tops of the cupcakes were still pale. Ten minutes later, they were golden brown.
Simple, right? But, like I said earlier, it took me three attempts to get it right. Sometimes, things just aren’t as simple as they seem.
P.S. I used non-stick muffin pans to bake these cupcakes. You may have to grease and flour regular baking pans.
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wow! may bago na naman akong ibe-bake. everybody in the house loves your muffin recipes, tried already the corn and berry muffins. hubby is requesting me to bake muffins again for breakfast.
i’ll bake this instead.
Hi Miss Connie, you make it sound SOOOOO easy
Is it possible to do this using a turbo broiler?
May I ask what sourmilk is?
phynkee, di nakatikim asawa ko nyan. binaon lang ng mga bata. masaya naman daw classmates nila hahaha
Rizza, yes, but the baking time might be shorter.
peasmom, 1 cup milk + 1 tbsp. lemon juice.
Hi Connie
Nice to know… leaving the cupcakes in the oven after turning it off, makes it perfect
Just love your site, it is a time off from work.
Pomsie
really looks good, connie. parang naaamoy ko na yung butter. thanks for the tip. may i ask… anong purpose ng sourmilk?
Pomsie, took me a long time to learn that trick hehehe
taj, you can use regular milk but the sourmilk provides a nice contrast to the sweetness of the sugar and the flavor of the cooked cupcakes is just so much better.
i want to try this recipe. do you think buttermilk can be substitueed for the sourmilk?
Lani, same thing, just different names.
I was wondering if you have a measuring cup that measures 1/5 cup the recipe calls for 4/5 cup sugar). I have the regular measuring cups that measure halves, thirds, and quarters. Do you know how much 1/5 cup (or 4/5 cup) is using the standard measuring cups?
Hi Connie
I love cupcakes and I decided to try this recipe. I followed it to the letter but they turned out quite dense and heavy. Are they supposed to be that way?
thanks
Kelly, it’s somewhere between 3/4 and 1 cup.
Jena, yes, they are supposed to be like that because it is a butter cake recipe. If you prefer the mamon type of cupcakes you will need a sponge or chiffon cake type of recipe for that.
that is a muffin not a cupcake, becoz a cupcake has a frosting on top.
cris, it is the TYPE of batter and the MIXING process that distinguishes a cupcake from a muffin. The frosting is irrelevant. I suggest you research on it so you don’t embarrass yourself.
Before I have said that, I read on the internet that cupcake has a frosting or icing and I saw on cupcake blogs and I noticed all of their posted picture of cupcakes has an icing or frosting. That’s why I arrived on that conclusion. Thanks for the information.
Based on my research on the internet, FROSTING IS RELEVANT TO CUPCAKE.
okay, cris, and kittens are offspring of dogs.
hi connie,
i thought i’d give this a try tonight. you see, cooking and baking (oh, and washing dishes) are my forms of therapy when i’m under a lot of stress. unfortunately, i must have incorporated too much air into the batter kasi bumagsak pa rin ang gitna.:???: it tasted really good, though. hindi ko natiis, i had to try one of them as soon as i took them out of the oven. sunken center or not, i’m sure mabilis pa rin mauubos ‘to. btw, i am proud to say na 3rd baking project tong cupcakes na to in my brand-spanking new oven. the first one was the chicken ala sinigang (ur recipe, of course) and the third was chicharon (pampabata). the old stove gave up the ghost last week so binilhan ako ni grampa ng bago. yay!!!
:mrgreen:
I will definitely try this at home! para sa mga kapatid kong matatakaw! hehe…good work Mam Connie!
ms connie,
what kind of milk did u use for the sourmilk combo? we have the usual milk at home – 3% or homo. or are u referring to evap like carnation instead? and is it the same goes for your special puto recipe? when i baked it over the weekend, i used the 3% milk and not carnation (can)?
thanks
dhay, alaska milk (in box). just add 1 tbsp. of lemon or kalamansi juice. i DON’T recommend evap.
re puto, the details you want is in the second paragraph of the puto entry.
Hi Connie, I have a suggestion, instead of using buttermilk in your cupcake try using sour cream instead. You’ll have the most tender cupcakes ever. Try not to over beat the batter to prevent the crackings and that dome shaped on top.
puwede bang skimmed milk ang gamitin? tnx
thanks for the tip, Sarah.
Issa, I wouldn’t recommend it. If the milk fat worries you, you can try yogurt.
tnx, i wanted to check kc i have skimmed milk stocked in the pantry, sayang kc.
Hi Connie,
I’m a full time mom, who loves to experiment on food. I wonder if you have the recipe for egg cracklet. I’ve been experimenting on how to make this type of cracker for quite a while, but can’t make it right, so I finally I gave up. Hope you could post the recipe. Thank’s.
you know what, Ms.Connie? since i discovered your blog, im so happy reading not only the recipe itself but the comments your avid fans wrote thereafter. sa kanila ako nakakakuha ng ibang suggestions and possible substitutes. like the one made by sarah, she uses sourcream instead. at least meron din pagpipilian. ms. connie, how will i search ba for more recipes? im just trying to click and click kaya dami ko na rin naipon, pero gusto ko po sanang mag-search pa, ano bang dapat gawin? God bless!
You know what, Ms. Connie? since i found out your website/blog, im so happy about your efforts, i really love cooking and baking, and im so happy about your blog because i found not only recipes but helful hints too from your avid reader. just like from sarah on this particular recipe. thank you so much for everything. btw, may i ask, how can i search for more recipes? where should i start? thanks again and God bless!
no problem, issa.
Melit, is that galletas de patatas? Sorry, I don’t know how.
rush, use the search box at the bottom of each page or the category links.
Yes, I think that’s the other name for it. It’s available in most of the filipino online groceries, but it’s good when you make it yourself, right? Thank’s for writing back.
Hi Ms Connie,
really love ur site!!! I will try this recipe tom but Can’t find vanilla here in aust. I just found a bottle of Immitation Vanilla, is that ok? do I have to use more than a tsp?
Melit, I don’t have the recipe for that. Besides, that’s too ma-trabaho for me hehehe
Precy, I’m not familiar with “imitation vanilla”.
I had a hard time mixing the butter and sugar to achieve the light consistency. Can I melt the butter first? The cupcakes tasted great but the middle part sunk. Parang sponge cake yung texture.
btw, i love your website
Donna, no don’t melt the butter. If the center sunk, the oven was too cool.
thanks connie. i luv ur website.
Hi Connie
I stumbled upon your website two days ago. Boy did it make my day!
I’m a working mom and a self-taught novice baker. My daughter Toni is turning 2 in November. We’ve only recently let her try my baked goods. My husband and I are trying hard to postpone introducing her to sweets.
I can’t wait to bake these buttery cupcakes for breakfast tomorrow. You’re inspirational!
wow,connie!!another wonderful recipe.i’ll also try this.connie,do you know what a barquillera looks like?i wanted to make business out of making barquillos but i can’t seem to find that particular contraption.i’ve been to quiapo but the store people there would just give me creepy looks coz they don’t know what it is.i do have this rectangular cast iron thing that my friends gave to me as a gift.pwede kaya un?? i found a simple recipe kc for barquillos.i borrowed this really swell cookbook entitled CEU PRIZE-WINNING RECIPES from a good friend of mine.d recipe calls for cooking it by spoonfuls on a hot barquillera,then rolling d barquillo by means of a stick.
i just got to thinking that,maybe,parang kamukha nung nilulutuan ng mga lumpia wrappers?hope you can help me on this,connie.
thanks and bountiful blessings upon you,connie!!!
Nins, saw your site. Where in UP Diliman are you?
beth, a barquillera is three hotplates that rotate from a single pivotal point. The batter is poured over one, the barquillera is moved and batter is poured into the next, and then the next. By the time that batter has been poured onto the third plate, the waffle on the first plate would be semi-set and it is flipped over. Same thing is done with the waffle on the second plate, then the third plate. Then, the cooked waffle is rolled on the stick. The second waffle is rolled over the first and the third is rolled over the second. That gives the barquillos the layered texture. As it cools, it becomes crisp.
thanks,connie!!now, i know na what a barquillera looks like.thanks talaga for d tip.
hi connie,
how many cupcakes would this recipe yield? and would it be ok to use those cupcake paper cups instead?
looking into giving these as gifts to my ofcmates kasi. thanks!
Laida, around 10 if I remember correctly.
ms connie,
your recipes and tips are soo practical for harassed working mothers (of 5 bagets!) like me. thank you very much..God bless always.
sana you have recipe for ginataang langka or tilapia. whenever i attempt to cook ginataang tilapia, soggy yung fish and di ko masyadong malasahan yung gata. maybe, i added too much water. i can’t get the exact measure of water to add to the kinayod na niyog kya very thin yung coco milk.
dahl
dahl, “sana you have recipe for ginataang langka or tilapia.”
Huh? Wala pa ba?? Sus, ilang beses na naming inulam yan these past few months, hindi ko pala na-blog?
Connie,
thanks again sa mga recipe!i wish madami snang ingr. dito sa overseas na madaling mabili para sa mga pinoy recipe. But then TYOU! so much…GOD BLEE YOU AND YOUR FAM.
lv/
Where can I buy a barquillera and do you have a good recipe for barquillos?
mam ask ko lang ano equivalent ng 4/5 cups sa table spoon …mahina ako sa conversion eh hehehe please let me know
You should try experimenting to find out.
hi miss connie… i love your recipes. they are just easy to follow, esp for me who is just learning how to bake. i just like to ask what is “sour cream” and “sourmilk”? i’ve encountered these ingredients but i have no idea what it is. is there any substitute for these ingredients? hope you can help.. thanks!
You can buy them in the supermarket or make your own. Add 1 tbsp. of kalamansi or lemon juice (or even vinegar) to regular cream or milk.
thank you, miss connie… this is really a big help..
ya i agree….what is a sour milk? what could be its substitute if we cannot find one?