• 35minutes
  • 217calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsB12, H, C, D
MineralsNatrium, Fluorine, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3/4 cup butter , room temperature

  2. 1/4 cup Crisco shortening , room temperature

  3. 2 cups sugar , ground in the processor until fine (measure before processing)

  4. 4 large eggs

  5. 3 teaspoons pure vanilla extract

  6. 1/8 teaspoon almond extract or 1/8 teaspoon lemon extract

  7. 1/4 teaspoon salt

  8. 2 3/4 cups cake flour (or combined together) or 2 3/4 cups all-purpose flour (or combined together)

  9. 1 tablespoon baking powder

  10. 1 cup warm half-and-half cream (this is important, warm the milk!) or 1 cup full-fat milk (this is important, warm the milk!)

Instructions Jump to Ingredients ↑

  1. Set oven to 375 degrees (will reduce oven temperature just before baking cupcakes).

  2. Line 24 muffin pans with paper cupcake liners.

  3. In an electric mixer, cream butter and shortening until fluffy.

  4. Add in the eggs(one at a time) and the extracts and beat about 3-4 minutes on high speed (the mixture will seem to be a bit lumpy but will even out when you add in the sugar).

  5. Add in the sugar; beat well (another 3 minutes) until sugar is COMPLETELY combined.

  6. In a bowl, sift together flour, salt and baking powder.

  7. Blend into the creamed ingredients, along with the warm milk until smooth (about 3 minutes).

  8. Fill the prepared pans about two-thirds full.

  9. IMMEDIATELY, reduce oven temperature to 350 degrees.

  10. Place the cupcakes in oven, and bake for about 20-24 minutes, or until the cupcakes test done.


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