Golden Cupcakes

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  • Servings: Makes 12 cupcakes


  • 1 cup plus 2 tablespoons all-purpose flour
  • 2 tablespoons cornstarch
  • 1 1/4 teaspoons baking powder
  • 1/8 teaspoon salt
  • 3/4 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 1/4 teaspoons pure vanilla extract
  • 4 tablespoons unsalted butter, melted
  • 1/4 cup vegetable oil
  • 1/2 cup milk, at room temperature

How to make this recipe

  1. Preheat the oven to 350°. Line a 12-cup muffin tin with paper or foil liners.

  2. In a medium bowl, whisk the flour with the cornstarch, baking powder and salt.

  3. In a large bowl, using a handheld electric mixer, beat the sugar with the eggs and vanilla extract at medium-high speed until smooth and thickened slightly, about 3 minutes. Add the butter and oil and beat until incorporated, scraping the bottom and side of the bowl. Add the dry ingredients and milk in 3 alternating batches, beating well between additions. Carefully pour the batter into the lined muffin tins, filling them about two-thirds full.

  4. Bake the cupcakes in the center of the oven for 20 to 23 minutes, until springy and a toothpick or cake tester inserted in the center comes out clean. Let the cupcakes cool slightly in the muffin tin, then transfer them to a wire rack to cool completely. Frost and top the cupcakes as desired. (See recipes for <a href="/recipes/chocolate-frosting-may-2008">Chocolate Frosting</a>, <a href="/recipes/marshmallow-frosting-may-2008">Marshmallow Frosting</a> or <a href="/recipes/white-buttercream-frosting">White Buttercream Frosting</a>.)

Make Ahead

The unfrosted cupcakes can be wrapped in plastic and stored at room temperature for up to 2 days or frozen for up to 1 month.

Contributed By Photo © Kana Okada Published May 2008

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