Bakery Style Cupcakes are the ultimate homemade treat that will transport you straight to your favorite neighborhood bakery. This recipe unlocks the secret to perfectly moist, tender cupcakes with a rich flavor that’s always a crowd-pleaser, saving you money and culinary stress.
Key Ingredients for Bakery Style Cupcakes
- 1 ½ cups all-purpose flour, sifted
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- ½ cup milk, at room temperature
- ¼ cup sour cream, at room temperature
How to Make Bakery Style Cupcakes
Whipping up these delightful bakery style cupcakes is a breeze, promising a moist and tender crumb that rivals any professional bakery. With a preparation time of just 20 minutes and 30 minutes baking, you’ll be enjoying these sweet sensations in no time. The balanced flavor profile and fluffy texture make them incredibly satisfying for any occasion.
Step-by-Step Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners, or grease and flour each cup well.
- Combine Dry Ingredients: In a medium bowl, whisk together the sifted all-purpose flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, using an electric mixer, beat the softened unsalted butter and granulated sugar together on medium-high speed until light and fluffy, about 3-5 minutes. This step incorporates air, which is crucial for a light cupcake texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Alternate Wet and Dry Ingredients: In a small bowl, whisk together the milk and sour cream. Gradually add the dry ingredients to the butter mixture in three additions, alternating with the milk mixture in two additions, beginning and ending with the dry ingredients. Mix on low speed until just combined. Be careful not to overmix, as this can lead to tough cupcakes. Scrape down the sides of the bowl as needed.
- Fill Cupcake Liners: Spoon the batter evenly into the prepared cupcake liners, filling each about two-thirds full.
- Bake: Bake for 18-22 minutes, or until a wooden skewer or toothpick inserted into the center of a cupcake comes out clean.
- Cool: Let the cupcakes cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely. Ensure they are entirely cool before frosting.
Why You’ll Love This Bakery Style Cupcakes
You’ll absolutely adore these bakery style cupcakes for their incredibly tender crumb and perfectly balanced sweetness that’s never overwhelming. Unlike simpler cake recipes, the combination of milk and sour cream creates an unparalleled moistness that lingers with every bite, making them feel truly special. Plus, imagine the joy of replicating that authentic bakery taste right in your own kitchen, saving a significant amount compared to purchasing from a bakery, and allowing you to customize with your favorite frostings and sprinkles.
These cupcakes are more than just a dessert; they’re an experience, evoking nostalgia and the simple pleasure of a well-made treat. Whether you’re celebrating a birthday, preparing for a bake sale, or simply craving something sweet, these bakery style cupcakes are sure to be a showstopper. So, why not ditch the store-bought and invite the joy of homemade baking into your life today?
Storing and Reheating Tips
To keep your bakery style cupcakes fresh and delicious, store them in an airtight container at room temperature for up to 2 days. If they are frosted with a cream cheese or buttercream frosting that requires refrigeration, it’s best to store them in the refrigerator. Once refrigerated, they will stay fresh for 4-5 days.
- Refrigerated Cupcakes: For best results, allow refrigerated cupcakes to come to room temperature for about 30 minutes before serving. This will soften the frosting and ensure the cake is moist.
- Freezing Unfrosted Cupcakes: If you want to make them ahead, you can freeze unfrosted cupcakes. Wrap each cooled cupcake tightly in plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for up to 2-3 months. Thaw them overnight in the refrigerator and then bring to room temperature before frosting.
- Freezing Frosted Cupcakes: Freezing frosted cupcakes can be tricky, as the frosting might not hold its shape perfectly. If you choose to freeze them, place them on a baking sheet until the frosting is firm, then wrap them individually in plastic wrap, followed by a layer of foil, and store them in an airtight container. Thaw them slowly in the refrigerator.
Final Thoughts
These bakery style cupcakes are a testament to the magic of simple ingredients and careful technique, offering a delightful homemade experience. We encourage you to give this recipe a try and discover the joy of baking these perfect treats for yourself and your loved ones.
Bakery Style Cupcakes
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners, or grease and flour each cup well.
- In a medium bowl, whisk together the sifted all-purpose flour, baking powder, baking soda, and salt. Set aside.1 ½ cups all-purpose flour, 1 teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon salt
- In a large bowl, using an electric mixer, beat the softened unsalted butter and granulated sugar together on medium-high speed until light and fluffy, about 3-5 minutes. This step incorporates air, which is crucial for a light cupcake texture.¾ cup unsalted butter, 1 ½ cups granulated sugar
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.2 large eggs, 1 teaspoon pure vanilla extract
- In a small bowl, whisk together the milk and sour cream. Gradually add the dry ingredients to the butter mixture in three additions, alternating with the milk mixture in two additions, beginning and ending with the dry ingredients. Mix on low speed until just combined. Be careful not to overmix, as this can lead to tough cupcakes. Scrape down the sides of the bowl as needed.1 ½ cups all-purpose flour, 1 teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon salt, ½ cup milk, ¼ cup sour cream
- Spoon the batter evenly into the prepared cupcake liners, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a wooden skewer or toothpick inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely. Ensure they are entirely cool before frosting.