Our 13 Best Vanilla Cake and Cupcake Recipes (2024)

FAQs

What is the secret to good cupcakes? ›

Amelia Simmons invented the cupcake in 1796 when he wrote a recipe called “a light cake to bake in small cups” in her book named “American Cookery”.

You will need 54 cupcakes total for the number 50. Please refer to the number template below to see how many cupcakes you will need for number(s). FOR THE VANILLA CUPCAKES: 6 cups all-purpose flour.

In later years, when the use of volume measurements was firmly established in American home kitchens, these recipes became known as 1234 cakes or quarter cakes, so called because they are made up of four ingredients: one cup of butter, two cups of sugar, three cups of flour, and four eggs.

"If you've baked them to eat right away, we recommend storing cupcakes at room temperature," says LaMontagne. "But if they're for tomorrow, freezing them will retain their moisture much better than leaving them on a countertop overnight."

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It will come as no surprise to you that the cupcake was first made in America. Cake itself has been around in some form since ancient times but the first references to 'a cake to be baked in small cups' rather than as a layer cake was in Amelia Simmons' 'American Cookery' book in 1796.

Cupcakes, also called Number cakes, referred to a new style of cake which they made by measuring out the ingredients by volume, rather than weight. The easy-to-remember recipe required one cup of butter, two cups of sugar, three cups of flour, and four eggs.

For a wedding in which there will be an appetizer, meal, cupcakes and other desserts, you should plan on 1.25 cupcakes per guest. However if you are offering more than one flavor of cupcake you should plan for 1.5 cupcakes per guest as a few people will likely try other flavors.

What kind of cake feeds 50 people? ›

Choose the right size of cake: Generally, a 6" cake serves about 12 people, an 8" cake serves about 24 people, a 10" cake serves about 36 people, and a 12" cake serves about 50 people.

The idea behind making tiny cakes was elaborated in 'American Cookery', a 1796 cookbook by Amelia Simmons. However, the word 'cupcake' itself did not come about until 1828, when celebrated author and cooking expert Eliza Leslie published her cookbook 'Receipts', which included the recipe for the first cupcake.

The Hostess CupCake was first sold on May 10, 1919. According to author Andrew F. Smith, it was the first commercially produced cupcake, originally produced by the Taggart Bakery as the Chocolate Cup Cake.

Thirteen people competed in the Second Annual World Cupcake Eating Championship Saturday at the Isle Casino Hotel Waterloo. Combined, this group ate nearly 700 cupcakes. The winner was Pat “Deepdish” Bertoletti from Chicago. He ate 72 cupcakes in under six minutes, setting a world record.

Flour is the main ingredient of the batter and provides the base for the cupcake. Butter or oil provides flavor, tenderizes the batter and helps provide volume.

Most box cake recipes will tell you to add water to the mix. Instead, try adding milk using the same proportions. This will make the cake richer and creamier because it ups the fat content. You can even use buttermilk here for a pleasant tang.

Check the temperature once your oven is preheated—if it's much higher, check your oven's manual to calibrate it so that 350 degrees actually means 350 degrees. Patterson also suggests simply lowering the temperature by 10 degrees if you notice your cakes significantly doming all the time.