Bakery Style Cupcakes Recipe
When it comes to sharing treats that delight both the eyes and the taste buds, nothing quite compares to Bakery Style Cupcakes. These charming little cakes boast a fluffy, moist crumb and a swirl of creamy buttercream frosting on top, capturing the magic of your favorite bakery right in your own kitchen. With simple pantry staples and a few easy-to-follow steps, you’ll create cupcakes that look as good as they taste, whether for a birthday bash or just a weeknight pick-me-up. This recipe is the foolproof way to make cupcakes that’ll have everyone asking for seconds—and for your secret!
Ingredients You’ll Need
One of the joys of Bakery Style Cupcakes is that you only need basic ingredients, but don’t be fooled by their simplicity—each one plays a critical role in creating those signature bakery flavors and irresistible textures. Let’s break down how each ingredient makes the magic happen:
- All-purpose flour: The essential foundation that provides the cupcakes’ delicate structure and keeps them light and airy.
- Baking powder: This little booster ensures your cupcakes rise high with a tender crumb.
- Salt: Just a pinch to balance the sweetness and elevate all the other flavors.
- Unsalted butter (softened): Adds richness and a melt-in-your-mouth texture—it’s also the key to that bakery-style flavor in both the cakes and the frosting.
- Granulated sugar: Sweetens the batter and helps create that fine, even crumb.
- Large eggs: Bind everything together and add both structure and moisture for that perfect cupcake base.
- Vanilla extract: Infuses the batter—and the buttercream—with that classic, comforting aroma everyone loves.
- Whole milk: Keeps the crumb soft and helps blend the dry and wet ingredients smoothly.
- Sour cream: The secret weapon for extra-moist, bakery-style cupcakes that stay delicious for days.
- Powdered sugar: The key to silky-smooth, cloud-like buttercream frosting.
- Heavy cream or milk: Gives the frosting its dreamy, pipeable consistency.
- Food coloring and sprinkles (optional): Perfect for customizing your cupcakes for any occasion or just for fun!
How to Make Bakery Style Cupcakes
Step 1: Prep and Preheat
Start by preheating your oven to 350°F (175°C) and lining a standard 12-cup muffin tin with festive paper cupcake liners. This little detail isn’t just for show—liners keep your cupcakes from sticking, making them easier to remove and enjoy.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Giving these ingredients a quick whisk ensures they’re evenly distributed, which means your cupcakes will rise beautifully and bake evenly.
Step 3: Cream Butter and Sugar
In your largest mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture is pale and fluffy, about 2 to 3 minutes. This aerating step is the secret to the light, tender crumb that makes Bakery Style Cupcakes so irresistible.
Step 4: Add Eggs and Vanilla
Beat in the eggs, one at a time, making sure each is fully incorporated before adding the next. Then stir in that fragrant vanilla extract. This layering of wet ingredients makes for a richer, more flavorful cupcake.
Step 5: Incorporate Sour Cream
Add the sour cream and mix until just combined. This is what gives your cupcakes that moist, bakery-style crumb—and keeps them soft even on day two.
Step 6: Alternate Adding Flour and Milk
With your mixer on low, alternate adding the dry flour mixture and the whole milk to the batter, beginning and ending with the flour. Mix gently, just until combined, to avoid over-mixing. The less you work the batter at this stage, the lighter your cupcakes will be.
Step 7: Fill and Bake
Spoon the batter into the prepared cupcake liners, filling each about two-thirds full. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean. As hard as it is, let them cool completely before moving on to frosting!
Step 8: Make the Buttercream
While the cupcakes cool, beat the softened unsalted butter until creamy. Gradually add powdered sugar and a pinch of salt, then beat in the vanilla extract and heavy cream. Keep whipping until the frosting is light and fluffy—feel free to add food coloring for a pop of color!
Step 9: Frost and Decorate
Once your cupcakes are fully cooled, pipe or spread the buttercream on top. Shower with sprinkles if you like, and watch your Bakery Style Cupcakes come to life!
How to Serve Bakery Style Cupcakes
Garnishes
The crowning touch for Bakery Style Cupcakes is a generous swirl of buttercream, maybe tinted with a swirl of food coloring, and a shower of festive sprinkles. For extra flair, try topping with mini candies, chocolate curls, or a dusting of edible glitter—let your imagination run wild!
Side Dishes
While these cupcakes are perfect on their own, pairing them with bowls of fresh berries, a platter of cookies, or a scoop of vanilla bean ice cream creates a fun dessert spread for parties and celebrations. Coffee, milk, or a fruity punch also make lovely accompaniments.
Creative Ways to Present
Elevate your cupcakes by displaying them on a tiered cake stand or pretty platter. Try wrapping each one in a strip of ribbon for birthdays, or nestling them in individual boxes as sweet take-home favors. For themed parties, color the frosting and sprinkles to match the decor—it’s all about making these Bakery Style Cupcakes the star of the show!
Make Ahead and Storage
Storing Leftovers
If you have leftover cupcakes, store them in an airtight container at room temperature for up to two days. The sour cream in the batter helps keep Bakery Style Cupcakes moist, so they taste freshly baked even the next day.
Freezing
Unfrosted cupcakes freeze beautifully! Just wrap each cupcake tightly in plastic wrap and store in a freezer-safe bag for up to two months. When ready to use, let them thaw at room temperature, then decorate with buttercream and sprinkles as desired.
Reheating
If your cupcakes have gotten a bit cold or firm, a few seconds in the microwave (without frosting) will bring back their softness. Always frost after reheating, so your Bakery Style Cupcakes stay picture-perfect.
FAQs
How do I get perfectly domed tops on my Bakery Style Cupcakes?
Make sure your oven is fully preheated, fill your cupcake liners only about two-thirds full, and avoid over-mixing the batter. This combination results in beautifully rounded, bakery-style tops every time.
Can I use low-fat milk or yogurt instead of whole milk and sour cream?
Whole milk and full-fat sour cream contribute to the moist, plush crumb of Bakery Style Cupcakes, but you can swap in plain whole-milk yogurt if needed. Skim milk or low-fat alternatives might make the cupcakes a bit drier, so stick with full-fat if possible for best results.
Can I double this recipe?
Absolutely! You can easily double the ingredients to make 24 cupcakes. Just be sure to mix the batter in a large enough bowl and avoid over-mixing for tender cupcakes every time.
How do I get smooth, fluffy buttercream frosting?
Start with thoroughly softened butter, sift your powdered sugar if it’s lumpy, and add the heavy cream a little at a time until the frosting is light, airy, and easy to pipe or spread. Mix on medium-high speed for at least 3-5 minutes to achieve that signature fluffy texture.
Can these Bakery Style Cupcakes be made gluten-free?
Certainly! Just substitute a good-quality 1:1 gluten-free flour blend for the all-purpose flour. Make sure your other ingredients are gluten-free as well, and enjoy cupcakes just as delicious as the classic version.
Final Thoughts
There’s nothing quite as rewarding (or as fun) as baking up a batch of Bakery Style Cupcakes at home. With their tender crumb, luscious buttercream, and endless ways to decorate, these treats are sure to bring smiles to every table. Give this recipe a try—you may never want store-bought again!
Print
Bakery Style Cupcakes Recipe
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Diet: Vegetarian
Description
Indulge in the delightful sweetness of Bakery Style Cupcakes with rich buttercream frosting. These fluffy treats are perfect for any occasion!
Ingredients
Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup whole milk
- 1/4 cup sour cream
Buttercream Frosting:
- 1 cup unsalted butter (softened)
- 3 cups powdered sugar
- 2 tablespoons heavy cream or milk
- 1 1/2 teaspoons vanilla extract
- pinch of salt
- food coloring and sprinkles (optional)
Instructions
- Preheat the oven: Heat oven to 350°F (175°C) and line muffin tin with liners.
- Prepare batter: Whisk flour, baking powder, and salt. Cream butter and sugar, beat in eggs and vanilla. Mix in sour cream. Alternate adding flour and milk.
- Bake: Fill liners, bake for 18–22 minutes. Cool before frosting.
- Make frosting: Beat butter, add powdered sugar, vanilla, salt, and cream. Color if desired.
- Decorate: Frost cupcakes and add sprinkles.
Notes
- Do not overbake for moist cupcakes.
- Cupcakes can be frozen without frosting.
- Bring to room temperature before decorating.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 360
- Sugar: 30g
- Sodium: 120mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 70mg
