Cupcakes from Scratch

As you may know my wife works for a non-for-profit and last weekshe had an appreciation event for her volunteers. I volunteered to make cupcakes. After some trial and error I came up with a recipe that is a hybrid of two others. The first is a yellow cake recipe from Taste of home . The recipe can be found here The second is a cupcake recipe that can be found here.

Here is the resulting hybrid recipe. I listed amounts for 8 cupcakes but it can easliy be upscaled for more. If you muliply the amounts by 3 you will get the same amount as a box cake mix.


  • 1/6 cup Butter
  • 1/6 Cup Oil
  • 1/2 cup sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup 2% milk
  • Possible Variations to add
  • 2 TablespoonCocoa Powder
  • 1/2 Teaspoon Mint Extract
  • 1. Preheat oven to 350 deg F. Line a 12-muffin tray with 8 cupcake liners.
  • 2. In a bowl, sift the flour, sugar, baking powder and salt.
  • 3. Add the butter and mix till you get a crumbly texture.
  • 4. In a separate bowl, add the milk, oil, vanilla and egg and mix slightly.
  • 5. Add the liquid mixture to the dry slowly and mix until well combined.
  • 6. Scrape the bowl once and mix again for about 30 seconds.
  • 7. Using an ice-cream scoop or 2 spoons, scoop the batter equally into the tray. They should fill a little more than half.
  • 8. Bake the cupcakes for about 15-18 minutes till the skewer inserted comes out clean.
  • 9. Remove from the pan and let them cool completely on a wire rack.
  • 10. Serve them with a frosting of your choice – I frosted them with buttercream.
  • 11. These should be stored at room temperature in an air-tight container. They taste best the day they are made.