Doehle’S Cupcakes Recipe

Name: Doehle’S Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2-3/4 cups Flour; 2 teaspoons Baking Powder; 1/2 teaspoons Salt; 1 cup Unsalted Butter, Softened; 2 cups Sugar; 4 whole Eggs; 1 cup Milk; 1 teaspoon Vanilla; Icing; 1-1/2 stick Unsalted Butter, Softened; 1 package Cream Cheese (8 Oz. Softened); 16 ounces, fluid Powdered Sugar; 1 teaspoon Vanilla

Servings: persons

2-3/4 cups Flour
2 teaspoons Baking Powder
1/2 teaspoons Salt
1 cup Unsalted Butter, Softened
2 cups Sugar
4 whole Eggs
1 cup Milk
1 teaspoon Vanilla
Icing
1-1/2 stick Unsalted Butter, Softened
1 package Cream Cheese (8 Oz. Softened)
16 ounces, fluid Powdered Sugar
1 teaspoon Vanilla

1
Preheat oven to 350 degrees. Line two 12-cup muffin tins with paper liners.
2
Mix flour, baking powder, and salt in a medium bowl. Set aside.
3
Beat butter and sugar until light and fluffy. Add eggs one at a time, making sure they become fully incorporated.
4
Then add the dry ingredients (flour, baking powder, salt) in three parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over-beat.
5
Fill muffin cups 1/2 to 2/3 full and bake for 20-25 minutes.
6
ICING
7
Using an electric mixer, beat butter and cream cheese together until combined. Slowly add the powdered sugar until fully absorbed, then add vanilla. If desired, add in food coloring to spice up the look!
8
Allow the cupcakes time to cool completely, then ice your heart out!

1955

kcal

Calories

Fat

260

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2-3/4 cups Flour, 2 teaspoons Baking Powder, 1/2 teaspoons Salt, 1 cup Unsalted Butter, Softened, and more.

Yes, Doehle’S Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Doehle’S Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions