Jumbo cupcakes are generously sized, tender vanilla cakes baked in a six-cavity jumbo muffin pan and finished with a smooth buttercream swirl. This recipe uses familiar pantry ingredients, a simple mixing method, and a moderate oven temperature to help the larger cakes bake through without drying out.
Ingredients
- 1 3/4 cups (220 g) all-purpose flour, spooned into the cup and leveled
- 3/4 cup (150 g) granulated sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon fine salt
- 1/2 cup (113 g) unsalted butter, softened
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1/2 cup (120 ml) whole milk, at room temperature
- For the buttercream: 1/2 cup (113 g) unsalted butter, softened
- 2 cups (240 g) powdered sugar, sifted if lumpy
- 1 tablespoon (15 ml) milk or cream, plus up to 1 tablespoon (15 ml) more as needed
- 1 teaspoon vanilla extract
- 1/8 teaspoon fine salt
- Optional: 1 tablespoon (12 g) sprinkles for decorating
Instructions
- Prepare the pan and oven. Set a rack in the center of the oven and heat it to 350°F (177°C), allowing about 10 minutes for it to come to temperature. Line all six wells of a jumbo muffin pan with jumbo paper liners. If you have only a standard muffin pan, this batter will not make jumbo cupcakes in it; use a jumbo pan for the intended size and baking time.
- Combine the dry ingredients. In a medium bowl, whisk together the flour, baking powder, and salt for about 20 seconds, breaking up any small lumps. Set the bowl aside. Measuring flour by spooning it into the cup and leveling the top helps avoid packing in too much, which can make the cakes dense.
- Cream the butter and sugar. In a large bowl, beat the 1/2 cup softened butter with the granulated sugar on medium speed for 2 to 3 minutes, until pale and fluffy. Scrape the sides and bottom of the bowl once. Add the eggs one at a time, beating after each addition, then mix in the vanilla. If the mixture looks slightly curdled, continue with the recipe; it should come together when the flour and milk are added.
- Finish the batter. Add about one-third of the flour mixture and mix on low just until most of it disappears. Pour in half the milk and mix briefly. Repeat with another third of the flour, the remaining milk, and the last of the flour. Stop as soon as no dry streaks remain, then give the batter a final gentle fold with a spatula. Overmixing at this stage can make the crumb firm rather than tender.
- Fill the liners. Divide the batter evenly among the six jumbo liners, filling each about two-thirds full. A large cookie scoop or a scale makes it easier to portion evenly; aim for roughly 110 to 120 g of batter per liner, depending on the pan. Do not fill to the rim, because the cupcakes need room to rise without spilling over.
- Bake until set. Bake for 22 to 26 minutes, rotating the pan once if your oven browns unevenly. The tops should spring back lightly when touched, and a toothpick inserted in the center should come out clean or with a few dry crumbs. For an extra check, the center should reach about 200°F to 205°F (93°C to 96°C); USDA FSIS lists 160°F (71°C) as the safe minimum internal temperature for egg dishes, so confirm the center is at least that hot with a food thermometer. Avoid relying on color alone, since the tops can look done before the middle has finished baking.
- Cool the cupcakes. Leave them in the pan for 5 minutes, then lift them onto a wire rack and cool completely, about 40 minutes more. Frosting warm cupcakes will cause the buttercream to soften and slide, so wait until the centers and bottoms no longer feel warm.
- Make the buttercream. Beat the remaining 1/2 cup softened butter for 1 minute until creamy. Add the powdered sugar in two or three additions, mixing on low at first so it does not puff out of the bowl. Beat in 1 tablespoon milk or cream, the vanilla, and salt, then mix on medium for 1 to 2 minutes until smooth. Add more milk a teaspoon at a time if it is too stiff to spread; if it becomes loose, beat in a little more powdered sugar.
- Frost and finish. Spread or pipe the buttercream over the completely cooled cupcakes. For a simple high swirl, fit a piping bag with a large open-star tip and work from the outer edge toward the center. Add sprinkles while the frosting is still soft. Serve at room temperature for the softest cake and easiest-to-spread frosting.
Tips
- Bring the cold ingredients closer to room temperature. Softened butter should yield to a light press without looking oily, and room-temperature eggs and milk blend more evenly into the batter. If the butter is still firm, cut it into small cubes and leave it out briefly; do not melt it, because melted butter will change the texture.
- Keep the mixing gentle after adding flour. Mix only until the flour is incorporated. A few folds by hand are better than several extra minutes with a mixer. Too much mixing develops gluten and can leave jumbo cupcakes tight or chewy.
- Use the right liners and portion size. Jumbo liners are taller and wider than standard cupcake papers. Fill them about two-thirds full, not nearly to the top; overfilling encourages domes to spill across the pan and can leave the centers underbaked.
- Adjust the frosting rather than forcing it. Buttercream that is too stiff can tear the cupcake surface, while very soft frosting will not hold a piped shape. Add milk gradually to loosen it or powdered sugar a spoonful at a time to firm it up. If the room is warm, chill the bowl for 10 minutes and beat again.
Serving Suggestions
Serve these cupcakes at room temperature, when the cake is soft and the buttercream is easy to bite through. One jumbo cupcake is a substantial individual dessert, so it works well after a light meal or alongside coffee, tea, or a glass of milk. For a birthday or casual gathering, arrange them on a platter with the frosting facing up and add a small bowl of extra sprinkles so guests can personalize their serving.
If you are serving them as part of a dessert spread, pair the vanilla flavor with fresh berries, sliced peaches, or a bowl of fruit. A small scoop of vanilla or chocolate ice cream is another option, though the cupcakes are rich enough to serve on their own. For easier sharing, cut each cupcake in half vertically with a serrated knife; this gives guests a taste without requiring a full jumbo portion.
Variations
Chocolate cupcakes: Replace 1/4 cup (30 g) of the flour with 1/4 cup (21 g) unsweetened cocoa powder. Sift the cocoa with the dry ingredients, and add 1 tablespoon (15 ml) extra milk if the batter seems unusually thick. The result will be a mild chocolate cake; use Dutch-process cocoa for a darker flavor, but do not replace all the flour with cocoa.
Lemon vanilla: Add 1 tablespoon finely grated lemon zest to the butter and sugar before creaming, and replace 1/2 teaspoon of the vanilla with 1/2 teaspoon lemon extract if you like a clearer citrus note. Lemon juice is not a direct substitute for the milk because its acidity can affect the batter. A little zest gives fragrance without changing the liquid balance.
Berry-filled: Once the cupcakes are fully cool, use a small knife or cupcake corer to remove a shallow plug from each center. Spoon in about 1 teaspoon of thick jam, then replace a small piece of the cake if desired and frost. Avoid watery fresh fruit fillings, which can soak the crumb and shorten storage life.
Simple glaze: For a less rich finish, skip the buttercream and whisk 1 cup (120 g) powdered sugar with 1 to 2 tablespoons (15 to 30 ml) milk and 1/2 teaspoon vanilla. Drizzle over the cooled cakes. Start with less liquid and add it gradually; a thinner glaze runs off the tall tops quickly.
Storage and Reheating
Store frosted cupcakes in a covered container at cool room temperature for up to 2 days. Keep them away from direct sun, a warm oven, or a hot kitchen, which can soften the buttercream. Refrigerate cupcakes within 2 hours if the room is warm or if you need to keep them longer; they will keep for 3 to 4 days in the refrigerator. Bring them out about 30 minutes before serving so the cake and frosting soften. A sealed container helps prevent the refrigerator from drying out the cake or transferring odors.
For longer storage, freeze unfrosted cupcakes in a single layer until firm, then wrap them individually and place them in a freezer-safe container for up to 2 months. Thaw, still wrapped, at room temperature for about 1 to 2 hours, then frost. Frosted cupcakes can also be frozen if the frosting is firm first; freeze them uncovered until set, then cover carefully so the frosting is not crushed. These cakes do not need reheating. If you prefer a slightly warm plain cupcake, warm an unfrosted one for about 8 to 10 seconds in a microwave, checking before adding more time; do not microwave a cupcake with piped buttercream.
Frequently Asked Questions
How much batter goes into each jumbo cupcake liner?
Fill each liner about two-thirds full, which is roughly 110 to 120 g of batter for this recipe, though liner and pan sizes vary. If there is a small amount left over, bake it in a separate oven-safe ramekin rather than crowding the six liners. The batter should not reach the top edge before baking.
Can I make these in a regular muffin pan?
Yes, but the recipe will make more than six standard cupcakes and the baking time will be shorter. Fill standard liners about two-thirds full and begin checking around 18 minutes; bake until the centers spring back and a toothpick comes out clean. The exact yield depends on the size of your pan, so do not use the jumbo bake time for smaller cakes.
Why did my jumbo cupcakes sink in the middle?
Common reasons include opening the oven door early, underbaking the centers, overfilling the liners, or using old baking powder. Jumbo cakes take longer for heat to reach the middle, so check the center rather than judging only by the edges. Let the oven preheat fully and avoid moving the pan until the cupcakes have set.
Can I make the batter ahead?
It is best to bake the batter soon after mixing because the baking powder begins working once it is combined with liquid. For a schedule-friendly option, bake the cupcakes a day ahead, cool them completely, and store them covered. Make or whip the buttercream shortly before decorating, or refrigerate it and let it soften before beating until smooth again.
Can I use salted butter?
Yes. Use the same quantity of salted butter and omit the added salt from both the cake and frosting, or keep a small pinch in the cake if you prefer a more balanced sweet flavor. Salt levels vary by brand, so omitting the extra salt is the more predictable substitution.
How do I know the cupcakes are completely cool enough to frost?
Touch the side and bottom of a cupcake; neither should feel warm. If you have a clean instant-read thermometer, the center should be close to room temperature before frosting. Even a little residual heat can melt buttercream where it touches the cake, especially on the broad surface of a jumbo cupcake.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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