St. Cupcake is a beloved Portland, Oregon bakery known for its generously frosted, old-fashioned style cupcakes. This recipe recreates that signature experience at home: a moist, tender vanilla cake topped with a rich, fudgy chocolate buttercream, and a classic chocolate cake crowned with silky vanilla buttercream. The key is using cake flour and buttermilk for a fine crumb, plus a simple technique that keeps the cupcakes soft for days.
Ingredients
For the Vanilla Cupcakes
- 1 ½ cups (190 g) cake flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup (1 stick / 113 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- 1 large egg, room temperature
- 1 large egg white, room temperature
- 1 ½ teaspoons vanilla extract
- ½ cup (120 ml) buttermilk, room temperature
For the Chocolate Cupcakes
- 1 cup (125 g) all-purpose flour
- ½ cup (45 g) unsweetened cocoa powder
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup (1 stick / 113 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- ½ cup (120 ml) buttermilk, room temperature
- ¼ cup (60 ml) hot coffee or hot water
For the Vanilla Buttercream
- ½ cup (1 stick / 113 g) unsalted butter, softened
- 2 cups (240 g) powdered sugar, sifted
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
For the Chocolate Buttercream
- ½ cup (1 stick / 113 g) unsalted butter, softened
- 2 cups (240 g) powdered sugar, sifted
- ¼ cup (30 g) unsweetened cocoa powder
- 3 tablespoons heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Line two 12-cup muffin tins with 12 paper liners total (you’ll use 6 of each flavor, or make all one flavor—see variations).
- Make the vanilla cupcake batter: In a medium bowl, whisk together the cake flour, baking powder, and salt. In a large bowl, beat the softened butter and sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes. Add the whole egg, egg white, and vanilla; beat until combined. With the mixer on low, add the flour mixture in three additions, alternating with the buttermilk, starting and ending with flour. Mix just until smooth—do not overmix.
- Make the chocolate cupcake batter: In a separate bowl, whisk the flour, cocoa powder, baking soda, baking powder, and salt. In another large bowl, beat the butter and sugar until fluffy, about 2 minutes. Add the egg and vanilla; beat until combined. Add the flour mixture in three additions, alternating with the buttermilk, beginning and ending with flour. Stir in the hot coffee or water until the batter is smooth (it will be thin).
- Fill the liners: Spoon or scoop the vanilla batter into 6 liners, filling each about â…” full. Do the same with the chocolate batter in the remaining 6 liners.
- Bake: Place the tins in the oven and bake for 18–20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Cool in the tins for 5 minutes, then transfer to a wire rack to cool completely.
- Make the vanilla buttercream: In a medium bowl, beat the butter until creamy. Gradually add the powdered sugar, then the cream, vanilla, and salt. Beat on medium-high for 2–3 minutes until light and fluffy. If too thick, add more cream a teaspoon at a time.
- Make the chocolate buttercream: Beat the butter until creamy. Add the powdered sugar and cocoa powder, then the cream, vanilla, and salt. Beat on medium-high for 2–3 minutes until fluffy.
- Frost the cupcakes: Once the cupcakes are completely cool, frost the vanilla cupcakes with chocolate buttercream and the chocolate cupcakes with vanilla buttercream. Use a piping bag or an offset spatula for a smooth, bakery-style swirl.
Tips
- Room temperature ingredients matter: Cold butter and eggs won’t cream properly, leading to denser cupcakes. Take them out of the fridge 30 minutes before starting.
- Don’t overmix: Overmixing develops gluten, making cupcakes tough. Mix just until the flour disappears.
- Substitute buttermilk: No buttermilk? Add 1 ½ teaspoons of lemon juice or white vinegar to ½ cup (120 ml) of milk, let sit for 5 minutes, then use.
- Use a cookie scoop: For even, perfectly round cupcakes, use a medium cookie scoop to fill the liners.
Serving Suggestions
Serve these cupcakes as a delightful dessert for birthdays, picnics, or a weekend treat. They pair wonderfully with a cold glass of milk, a hot cup of coffee, or a scoop of vanilla ice cream. For a Portland-style touch, sprinkle a little flaky sea salt on the chocolate frosting just before serving.
Variations
- Make all one flavor: Double the vanilla or chocolate batter and bake 12 of that flavor. Adjust the frosting accordingly.
- Add fillings: Use a cupcake corer or a small knife to remove a plug from the center, and fill with raspberry jam, lemon curd, or chocolate ganache before frosting.
- Try different frostings: Swap the buttercream for cream cheese frosting, or add a teaspoon of instant espresso powder to the chocolate buttercream for a mocha twist.
- Gluten-free option: Replace the cake flour with a 1:1 gluten-free baking flour blend, and the all-purpose flour with the same. The texture will be slightly more crumbly but still delicious.
Storage and Reheating
Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Frosted cupcakes can be refrigerated for up to 3 days; bring to room temperature before serving for best flavor. For longer storage, freeze unfrosted cupcakes in a freezer-safe bag for up to 2 months. Thaw at room temperature for 1–2 hours, then frost. Frosted cupcakes can also be frozen for up to 1 month, but thaw in the refrigerator overnight to avoid condensation on the frosting.
Frequently Asked Questions
Can I use regular all-purpose flour instead of cake flour? Yes, but the cupcakes will be slightly less tender. For a closer substitute, remove 2 tablespoons of flour from each cup and replace with 2 tablespoons of cornstarch.
Why did my cupcakes sink in the middle? This usually happens if the batter is overmixed or the oven door is opened too early. Make sure your baking powder is fresh, and avoid opening the oven until the minimum baking time has passed.
Can I make the batter ahead of time? You can prepare the batters and refrigerate them for up to 24 hours, but the baking powder will start to lose its lift. For best results, bake immediately. The frostings can be made ahead and refrigerated for up to a week; soften at room temperature and re-whip before using.
How do I get the frosting to look like a bakery swirl? Use a large round or star piping tip. Fill a piping bag, hold it perpendicular to the cupcake, and start from the outer edge, spiraling inward and upward, then lift straight up.
Can I use a different milk instead of buttermilk? Yes, you can use whole milk, but the cupcakes will be slightly less tender. Add 1 teaspoon of lemon juice to the milk to mimic buttermilk’s acidity.
Are these cupcakes safe for people with egg allergies? No, they contain eggs. You could try a commercial egg replacer, but the texture will change.
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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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