Making cupcakes for a large group can seem daunting, but with the right recipe and preparation, you can easily bake delicious, moist cupcakes that everyone will enjoy. This recipe is scaled to serve 50 people, perfect for parties, events, or gatherings, and yields about 50 standard-sized cupcakes. The classic vanilla base provides a versatile foundation for various frostings and decorations.
Ingredients
- 6 cups all-purpose flour (about 720 grams)
- 4 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons salt
- 3 cups unsalted butter, softened (about 680 grams)
- 6 cups granulated sugar (about 1,200 grams)
- 12 large eggs, at room temperature
- 3 tablespoons pure vanilla extract
- 3 cups whole milk, at room temperature (720 ml)
Instructions
- Preheat the oven and prepare pans: Preheat your oven to 350°F (175°C). Line 5 standard 12-cup muffin pans with cupcake liners or grease them well if not using liners.
- Mix dry ingredients: In a large bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
- Cream butter and sugar: In a separate large mixing bowl, beat the softened butter with an electric mixer on medium speed until creamy, about 1 minute. Gradually add the sugar, continuing to beat until the mixture is light and fluffy, about 3-4 minutes.
- Add eggs and vanilla: Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract.
- Combine wet and dry ingredients: With the mixer on low speed, add about one-third of the flour mixture, then half of the milk. Repeat, ending with the flour mixture. Mix just until combined; do not overmix to keep cupcakes tender.
- Fill cupcake liners: Using a large ice cream scoop or spoon, fill each cupcake liner about two-thirds full to allow room for rising.
- Bake: Bake in the preheated oven for 18-22 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Rotate pans halfway through baking for even cooking.
- Cool: Remove from oven and let cupcakes cool in the pans for 5 minutes, then transfer them to wire racks to cool completely before frosting.
Tips
- Room temperature ingredients: Make sure butter, eggs, and milk are at room temperature for a smooth batter and even baking.
- Don’t overmix: Overmixing the batter can develop gluten, resulting in dense cupcakes. Mix just until ingredients are incorporated.
- Substitutions: You can substitute buttermilk for regular milk by using 3 cups buttermilk and reducing baking soda to 1 teaspoon for a tangier flavor and tender crumb.
- Batch baking: If you don’t have enough pans, bake in batches but allow the oven to return to temperature between batches for consistent results.
Serving Suggestions
Serve these cupcakes plain or frosted with classic buttercream, cream cheese frosting, or chocolate ganache. For a party, consider decorating with sprinkles, edible glitter, or themed toppers. They pair wonderfully with coffee, tea, or cold milk. For an elegant touch, add fresh berries or a dusting of powdered sugar on top.
Variations
- Chocolate Cupcakes: Replace 1 cup of flour with 1 cup unsweetened cocoa powder and add an extra ½ cup sugar. Use hot water instead of milk for a moister texture.
- Lemon Cupcakes: Add 2 tablespoons lemon zest and replace vanilla with lemon extract. Use buttermilk for a bright, tangy flavor.
- Red Velvet: Add 2 tablespoons cocoa powder, 2 tablespoons red food coloring, and use buttermilk instead of milk. Top with cream cheese frosting.
- Vegan Option: Substitute butter with vegan margarine, use flax eggs (6 tablespoons ground flaxseed + 18 tablespoons water), and plant-based milk.
Storage and Reheating
Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate frosted or unfrosted cupcakes for up to 5 days; bring to room temperature before serving to enhance texture. You can also freeze unfrosted cupcakes for up to 3 months by wrapping individually in plastic wrap and placing in a freezer bag. Thaw overnight in the refrigerator and warm slightly in a 300°F (150°C) oven for 5-7 minutes before frosting.
Frequently Asked Questions
How can I make sure all 50 cupcakes bake evenly?
Use multiple pans if possible and rotate them halfway through baking. Make sure the oven temperature is accurate by using an oven thermometer, and avoid overcrowding the oven.
Can I prepare the batter ahead of time?
The batter is best used immediately for optimal rise and texture. However, you can prepare the dry and wet ingredients separately and combine them just before baking within a few hours.
What’s the best way to frost a large batch efficiently?
Use a piping bag with a large star tip for quick and consistent decoration. You can also spread frosting with a small offset spatula and decorate with simple sprinkles to save time.
How do I prevent cupcakes from sinking in the middle?
Ensure you measure ingredients accurately, especially leavening agents. Don’t open the oven door during the first 15 minutes of baking, and avoid overmixing the batter which can cause dense texture.
Can I double this recipe for even more cupcakes?
Yes, you can double the quantities and bake in batches, but be mindful of oven capacity and mixing bowl sizes. Larger batches may require longer mixing times and careful monitoring of baking time.
Is it better to use cake flour or all-purpose flour?
All-purpose flour works well for this recipe, providing a good balance of structure and tenderness. Cake flour will produce a softer, more delicate crumb but may require adjusting liquid quantities slightly.
How do I avoid cupcakes sticking to liners?
Use high-quality cupcake liners or lightly grease the liners before filling. Avoid overfilling the cups, which can cause overflow and sticking. Let cupcakes cool fully before removing liners.
Can I add fillings to these cupcakes?
Absolutely! After baking and cooling, use a small knife or cupcake corer to remove the center and fill with jam, chocolate ganache, or custard. Then frost as usual.
With this recipe and these tips, you’ll be ready to confidently bake a large batch of moist, flavorful cupcakes that satisfy a crowd. Whether it’s a birthday, wedding, or office party, these cupcakes are sure to be a hit.
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